RECIPE

Farm Fresh

Chef Collette Haw

Lately, it seems like the world has gone clucking crazy! I’m referring to the rise in popularity of backyard chickens.

No longer are chickens relegated to farms in the countryside. Drive through many major cities and towns these days and you’re just as likely to hear a rooster crowing at dawn and the cluck, cluck, clucking of roosting hens. To me, the more eggs the better.

For far too long, eggs were accused of being... well, not all they’re cracked up to be. Like any good ingredient, though, eggs should be enjoyed in moderation. Their nutritional benefits are long proven to bolster the health of people of all ages. For starters, eggs are quite high in the antioxidants lutein and zeaxanthin, both of which can help prevent macular degeneration and cataracts. Yes, eggs are relatively high in cholesterol; but recent research has found for most people, eggs do not lead to higher cholesterol in the blood. In fact, in some studies, they’ve been shown to raise high-density lipoprotein, or “good” cholesterol.

Plus, since they’re loaded with protein, eggs make you feel fuller longer, thereby reducing your day’s overall calorie intake. Eggs are also relatively inexpensive, so a few can go a long way. I’m a huge fan of farm fresh eggs from Central Florida’s Lake Meadow Natural farms, but I encourage you to look around your area to source eggs from farmers, local markets, or even your friend’s backyard!

Want more ideas? Visit WellbeingNetwork.org to join me in the kitchen for more fresh recipes!

Chef Collette Haw studied at the prestigious Culinary Institute of America. After training in some of the country’s most honored restaurants, she became a personal chef for celebrities. She then launched her own business, Collette’s Clean Eats, to provide healthy, prepared meals to busy families. Haw is now a restauranteur, partnering with the Winter Park Health Foundation to operate Nourish Coffee Bar + Kitchen in the Center for Health & Wellbeing in Winter Park, Florida.

Dilly Egg Salad

Makes 4-6 Sandwiches

INGREDIENTS

1 dozen eggs, hardboiled 1/4 cup parsley, washed and chopped (tip: chop the parsley, then measure it) ¼ cup fresh dill, washed and chopped (chop first, then measure) 1 shallot, small dice 1/2 tablespoon Dijon mustard 1 cup mayonnaise 1 teaspoon sea salt 1 teaspoon fresh ground black pepper

DIRECTIONS

Fill a 4-quart stockpot with water, add 1/4 cup white vinegar and ¼ cup salt to the water. Turn the water on high and let the water come to a boil. Once the water comes to a boil, add the eggs and simmer for exactly 10 minutes (MUST BE TIMED EXACTLY).

After the 10-minute timer goes off, turn the water off and let the eggs rest for exactly 5 minutes (again, this step MUST BE TIMED EXACTLY).

After the 5-minute timer goes off, transfer the eggs to an ice bath to stop cooking. Once the eggs have cooled completely, peel all the shells off and chop the eggs.

Place the chopped eggs into a mixing bowl. Add the parsley, dill, shallots, Dijon mustard, mayonnaise, salt and pepper and mix thoroughly.

Refrigerate until ready to serve. This batch is good in the refrigerator for up to 4 days.