Shakshuka is a delicious, single-skillet dish of eggs poached in a spicy, homemade tomato sauce, traditionally made in the Middle East and North Africa. It has been on my list of recipes to try for far too long, and now that I’ve finally gotten to it, I just can’t get enough. Add or substitute a can of chickpeas or a diced red or green bell pepper, and simmer along with the tomato sauce. This dish is quick and easy and will warm you right up if you happen to be in the middle of a March blizzard… Shakshuka By Holly Rodricks, inspired by countless recipes Makes 4-6 servings. Ingredients: 1/4 cup Olive Oil 1 medium Onion, finely chopped 4 cloves Garlic, coarsely chopped 1 bag Spinach, sliced into ribbons 1 tsp. Paprika 1 tsp. Ground Cumin 1 tsp. Chili Powder Pinch of Cayenne to taste 1 28-oz. can Whole Tomatoes, crushed by hand 6-8 large Eggs 1 cup Plain or Garlic-Chive Chèvre (Goat Cheese) Salt and Pepper to taste Fresh Parsley for garnish if available, chopped coarsely Pita or fresh, crusty Bread (Optional) Instructions: Preheat oven to 425º. Heat Oil in large, ovenproof skillet over medium-high heat. Add Onion and sauté until translucent. Add Garlic and sauté until aromatic, 1-2 minutes. Add spices and sauté for 2 more minutes. Pour crushed Tomatoes over Onion mixture and reduce heat to medium-low. Simmer, stirring occasionally until sauce thickens, about 15 minutes. Stir in Spinach and season with Salt and Pepper to taste. Crumble Goat Cheese evenly over surface of sauce. Crack Eggs one at a time over sauce, spacing evenly. Transfer skillet to oven and bake for 5-8 minutes, until whites of Eggs are set but yolks are still runny. Scoop into bowls, garnish with Parsley, and serve with Pita or fresh, crusty Bread for dipping!
This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
I have been eating this meal almost every day for the past several weeks, and it does not get old! Experiment with quantities and types of root vegetables, to your taste, and to try out different flavored goat cheeses–this salad does just as well with plain or fruit-encrusted goat cheeses. Together, the combination of sweet root vegetables, creamy goat cheese, and tangy sauerkraut is out of this world! Roasted Winter Vegetable and Chèvre Salad By Holly Rodricks Makes 4-6 servings. Ingredients: 3-4 Beets of any variety, peeled and diced 1-2 Watermelon Radishes, peeled and diced 1-2 Turnips, peeled and diced 2-3 carrots, peeled and diced 1 large Onion, peeled and diced 3-4 cloves Garlic, chopped roughly 1/4 cup Coconut Oil or other oil of choice Salt and Pepper to taste 1 bag Spring Mix Sauerkraut to taste Raw or Roasted Pumpkin Seeds to taste 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Instructions: Preheat oven to 400º and place rack in middle of oven. Combine diced Winter Vegetables in a large bowl. Pour Oil over mixture, and generously sprinkle with Salt and Pepper to taste. Mix with hands to evenly coat vegetables with Oil, Salt, and Pepper. Spread Vegetables evenly on a large, rimmed baking sheet and bake for 45-60 minutes, until vegetables are tender when pierced with a fork and are beginning to crisp up. When vegetables are almost done roasting, divide Spring Mix between multiple bowls. Layer Sauerkraut on top and sprinkle with Pumpkin Seeds. Scoop a generous portion of Roasted Winter Vegetables on top of salad in each bowl and crumble fresh Chèvre on top of hot vegetables. Serve immediately.
Watermelon radishes tend to be abundant this time of yea. Sometimes it can be challenging to channel all that culinary creativity into a radish, even one this beautiful. Recently I stumbled upon another great food blog called Alexandra’s Kitchen– this happens to me a lot – that had such a unique take on watermelon radish salad that I had to share. Enjoy! (A little side note: Alexandra is passionate about helping people get the most out of their CSAs…lucky us!) Watermelon Radish, Orange, and Goat Cheese Salad Adapted from a recipe by Alexandra Stafford, of Alexandra’s KitchenMakes 4 servings. Ingredients: 1/2 small Red Onion 2 to 3 tbsp. White Balsamic Vinegar Kosher Salt and Pepper to taste 2 – 3 Watermelon Radishes, scrubbed clean (It is not necessary to peel Radishes.) 2 – 3 Oranges, Clementines, Grapefruit, etc. (I used Cara Cara Oranges, which are sweet, pretty, and delicious.) Handful of Walnuts, toasted and chopped Goat Cheese to taste (At Main Street, we can’t stop raving about 2 Kids Goat Farm. Visit their site to learn where their cheese is sold!) Chives, minced (Optional, but they add some nice color) Olive Oil to taste Instructions: To toast Walnuts, preheat oven to 350ºF. Place Walnuts on baking sheet and cook for 10 – 12 minutes or until slightly browned and fragrant. Dump Walnuts into tea towel and rub off skins. Remove Walnuts from towel, leaving skins behind. (If you wish to get more of the skin off, place Walnuts in a strainer and shake aggressively.) Mince Onion Place in small bowl. Cover with 2 – 3 tbsp. Vinegar. Add a pinch of Salt and set aside. Cut off one end of Radish. Leave other end intact to act as handle. Thinly slice on mandoline or by hand. (Note: Using a mandoline makes this step much easier and will create consistently thin slices.) Arrange Radish slices on platter. Fold some slices so they’re not all squished down in one flat layer. Sprinkle generously with Salt and Pepper. Cut off each end of each Orange. Squeeze each end over Radishes, then discard. Use a sharp knife to remove skin from oranges. Cut in between membranes to remove each slice. Squeeze remaining membrane all over Radishes to extract any leftover juice. Scatter Oranges over Radishes. Scatter Walnuts and Goat Cheese to taste over Radishes and Oranges. Pour macerated Onions and Vinegar over top. Drizzle Olive Oil to taste (1- 2 tbsp.) over top. Sprinkle with Chives. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. *Image courtesy of: http://www.alexandracooks.com/2014/12/24/watermelon-radish-orange-goat-cheese-salad/.
These wraps are quick and easy, for those days when you don’t feel like cooking (or eating a salad) but still want a good meal. Just a few simple steps. Ready in minutes! Hummus & Veggie Wraps By Bob Cat Ingredients: Wraps (I prefer pitas without the pockets – more like a flat bread – but tortilla wraps work, as well.) Hummus (Homemade, if you have time.) Any Veggies available (Greens, Tomatoes, Cucumbers, Onions, Peppers, Radishes, Carrots, Beets, Turnips – basically, everything in your CSA box, right now.) Cheese of choice (I prefer Goat Cheese or Feta.) Olives, Avocados, or Jalapeños (Optional.) Dressing (I recommend Annie’s Goddess or Ginger Sesame.) Instructions: Lay Wrap flat. Slather on Hummus. Layer Veggies. Layer or crumble Cheese. Drizzle Dressing. Roll and enjoy! Image Courtesy of: http://www.vegkitchen.com/recipes/hummus-and-veggie-lavash-wraps/.
Beets are often incorporated into sides and salads, but in this simple recipe from our farm chef, Briel, they get to occupy main course status. With only a little salt, pepper, vinegar, and oil, these succulent, sweet red globes take on all the flavor they need to really shine. Beet Sliders By Briel Driscoll Makes 4 servings. Ingredients: 1 bunch Beets, the larger the better 2 tbsp. Olive Oil 1 tsp. Apple Cider Vinegar Sea Salt Black Pepper Caramelized Onions (optional) Goat Cheese Instructions: Boil Beets for 20 minutes or until just tender. Cut Beets 3/4″ thick in the longest direction. Whisk Olive Oil and Apple Cider Vinegar in a large bowl. Toss Beets in Olive Oil mixture until evenly coated. Sprinkle generously with salt and pepper. Grill until soft. Serve on Slider Bun with Caramelized Onions, Crumbled Goat Cheese, and Sriracha Mayo (1 tsp. Sriracha to every 1/4 cup Mayo).
Roasted Cabbage Wedges By Briel Driscoll Makes 4 servings. Ingredients: 2 Caraflex Cabbages, cut into 4 wedges each (or 1 larger head of Cabbage with stem removed, cut into 8 wedges) 1 Tablespoon Olive Oil 1/2 cup Goat Cheese (We love 2 Kids Goat Farm!) 1/8 tsp. Salt Freshly ground Pepper to Taste Instructions: Preheat Oven to 400º degrees. Lay Cabbage wedges in pan or on baking sheet with rim, drizzle with Olive Oil, Salt, and Pepper. Roast in Oven for 30 minutes. Sprinkle with Goat Cheese. Enjoy!
Because of its spicy, bitter flavor, arugula packs a bite that people seem to either love or hate. As with many other vegetables, though, a little heat cuts that bitterness right down, leaving a tender, more mellow green in its place. The recipe below can be spiced up by adding any number of extras – tomatoes, bacon, white beans, to name a few – to give it a little more substance. Arugula & Goat Cheese Pasta by Holly Rodricks Makes 3-4 servings. Ingredients: 3/4 lb. medium-sized, textured Pasta (such as fusilli) 2 cups Arugula, washed and shredded 1/2 cup (2 oz.) crumbled Goat Cheese (Again, we highly recommend 2 Kids Goat Farm.) 1/2 small Red Onion (or 1 Shallot), finely diced 2 cloves Garlic, minced 2 tbsp. Olive Oil 1/2 tsp. Salt 1/4 tsp. Black Pepper Optional: pinch of Red Pepper Flakes Instructions: Cook Pasta according to package instructions until al dente. While Pasta is cooking, sauté Onion in oil over medium heat, until translucent. Add Garlic and continue to sauté for 1 minute. Set aside. When Pasta is cooked, reserve 1/4 cup of water. Strain Pasta and pour into large bowl. Add Pasta Water, Arugula and all remaining ingredients to bowl of hot Pasta and toss until evenly mixed. *In season, roast 2 cups of cherry or grape tomatoes and toss in with remaining ingredients, for a tangy twist. Alternatively, add white beans or bacon/pancetta (or both) to add a little more protein to the mix. *Image courtesy of: http://sustainabledad.com/wp-content/uploads/2011/09/pasta_arugula.jpg
Don’t throw those beet greens away! This recipe demonstrates a great way to incorporate them right into your salad mix, adding a lovely and complex texture and flavor that I like to call “Kale Lite.” Beet Salad with Goat Cheese & Berries By Briel Driscoll Serves 4. Ingredients: one bunch of Beets, leaves separated from bulbs, rinsed, chopped, and set aside 3 tablespoons Balsamic Vinegar 2 tablespoons Olive Oil 1/8 teaspoon Salt 1/2 bag of Lettuce/Spring Mix or 1/2 head of Lettuce, chopped 1/4 cup Walnuts 1/4 cup Plain Goat Cheese (We recommend 2 Kids Goat Farm!) 1/4 cup Fresh Berries (Strawberries are great in this recipe.) 1/4 cup dried Berries/Raisins Instructions: Boil Beets in pan of water until soft then cut or slice into preferred bite size. Toss Beets, Lettuce, Beet Greens, Berries, and Nuts in large bowl. Add Balsamic Vinegar, Olive Oil, and Salt, and toss again. Sprinkle Goat Cheese on top, or mix in, if you prefer a creamier salad.