Ingredients

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Directions

1. Prepare an ice-water bath; set aside.
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
5. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Makes 2 dozen.

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Ingredients

30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions

1. Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
2. Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
3. In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
4. Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

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Ingredients

3 cups raw mixed nuts
1⁄3 cup agave syrup
2 tsp salt, or to taste
1⁄4 tsp cayenne pepper, or to taste

Directions

1. Heat oven to 300°F. Line a baking sheet with nonstick foil or aluminum foil coated with nonstick spray.
2. Put all ingredients in a medium bowl; toss to mix and coat. Spread on prepared baking sheet.
3. Bake 15 to 20 minutes until fragrant and toasted. Cool completely before serving.

Makes 3 cups.

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Ingredients

1/2 cup dry white vermouth
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound mixed mushrooms— oyster, shiitake, portobello and cremini
1 tablespoon white wine vinegar
1 tablespoon very finely chopped shallot
4 ounces baby arugula
1/4 cup coarsely chopped walnuts
1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

Directions

1. In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper.
2. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
3. Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
4. Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat.
5. Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.

Serves 4.

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