These deviled eggs may be my new favorite:
Bacon-Balsamic Deviled Eggs
12 eggs
4 slices bacon, cooked and crumbled
1/2 cup mayonnaise
2 teaspoons white sugar
1/2 teaspoon balsamic vinegar
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a ziptop sandwich bag. Arrange the egg whites on a serving platter.
Add the bacon, mayonnaise, sugar, vinegar, celery salt, and pepper to the ziptop bag of egg yolk; zip the top and squish until it's all well combined. Cut the corner off and squeeze the mixture into the egg whites. Garnish with parsley.
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This salad was REALLY good - from the April CL mag:
Baby Greens with Beets, Walnuts, and Goat Cheese
Plenty for 5 first-course servings
3 medium beets (I ended up only using 1.5 of them)
1 cup water
4 cups mixed baby salad greens
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 tablespoon balsamic vinegar
Salt and pepper
1 tablespoon EVOO
Crumbled goat cheese (I used a lot - because I like it)
1/4 cup coarsely chopped walnuts, toasted
4 slices crumbled cooked bacon
Preheat oven to 375.
Leave root and 1 inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13x9 baking dish. Cover tightly with foil and bake for 1 hour and 30 minutes or until tender. Cool; trim off roots and rub off skins. Slice beets into small pieces and allow to cool completely.
Place the greens, bacon, and parsley in a large bowl; toss. Combine vinegar, pinch of salt, and a few cracks of fresh ground pepper and stir with a whisk. Gradually drizzle in oil, stirring constantly with the whisk. Drizzle dressing over the greens mixture and toss gently.
Arrange greens on each plate and top with sliced beets, goat cheese, and nuts.
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Our potato dish, very good! I used russet because I had them; the original calls for yukon gold.
Gratin Dauphinoise
makes 8 servings
8 small-medium russet potatoes, peeled and cut into 1/4″ slices
2 cup heavy cream
10 garlic cloves, slightly crushed, divided
2 sprig thyme
2 sprig of rosemary (I used minced rosemary, which I left in the dish when it baked)
2 sprig of parsley
salt and pepper
freshly ground nutmeg
1 Tbsp. butter
4 oz. grated gruyere cheese (I used smoked)
Preheat the oven to 350
Place the potatoes in a pot and add the cream, 8 of the garlic cloves, and herbs. Season with salt, pepper, and nutmeg to taste. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes, then remove from the heat and discard the garlic and herbs.
Use the two remaining cloves of garlic to rub around the inside of a 9x13 casserole dish, then butter the gratin dish so it's evenly coated. Pour the potatoes and cream into the baking dish and top with the grated cheese. Cook for 40 minutes or until the potatoes are brown and bubbling. Let sit 10-15 minutes before serving.
Have fun at the game. 
