Recipes from a Socially-Distanced Kitchen
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In this time of uncertainty, we have found ourselves living a “new normal”. However, in the midst of everyday challenges and changes, one thing is certain to remain the same: we have to eat!

For over 20 years, Legal Aid has had a strong social connection with food—specifically, a highly anticipated weekly tradition: Friday Treats. Every Friday morning, staff members gather together in the break room to enjoy delicious sweet and savory breakfast items brought in our coworkers. Friday Treats offers the opportunity for staff to mingle across units and learn more about one another on a personal level.

In a similar spirit, as our summer fundraising campaign has evolved, so too has Legal Aid’s culture of building community through food. At the end of the Campaign, the top fundraising firms gather together in a friendly Iron Chef style cooking competition to celebrate and acknowledge the Campaign’s success.

This past year saw the advent of two new food centered events: the aptly named Baking Justice Real baking competition and a Chili Cook-Off!

In true Legal Aid fashion, “Recipes from a Socially-Distanced Kitchen” is our way of staying connected through the fellowship of food by sharing our favorite recipes here!

1) Deviled Eggs with Tarragon and Shallots – submitted by Laura Bailey

2) Curried Chicken, Poblano & Figs with Mustard Seed Rice – submitted by Rondell Jordan

3) Brigadeiro (Brasilian Chocolate Balls) – submitted by Kata de Lima

Deviled Eggs with Tarragon and Shallots
By: Framed Cooks

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12 servings


  • Twelve hard boiled eggs
  • 6 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 1 small shallot, peeled and chopped very fine
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


  • Cut eggs in half lengthwise, or cut the top third off the top. Scoop out the yolks and mash with a fork.
  • Add all remaining ingredients to the mashed yolks and mix well. Spoon yolk mixture into egg whites. (You can also scoop the mixture into a large Ziploc bag, snip off the bottom corner and squeeze the mixture into the egg whites, similar to using a pastry bag. I find this to be a lot less messy.)
  • Garnish with more ground pepper and tarragon sprigs if you like, and serve!

Nutrition Facts:

Serving Size - 2 egg halves
Calories Per Serving - 127

% Daily Value:

Total Fat: 10.5g - 16%
Saturated Fat: 2.4g
Trans Fat: 0g
Cholesterol: 189.4mg - 63%
Sodium: 187mg - 8%
Total Carb: 1g - 0%
Dietary Fiber: 0.1g - 0%
Sugars: 0.7g
Protein: 6.4g - 13%

Curried Chicken, Poblano & Figs with Mustard Seed Rice
By: Blue Apron


  • 10 oz chopped chicken breast
  • 1 poblano pepper
  • 2 dried Turkish figs
  • 2 tbsp mascarpone cheese
  • 1 ½ tsp brown & yellow mustard seeds
  • ¼ tsp crushed red pepper flakes
  • ½ cup tzatziki
  • 2 cloves garlic
  • ½ cup jasmine rice
  • 1 1-inch piece of ginger
  • 2 tsp vadouvan curry powder
  • Olive oil
  • Salt & Pepper


  • Make the mustard seed rice:
    • In a small pot, heat a drizzle of olive oil on medium-high until hot.
    • Add the mustard seeds and rice. Cook, stirring frequently for 1-2 minutes, or until lightly toasted (be careful-the mustard seeds may pop as they toast).
    • Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high.
    • Once boiling, reduce the heat to low. Cover and cook, without stirring, 12-14 minutes, or until the water has been absorbed and the rice is tender.
    • Turn off the heat and fluff with a fork. Cover to keep warm.
  • Prepare the ingredients and rehydrate the figs:
    • Meanwhile, roughly chop the figs. Place in a medium bowl; cover with ½ cup of hot water. Set aside to rehydrate for at least 10 minutes.
    • Peel and roughly chop 2 cloves of garlic.
    • Peel and finely chop the ginger.
    • Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
  • Start the chicken and pepper:
    • Pat the chicken dry with paper towels. Place in a medium bowl; add the sliced pepper and curry powder. Season with salt and pepper, toss to coat.
    • In a medium pan (non-stick if you have one), heat 1 tbsp of olive oil on medium-high until hot.
    • Add the seasoned chicken and pepper in an even layer. Cook, without stirring for 3-4 minutes, or until lightly browned.
  • Finish and serve your dish:
    • Add the chopped garlic and the chopped ginger to the pan. Cook, stirring frequently for 1-2 minutes, or until slightly softened.
    • Including the liquid, add the rehydrated figs (carefully, as the liquid may splatter) and as much as the red pepper flakes as you’d like. Season with salt and pepper. Cook, stirring frequently, 3-4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through.
    • Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.

Serve the mustard rice seed topped with the finished chicken and pepper and tzatziki.

Brigadeiro (Brasilian chocolate balls)
* Makes 10-15 brigadeiro

For many Brasilian families, no party is complete without these sweet treats!


  • 1 14 oz can sweetened condensed milk
  • 2 tablespoons butter
  • 3 tablespoons unsweetened cocoa powder
  • Chocolate or rainbow sprinkles (for garnish)


  • In a medium sized pot, stir together the 14 oz can of sweetened condensed milk, 2 tablespoons of butter and 3 tablespoons of cocoa powder.
  • Cook the mixture over medium-low heat, stirring constantly. Using a wooden spoon is traditional, but your favorite spoon or spatula will do. Make sure to scrape the sides and bottom of the pot as you stir. Cook until slightly thickened, about 12 to 15 minutes.
  • You will know the mixture is ready when you tilt the pot to the side and the brigadeiro “slides” together in a clump and pulls away from the bottom, instead of acting as a liquid.
  • Transfer the brigadeiro mixture to a heat-safe bowl or plate and chill in the refrigerator until set, about 45 minutes.
  • Once chilled, use a spoon to scoop out about a tablespoon and with buttered hands, roll into a ball. Then, roll the ball in your choice of sprinkles. Size of the chocolates is up to individual preference. Keep brigadeiro chilled until ready to serve. Or skip this step and eat it out of the bowl with a spoon.


Once you get comfortable with the basic recipe, there’s lots of room to get creative:

  • Add peanut butter to the mixture and roll in crushed peanuts
  • Add Kahlua or Baileys for an extra kick

Leave out the cocoa powder and substitute in coconut flakes to make another traditional Brasilian sweet, beijinho de coco.

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