Shakshuka with Chard

Shakshuka is a popular Israeli dish that originated in Northern Africa. Traditional shakshuka consists of eggs, poached in a stew of spice tomatoes, peppers, onions, and garlic. Not only is this an easy meal to make, it's easy to customize! I love to make it year round, adding whatever is in season in the stew. It's been my lazy day' go-to' meal for breakfast, lunch, or dinner for the past few years- I don't think I can begin to describe my LOVE for this dish.

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In the version below that I made for lunch, I threw in chard (stems and all!). The colorful stems brighten up the dish, while the leaves wilt down perfectly. Like other greens, those dark leaves are a great way to get your Vitamin A and C, while the stems add some extra fiber to your diet.

See below for the full recipe! 

Farm lunch shakshuka served with cilantro and sourdough bread

Farm lunch shakshuka served with cilantro and sourdough bread

Shakshuka with Chard

Serves 3-4

Ingredients

1 yellow onion, diced

3-4 green garlic stalks or 1 clove garlic, minced 

1 bunch of chard

1 28oz can of crushed tomatoes 

1 14oz can of chickpeas 

6-8 eggs

1 tsp paprika

1 tsp cumin

red pepper flakes (optional)

salt and pepper to taste

Optional Toppings: 

Cilantro

Parsley 

Feta Cheese

Directions

Chop the stems off the chard and dice into small pieces (about 1"). Roughly chop the leaves and put aside for later.

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Heat 2 Tbsp olive oil in a skillet ( I prefer cast iron) over medium heat  Add the onions, garlic, chard stems, and spices. Cook until the vegetables are soft. 

Add the crushed tomatoes and simmer for a couple of mintues. Add the chickpeas and chard leaves and simmer for another minute or 2 until the chard has wilted. Taste and adjust seasoning to your liking.

 

Using a wooden spoon or spatula, make 6-8 wells (depending on number of eggs you're using) in the tomato sauce. Crack an egg into each well. 

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Cover the pan and cook until the egg whites have set. 

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Uncover, sprinkle more paprika and red pepper flakes on top (Optional), and serve!

Recommended serving ideas: cilantro or parsley on top and a crusty loaf of bread

Add feta cheese for some extra protein.

 

 

 

 

NOTE: I did not add extra salt since there is a lot of sodium in the canned tomatoes and chickpeas (and feta cheese if adding).  I find that's enough salt for me but you can always adjust seasoning to your own liking!

 

Minutina Tabbouleh Salad

I'm using the word 'tabbouleh' loosely here as our lunch was more of a free formed "everything but the kitchen sink" version .Regardless, this was a delicious lunch featuring one of our favorite greens on the farm, Minutina. 

Minutina, also known as Erba Stella (meaning 'star herb' in Italian), is actually part of the plantain family. This green is packed with fiber, and was traditionally used for its medicinal qualities like reducing fevers. 

It's crunchy and slightly sweet leaves make a great addition to any salad.See below for our recipe for a delicious farm lunch salad!

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The Finished salad with homemade bread

The Finished salad with homemade bread

Minutina 'Tabbouleh' Salad

Ingredients

1 cup of quinoa, cooked 

2 cucumbers, diced 

2 carrots, peeled into thin strips

4 radishes, diced 

4 green onions, finely chopped

1 bag of minutina, chopped

1 bunch parsley, finely chopped

1/4 cup cashews

1 cup chickpeas

Steps

1) Mix together all of the ingredients in a large bowl and toss until combined.

2) Pour olive oil (you can do as little or as much as you desire) over salad and toss to dress.

Note: we actually used Annie's Shitake Sesame dressing which was really delicious! 

Enjoying our farm lunch with special celebrity guest, Whitney Will!

Enjoying our farm lunch with special celebrity guest, Whitney Will!

Spicy Rhubarb Sauce

Nothing says "Spring is here," like the sight of rhubarb popping up around the farm! 

Those beautiful bright red stalks are great for more than just making your spring dishes beautiful, though! 1 cup of rhubarb provides good amounts of your DRI's (Daily Recommended Intake) for calcium and vitamin C, while also providing 1 g of protein. 

Since the stalks are very tart, they are usually combined with a lot of sugar to balance them out (strawberry rhubarb pie anyone?). For a savory rhubarb dish, check out Naturally Ella's recipe below for a spicy rhubarb sauce- A great way to get all the health benefits without all the added sugar!

Naturally Ella's Noodles and Kale with Spicy Rhubarb Sauce

 

 

Mâche Salad with Sun Dried Tomatoes and Walnuts

Mâche, also known as lamb's lettuce, is a tender green with nutty taste that we've been going crazy for on the farm! 

The best part? This green is a POWER HOUSE of nutrition. A 4 oz. serving can provide over 100% of your daily recommended intake for Vitamin A, and more than 50% of your recommended intake for Vitamin C.  Not to mention, it's a good source of Vitamin B-6, which helps with functions, such as hemoglobin synthesis (the protein in red blood cells that helps transports oxygen through your body). 

I've been putting this green in every dish this past week, but I love it the most as a salad. See below for a simple salad I whipped up to go with dinner last night. 

Mâche, Walnut, and Sun Dried Tomato Salad

Adapted from Bon Appetite's Recipe

Salad Tip: Don't skimp on fats like avocado or olive oil in your salads! They help absorb fat soluble vitamins (Vitamin A,D, E, and K) a lot better which will get you the most nutrition from your meal. 

Salad Tip: Don't skimp on fats like avocado or olive oil in your salads! They help absorb fat soluble vitamins (Vitamin A,D, E, and K) a lot better which will get you the most nutrition from your meal. 

 

Ingredients

Dressing:

1 Tbsp dijon mustard

1 Tbsp white wine vinegar

1 Tbsp lemon juice 

1/4 cup olive oil

Salt and pepper to taste

Salad:

1 bag Mâche greens

1/2 cup sundried tomatoes (not packed in oil) 

1/4 cup walnuts lightly chopped

Parmesan to serve

Directions:

Whisk dressing ingrediants in a small bowl until combined. 

Combine greens, sun dried tomatoes, and walnuts in a bowl. 

Toss greens with dressing and top with parmesan if desired. 

Enjoy! 

Salad Tip: Don't skimp on fats like avocado or olive oil in your salads! They help absorb fat soluble vitamins (Vitamin A,D, E, and K) a lot better which will get you the most nutrition from your meal. 

 

 

Grilled Frisée

Frisée may be one of the more underrated greens in the garden- It's packed with vitamin A and C, but it's bitter taste can deter even the more adventurous eaters. 

So what should you do with that giant head sitting in your fridge? Grill it! I don't think Ben and I will be eating Frisée any other way this summer! Grilling browns the Frisée, which diminishes it's bitterness as it caramelizes. The result is the perfect crispy but fresh side dish to your summer barbecues. 

See how Ben and I prepared ours below! 

 

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Pro tip: keep your head of Frisée standing up like this so that the juices don't run off

Pro tip: keep your head of Frisée standing up like this so that the juices don't run off

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Grilled Frisée with an Asian Dressing 

For 1 head of Frisée

Dressing

1 Tbsp ground ginger

1 clove garlic, minced

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

2 Tbsp rice vinegar

3 Tbsp Soy sauce 

Steps

1) Preheat the grill and let it get hott

2) While grill is heating up, prepare dressing by combining all of the ingredients in a bowl and whisking until well incorporated. 

3) Cut the head of Frisée in half lengthwise 

4) Pour the dressing over the Frisée halves and let marinate until grill has heated.

5) Once grill is heated, put the Frisée cut sides up on the grill. 

6) Cook until Frisée looks chared and has crisped at the edges (about 12 minutes). 

7) Take off of the grill and enjoy! 

Pea Tendril Pesto

Can't wait till the summer to start making pesto? Good news, you don't have to! Try Love and Lemons' spring Pea Tendril Pesto, and use up those extra pea shoots that didn't make it into last night's salad.

Packed with Vitamins A and C, and fiber, 1 serving (1 cup raw) of these tiny guys are an excellent way to add nutrients to your diet. Try this pesto on toast with an egg for a quick breakfast, or use it to brighten up pizza night this Friday!

https://www.loveandlemons.com/pea-tendril-pistachio-pesto/

https://www.loveandlemons.com/pea-tendril-pistachio-pesto/