Have your way with these devils
Seattle chef and James Beard-nominated cookbook author Kathy Casey has a new book that is a perfect companion for the season.
“D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic,” (Andrews McMeel Publishing, $14.99) is packed full of ideas for dressing up the humble appetizer for Easter or Mother’s Day brunch. Or, why not offer Dirty Martini Deviled Eggs at a dinner party with friends? The Boursin & Garlic Deviled Eggs with Herb Salad, Emerald Asparagus & Sweet Onion Deviled Eggs and Brunchy Deviled “Eggs Benedict” would be delicious additions to a spring holiday table.
Want more details about Casey? She blogs at www.kathycasey.com. Look inside today’s food section on page C3 for the recipe for Beet’ing Heart Deviled Eggs from the book.
Easter treats emerging at Petunia’s
The spring and Easter chocolate treats from the kitchen at Petunia’s Marketplace, 2010 N. Madison St., caught our eye.
Stacy Blowers, owner of the small shop, has been making solid chocolate bunnies with teal and purple sheen ($1.05/small, $1.95/large). She is also making peanut butter and caramel-filled eggs, chocolate truffles and chocolate-covered lavender and toasted coconut marshmallows for the season. The store can be reached by calling (509) 328-4257. Petunia’s Marketplace is open Wednesday through Saturday 11 a.m. until 6 p.m.
Healthy eating in March
Members of the Greater Spokane Dietetics Association are sharing healthy eating tips during March’s National Nutrition Month campaign, “Eat Right, Your Way, Every Day.” Find more resources and recipes online at www.eatrightwashington.org/gsda and at www.eatright.org:
• Try crunchy vegetables instead of chips with your favorite low-fat salad dressing for dipping. – Michon Williams
• Keep cut vegetables handy for midafternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Ready-to-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes. – Melinda Nix
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