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One of the many traditions for Greek Easter is the coloring of all the boiled eggs red. In the Greek religion the Easter eggs are used to symbolize the blood of Christ. There is a game played at Easter called Tsougrisma. Each player gets a red egg. One player will gently tap the egg of another player. The winner is the one whose egg does not crack. This player will go on to play others. The winner is the one who successfully cracks the eggs of the other players. It is said that this will bring good luck to the winner through out the year. These are important traditions to my Greek heritage mother, so I did a little research. My maternal grandmother came to the United States early in the 20th Century from a small fishing village in Greece. In that small town they didn’t have access to red dyes. I discovered that the traditional way to dye the Easter Eggs was with a natural dye made from yellow onion skins. This method yields a deep rich byzantine red color, like the color that you find in many of the religious Greek icons. It’s the perfect color, the color of my mom’s childhood and it’s all natural. I suggest trying this out. You boil your eggs in the dye and you can save the dye to color more eggs, I kept it in a plastic container in the fridge. Have fun coloring your Greek Easter eggs!

Red Easter Eggs
Makes 6 eggs
6 white eggs, room temperature
skins of 6 large spanish or yellow onions
3 cups water
2 tablespoons white vinegar
1/8 teaspoon fine sea salt
1 teaspoon olive oil
In a medium ( 6 1/4 inch) sauce pan add the onion skins, water and vinegar. Bring to a boil. Reduce heat to simmer and place cover on the pan. Let simmer for 30 minutes.  Remove from heat and strain dye into a bowl and cool. The dye will appear orange, but it will yield red eggs. In the same medium sauce pan add the eggs in one layer. Cover with the cool liquid and add the salt. The eggs should be completely covered , if not add a little water until they are. Bring this to a low boil, reduce heat and cover the pan. Simmer no longer than 15 minutes. Remove from heat. Using a skimmer remove eggs and place on a wire rack to dry. Once dry, use a paper towel to rub olive oil on the eggs to give a glossy finish. Keep refrigerated until ready to serve. Serve cold or room temperature

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Guess what the new spinach is ? Kale! That’s a quote from a recent episode of “Modern Family” when Mitch, just returning from shopping the farmer’s market, asked Cam. Kale, an under appreciated green vegetable is having it’s moment to shine in the food world. I have joined the legion of fans of Kale and have started to make this vegetable a more regular guest on my dinner table and yes it is the new spinach. Mitch is right! I’m sharing two kale side dishes today, one is preparing kale the way I would broccoli rabe and the second is replacing kale for romaine in my favorite Caesar Salad recipe, using a dressing that doesn’t include raw eggs but packs the same taste! So get on the kale bandwagon and try it tonight!

From by the bay, wishing you tasty and new green leaf memories!
Sauteed Kale with Garlic 
Serves 4
1 1/2 pounds kale, stems and leaves coarsely chopped
1/4 cup white wine
2 tablespoons olive oil
2 garlic cloves, chopped
1/4 teaspoon red chili flakes
sea salt and pepper to taste
Place saute pan on medium heat add kale and wine and cover , stirring occasionally until kale is soft, about 10 minutes. Remove kale and strain off any liquid left. Place pan back on medium heat and heat up oil , add garlic and chili flakes saute a minute then add kale, let cook 2-3 minutes. Add salt and pepper to taste and serve.
This is a great side dish , but I also use this at room temperature on toasted bread top with fresh ricotta and then the kale and lastly a shaving of pecorino cheese or also as part of a pizza topping as just a few other serving ideas.

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Kale Caesar Salad
Serves 4
1 pound kale leaves, coarsely chopped
toasted croutons
large shavings parmesan cheese
1 recipe Caesar Salad Dressing – see below
Salt and Pepper to taste
Place kale in a bowl , mix well, add salt and pepper. Mix again. Top with croutons and using a grater top with large shavings of parmesan cheese. Serve immediately.
You can use the exact recipe using chopped romaine lettuce for a Classic Caesar Salad.
Caesar Dressing for the Faint of Heart ( also known eggless)
7 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
2 teaspoons anchovy paste
1 garlic clove, minced
1/2 teaspoon black pepper
2 tablespoons grated parmesan cheese
Place all ingredients in a jar with a tight cover and shake well to emulsify. Use for Caesar Salad.

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Today Febuary 3rd  is National Wear Red Day.  “Go Red for Women” is in celebration of women bonding together to create awareness and fight heart disease. It’s a good time for each of us to reflect on how we might change our lives in order to lead happier, healthier lives. It doesn’t always have to be big changes, we can make several small changes to our lifsestyle that can result in being healthier. For example, I have decided to walk to work twice a week.  It may not seem like a lot but in my case that is 5.2 miles per week, 270 miles a year and 27000 calories a year.  Another small change you can make is increasing the amount of fruits and vegetables in your diet. I do this and limit the amount of fats in my diet and focus on eating lean protein. I suggest cooking with olive oil which is a monosaturated fat which is the healthiest one to incorporate into your diet – besides the fact that it tastes better. So in honor of day I am sharing a few of my favorite heart healthy dishes!  Think about how you might lead a healthier life today!

From by the bay wishing you healthy food memories!

Green Spring Vegetable Salad
Serves 4
4 cups assorted blanched green vegetables ( fava beans, asparagus, scallions, peas)
6 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon fine grey salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh mint chopped


Place all ingredients into a bowl and mix well, Serve at room temperature.

To blanch vegetables:

Fava beans – to pan of simmering water add shelled fava beans. Simmer for 2-3 minutes. Remove and place into cold water. Drain beans and remove bean from waxy casing. Use for salad.
Fresh Spring Peas – to pan of simmering water add shelled peas. Simmer for 2-3 minutes. Remove and place into cold water. Drain and use for salad.
Asparagus – snap off woody ends of asparagus. Cut into 2 inch pieces and to pan of simmering water. Simmer for 2-3 minutes. Remove and place into cold water. Drain and use for salad.
Scallions- cut off ends with roots and tops using just the white and light green part of the scallion. Cut this into 2 inch pieces. Add to pan of simmering water and simmer for 2-3 minutes. Remove and place into cold water. Drain and use for salad.

Tip: to make this process easier I use a strainer to remove the vegetables from the simmering water leaving the heat under the pan and keep reusing the hot water.

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Lemon Cilantro Coleslaw

Serves 6-8


1 head cabbage finely shredded

1 carrot finely shredded
 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped


In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

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I know that cranberry sauce is a Thanksgiving staple , but I love serving it through out the holiday season. I grew up eating canned cranberry sauce. In fact my Uncle Tom, owned a canning factory in Egg Harbor, New Jersey. This was the family’s source for most of our cranberry needs. We had cases of cranberry sauce and loved it!  When my Uncle Tom decided to close his plant and move onto other ventures we were ready to buy our sauce at the supermarket, but instead my Uncle Tom brought to the house some fresh cranberries and taught me how to make my own cranberry sauce. It tasted terrific and was so easy to make!  There was no going back and I’ve been making some version of his cranberry sauce ever since! This is a favorite of mine for Christmas celebrations, I love the mix of all the berries , as well as that little kick of kirsch. The kirsch, reminds me of  Christmases when I was a little girl watching my grandfather pour a shots of this wonderful cherry smelling liquid to celebrate with his friends and family!  The sauce is the perfect compliment to all your holiday foods –  smoked ham, pork loin, turkey or even beef! You are guaranteed to create some happy food memories with this very berry sauce!

From By the Bay wishing you the berriest food memories!

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Very Berry Cranberry Sauce
Serves Six


½ cup cranberry juice cocktail

1 cup fine sugar

1 12oz, package whole fresh cranberries

½ cup dried cranberries

¼ cup dried cherries

¼ cup cherry brandy (Kirsch)

¼ teaspoon ground allspice



Combine cranberry juice, brandy and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries, dried cranberries, dried cherries and allspice. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

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Maple Roasted Sweet Potato and Arugula Salad

Serves 4

2 cups sweet potato, peeled and chopped

1 red onion, sliced

4 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon fine sea salt

¼ teaspoon dried red chili flakes

3 cups baby arugula leaves

2 tablespoons gorgonzola cheese, crumbled

2 tablespoons toasted pine nuts

½ teaspoon fresh ground black pepper

Coarse sea salt to taste

Directions to roast sweet potatoes and red onion:

Preheat oven to 400 degrees F. Line with parchment a baking sheet add the sweet potato cubes, sliced red onion, 2 tablespoons olive oil, 2 tablespoons maple syrup, red chili and salt. Mix well.  Place in oven and roast for 45 minutes.

Directions for toasted pine nuts:

Use a small dry fry pan heat and add the pine nuts stirring until they are golden brown. Remove from heat and let cool.

Directions to assemble salad:


To a bowl or serving platter add the arugula with remaining 2 tablespoons olive oil and toss. To the arugula add the roasted sweet potatoes and red onions. Top with crumbled gorgonzola cheese, pine nuts, black pepper and finish with coarse sea salt to taste. Serve warm.


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OK, why side dishes?  When I’m planning  the menu for an all american  barbecue that menu will include one of these classic side dishes:  macaroni salad , potato salad or coleslaw. I think it’s essential to have favorite versions of each at the ready to prepare. They need to be delicious, yet simple. My first 4th of July on the Bay was such a meal. Coleslaw was not a problem, I fortuantely had my grandmother’s coleslaw recipe, which I have enhanced along the way with additional herbs and lemon juice. I developed a great potato salad recipe one day, really by accident when I had leftover roasted baby yukon potatoes. I have been serving it ever since with raves from all my family and friends. For me, macaroni salad was the side that I didn’t have my go to recipe.  I spent hours looking for the perfect macaroni salad recipe. It sounds silly but so many had too many extra ingredients : ham, relish , eggs etc.   So many versions but none really appealed to me, so I needed to come up with my own. This recipe is light on the mayonnaise and refreshing with the lemon juice, celery and dill. Hope you will make these your great american side dishes too!

From by the bay wishing you great american food memories! Maryann how to order Keppra online

Lemon Cilantro Coleslaw

Serves 6-8

1 head cabbage finely shredded

1 carrot finely shredded 1/4 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped


In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.


Summer Dill Coleslaw

1 head cabbage finely shredded

1 carrot finely shredded

½ cup white vinegar

1/4 cup vegetable oil

¼ cup sugar

1 teaspoon dry mustard

1 teaspoon fine sea salt

¼ cup fresh dill, chopped


In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

Hint: Use a mandolin when shredding your cabbage, the thinner the cabbage is the better the coleslaw will taste.

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Roasted  Potato Salad with Mixed Herbs

Serves 4

2  pounds baby Yukon Gold Potatoes

2 tablespoons olive oil

2 teaspoons fine sea salt

1/2 teaspoon ground black pepper

1/2 cup mayonnaise

1/2 sour cream

1/2 chop mixed chopped fresh herbs (parsley, basil, mint, cilantro)

3 scallions chopped

2 tablespoons lemon juice

Additional salt and pepper to taste


Preheat oven to 400F. Toss potatoes in bowl with salt , pepper and olive oil. Arrange potatoes into single layer in an ovenproof baking dish. Roast approximately 1 hour, until golden brown on outside and tender when pierced by a knife. Cool completely. Sliced potatoes ½ inch thick and place into bowl. Add mayonnaise, sour cream, herbs, scallions, lemon juice and salt and pepper to taste. Mix well. Serve immediately or cover and refrigerator until ready to serve.

Variation: Roasted Dill Potato Salad

The mixed chop herbs should be parsley and dill about half of each. Remove from the above recipe mayonnaise, sour cream and lemon juice. In it’s place make a dressing with ½ cup olive oil, 3 tablespoons apple cider vinegar and 1 tablespoon grainy mustard. Whisk together and pour over the potatoes and herbs. Garnish with crumbled bacon from three cooked slices.

Dill Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

3/4 cup sour cream

1 cup mayonnaise

4 tablespoons heavy cream

1 tablespoon white vinegar

2 tablespoons lemon juice

1 teaspoon lemon zest

3 celery ribs, chopped finely

1/2 onion ,chopped finely

3 tablespoons dill, chopped

2 tablespoon fine sugar

1 tablespoon fine sea salt

1 teaspoon hot paprika

1/2 teaspoon freshly ground black pepper

Optional: 3-4 tablespoons water


In a large bowl add all ingredients. Combine well. Serve immediately or cover and refrigerate until ready for use. Before serving from the refrigerator  add 3-4 tablespoons of water to add a little moisture. Garnish with additional paprika and dill leaves.

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It’s post Labor Day and as summer transitions into fall, I eagerly welcome the apple season. I love apples! I started picking apples in my grandparents orchard, small though it was. They grew McIntosh apples. As a young adult, I went apple picking on a date. The date was ok, but the apple picking was fantastic. That was when I discovered that there were so many more varieties of apples beyond the simple, yet classic McIntosh. I loved strolling through the enormous orchard testing varieties from tree to tree before deciding where to spend my time picking.  So many varieties, Cortland, Empire, Macoun, Granny Smith, Winesap, Red Delicious, Honeycrisp the names go on. All are great for eating, currently my favorite is Honeycrisp. For cooking it depends on the recipe, however, Granny Smith is still one of the best all round cooking apples. I thought I would kick off our apple season together with a few recipes featuring apples. The first recipe is a salad that balances between sweet and tart as well as soft and crunchy. Apples may not be the first ingredient you think of when making salad , but it will be once you eat this salad. The second recipe is hard to resist, it’s apple muffins with a streusel topping, the aroma on a cool autumn morning is intoxicating! So go head fall in love!

From by the bay wishing you crisp food memories!


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Mixed Greens with Apples, Candied Pecans and Honey Vinaigrette

Serves 4


¼ cup olive oil

2 tablespoons sherry vinegar

2 tablespoon honey

½ teaspoon prepared mustard


4 cups mixed greens

¼ cup manchego cheese, shaved

1 apple

1 teaspoon lemon juice

¼ cup candied pecans


To make dressing combine all ingredients in a glass jar and shake. Keep to the side until ready to use. Shake before pouring onto salad.

Slice apple with skin on and place in bowl with lemon juice and mix to coat apples. To make salad combine all ingredients except cheese in a large bowl. Pour dressing over salad and mix well. Top with shaved manchego cheese.

Candied Pecan

1 egg white

1 tablespoon water

2 cups pecans

½ cup light brown sugar

¼ teaspoon kosher salt


Preheat oven to 225 F. Line a baking sheet with parchment paper. Combine egg white and water in mixing bowl. Beat until fluffy. Fold in pecans to coat evenly. Combine the sugar and salt and sprinkle over the pecans. Spread the nuts evenly onto the baking sheet and bake for one hour, stirring every 15 minutes. Remove from oven , cool and store in an airtight container until ready to use.