These ravishing beauties are worth the effort. While deviled eggs have long been a staple of the season, these bright snacks are something special, with an added piquancy from the vinegar, balanced by mild sweetness and salt from the brine. And the color! A deep, rich magenta, that does not impart any beet flavor to the eggs.
“The king of this farm is their wonderful pup—my dog’s best friend—a Catahoula named Ruger,” he says. “Naming the drink after his breed was a playful way to stretch the traditional ingredients of a greyhound. Incorporating the salt that would normally sit on the rim of your glass into the cocktail perfectly enhances the sweet, acidic and bitter tastes of this drink.”
This recipe is truly as simple as it looks. Mother Nature made the ratio easy to remember—one bunch of asparagus to one onion— and the keys to the purée’s success are simply the quality of the ingredients and the technique of sweating of the onions. Another beauty of the recipe is its versatility as a sauce, purée or a simple soup.
One of our most important local ingredients is Monterey Bay king salmon. We are fortunate to have our own fisherman, Jerry Wetle, and his fleet of well-trained professionals who supply us twice a week with fresh local fish.
Photo by Angela Aurelio Courtesy Kendra Baker, The Picnic Basket, Santa Cruz Makes 4 good-sized salads This salad is delicious, satisfying and …