Egg Dishes

Grandma’s Spinach Soufflé

Grandma’s Spinach Soufflé

From Margaret Houston, Featherstone Farm CSA member: "Don’t be put off by the word “soufflé”—this is very easy! Call it baked spinach if you feel more confident with that. The main trick here is to call everyone to the table just before you take the dish from the...

read more
Deviled Eggs with Salmon and Basil

Deviled Eggs with Salmon and Basil

The salmon and basil gives a delicious, unexpected twist to these deviled eggs. Make plenty, for these never last long at parties or potlucks. Deviled Eggs with Salmon and Basil 1 dozen eggs1 15½-ounce can pink or red salmon, (juice reserved)3 tbsp mayonnaise1/2 cup...

read more