smoked salmon deviled eggs

Makes 12 deviled eggs

• 6 large eggs
• 2 tablespoons cream cheese
• ⅓ cup mayonnaise
• 1 tablespoon chopped fresh dill
• 1 tablespoon thinly sliced green onion
• ½ teaspoon lemon zest
• ⅓ cup finely chopped smoked salmon (not lox)
• Salt and pepper to taste
• Fresh dill sprigs, for garnish

Place the eggs in the bottom of a large pot that has a lid. Cover them with water and then place the pot over high heat. Bring the water to a boil and then turn off the heat and cover the pot with a lid. Let the eggs sit in the water for 8 minutes. This will cook the eggs to medium doneness. Transfer the eggs to a large bowl with ice water and let them cool. Once they are cold, peel the eggs.

smoked salmon deviled eggs

Gently cut the peeled eggs in half and place the boiled yolks in a bowl. Then add to the egg yolks the cream cheese, mayonnaise, fresh dill, green onion, lemon zest, and smoked salmon. Stir until thoroughly combined. Season to taste with salt and pepper.

Add the egg filling to a pastry bag or Ziploc bag with a wide opening at the tip. Pipe the filling into the eggs. Refrigerate until ready to serve. When ready to serve, garnish with fresh sprigs of dill. These eggs are best served the same day they are prepared.

bay shrimp stuffed roasted peppers

Makes 12 mini peppers

• 12 mini peppers
• ½ pound bay shrimp
• 4 ounces cream cheese softened
• 1 clove garlic
• Zest of 1 lemon
• ½ cup shredded cheddar
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon seasoned bread crumbs
• 1 tablespoon grated Parmesan
• 1 teaspoon olive oil

Preheat the oven to 400 degrees F.

Place the mini peppers on a baking sheet. Slice each pepper lengthwise from top to end tip, enough to create a pocket. Do not slice them all the way through. Scoop out seeds with a small spoon. Roast the peppers for about 10 minutes until slightly soft. Remove them from the oven and let them cool.

bay shrimp stuffed roasted peppers

In a food processor add the bay shrimp, cream cheese, garlic, lemon zest, shredded cheddar, salt, and pepper. Pulse just until all the ingredients are nicely combined. Then add the mixture to a pastry bag or Ziploc with large opening and pipe the mixture into each pepper.

Mix together the bread crumbs, grated Parmesan, and olive oil. Sprinkle this mixture over each mini pepper. Place them back into the oven for another 5 to 8 minutes or until the crumbs are golden and the peppers are warmed through the center.

Remove from the oven and serve slightly warm or room temperature.

lemon artichoke & olive tapenade

Serves 8 to 12

• 1 (14-ounce) can artichoke hearts
• ½ roasted red pepper
• Zest and juice of 1 lemon
• ¾ cup pitted Kalamata olives
• ¼ cup olive oil
• 2 teaspoons finely chopped garlic
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• ¼ teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Crostini, crackers, or mini flatbread

Place the artichoke hearts, roasted red pepper, zest and juice of 1 lemon, olives, olive oil, garlic, parsley, basil, and crushed red pepper flakes into the bowl of a food processor. Pulse just until the ingredients are nicely combined.

lemon artichoke & olive tapenade

Season to taste with salt and pepper. This can be prepared a day ahead and held in the refrigerator.

Serve with crostini, crackers, or mini flatbread. This is also delicious on sandwiches.