1 |   Main Dish

Curried Egg Salad Sandwiches

There are a few things in cooking that I didn't learn until I was much older. Cooking good hard-boiled eggs was one of them. A couple years ago, I finally decided I was going to figure this out once and for all. In the Simple Steps for today, you too will become confident with making hard-boiled eggs. You'll love the secret ingredient in this egg salad that will make everyone ask, "How did you make this taste so yummy?"

3 |   Side

Grandma's "Secret" Instant Pickles

During the summer months, my friends give me extra cucumbers from their gardens. I use them up by making pickles. I love pickles! I eat them with grilled cheese, sloppy joes, burgers, and often just by themselves. There are tons of recipes where you cook the cucumbers, but with this easy recipe, there is no need. Both of my grandmothers made some sort of fresh cucumber salad with vinegar and onions. This is my take on fresh pickles. I think my grandmas would be proud.

2 |   Salad

Quinoa Citrus Salad

You may have never heard of quinoa, but it can be found in almost any grocery store near the rice or down the health food aisle. It's really a super seed of sorts. It has all nine essential amino acids which make it a complete protein. Quinoa is a great addition to any salad because of its heartiness. As a tasty, naturally gluten-free option, you may decide to start adding quinoa to more recipes every day.

4 |   Dessert

"Everybody Loves Parfaits"

A sweet treat doesn't need to be time consuming to be remarkable. Because Greek yogurt is full of protein and is so creamy smooth, it has become my favorite kind of yogurt. I love adding it to savory dishes like mashed potatoes, Mexican corn, or scrambled eggs, but it can be a delectable dessert too! Reading through the ingredients will show you what makes this recipe a little extra special. With this healthy and delicious dessert, you won't feel guilty about eating seconds.

6 hard-boiled eggs

1/4 cup mayo

1/2 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon apricot preserves

1 stalk of celery finely diced

3 tablespoons finely-diced sweet onion

1 head of Boston or Bibb lettuce or any tender leaf lettuce

8 medium crescent rolls

Want to make this gluten-free? This egg salad is so yummy it's easy to enjoy in a lettuce roll instead of using bread. All you need to do is pile a few tablespoons of egg salad into the center of an individual lettuce leaf and roll it up like a burrito. There are also several great gluten-free breads that would be wonderful as a base.

Make-ahead option– Preparing eggs a few days ahead can make this meal even easier to assemble. Hardboiled eggs in the shells will keep for a week in the refrigerator.

The Simple Steps...

1. Cook the eggs:

• My Method: Gently place the eggs in a medium saucepan. Pour in enough cold water to cover the eggs.
• Bring the water to a boil on high heat. Cover the saucepan with a tight fitting lid and remove from the heat. Let sit for 10 minutes.
• Drain the water from the eggs and place the pan under cold running water for 1 minute. Put some ice in a medium bowl and place the eggs in it. Pour 2 cups cold water into the bowl to help the eggs cool completely. This will take about 10 minutes.

2. While the eggs sit to cool, mix the mayo, curry powder, salt, pepper, and the secret ingredient, apricot preserves, in a medium mixing bowl. Then, stir the finely diced celery and onion into the mayo mixture.

3. Once the eggs are cooled, peel the shell off the eggs and rinse them. Add the eggs into the bowl with the mixture. Use a fork or potato masher to mash the eggs and combine them with the mayo.

4. Take the head of lettuce apart to have individual leaves. Rinse the leaves with cold water and allow to dry on a towel.

5. Now, it's time to put the sandwich together. Slice open the crescent rolls. Put one leaf of lettuce on the bottom of the roll. Spread the egg salad on top of the lettuce. Put on the top and eat it!

1/2 cup dry red quinoa (about 1 cup cooked)

1 cup water

1 garlic clove

2 whole bay leaves

1/2 teaspoon salt

1 ruby red grapefruit

1 orange

1/2 head romaine lettuce

1 stalk celery

1 avocado, chopped

1/2 cup toasted pumpkin seeds

For the Citrus Vinaigrette:

2 tablespoons olive oil

juice of orange and grapefruit

2 tablespoons diced shallots

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

Want to make this dairy or gluten-free? No worries because this fresh, light salad is already gluten-free and dairy-free!

Make-ahead option– The quinoa can be cooked and stored for up to 5 days in a sealed container in the fridge. When you're ready for salad, just add one cup of quinoa and toss it in. The vinaigrette can be made up to 5 days ahead, too. Just whisk it really well right before you toss it into your salad.

The Simple Steps...

1. Cook the quinoa.

• My Method: Place quinoa in a strainer, rinse well under cold water, and drain. Put quinoa into a medium saucepan with the water, garlic clove cut in half, bay leaves, and salt. Bring to a boil. Then, reduce the heat and cover the pan. Allow it to simmer for about 15-16 minutes.
• It's done when all the water is absorbed into the quinoa. Remove the bay leaves and garlic then spread the quinoa out on a large baking tray to help it cool faster.

2. Cut orange and grapefruit into segments.

• My Method: Peel or cut the skin, including the white pith, off the grapefruit and the orange.
• Cut wedged segments out of the orange using the white line of the membrane as a guide. Continue cutting all the segments out of the grapefruit too.
• Squeeze the fruit carcass letting the juice collect in a bowl to use in the vinaigrette.

3. In a large bowl, whisk the olive oil, juice squeezed from the fruit, diced shallots, salt, pepper, and sugar all together until combined.

4. Rinse the lettuce, dry on a towel, then chop the leaves into bite sized pieces.

5. Rinse the celery. Slice into thin pieces.

6. Add the lettuce, quinoa, avocado, grapefruit segments, orange segments, celery, and toasted pumpkin seeds to the large bowl the vinaigrette is in. Toss everything until it's all coated with the vinaigrette.

7. Click here to watch my quick tip video about cutting avocados with less mess.

2 cups Greek yogurt

1 teaspoon pure almond extract

4 tablespoons honey

3/4 cup almonds

3/4 cup pecans

1/2 cup shredded coconut

1/2 cup maple syrup

3 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 cups mixed fresh berries; blueberries, raspberries, blackberries, and/or sliced strawberries

Want to make this dairy or gluten-free? This is already gluten-free. To make it vegan, use your favorite dairy free yogurt. Wholesoy & Co., So Delicious, and Silk have amazing options. Remember a recipe is only a guide. If you don't like a certain kind of nut switch it out for your favorite. OR if you have nut allergies, there are many granolas without nuts you can make or buy.

Make-ahead option– Mixing the yogurt in Simple Step 1 can be done 5 days ahead of time so it's ready at a moments notice. The nuts in Simple Steps 2-5 can be prepared a month before you need them and stored in the fridge or even 6 months in the freezer.

The Simple Steps...

1. Place yogurt, almond extract, and honey in a small bowl and mix well.

2. In and medium bowl, stir almonds, pecans, coconut, syrup, and oil together until all the nuts are coated.

3. Add the salt and cinnamon to the nuts and stir again.

4. Spray oil onto a toaster oven pan or aluminum foil. Spread the nuts unto the pan or foil.

5. Toast the nuts for 3-5 minutes at 350º. Use a spatula to stir the nuts to make sure that they are toasting evenly.

6. Now for the fun part, layering the parfait! Get four pretty parfait glasses or, if you don't have those, just use small wide-mouthed glasses or jars. Start with a few spoonfuls of yogurt on the bottom of each glass. Then add a layer of nuts and berries. Now layer again with yogurt, nuts and end with a layer of beautiful berries on the top.

7. Each person should get about 1/2 cup of yogurt, 1/2 cup of toasted nuts, and 1/2 cup fresh fruit.