• 6 Eggs

• 2 Toucha Bird’s nest pu-erh tea

• 2 cups water

• Salt, pinch

PROCEDURE

1. Place eggs in saucepan filled with cold water.

2. Bring to boil and simmer for 10 minutes.

3. Drain eggs and rinse under cold water.

4. Crack shells, but don’t remove.

5. In another saucepan, bring 2 cups water to boil.

6. Add tea and salt.

7. Add cracked eggs and warm over low heat for 5 minutes.

8. Refrigerate overnight in saucepan.

9. Gently remove shell to reveal marbled eggs.

10. Serve chilled with Tarragon dip.

Dip

Fresh tarragon chopped and added to salad dressing or mayonnaise- thin with milk until desired consistency- garish with fresh tarragon

Recipe courtesy of Petali Teas - http://www.petaliteas.com

Serves 6 to 8

INGREDIENTS

• 6 Ripe tomatoes

• 1 Large, mature green tomato

• 18 Bocconcini (mini mozzarella balls)

• ¼ cup Olive oil

• 1 ½ teaspoon Victoria Taylor Sicilian Seasoning

• ¼ cup Pine Nuts

• Salt and Pepper to taste

• 1/3 cup Balsamic Vinegar

• 1/3 cup fresh opal basil, chopped (reserve one sprig for garnish)

PROCEDURE

1. Peel, slice and quarter ripe tomatoes; peel, seed and dice green tomato

2. Toss tomatoes with Bocconcini and Pine Nuts

3. Mix olive oil with balsamic vinegar

4. Toss tomatoes mixture with olive oil dressing

5. Season with salt and pepper

6. Toss in chopped basil

7. Serve in stoneware bowl and garnish with whole opal basi

Recipe courtesy of Petali Teas - http://www.petaliteas.com

Recipe courtesy of Petali Teas - http://www.petaliteas.com

INGREDIENTS

• ½ pound softened cream cheese

• 2 tablespoons half-and-half

• 2 tablespoons snipped fresh chives

• 1 loaf or 12 slices of rye or wheat bread

• 1 English (seedless) cucumber, cut into thin slices

• ½ Roma tomato, seeded and minced

PROCEDURE

1. Beat together the cream cheese and half-and-half until it reaches the consistency of soft butter.

2. Stir in the chives.

3. With decorative cutters, stamp out designs from each slice of bread.

4. Spread the cream cheese on the designs, then top with several slices of cucumber and three ½” chive tips and minced Roma tomatoes.

INGREDIENTS

• 2 Tablespoons Butter

• 2 Shallots, minced

• 4 ounces Mushrooms (shitake, portabella, or porcini), chopped

• 1 Tablespoon Flour

• 4 cups Milk

• 4 cups Chicken broth

• 1 pound Chicken, cooked, diced

• 2 Tablespoons Parsley, chopped

• 1/2 teaspoon Thyme

• 1/8 teaspoon Sage

• 1/2 teaspoon Rosemary

PROCEDURE

1. Heat the butter in a heavy soup pot.

2. Add the shallots and mushrooms and cook until soft.

3. Add the flour and cook three minutes.

4. Add the milk and broth. Slowly bring to just a boil, stirring frequently.

5. Reduce the heat. Add the rest of the ingredients.

6. Simmer for 35 minutes.

7. Serve hot.

Recipe courtesy of Petali Teas - http://www.petaliteas.com