Miso-sriracha deviled eggs

Mayonnaise	1/3 cup
Mustard, Dijon	1 tablespoon
Vinegar, white wine	1 teaspoon
Soy sauce, low-sodium	1 teaspoon
Miso paste	4 teaspoons
Sriracha	1 teaspoon
Sesame seeds, black	Garnish

1. In a medium saucepan, cover the eggs with 1 inch of water; bring to a boil. 
2. Remove from heat, cover, and let stand for 12 minutes. 
3. Drain the eggs; run under cold water until cool enough to handle. 
4. Peel and halve the eggs lengthwise; transfer the yolks to a small bowl. 
5. Mash the yolks with a folk; mix in the mayonnaise, mustard, and vinegar. 
6. Press through a sieve to make smooth. 
7. Stir in the soy sauce, miso paste, and sriracha; press through the sieve again. 
8. Using a pastry bag fitted with the desired tip, pipe the yolk mixture into the whites. 
9. Garnish with the sesame seeds. 
10. Serve immediately, or chill up to 2 hours. 

Recipe from MarthaStewart.com.

Arugula salad with shaved aged gouda & satsumas

Shallot, minced	1
Vinegar, red wine	2 tablespoons
Vinegar, balsamic	Few drops
Oil, extra-virgin olive	1/3 cup
Salt
Pepper, freshly ground
Arugula	4 cups
Satsuma or other mandarin oranges, peeled, pith & seeds carefully removed, sectioned	3
Gouda, aged	¼ pound

1. In a small bowl, combine the shallot and vinegars; let stand for at least 5 minutes. 
2. Whisk in the oil, and season with salt and pepper. 
3. In a salad bowl, combine the arugula and mandarin sections. 
4. Drizzle the vinaigrette over the salad, and toss to coat evenly. 
5. Using a vegetable peeler, shave the cheese over the top. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.

Individual classic meat loaves

Beef, ground	1 ½ pounds
Pork, ground	¾ pound
Cream, heavy	½ cup
Tomato paste	3 tablespoons
Egg, lightly beaten	1 large
Onion, yellow, minced	1 large
Onion powder	1 ½ teaspoons
Celery salt	1 ½ teaspoons
Sugar	½ teaspoon
Salt	Pinch
Pepper, freshly ground	Pinch
Ketchup	1/3 cup
Worcestershire sauce	Dash or two

1. Preheat the oven to 350°F; place six 6-by-3-by-2-inch loaf pans on a baking sheet, and lightly coat with cooking spray. 
2. In a large bowl, combine the beef, pork, cream, tomato paste, egg, onion, Beau Monde seasoning, salt, and pepper; mix together with your hands until all the ingredients are evenly distributed. 
3. Divide the meat mixture evenly among the loaf pans, mounding it in the center. 
4. In a small bowl, stir together the ketchup and Worcestershire sauce; brush the top of each loaf with the sauce. 
5. Bake the loaves until a small incision in the center of the loaf reveals the palest pink inside, 30 to 45 minutes. 
6. Remove from the oven, and let the loaves rest a moment. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.