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March 2012
TASTE OF HOME HEALTHY COOKING PLUS
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Dear ##firstname[Friend]##,

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I don't know about you, but when I'm pressed for time, short on groceries, or need to make a lot of something, my solution is always the same—eggs. For potlucks: Deviled Eggs. For Easter brunch: Egg Strata. For everyday lunch: Egg Salad. For weeknight dinners: Frittatas. For dessert: Who could resist these adorable 5-ingredient Meringue Bunnies?

Just turn to page 9 in the April/May issue and you'll see just how many ways you can break out of the shell. And if you're really feeling crazy, try the Pesto Egg Salad Sandwiches (p. 57)—for breakfast. Consider it our vegetarian version of green eggs, minus the ham.

Happy Spring!

Heather Ray


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