How to Dry Chamomile for Tea

 

Ingredients:

• Chamomile Flowers

Preparation:

1. The first step here is collecting your chamomile. Unlike other herbs, you’re not gonna look for the green parts of the flower (stems or leaves) – we’re going straight for the blossoms. Those contain the antioxidants, and the beautiful calming aroma and are what make the chamomile tea we know.
2. Wash the chamomile blossoms and dry well
3. Then spread out the blossoms, making sure each one has its own space to dry. You dry chamomile pretty much the same way you would dry mint. For the drying process you can use an old, but clean window screen. Any form of mesh that enables air circulation to allow proper and even drying can work.
4. To make your own chamomile tea, use 1 tablespoon of dried chamomile per cup of boiling water and steep for 5-8 minutes.
5. Once you’ve dried your chamomile, you can easily collect it in a jar or an airtight container of your choice. Use your tea within one year.

https://www.homemademastery

Roasted Sunchoke Soup with Carmelized Shallots

Ingredients:

• 3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
• 3 cloves of garlic
• 1 medium yellow onion, cut into 1″ pieces
• 4 large shallots, thinly sliced
• 2 tablespoons grape seed oil
• 2 tablespoons coconut oil
• 1 1/2 cups almond milk (unsweetened)
• 1 1/2 cups low sodium vegetable broth
• 1/2 + teaspoons sea salt
• fresh thyme for garnish

Instructions:

• Preheat oven to 375 degrees
• Thoroughly clean sunchokes, use a paring knife to peel off the skins.
• On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt.  Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.
• While vegetables are roasting combine shallots and coconut oil in a nonstick pan.  Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy.  The trick to the best caramelized shallots is to cook over the lowest possible heat!  If cooking with an electric oven consider using a flame deflector.
• In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt.  Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.
• Transfer soup to a blender and blend until creamy.  Add more sea salt to taste.
• Garnish soup with caramelized shallots and thyme.  Serve immediately!

ahouseinthehills.com/2014/01/23/roasted-sunchoke-soup-with-caramelized-shallots/

Creamy Roasted Tomato and Eggplant Sauce

Ingredients

• 2 cups eggplant cubed
• 1 onion, roughly chopped
• 3 cups tomatoes, roughly chopped - I used heirlooms but cherry or any other version will work as well
• 3 large or 4 medium cloves of garlic
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp pepper
• 2 tsp Italian seasoning - I used a pre-made blend but it's basically a mixture of basil, oregano, basil, thyme, parsley, etc.
• 2 cups non dairy milk (soy, almond, etc.)
• 16 oz pasta ( you can also put this over polenta, veggies or another grain if pasta ain't your thing...)
• 1 cup basil, diced

Instructions:

• Preheat oven to 375. In order to not have to reheat the sauce, it's best to have the milk heated or at room temp so you can take out of the fridge.
• Place eggplant, tomato onion and garlic on a roasting pan. Add olive oil and spices. Mix until well coated.
• Roast in oven for 40 minutes or until eggplant begins to brown and tomatoes soften.
• Meanwhile, cook pasta according to directions.
• If milk is chilled, slightly heat in a pan until warm. Skip this step if milk is at room temperature.
• Add all the veggies from your roasting pan and milk into a high speed blender. Mix until combined. Taste and add any additional spices. I added a dash more of the salt, pepper and Italian seasoning. You can also add red pepper flakes to spice it up! If sauce is not warm enough, you can heat further in a pan.
• Once pasta is cooked and drain, top with sauce and a sprinkle of basil and enjoy.

thesimplekitchen.net/creamy-vegan-roasted-tomato-and-eggplant-sauce/

Cilantro Lime Rice

Ingredients:

• 2 Tbsp olive oil
• 1 1/2 cups basmati long grain white rice
• 1 clove garlic, minced
• 2 1/4 cup water
• 1 teaspoon salt
• Zest of one lime
• 3 Tbsp lime juice
• 1 cup lightly packed chopped cilantro, leaves and tender stems

Instructions:

• Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
• Add the garlic and cook a minute more.
• Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
• Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
• Fluff the rice with a fork.
• Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
• Serve with chicken, steak, shrimp, Mexican or Asian food.

www.simplyrecipes.com/recipes/cilantro_lime_rice/print/

Pink Lemonade Lavender Thyme Sorbet

Ingredients:

• 4 cups naturally-flavored Pink Lemonade (non-sparkling)
• ½ cup granulated Sugar
• 6 small sprigs of fresh Thyme
• 1 teaspoon of dried (culinary) Lavender
• 2 tablespoons Citronage (or equivalent orange liqueur), optional
• Suggested garnish: edible flowers

Instructions:

• Combine the lemonade, thyme, lavender and sugar in a heavy small pan. Bring to a light simmer, stirring to dissolve the sugar. Allow to simmer for 2-3 minutes. Turn off heat, allow to cool for 5 minutes, cover and refrigerate until chilled or overnight.
• Strain mixture (discarding the thyme and lavender), stir in the Citronage if using and process in an ice cream maker until frozen. Place in a sealed container in the freezer until fully set or overnight. Garnish if desired and serve!
• Note: if you do not own an ice cream maker, you can freeze the sorbet according to the non-machine method used for Plum Rosemary-Gin Sorbet

boulderlocavore.com/pink-lemonade-lavender-thyme-sorbet/

Kale Soup

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 tablespoons chopped garlic
• 1 bunch kale, stems removed and leaves chopped
• 8 cups water
• 6 cubes vegetable bouillon (such as Knorr)
•  
• 1 (15 ounce) can diced tomatoes
• 6 white potatoes, peeled and cubed
• 2 (15 ounce) cans cannellini beans (drained if desired)
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• salt and pepper to taste

Directions:

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Recipe Source

Vegetarian Pot Stickers

Ingredients:

• 1 red onion sliced (substitute this week's Leeks!)
• 1 tablespoon minced ginger
• 1 cup sliced shiitake mushrooms
• 1 cup white cabbage, shredded (or, try this week's Bok Choi)
• 1 cup carrots, shredded
• 1 cup chopped garlic chives or chives
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 1/4 cup chopped cilantro
• 1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
• Salt to taste
• Canola oil

SPICY SOY DIPPING SAUCE:

• 1/3 cup thin soy sauce
• 1/3 cup rice wine vinegar
• 1/3 cup sliced scallions
• 1 teaspoon sesame oil
• 1 tablespoon sambal

Instructions:

In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season.

When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.

Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.

Serve with dipping sauce.

Recipe Source

Linguine with Mussels and Dandelion Greens

Ingredients:

• 2 pounds mussels
• 1 package (1 pound) linguine
• 1 Tablespoon salt
• 1 Tablespoon olive oil
• 1/2 onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sun-dried tomatoes, minced
• 1 teaspoon red pepper flakes
• 1 cup of beer
• 1 bunch dandelion greens, cut cross-wise into thin ribbons
• 1 Tablespoon lemon juice (about 1/2 lemon)
• Salt and Pepper to taste

Instructions:

Clean all the mussels and debeard by tugging off the brown 'tag' coming out of the side of the mussel. (The beard is often removed on farmed mussels, but it's good to double-check.) If any have their shells open, tap them gently against the counter top. If they don't close up in a few minutes, discard.

Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.

Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent--about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and saute until fragrant--about 30 seconds.

Add the mussels to the pan, pour in the beer, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells.

Add the dandelion greens to the pan and stir occasionally until the greens are wilted. Add the linguine to the pan and toss with mussels and greens. Season with the lemon juice, salt, and pepper. Serve immediately!

Recipe Source

Rice-Stuffed Tomatoes

Ingredients: 2 to 3 tablespoons olive oil Coarse or Kosher salt 6 medium-to-large (mine were 3 inches across, averaged 8 1/4 ounces in weight) tomatoes Red pepper flakes, to taste 1/4 medium or 1/2 small onion, finely chopped 1 garlic clove, minced 9 tablespoons arborio or another short-grained starchy rice Few tablespoons chopped parsley, oregano or slivered basil (or mix thereof) Handful breadcrumbs, if using (unless using gluten-free breadcrumbs, this will of course negate the dish’s gluten-free status) Directions: Heat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil. Prepare tomatoes: Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything but aluminum) bowl. I like to use a grapefruit knife to make the first cuts, then a spoon to remove the rest, but you can use anything you have around, being careful not to pierce the bottom of the tomatoes. Salt the cavities of the tomatoes and turn them upside down on a plate to drain. Prepare reserve: Run scooped-out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed. Heat a large skillet over medium heat, then add 2 tablespoons olive oil, heating it too. Once hot, add onion, garlic and red pepper flakes, cooking them together for 2 minutes, or until onion begins to soften. Add rice and cook them together for about 3 minutes, or until rice toasts a little. Add tomato puree and bring to a simmer, then reduce heat to medium-low. Season with 3/4 teaspoon salt, then cover skillet with a lid, and let simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed. Reassemble tomatoes: Stir fresh herbs into tomato-rice mixture. Arrange tomatoes right-side-up in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Coat with breadcrumbs that you can drizzle lightly with olive oil, if using, or you can replace the tomato lid on each (though, do not spend 10 minutes trying to match them back up, as I did last summer. It’s pointless.) Bake: Uncovered for 30 minutes, until tomato walls are soft and the rice inside has finished cooking. Serve hot. Repeat again tomorrow. Recipe Source

Nigel Slater’s spiced tomatoes with summer vegetables recipe

The Recipe:

Put a tablespoon of olive oil in a shallow-sided pan. Fry a peeled, crushed clove of garlic for a minute or so till fragrant, then stir in a teaspoon of cumin seed. Chop 500g of fresh tomatoes and add them to the pan. As the tomato simmers, stir in a teaspoon of mild or hot chilli powder, a half-teaspoon of ground turmeric and a generous seasoning of salt.

Pod 500g of broad beans, then cook them briefly in boiling water. If they are large, squeeze them from their thin, papery skins. Let the tomatoes and spices cook for 15-20 minutes or so, until you have a soft, sauce-like texture and much spicy juice. Roughly chop about 350g of summer squash or courgettes and add them to the pan. As the squash starts to soften, slice 150g sugar snaps and stir them in, together with the skinned, cooked broad beans. Add a couple of handfuls of peas (frozen are fine). Continue cooking till the peas are approaching tenderness.

Five minutes before serving, add 150g of cherry tomatoes, halved, and let them soften but not lose their shape. Check the seasoning – it should be quite spicy – and serve. Enough for 2.

The trick:

Once the tomato and garlic sauce is simmering, take care not to cook the green vegetables for too long. They should be crisp and bright to contrast with the softness of the tomato sauce. At this point in the season, broad beans tend to be toughening up a little, so unless they are very small, boil them for a good 4 or 5 minutes, then pop them from their skins while the tomato sauce simmers.

The twist:

The contrast of crisp, fresh green vegetables and soft, spicy tomatoes is the point of this dish, so avoid the temptation to add spinach or leafy greens. Fennel, finely sliced, and broccoli or artichoke hearts will work neatly instead of or as well as the peas and beans. This is a good recipe for using up your squash, not just the green summer variety but butternut and pumpkin, too. Use what you have around. Some suggestions from this week share: try Eggplant!

Recipe Source

Chickpea and Roasted Red Pepper Salad

Ingredients

2 roasted red peppers, or 1 jar, chopped or slivered
3 cups of chickpeas, rinsed (2 15-oz cans)
1/3-1/2 cup of sliced fresh basil (or do a mix of other herbs, like mint and parsley)
3 T of capers, rinsed (optional but adds a lovely saltiness)
1/4-1/3 cup crumbled feta (I like Bulgarian feta in brine… sooooo creamy!)
Dressing

2 T of fresh lemon juice
1/4 tsp of salt
2 cloves of garlic, minced
2 T of olive oil
salt and pepper to taste
Directions

Combine all the salad ingredients in one bowl. Whisk together the dressing ingredients in another. Combine. That’s all, folks!

Vegetarian Pho

Ingredients:

For the broth:
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

For the noodles:
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

For the toppings (choose a few):
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

For the garnishes (choose a few):
1/2 large onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, cilantro
Hoisin sauce, Sriracha (optional)

Directions:

To make the broth, char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Make the noodles while the broth simmers. Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

Prepare the toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls. Serve with garnishes on the side, which diners should add to taste.

Recipe Source

Stuffed Peppers with Spicy Swiss Chard and Scallion Pilaf

Ingredients:

1 1/2 cups short-grain (sushi) rice, rinsed and drained
3 cups water
3/4 pound Swiss chard, ribs removed and reserved for another use
1/4 cup extra-virgin olive oil
6 medium scallions, thinly sliced
1 garlic clove, minced
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 medium tomato, diced
2 tablespoons currants
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 yellow bell peppers (1/2 pound each)
1 cup vegetable broth or water

Directions:

Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. Drain the chard and let cool, then squeeze dry and coarsely chop.
In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes. Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes. Add the lemon juice and rice. Season with salt and pepper and stir well.
Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.

Recipe Source

Eggplant Parm

Ingredients:

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler

Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved (or, use fresh CSA tomatoes!)
Salt

Directions:

Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Recipe Source

Roasted Tomato Soup

Need another way to use your tomatoes? Try this roasted tomato soup recipe! It's a great way to use a few lbs of tomatoes and it freezes well, too. 

Ingredients:

2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1⁄4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
salt
pepper
2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
1⁄4 cup parmesan cheese, shaved or grated (optional)

Instructions:

Pre-heat oven to 375 degrees. (You can also grill the tomatoes for an extra smokey flavor)

Wash and cut tomatoes, placing in a shallow baking dish cut side down.

Add onion pieces, garlic, oregano and basil to the pan.

Drizzle vegetables with olive oil and balsamic vinegar.

Season with salt and pepper.
Bake for 45 minutes. (Allow tomatoes to cool and then peel the skin off of them). 

Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency.

Continue blending until smooth.
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).

Serve garnished with cheese if desired.

Recipe Source

Simple Baba Ganoush

Enjoy tastings of this recipe courtesy of shareholder Tanya Rotenberg at this week's pickup. 

Ingredients:

1 medium or 3/4 of a large eggplant
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 Tbsp Tahini
sea salt
Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
olive oil (for roasting)

Instructions:
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.

Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Recipe source

Shakshukah

Ingredients: 1 tbsp olive oil 1/2 medium brown or white onion, peeled and diced 1 clove garlic, minced 1 medium green or red bell pepper, chopped 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes 2 tbsp tomato paste 1 tsp chili powder (mild) 1 tsp cumin 1 tsp paprika Pinch of cayenne pepper (or more to taste-- spicy!) Pinch of sugar (optional, to taste) Salt and pepper to taste 5-6 eggs 1/2 tbsp fresh chopped parsley (optional, for garnish) Instructions: Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to saute until mixture is fragrant.  Add the bell pepper, sauté for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!). Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal. Recipe source

Scalloped Potatoes with Leeks and Thyme

Ingredients: 2 tablespoons butter plus more for baking dish 1 cup finely chopped leeks  2 cloves garlic, grated/minced 1 teaspoon fresh thyme (from the You Pick Section!) 1 cup whole milk 1 cup heavy cream (can also use Greek Yogurt) 2 teaspoons kosher salt ½ teaspoon ground black pepper 2½ pounds yellow/golden potatoes, peeled and sliced thin Instructions: Preheat the oven to 350-degrees F. Coat 8x8-inch baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes. Add garlic, thyme, continue to cook, stirring for 30 seconds. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. Baste after about 45 minutes of cooking. Let cool slightly before serving. Recipe source

Summer Vegetable Tian

Ingredients:

1 medium yellow onion 
2 cloves garlic, minced 
1 Tbsp olive oil 
1 medium zucchini 
1 medium yellow squash 
1 medium potato 
1 medium tomato 
1 tsp dried thyme 
to taste salt & pepper 
1 cup shredded Italian cheese 

Instructions:

Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.

Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.

Recipe Source

Israeli Charred Eggplant Salad

Ingredients: 1 large eggplant 1 lemon or lime, halved 1/4 teaspoon ground cumin 4 tablespoons tahini mixed with 1 small crushed garlic clove 2 tablespoons silan date honey – if silan isn’t available, substitute 1 tablespoon light bee’s honey diluted with 2 teaspoons warm water to make it runny 1 medium tomato or a handful of cherry tomatoes, chopped 2 tablespoons crumbled feta cheese – substitute a few tablespoons of thick yogurt if you prefer 2 tablespoons olive oil 2 teaspoons fresh za’atar, oregano or basil Instructions: You can use an oven or a metal grill to cook the eggplant. In the oven, preheat to 450 degrees and let the eggplant char for 35-45 minutes (you can also use the broiler for the last 10 minutes). Flip the eggplant halfway through.  On the grill, place the eggplant directly on the grill and turn consistently. You want the outer skin of the eggplant to be charred and the inside to be soft.  Let the eggplant cool for a few minutes. When the vegetable is just cool enough to handle by its cap end, peel the charred skin away with a paring knife. It comes off fairly easily, and if a little of the charred peel stays on, it only adds Mediterranean flavor. Now to season it. The best way to make the eggplant accept the flavorings is to cut it in half horizontally and press a fork through its flesh. Next, squeeze half a lemon or lime over each half eggplant. Dribble tahini that’s been mixed with a small, crushed garlic clove over each half. Over that, drizzle silan or diluted honey from the tip of a tablespoon. Then scoop up the tomato you’ve previously chopped and distribute the chunks all over the eggplant bed. Crumble about a tablespoon of feta over the tomato. Garnish with some fresh herbs (parsley, basil, thyme, mint, dill).  A good dollop of olive oil finishes the dish off. You can also finish the dish with a dollop of dill yogurt sauce or plain greek yogurt.  Eat hot, with fresh pita or baguette slices. One medium to large eggplant makes an appetizer for 4 people, or lunch for one hungry person. Recipe source