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!
Some of my favorite recipes are the ones that give you the foundation to start but then let you improvise and customize to your taste. This breakfast bake was originally introduced to me by my mother-in-law, using red bell peppers as the veggies, but since those are hard to come by in the winter, I decided to experiment. You can add different kinds of greens, peppers, or even squash, depending on the season. Next, I’m toying with the idea of mixing in some roasted turnips or grated kohlrabi. What crazy combos are you cooking up? Kitchen Sink Breakfast Bake By Holly Rodricks Makes 6-8 servings. Ingredients: 8 Eggs 1 lb. Breakfast Sausage, cooked and broken up in small pieces 3-4 medium Potatoes, cubed and par-boiled 1 Onion, finely diced and sautéed until translucent 1 generous handful of any veggie of choice – I used roughly chopped spinach and sliced mushrooms 1 cup Whole Milk 1 cup Pepperjack Cheese, 3/4 cup reserved 1 tsp. Dijon Mustard Salt and Pepper to taste Butter for greasing Instructions: Lightly grease a 9×13″ casserole dish with Butter and set aside. Beat Eggs together in large bowl with whisk. Whisk in Mustard and Milk. Add cooked Sausage, par-boiled Potatoes, sautéed Onions, chopped Veggies, and 1/4 cup Cheese. Mix with Spatula until evenly combined. Pour mixture into prepared casserole dish. Sprinkle remaining Cheese evenly over top. Cover and refrigerate overnight. Bake at 350º for 1 hour, or until mixture no longer jiggles when dish is shaken and toothpick inserted in center comes out clean. Serve hot!
Last week both our very own Allan, along with Dave from Food and Ferments, mentioned that they’d been wanting to try to make a dressing out of F&F’s Ginger Beets. Of course, I stole their idea and ran with it – and once you have a dressing, you need a salad to keep it company! Expect a combo of sweet and tangy flavors, supported by hardy greens and protein-packed eggs. As always, I make my kitchen creations to suit my taste, but don’t be afraid to experiment to make them fit yours! Ginger Beet Power Salad By Holly Rodricks Makes as many servings as desired Ingredients: Ginger Beet Dressing – 1 cup Food and Ferments‘ Ginger Beets, liquid reserved 1/4 cup Extra Virgin Olive Oil 1 tsp. Whole Grain Mustard 1/4 tsp. Raw Honey 1/4 tsp. Garlic Powder 1/4 tsp. dried Parsley 1/4 tsp. Salt 1/8 tsp. Pepper Power Salad (per serving) – 1 handful of Spring Mix 1 handful of Spinach 1 handful of Kale, stems removed, roughly torn and massaged with a bit of Olive Oil, Lemon Juice, and Salt 4-5 slices of Ginger Beets 1 tbsp. dried Cranberries 1 tbsp. Raw Pepitas (Pumpkin Seeds) 1 tbsp. freshly grated Parmesan (Optional) 1 Egg Instructions: To make the the Dressing – Coarsely chop the Ginger Beets. Combine all ingredients and blend using a regular blender, immersion blender, or food processor. Use reserved liquid to thin Dressing to desired consistency. Refrigerate while preparing salad. Dressing should be used within one week. To make the Salad – Mix Greens together and place in bowl. Sprinkle with Cranberries and Pepitas and layer sliced Ginger Beets on top. Poach egg, soft boil, or cook sunny side up. Lay hot egg on top of salad, sprinkle with Parmesan, and serve!
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.
First it was squash…then tomatoes…and now, we’re heading straight into beet season. In anticipation, one of our wonderful, former farm chefs sent us this delectable recipe for Beet Burgers. My mouth is watering just looking at the picture! Enjoy! Beet Burgers By Briel Driscoll Makes 4 servings. Ingredients: 1 Onion, diced 1 bunch Kale or 1 bag Arugula or Spinach, chopped 1 cup of cooked Grains, such as Brown Rice, Quinoa, Millet, etc. (This is a great way to use up any leftover grains you have hanging around.) 1 bunch raw Beets, shredded 1 (15 oz.) can Beans of Choice 1/3 cup Corn Flour 1 tbsp. Olive OIl 2 tsp. Cumin 1 dash Cayenne Pepper Salt and Pepper to taste 1 Tomato, sliced (optional) Instructions: Sauté Onions for 5 minutes in olive oil until translucent. Add chopped Greens, and cook 3 more minutes until Greens reduce. Add Grains, Cumin, Cayenne, Salt, and Pepper to taste, and sauté for a few more minutes. Add sautéed mixture to large bowl with rest of ingredients, and smash with hands until evenly combined and desired consistency is reached. If there is too much moisture, add more Corn Flour. Form mixture into desired burger patty sizes. Grill or cook in pan until each side is browned. Enjoy with a slice of Tomato, and serve burger-style!