spurs new season

seafood cocktail.

http://www.jamieoliver.com/recipes/seafood-recipes/seafood-cocktail
http://www.epicurious.com/recipes/food/views/Mexican-Seafood-Cocktail-231992

london photos summer

Egg Basket

For each Basic Potato Egg Basket, start with:1/4 cup refrigerated shredded hash brown potatoes (such as Simply Potatoes)

For each Carrot-Potato Egg Basket, start with:
2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded carrot

For each Zucchini-Herb-Potato Egg Basket, start with:
2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded zucchini, patted dry with paper towels
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh chives

For each Beet-Potato Egg Basket, start with:
2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded red beet

Follow this method for each:

1. Preheat oven to 400°.

2. Start with shiny, light-colored muffin pans. For each egg basket, spoon 1/4 cup mixture into a muffin cup coated with cooking spray. Press mixture into bottom and up sides of muffin cup, pushing mixture just above rim.

3. Bake at 400° for 30 minutes.

4. Crack 1 large egg into each basket. Bake at 400° for 12 to 15 minutes or until eggs are set to your liking. Sprinkle each basket with a dash of kosher salt.

Nutrition information:
Basic Potato Egg Basket (per basket):
CALORIES 114; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 8g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 216mg; CALC 28mg

Carrot-Potato Egg Basket (per basket):
CALORIES 102; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 6g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 213mg; CALC 33mg

Zucchini-Herb-Potato Egg Basket (per basket):
CALORIES 100; FAT 5.7g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 5g; FIBER 0g; CHOL 186mg; IRON 1mg; SODIUM 205mg; CALC 33mg

Beet-Potato Egg Basket (per basket):
CALORIES 104; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 6g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 217mg; CALC 31mg

- See more at: http://simmerandboil.cookinglight.com/2014/03/11/wow-youve-got-to-try-this-egg-baskets/#sthash.00YE7eiR.dpuf

Lemon-Caper Parmesan Potato Salad Bites

Ingredients

• 
  Preparation12 small red potatoes, halved (about 1 1/4 pounds)
• 2 teaspoons olive oil
• 1/2 cup light sour cream $
• 2 tablespoons minced fresh chives, divided
• 2 tablespoons butter, melted
• 2 tablespoons finely chopped drained capers
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese $

1. 1. Preheat oven to 450°.
2. 2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450° for 20 minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.
3. 3. Preheat broiler to high.
4. 4. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.
5. 5. Broil potatoes for 2 minutes or until cheese is lightly browned.