What we need:
- 14 eggs
- 1 can mushrooms
- 4 cup mayonnaise
- 6 anchovy fillets, chopped
- 2 tablespoons finely chopped scallions
- salt and pepper
- 1/2 cup red caviar for garnish (optional)
Stuffed Eggs With Mushrooms
Green and Red Peppers
When shopping for peppers, make sure you choose firm, well shaped peppers with thick brightly colored flesh. For each serving allow 1/2 or whole pepper. If you are planning to use peppers within one week, place them unwashed in crisper section of refrigerator.
To prepare whole peppers, slice off top and rinse out all seeds.
If you want peppers shelves, cut them in half lengthwise or crosswise.
Cut peppers in half, remove stems, and rinse and cut away seeds and pith;
then cut into slices, slivers, strips, or chop them. When you plan to stuff or
bake peppers, it is better to parboil them: drop pepper shells or whole
pepper into boiling salted water. Boil for 3-5 minutes, remove, rinse, and drain.
Green and red peppers can be used in various recipes.
Egg Salad with Anchovies
What we need:
- 2 tablespoons olive oil
- 1 large onion
- 1 thin baguette
- 1 large garlic clove
- 6 eggs
- 1 tablespoons chopped chives
- 1 teaspoon white vinegar
- 24 anchovy fillets or pickled herring pieces
Avocados
Do you know that avocado is a fruit, not a vegetable? Avocados may vary from the small round ball variety, shiny green, to the big pear-shaped, a little bit russet-coated fruit. Avocados have shell-like skin or a smooth thin skin, depending on a variety. This fruit has yellowish-green firm flesh and a single large seed. California and Florida produce most of the crop and avocados are the best from December to April.
Tomatoes
Red, pink, yellow and even green, round and oblong, big and tiny-tiny – all
of them are incredibly tasty and super healthy. Gourmets and cooks,
cosmetologists and nutritionists, they all sing the song of praise to tomatoes.