Cookbook Collector

2 Tablespoons chopped fresh chives

1/3 cup Duke’s mayonnaise

2 teaspoons yellow mustard

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

8 slices pumpernickel bread

4 green lettuce leaves

1 cup thinly sliced radishes

It’s our Annual History and Heritage Issue plus join us for fun Day Trips

Ashley Strickland Freeman has created a fun cookbook called The Duke’s Mayonnaise Cookbook. What lured me to purchase this 2020 publication is the foreword by renowned Nathalie Dupree culinary expert on Southern cooking.

Keeping the picnic theme in mind I chose for you an Herbed Egg Salad Sandwich, made for four, is also a great way to use leftover boiled eggs. This version is different from the mushy pickle-laden salad you may have grown up with. It’s really quite a simple recipe, especially if you buy the already hard-boiled eggs at your grocery store. Duke’s is kicked up a notch with tangy lemon and fresh herbs. Spread on pumpernickel bread, (my favorite), with sliced radishes and green leaf lettuce, and you have a sandwich worthy to serve at any event.

8 large eggs

1 teaspoon baking soda (if boiling eggs at home, eggs easier to peel)

1/2 cup chopped celery

2 Tablespoons minced red onion

2 Tablespoons fresh dill, chopped

2 Tablespoons fresh flat-leaf parsley, chopped

If boiling eggs at home, place eggs in cold water to cover. Add baking soda; bring to a boil. Once boiling, remove pan from heat; cover. Let stand for 12 minutes. Fill a bowl with ice & water. Drain eggs & plunge into ice water bath. Let stand until cool. Peel & chop eggs. Place in a medium bowl.Add celery, onion, chill, parsley, chives. Stir together mayonnaise, mustard, lemon zest, lemon juice, salt & pepper in a small bowl.Pour dressing over egg mixture & gently stir to combine. Divide egg salad evenly between four slices of bread; top with lettuce, sliced radishes & remaining bread slices.

Deviled Eggs

1 dozen large eggs

1 teaspoon baking soda

1/3 cup Duke’s Mayonnaise

2 teaspoons yellow mustard

1/2 teaspoon white vinegar

Salt & freshly ground pepper

Cook eggs as described above. Peel eggs and cut in half lengthwise. Scoop out the cooked yolk into a bowl, reserving the whites. Mash the yolks with a fork until finely crumbled. Stir in mayonnaise, mustard, vinegar. Season with salt & pepper to taste. Spoon or pipe the filling into the egg whites. Cover; refrigerate until ready to serve or up to two days.

WRITER/PHOTOGRAPHER

Ryan Guthrie

Frittata Freestyle: A Busy Mom Menu Staple

On Sundays, our family has a new dinner tradition--the Frittata, or as my son calls it, “egg pie”. He is my official egg cracker and mixer each week. I had been searching for hearty, make-ahead breakfast recipes for the work week when it seems we are always on the run to work, school, camp, you name it. The remedy was the frittata! It became a regular menu item for us, and we eventually personalized our method. When done right, frittatas are creamy and custardy, never spongy but always filling!

This routine to wrap up our weekend has been a game changer while preparing for the week ahead and it is a nutritious meal we always look forward to making together...and eating! We always make enough to have leftovers that become convenient meals, even dinner, over the next few days.

I, love that we can load it up with vegetables, especially those that tend to disappear in the produce drawer. I plan our weekly theme on what is already in the fridge. For example, this week we had pork chorizo and bell peppers to use, so we added some Monterrey Jack cheese, whole milk, and chopped onion to the recipe, then served with avocado slices, roasted sweet potato and hot sauce!

We use this basic formula:

• 12 eggs, whisked just until the egg yolks and whites are blended

• 3 Tablespoons full-fat dairy

• 3-5 cups cooked & seasoned vegetables or add-ins like sausage or leafy greens

• 1 cup (4 ounces) grated or crumbled cheese

• 1/2 teaspoon salt

• 1 Tablespoon olive oil

Greek Feta Pasta Salad - A Delicious Blend of Penne Pasta and Spinach Spiral Pasta, Red Peppers, Cucumbers, Black Olives, Feta Cheese, Pepperoncini Peppers, and Onions tossed with a Greek-style Dressing.

Pasta Rotini Salad - Tri-colored Rotini Tossed With a Fresh Assortment of Sliced Black Olives, Red Peppers & Carrots Marinated in an Italian Dressing.

Sauce

Cajun Crab Dip - A Popular Spread Made With the Finest Quality Ingredients

Flavor Inspiration:

• Spinach, artichoke and feta cheese

• Broccoli, cheddar, diced ham and green onion

• Mushrooms, arugula and goat cheese

• Tomatoes, zucchini, mozzarella and basil

Tips to keep in mind:

• If you over-do the whisking, your eggs will be spongey and will likely fall flat when cooling.

• Dairy options can be heavy cream, half-and-half, whole milk, sour cream, or yogurt. Full-fat dairy contributes to the custardy texture. If non-dairy milk is preferred, try unsweetened coconut milk.

• This recipe can be cooked stovetopto-oven or baked like a casserole.

1. Preheat the oven to 425°F. for the stovetop (cast iron/oven-safe skillet), or 350°F. for baked methods (casserole or mini/muffins).

2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.

3. In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt to taste.

4. Stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

5. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool.

6. Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9x13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

Remove the frittata from the oven and place it on a cooling rack to cool.