In a tall bowl or glass, combine egg yolk, mustard, olive oil, lemon juice, and water. Blend with an immersion blender for 90 seconds until very smooth and thick. Add garlic and blend until incorporated. If mixture doesn’t turn into what looks like mayonnaise, try adding another teaspoon of water or start a new batch and mix the second batch into the first batch.
Peel the hard-boiled eggs and slice in half lengthwise. For a more upscale presentation, cut off the thin ends and stand upright. Scoop out yolks into a medium-sized bowl. Add 1/4 cup garlic mayo and incorporate until smooth. Scoop mixture into a piping bag and pipe into the egg whites. Garnish with fresh dill and salt, if desired. Refrigerate up to 3 days.
This recipe will make more garlic mayo than is needed for the dozen deviled eggs. Use on ham sandwiches, in egg salad, or as a dipping sauce for roasted cauliflower. Refrigerate up to a week. If you don’t have an immersion blender, try a standard blender or whisk continuously for 15 to 20 minutes.
Per serving: 104 calories, 9 grams fat (2 grams saturated fat), 1 gram total carbohydrates, 0 grams fiber, 6 grams protein.
Blend together all dressing ingredients (starting with Greek yogurt and ending with dill) with a whisk or immersion blender. Add up to 1/4 cup water to thin dressing for desired thickness.
On a serving platter or large bowl, lay down the lettuce leaves, then arrange remaining ingredients (except croutons and dressing) into rows on top. Serve with dressing on the side, croutons optional.
Per serving: 474 calories, 29 grams fat (10 grams saturated fat), 23 grams total carbohydrates, 5 grams fiber, 34 grams protein.
Preheat oven to 350 F. In a medium bowl, blend together butter, 2 cups flour, and 1/2 cup sugar until mixture is crumbly. Press firmly and evenly into the bottom of a 9 x 13-inch pan lined with parchment paper. Bake 15 to 20 minutes or until firm and lightly golden in color. Set aside to cool.
While the crust is cooking, start by making a rhubarb puree. Combine puree ingredients in a medium saucepan and cook on medium-high until rhubarb has turned into a sauce with very few chunks, about 10 to 15 minutes. Transfer to a blender or food processor and puree until smooth. Set aside to cool before moving on to the next step.
In a large bowl, whisk together curd ingredients except for red dye and flour. Slowly add red dye and whisk until incorporated. Stop when you reach the desired color (the color will fade a bit when cooked). Lastly, whisk in the flour until smooth. Pour curd on top of crust and bake for 10 to 15 minutes, or until set. The bars will continue to firm up as they cool. Chill in refrigerator for 4 hours. Pull the parchment paper up on all sides, lift, and lay on a flat surface for easy cutting of bars.
There will be more rhubarb puree than the recipe calls for. Spoon some on top of the bars when serving for extra tartness.
Per serving: 326 calories, 17.5 grams fat (10 grams saturated fat), 38 grams total carbohydrates, 1.5 grams fiber, 5 grams protein.
Heat olive oil in a wide/deep skillet (10 inches or wider) and sauté serrano peppers, green pepper, garlic, and onion for 3 to 4 minutes. Add tomatoes and stir in paprika, cumin, and coriander. Cook for about 15 minutes, stirring occasionally until mixture starts to thicken.
To avoid shells and broken yolks, crack one egg at a time into a small bowl, then slide into skillet on top of the tomatoes, repeating with each egg. Cover with a lid and steam/poach for 10 minutes or so, until egg whites set fully and yolks are how you prefer.
Top with crumbled cheese and cilantro. Serve with crostini or toasted bread if desired.
Tip: To add more eggs or to double this recipe, cook in an electric skillet.
Per serving: 236 calories, 13 grams fat (3.5 grams saturated fat), 18 grams total carbohydrates, 5.5 grams fiber, 15 grams protein.