Greensboro Farmers Curb Market

We loved these deviled eggs! We spruced up your typical recipe adding fresh foods from the market like chopped chives, delicious goat cheese,  basil and red pepper hummus.

Deviled Eggs

Base Filling Mixture

1 dozen egg yolks
½ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon kosher salt

Bacon and Chive
Add to base mixture:
3 strips crisp bacon, chopped
1 tablespoon chives, finely chopped

Goat Cheese and Basil

Add to base mixture:
¼ cup Goat Lady Dairy Chevre
2 tablespoons basil, finely chopped

Red Pepper Hummus and Spring Onion

Add to base mixture:
Reduce mayonnaise in base mixture to ¼ cup
½ cup Zaytoon’s Roasted Red Pepper Hummus
¼ cup spring onions, finely chopped
(option for onions: mix with 3 tablespoons cider vinegar, 1 teaspoon sugar and 1 teaspoon kosher salt)
Stir onions and let sit for 30 minutes prior to use. Drain liquid before using).

If you want hard boiled eggs that are easy to peel, make sure they are several days old when you cook them. Buy the eggs 5-7 days before you plan to cook them.
Put eggs in cold water, about 3 ½ quarts, submerged in a pot. Bring to a boil and let cook for 1 minute. Remove from heat, cover with lid and set timer for 13 minutes. Then plunge in ice water for 2-3 minutes.
Peel, rinse and pat dry with a towel.

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Add mayonnaise, mustard and salt, (add optional ingredients here). Stir thoroughly. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. 

Chill for at least 1 hour in the refrigerator before serving.

We have it on good authority that this will be Tony Bono’s last weekend bringing savoy spinach to the market, and George Smith will be there with scallops.  Shopping at the market is always easier when I know what I’m making. This amazing meal is easy and full of foods easily found at the market.

Ingredients

• 3 center-cut bacon slices (Meadows, Cane Creek )
• 1 1/2 pounds jumbo sea scallops (about 12) (George Smith)
• Green Garlic (Cornerstone Garlic Farm)
• Kosher salt
• Freshly ground black pepper
• 1  medium Onion
• 1 1/2 pounds unpeeled potatoes (red, fingerling, white)
• Butter (Homeland Creamery)
• 12 oz. fresh Spinach or Kale (Nimby Gardens, Mindenhill Farms, Tony Bono, Handance Farm,

Instructions

1. Wash and chop potatoes into 1″ cubes, enough for 4 cups. Boil 2-3 cups water, or enough to cover potatoes. Add 1/2 tsp salt and pepper to potatoes as they boil.
2. Rinse scallops and pat  dry. Coarsely chop bacon. Coarsely chop onion. Heat bacon with 1 tbs butter in pan till bacon begins to pop. Add onion, salt, pepper, and garlic. Cook onion till slightly translucent. Add scallops. Reduce heat to medium-high and cook for 3-4 minutes, or until scallops lightly browned on each side. Turn off heat and leave in pan.
3. Once potatoes are soft (15-20 minutes), strain water and mash with fork. Add 3 tbs butter and one bag spinach. Stir over heat till spinach wilts and butter melts. Cover.
4. Plate potatoes. Top with scallops and bacon/onion mix. Enjoy.