While it may seem like Winter never arrived, Spring is, happily, right around the corner. To Fresca, this means Ramps! Did you get to try the Ramp Pizza last year? Wow. Ramps are a type of wild leeks found mostly in the Appalachian hollows. Ours are ‘hunted’ in the hills of western Virginia by an expert forager (Bill Kincaid) and we will be getting them next week or so, for about 6 weeks.
And as always, Saturdays are ½ Price Pizza Night! It starts at 5pm, dine-in only, and with any beverage purchase. What a deal! It also gives you a chance to see what we have on tap this week.
As you know, we love seasonal and local produce here at Fresca. Ringer Farms is supplying us with stunning free-range eggs. (They cannot even compare to cage-free grocery store eggs.) His chickens happily snack on spent grains from Hardywood Brewery and are the secret ingredient to our unbelievable deviled eggs. Since the devils have been so popular we are sharing the recipe with you!
Also, have you heard of Anna B’s Gluten Free Bakery? We now carry her gluten free multigrain bread for all of our gluten free Sandwiches and Panini. We also have gluten free pizza crust!
Greek Deviled Eggs
• 1 dozen free range eggs
• 6 T. Mayonnaise
• 2 t. Brown mustard
• ½ t. sea salt
• ½ t. freshly ground black pepper
• ¼ C. minced Kalamata olives
• ¼ C. minced red onion
• ¼ C. minced pepperoncini
• 1 T. crumbled feta
5 Grape tomatoes
1.Place eggs in a pot with cold water covering by an inch. Turn on high. When water just starts to boil turn timer on to 6 minutes. After 6 minutes, place eggs in ice water to cool. When fully cool, peel carefully by tapping both ends then roll gently on the counter.
2.Cut each egg in half lengthwise and put the yolks in a bowl and the whites on an egg platter or plate. To the yolks, add the mayo, mustard, salt and pepper and stir until smooth. Then add all other ingredients except tomatoes. Taste and adjust seasonings.
3.Fill a ziplock bag with the egg mixture, seal it and cut one corner off. Pipe the egg mixture into the egg whites.
4.Slice tomatoes thinly widthwise and lay them out on a paper towel. Sprinkle them with salt. Top each deviled egg with a slice of tomato. Enjoy!