Food Network Magazine - (03)March 2020

Smart Snacks

Turmeric Egg Salad Celery Boats

Mix 4 chopped hard-boiled eggs with

4 teaspoons yellow mustard, 1 tablespoon

mayonnaise, 1 teaspoon olive oil and a pinch

of ground turmeric; season with salt and

pepper. Spoon into celery sticks.

Soy-Sesame Quick Pickles

Mix 2 tablespoons each rice vinegar and soy

sauce, 1 tablespoon honey and 1 teaspoon toasted

sesame oil in a shallow dish. Add 4 Persian

cucumbers (quartered lengthwise) and a pinch

of red pepper flakes. Toss well and refrigerate

30 minutes. Drain and sprinkle with salt.

Oat-Coconut Power Balls

Spread 2 cups rolled oats on a baking sheet; bake

at 350 ̊ until lightly toasted, about 15 minutes. Transfer

vanilla and ½ teaspoon kosher salt. Pulse until the

mixture comes together. Roll tablespoonfuls into balls.

Chill until firm, at least 2 hours.

2020 ●FOOD NETWORK MAGAZINE

PHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.

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to a food processor and pulse with 2 cups unsweetened

flaked coconut until coarsely ground. Add 1 cup almond

butter, ~ cup bittersweet chocolate chips,^1 .4 cup honey,

1 tablespoon each chia seeds and flaxseeds,^3 .4 teaspoon

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MARCH