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Heirloom Shakshuka

Locally grown tomatoes have arrived at the Co-op this summer and we’ve got a delicious dish to share with you. This shakshuka recipe highlights the flavor of heirloom tomatoes and is perfect for breakfast or brunch. We recommend serving it with your favorite sourdough bread for dipping. We hope you enjoy this taste of summer!

 

Ingredients:

6 heirloom tomatoes
2 eggs
½ cup of water
½ yellow onion
2 garlic cloves
3 T extra virgin olive oil
2 Tsp paprika
1 Tsp cumin
¼ Tsp red pepper flakes (or to taste)
¼ Tsp salt
⅛ Tsp black pepper

 

Instructions:

Dice and seed your tomatoes. Locally grown heirloom tomatoes may have spots where the tomato has split and formed a tough skin. Remove these parts when dicing your tomatoes but leave the unblemished skins on. You can seed your tomatoes by gently squeezing them and scooping the seeds out with a spoon. As you seed your tomatoes, remove the hard white cores. Set your seeded and diced tomatoes aside.

Dice your onion. Peel and dice your garlic.

In a large skillet, add your olive oil, garlic, paprika and cumin. Cook for 5 minutes, or until the onions are translucent and the spices are fragrant.

Add your tomatoes, water, salt, and pepper to the skillet. Stir to combine the ingredients.

Cover your skillet and allow it to simmer on medium heat for 10 minutes.

Remove the cover and create two wells in the shakshuka. Crack your eggs into the wells.

Cook your shakshuka uncovered for at least 5 minutes or until your eggs have reached your desired consistency.

Serve with toasted sourdough bread and enjoy!

 

Lightened-Up Deviled Eggs

Spring has finally arrived and it’s the perfect opportunity to enjoy some of your favorite warmer-weather foods. These lightened-up deviled eggs are right on time for the upcoming Easter holiday and they’re downright delicious. We’ve lightened them up with some plain greek yogurt in place of mayonnaise and without skimping on their classic flavor. They’re perfect as a snack or appetizer and are perfect to take on a sunny picnic. I hope you enjoy these delightful deviled eggs.

 

Ingredients:

6 large eggs

¼ cup plain greek yogurt

1 tsp apple cider vinegar

1 tsp dijon mustard

¼ tsp salt (or to taste)

⅛ tsp pepper (or to taste)

Optional:

Paprika for dusting

Chopped chives to sprinkle on top

Instructions:

Place a large pot of water to boil on the stove.

After the water comes to a boil, place your eggs in the boiling water gently. I recommend dropping them in with a spoon. This ensures that the shells will not crack open when they hit the bottom of the pot.

Boil your eggs for 13 to 14 minutes.

While your eggs are cooking, prepare a large bowl with water and ice.

When your eggs have finished cooking, drain the water and place your eggs in the ice water bath to cool them.

When your eggs have cooled, remove their shells. I find that using a spoon works the best. Gently hit your eggs with the back of a spoon in one or two spots. Then carefully peel the eggs.

Once all your eggs are peeled, wash them under cold running water to remove any eggshell pieces. Dry your eggs after washing them.

Cut each egg in half.

Using a spoon, remove the yolks from each egg and place them in a small bowl.

After you’ve collected all the yolks into your bowl, add your vinegar, greek yogurt, dijon mustard, salt and pepper. Mix it well.

Transfer the mixture into a piping bag. You can also use a plastic sandwich bag. Simply cut off a small piece of one corner if you don’t have a piping bag.

Pipe the mixture into the empty spaces of your eggs. I like to start by filling each one to where it meets the egg whites. Then I go back with more filling after I’ve completed each egg.

After filling the eggs, dust them with paprika and chopped chives if desired. Enjoy!