Shakshuka

Shakshuka is a traditional breakfast dish from the Mediterranean. This can be baked in a cast iron skillet in the oven, or simply made in a large frying pan (with a lid) on the stove. 

I like to make this as a quick mid-summer supper. The base ingredients are tomatoes, onions, and eggs, and from there you can add other ingredients and spices as you like.

INGREDIENTS

• 3 Tbsp oil

• 1 onion, diced (or use chopped green onions, added at the same time as the eggs)

• 1 bell pepper, seeds removed, diced

• 2 cloves garlic, minced (or substitute one bunch garlic scapes, chopped)

• 1/2 tsp turmeric powder

• 1/2 tsp cumin

• 1/2 tsp ground coriander

• 1/2 tsp paprika

• dash cayenne powder or chili powder or pinch red pepper flakes (optional)

• Salt and pepper to taste

• 6 cups diced fresh tomatoes or cherry tomatoes

• 1/2 cup tomato sauce (or leftover spaghetti sauce, or marinara sauce, etc) (optional)

• 1/4 cup chopped parsley (or substitute cilantro or mint)

• 6 eggs

DIRECTIONS

Heat oil in frying pan. Add bell pepper and onion and cook 5 minutes or until onions are translucent. Add garlic and spices and cook another minute. Add tomatoes and tomato sauce and cook for about 15 minutes to reduce and thicken. Taste and add more spices as needed. Reduce heat to a simmer. Use a large spoon to make 6 evenly spaced indentations in the mixture. Gently crack an egg into each indentation. Cover the pan and cook about 8 minutes, or until eggs are poached to your liking. Sprinkle the chopped parsley on top and serve with toast, pita, naan, or challah bread.

Optional additions: feta or goat cheese, sliced avocado, cooked sweet potatoes, chopped fresh jalapenos, etc

Zucchini Involtini

It’s zucchini season! If you’re looking for another way to make zucchini, try this fun “involtini” (Italian rolled zucchini). Use large zucchini for making a main dish, or smaller zucchini to create mini-rolls as appetizers. Kids can get involved by helping to stir the ingredients and roll the filling into the zucchini strips.

Ingredients:

Involtini

• 1 pound zucchini (about 2 large or 3 medium)

• 1 tbsp olive oil, plus more for drizzling

• salt & pepper

• 1/2 cup shredded mozzarella or Italian mix cheese

• 2 tbsp basil or parsley, chopped for garnishing

Filling

• 1 small onion

• 8 oz spinach, kale, or chard, large stems removed and chopped into small ribbons

• 1/4 tsp nutmeg

• 1/2 tsp chili flakes, or to taste

• 1 1/2 cups ricotta cheese

• 1/2 cup shredded Italian mix or mozzarella cheese

Marinara Sauce

• 1 jar marinara sauce (or spaghetti sauce, if that’s what you have on hand)

• optional additions: cooked ground sausage, minced garlic or garlic scapes, diced onions or green onions

Directions

Preheat the oven to 425° F. Line two baking sheets with parchment paper.

Zucchini

Trim the each end off each zucchini. Using a mandolin slicer set at about 1/8", cut the zucchini longways into as many slices as possible. (Or, stand each zucchini vertically and make 1/4-inch thick cuts down to create long slices.) You want to end up with enough slices to make 12-15 rollups, whether from individual large slices, or doubled up medium slices. Arrange the slices on the prepared baking sheets. Drizzle the zucchini lightly with olive oil. Season with salt and pepper. Transfer pan to the oven and roast for 6-8 minutes, depending on thickness. Remove pans from the oven and use a fork or tongs to flip each zucchini slice over, return pans to the oven, and roast for 2-3 minutes more, or longer if needed, until zucchini strips are pliable enough to roll. Remove pan from oven to cool. Keep oven on.

Filling

Meanwhile, in a large sauté pan over medium high heat, heat 1 tablespoon of oil until shimmering. Add the onion and sauté for 5 minutes or until the onion is softened. Add the spinach and/or kale leaves, season with a pinch of salt and pepper, and sauté, until softened, about 2 minutes or until wilted. Season with nutmeg. Remove pan from heat. Let it cool slightly before adding it to the ricotta. In a medium bowl, stir together the ricotta, shredded cheese, and 1/4 teaspoon salt, 1/4 tsp pepper, and the chili flakes. When greens have cooled briefly, stir them into the ricotta mixture. Add more salt and pepper to taste.

Assemble the involtini

Spoon about 2 cups of the marinara sauce into a 9×13-inch baking dish—the bottom of the dish should be covered in a good layer. Place a heaping tbsp of filling at one end of each of the zucchini slices. If using smaller zucchini slices lay two side by side, slightly overlapping them. Roll the slice into a tight coil and nestle it seam-side down on top of the tomato sauce. Drizzle lightly with olive oil. Season lightly with salt and pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top, about 10 minutes. Take the pan from the oven and top evenly with shredded cheese, then return to the oven for another 10 minutes. Remove pan from oven and garnish with chopped parsley or basil.

Recipe adapted from The Lemon Apron

Cream of Asparagus Soup

This recipe is absolutely perfect for springtime: warm soup for a rainy day, the springtime-only chance to eat local asparagus, and the fresh, springy flavors of lemon and herbs.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces

• 1 (14.5 ounce) can chicken broth, divided

• 1/2 cup chopped onion, or green onion, and/or green garlic

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• 1 pinch ground black pepper

• 1 cup milk or cream

• 1/2 cup sour cream

• 1 teaspoon fresh lemon juice

Directions

Combine asparagus, 1/2 cup chicken broth (or more to cover asparagus), and onion/garlic in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender and puree until smooth (or use immersion blender). Set aside.

In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.

Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk/cream.

Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately. Garnish bowls with fresh dill, chives, or garlic chives.

Serves 4.

Recipe adapted from: AllRecipes

Tacos de Lengua

This one is for the adventurous folks out there. “Lengua” means “tongue” in Spanish, and this is a traditional recipe for beef tongue tacos.

Tongue, especially when slow cooked, is extremely tender and delicious. If you buy a whole or half beef locally, ask to have the tongue (and liver and heart!) when it’s processed. You can also find tongue at some local lockers. I got mine from Dageforde Farms (they come to the Beatrice Farmers Market!)

If you grew up eating tongue and hating it, give it one more try with this recipe…you’ll probably change your mind! The secret is using only the tender inner part of the tongue, and cutting it into small cubes.

INGREDIENTS

• 1 beef tongue

• 1 onion, chopped

• 6 garlic cloves, mashed

• 2 bay leaves

• 1 T. pepper

• 1 T. salt

• 1 large sprig fresh thyme

• broth to cover (or water with beef bouillon)

Topping options:

• Diced white onion

• Chopped green onions

• Chopped cilantro

• Green tomatillo salsa (or red tomato salsa)

• Cheese

• Thinly sliced radishes

• Lime juice

DIRECTIONS

Place all ingredients in crock pot with enough broth or water to cover them, and cook on low 6-8 hours. Remove tongue to cool, peel/cut off outer layer, and cut off any rough spots. Slice into small cubes, and sauté in frying pan until browned. Add meat to corn tortillas and top with diced onion, cilantro, green salsa, and thinly sliced radishes.