Probiotic (and pink) Deviled Eggs
- 4 eggs, hard boiled, peeled and halved**
- 1/3 cup MM Local Organic Red Kraut, roughly chopped
- 1/2 tablespoon Kraut liquid
- 1/2 tablespoon spicy brown or Dijon mustard
- salt and pepper, to taste
- thyme leaves from 1-2 sprigs
- 1/2 teaspoon smoked paprika
- OPTIONAL: 1 jar MM Local Beets brine (eat the beets, save the liquid)**
**after peeling the eggs and before halving them, soak them in the MM Local Beets brine to your desired shade of pink. Halve the eggs. Mash the egg yolks in a bowl. Stir in the sauerkraut, liquid and mustard. Season to taste with the salt and pepper. If the mixture seems too dry, add more sauerkraut liquid. Spoon the mixture into the egg halves. Top with the thyme leaves and smoked paprika. Serve immediately.
Spicy Kimchi Potato Saladadapted from New York Times recipes
- ⅔ cup mayonnaise
- 3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
- 2 tablespoons chopped MM Local Spicy Kale or Daikon Kimchi
- 1 ½ tablespoons ketchup
- 2 teaspoons lime juice, more to taste
- 1 ½ teaspoons MM Local Sriracha
- ¼ teaspoon kosher salt, more as needed
- 2 pounds small waxy white or yellow potatoes, roughly about the same size
- In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.