About the recipe: "The “harshness" of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.  This pesto egg salad has become one of my favorite egg salad recipes yet, and it will be in constant rotation at our house. "-Chung-Ah Rhee from www.damndelicious.net
Servings: 3-4
 

1. To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. In a large bowl, roughly mash eggs with ¼ cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
3. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

Developed for STar Fine Foods by www.damndelicious.net

•  1/2 cup Popcorn Kernels
• 1-2 tablespoons of STAR Family Reserve Olive Oil with Roasted Garlic
• 1 teaspoon Fresh Ground Black Pepper, more or less to taste
•  Kosher Salt to taste

We made this one a couple of years ago for a 4th of July party and there was nothing left!

 Ingredients

Arugula, Watermelon and Feta Salad

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good STAR California Olive Oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

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Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Based on a recipe from FoodNetwork.com by Ina Garten