Deviled Eggs

  • 12 hard boiled egg

  • 1/4 cup plain non-fat Greek yogurt

  • 2 tablespoons mayonnaise

  • 2 tablespoons Sriracha

  • 1/2 teaspoon smoked paprika plus more for garnish

  • 3/8 teaspoon sea salt

  1. Cut the eggs in half lengthwise and pop the yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt. Mix until smooth and creamy.

  2. Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnished if desired. Serve immediately.

Salt-and-Pepper Charred Green Beans

  • 2 1/2 lb. green beans, trimmed

  • 2 tablespoons olive oil

  • flaked salt

  • coarsely ground fresh black pepper

  1. Heat a large cast-iron skillet over medium-high heat until very hot. Toss green beans, oil, and 3/4 teaspoon each salt and pepper in a bowl.

  2. Add about a quarter of beans to the skillet and cook, without stirring, for 2 minutes, then toss and cook until charred and just tender, 4 to 5 minutes. Transfer to a platter and repeat with remaining beans. Season with salt and pepper.

Pearl Couscous with Leeks and Peas

  • 1 1/2 cup pearl or Israeli couscous

  • 1 1/2 tablespoon fresh lemon juice

  • 3 tablespoons olive oil, divided

  • 2 leeks (white and light green parts only), thinly sliced

  • Kosher salt and freshly ground pepper

  • 1 cup frozen green peas, thawed

  • 1/2 cup toasted pine nuts

  • 6 radishes, thinly sliced

  1. Cook the couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.

  2. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.