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!
What a treat we have this week! One of our fantastic 2016 Summer CSA members, Kim, has submitted the recipe below to share the love with all of us. One of my favorite things about this delicious Eastern European soup recipe is the number of veggies it uses that are currently in season! Thanks, Kim! Vegetarian Borscht By Kimberly Sturgill Looney Makes 6 servings Ingredients: 2 quarts Vegetable Stock (or 2 quarts Water and 2-3 Vegetable Bouillon Cubes) 2 tablespoons Butter (or Oil of Choice for Vegan version) 1 cup Cabbage, finely chopped 1 cup Potatoes, diced ½ cup Carrots, diced 1 stalk Celery, minced 1 Onion, chopped 1 can Stewed Tomatoes 3-5 Beets Salt and Pepper, to taste Chopped Dill or Parsley, to taste Sour Cream, to taste (Optional) Instructions: In a large pot, melt Butter and lightly sauté Cabbage, Potatoes, Celery, and Onion for approximately 5 minutes. Add Vegetable Stock and Stewed Tomatoes. Simmer for 20-30 minutes, until veggies are soft. Meanwhile, boil 3-5 whole Beets in a small pot with enough water to cover them, until tender. Let Beets cool enough to cut them into julienne strips. Add julienned Beets and Beet Juice to simmering veggies to give soup a beautiful color and great flavor. Add Salt and Pepper to taste. Add another Bouillon Cube if needed for additional flavor, and add more Water or Stock if soup needs more liquid. Serve hot with dollop of Sour Cream and sprinkling of Dill or Parsley over each bowl. *Image courtesy of: https://longislandweekly.com/wp-content/uploads/2016/04/Zox_B.jpg.
If you enjoy Au Gratin as much as we do, you’ll love this hearty Fall take, with the surprising addition of Kale. If you prefer to bake your Au Gratin, preheat the oven to 350º and follow the same layering steps detailed below, but in a prepared baking dish. Cover the dish with foil and bake for 1 hour. Remove the foil for the last 15 minutes to allow the cheese to crisp up. Crockpot Potatoes Au Gratin By Briel Driscoll Makes 6-8 servings. Ingredients: 6-8 medium Potatoes, sliced 1/4″ thick 1 Onion, sliced thinly 6 oz. Milk (or milk substitute) 2 tbsp. Butter, melted 3-4 cloves Garlic, minced 8 oz. Sharp Cheddar, shredded (or whatever cheese blend you prefer) Salt and Pepper to taste Parsley, to taste 1/2 bunch Kale, stems removed and chopped finely Optional: Sausage or Bacon layered throughout Instructions: Layer Potatoes in crock pot. Once bottom is lined, sprinkle a little Salt, Pepper, Parsley, Onions, Garlic, and Cheese (reserving a good portion for the top layer). Start new layer of Potatoes and repeat until all Potatoes are used. Mix Milk and melted Butter. Pour liquid over top layer of Potatoes and sprinkle remaining Cheese across top. Cook for approximately 3 hours on high or 6 hours on low. (Cooking times will vary slightly depending crock pot.) Right before serving, Stir Kale into potato mixture. *Image courtesy of: http://ohmyveggies.com/wp-content/uploads/2012/12/sweet_potato_and_kale_gratin_on_plate.jpg.
This recipe is easy, flavorful, and irresistible. Just a small handful of ingredients give it all the savor and pop it needs to take a simple roasted squash and turn it into a full meal! Lemon Garlic Spaghetti Squash By Holly Rodricks Serves 4. Ingredients: 1 medium-to-large Spaghetti Squash 4 tbsp. Butter (or Coconut Oil for vegan version) 1 tbsp. freshly squeezed Lemon Juice 4-6 cloves Garlic, minced 2 tbsp. fresh Parsley, minced Salt and Pepper, to taste pinch of Red Pepper Flakes (Optional) grated or shredded Parmesan Cheese, to taste (Optional) Instructions: Preheat oven to 375º. Pierce Spaghetti Squash throughout several times with paring knife. Place on baking sheet and bake for approximately 1 hour or until knife can pierce it without resistance. Remove sheet from oven and allow Squash to cool. Once cool enough to handle, cut in half and scrape out seeds. Using a fork, scrape flesh of Squash away from skin, creating thin strands. Continue until all Squash has been removed. In a large skillet or frying pan over medium heat, warm up Butter and sauté Garlic until aromatic. Add Lemon Juice, Parsley, and Red Pepper Flakes and sauté for an additional minute. Add Spaghetti Squash and toss until evenly coated, sprinkling with Salt and Pepper to taste. Serve hot, topped with Parmesan and more fresh Parsley. *Image courtesy of: http://img.huffingtonpost.com/asset/,scalefit_600_noupscale/561e479f12000026007e5100.jpeg.
Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!
Jon Stadt of Flour City Pasta has inspired us once again! This delectable recipe pairs lemon, parsley, white wine, and tomatoes to create a delicious reduction that will heighten the light, delicate flavors of your favorite seafood. Add his unique Squid Ink Pasta, and you’ve got a real show-stopper on your hands. Tomato & Lemon-Herb Reduction with Seafood & Linguine Adapted from a recipe by Jon Stadt Makes 2-3 servings. Ingredients: 1/2 lb. Squid Ink Linguine*, or Linguine of your choice. 6 oz. Main Street Farms Tilapia, filleted (Any flaky white fish works wonderfully. Other types of seafood, such as Shrimp or Scallops, may be substituted) 1/4 cup Olive Oil Salt & Pepper to taste 1 cup Tomatoes, diced 1/2 cup Parsley, diced 3 cloves Garlic, minced 3/4 cup Dry White Wine 1/8 tsp. Crushed Red Pepper Flakes 2 tbsp. fresh Lemon Juice 1 tbsp. Unsalted Butter Instructions: Generously sprinkle Salt, Pepper, and a pinch of fresh Parsley over both sides of filleted Fish. Set aside. Add Olive Oil to skillet and placed over medium-high heat. When skilled is hot, gently lay in Fish. (Be careful! It will immediately begin sizzle and pop vigorously!) Cover Fish and allow to cook for 3-4 minutes or until it is no longer sticking to the pan and flips easily. Flip and cook uncovered for another 1-2 minutes or until filet flakes apart when pierced with a fork. While Fish is cooking, fill pot with water and bring to boil, according to instructions that come with Linguine. Once Fish is cooked, remove from skillet, place on plate, and cover to keep warm. Leave oil and liquid from Fish remaining in skillet. Add Tomatoes, Parsley, Garlic, White Wine, Red Pepper Flakes, Salt, and Pepper to skillet. Increase heat to high, and allow to cook down until reduced by half, approximately 10 minutes. Once reduced, stir in Lemon Juice and Butter until well mixed. While sauce is reducing, cook pasta. Drain and plate. Lay portion of Fish over pasta and generously ladle sauce on top. Serve hot! *While optional, this recipe really pops when the sauce and seafood are paired with Squid Ink pasta. Its unique, umami flavor takes this citrusy seafood pairing to the next level. You can find more information about where to purchase Flour City Pastas like this one, here.
Looking for something a little different for lunch this week? Dress up simple lentils with our fresh summer squash and a combination of savory spices that will have you asking for seconds and thirds! Red Lentil and Squash Soup By Briel Driscoll Makes 3-4 servings. Ingredients: 3/4 cup red lentils 2 small Summer Squash, halved and sliced 1 Onion, chopped 1 Garlic clove 3 cups Water 1 tbsp. Fresh Parsley, plus more for garnishing 1/4 tsp. Coriander Powder 1/4 tsp. Ground Cardamom 1/2 tsp. Turmeric Powder 1/2 tsp. Ground Cumin 1/2 tsp. Ground Ginger 1/8 tsp. Pepper Salt to taste 1 1/2 teaspoon Lemon Juice Instructions: Combine all ingredients except Lemon Juice in large pot. Stir until evenly mixed. Bring to a boil and simmer until lentils are tender and cooked through. Add lemon juice, sprinkle with parsley, and serve.
Flour City Pasta has done it again! Jon Stadt brings us yet another seasonal recipe that pairs grilled eggplant and homemade herb relish – a twist on traditional pesto – with his tomato basil fettuccine to create a combination of flavors that capture the essence of summer. Grilled Eggplant & Garden Pesto with Tomato Basil Fettucine By Jon Stadt, Flour City Pasta Makes 4 servings. Ingredients: Herb Relish – 1 lb. Tomato Basil Fettuccine (Learn more about where to buy Jon’s delicious pasta here.) 2 cups fresh Parsley leaves 1/2 cup fresh Mint leaves 1 1/2 tbsp. fresh Oregano 3 Green Onions, chopped 2 tbsp. Capers 3 tbsp. Pine Nuts 1 tbsp. Red Wine Vinegar 2 tbsp. Olive Oil 5 tbsp. Water Salt and Pepper to Taste Eggplant – 2 Eggplants, sliced 1 tbsp. Olive Oil Salt and Pepper to taste Instructions: Cook pasta for 6-8 minutes. While Pasta is cooking, puree all relish ingredients in blender. Add Salt and Pepper to taste. Brush Eggplant with oil and sprinkle with Salt and Pepper. Grill or cook in large skillet over medium-high heat, 3-4 minutes per side. Place warm Pasta in serving dish and top with Eggplant and Pasta. Additional Suggestions: To add a little extra flavor, whisk a couple tablespoons of Pesto in with the Olive Oil and use to marinate Eggplant slices for 1 hour before grilling. Try substituting or adding sliced, grilled Zucchini or Summer Squash to replace or complement the Eggplant. When tossing warm Pasta with Pesto, mix in one medium-sized diced Tomato, to add a pop of flavor and color.
‘Tis the season when zucchini grows giant overnight. This recipe is quick and easy, perfect for a family or easily increased for a large group gathering. Grilled Zuke & Herby Quinoa by Abigail Henson, Founder of LoFo* Makes 6 servings. Ingredients: 1 large Zucchini 6 Rainbow Chard Stems 1 cup Quinoa, uncooked 1/4 cup White Vinegar 2 tbsp. Sugar 1 tbsp. Kosher Salt 1/2 cup Crumbled Feta (Omit this step for a 100% vegan recipe!) 1/2 cup Kalamata Olives, pitted and chopped 1 handful of your choice of Fresh Herbs (I like mine chock-full of Basil, Mint, Parsley, Dill, & Sage.) Salt and Pepper to taste 1 Lemon, juiced Instructions: STEP ONE: Quick-pickle your Chard stems. It is absolutely tragic when I see someone toss the stems of a rainbow chard- they are so crisp and delicious, and the splash of color they add to any dish is worth keeping them around. This is an easy way to jazz them up. They will start to take the brine in within 30 minutes, for a quick-pickle fix. Chop at the nape of the leaf of 6 Rainbow Chard leaves, trimming the ragged edges where they were connected to the main plant. Slice each stem 2-3 times length-wise, and then cut across the width by the ¼ inch to make tiny cubes. In a small bowl, mix Vinegar, Salt, and Sugar and stir. Place Chard cubes in the brine and let rest. STEP TWO: Cook your Quinoa. I like to cook a big batch of quinoa at the beginning of the week so that I can speckle it into my meals throughout the weekdays without much hassle. Place Quinoa in a large bowl and submerge it in water, gently swirling it around. Strain in a fine mesh strainer and add to a medium pot. Add 2 cups of Water and a teaspoon of Salt to the pot. Bring to a boil, cover pot, reduce heat, and let cook for 15 minutes. Remove from heat and let let rest for 5 minutes before removing the cover to fluff. STEP THREE: Grill your Zuke. While your Quinoa is cooking, slice your Zucchini into 4 sections, then cut each section in half. Each section will act as one serving. Rub Zucchini with Olive Oil. Sprinkle with salt and pepper, and put seed side down on grill. Cover grill and let cook for 10-15 minutes, until char lines have appear and pieces are fork-tender. Remove from grill and allow to cool slightly. STEP FOUR: Fill your Zuke. Taking the spoon down the center of the Zucchini gently remove the seeds and transfer them into a sauté pan. Combine cooked Quinoa and chopped Herbs. Add a drizzle of Olive Oil and Lemon Juice to the quinoa mixture. On medium heat, lightly toss all ingredients in pan. Transfer filling from pan into Zucchini boats. Top with chopped Kalamata Olives and crumbled Feta Cheese. Strain Rainbow Chard stems from the pickling liquid and sprinkle over Zucchini boats like it’s party time! Give thanks to the beautiful bounty you are about to receive, go forth, and eat local! *ABIGAIL HENSON is the Founder of LoFo, a company that specializes in conscious cuisine and provides catering, events, and education.