My sister and I dyed and foiled hard boiled eggs this weekend for an interesting twist on Easter Eggs. We followed the detailed steps at http://www.marthastewart.com/275369/decorating-easter-eggs/@center/276968/easter.
Enjoy…Below are some photos of our handiwork.
I spotted my favorite root vegetable at a local farmers’ market this morning – Easter Egg Radishes. The mix of red, pink, white and purple radishes, while smaller in size, stand up to the pepperiness of the larger red variety.
In fact, I prefer Easter Egg Radishes when serving them the French way. Slice off the roots and the top greens, and arrange the brightly colored radishes on a flat serving dish. Accompany with French sea salt and a ramekin of room temperature French butter. Enjoy by placing a touch of butter and then a pinch of salt atop each radish. This is a light yet tasty hors d’oeuvre, perfect for the hot summer months.
Do not discard the tops! Rather, consider sautéing the leafy greens as a side dish.
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Tagged Butter, Cooking, Easter Egg, Farmers' Market, Food, Hors D'Oeuvre, Radish, Recipe, Root Vegetable, Salt, Vegetable