Shakshuka

Makes one cast iron skillet

Tiffany’s recipe is an amalgamation of multiple recipes and personal preference, but here is an NYT version of the dish:

Ingredients

• 5 roma or plum tomatoes, rough chopped

• 4 garlic cloves, rough chopped

• 1 onion, rough chopped

• 5 eggs (or more - however many you can fit)

• Olive oil

• Fresh cilantro

• Salt & pepper

• 1 tsp smoked paprika

• 1 tsp harissa (can sub with chipotle powder + chili powder + cumin + coriander + dried parsley + cayenne + sriracha)

• Feta cheese (optional)
  

  Note: Being careful not to overload the pan, feel free to add in any fresh veggies you'd like, such as bell pepper, poblano pepper, zucchini, or summer squash.

Directions
1. Add generous amount of olive oil to pan and set heat to medium high
2. Add onion and garlic, then lower the heat to medium-low. Add some salt and black pepper. Don’t burn.
3. Once onions are translucent, add teaspoon smoked paprika and mix in for a few minutes until fragrant
4. Stir in tomatoes, and add a dash more salt and pepper
5. Cover for 10-15 min to cook down. Stir occasionally to break up the tomatoes and keep from sticking to the pan
6. Once the tomatoes are cooked down, add in harissa or spice mixture and mix everything well. Taste and adjust spices as needed. Add in feta, if preferred.
7. Making small pockets in the mixture, crack eggs directly in. Try to evenly distribute throughout the pan
8. Cover pan and poach the eggs until whites are cooked but the yolks are still runny
9. Garnish with fresh cilantro. To serve, scoop out an egg per serving. Serve with tahini and crusty bread or flatbread.

Fagioli del Papa and Vegetable Sauté

Original recipe from Anna Stable

Serves 2 as a main course

• Ingredients
  E.V.O.O.

• 2 cups cooked Christmas beans (about 1 cup uncooked beans)

• 3 shallots thinly sliced

• 1-2 garlic cloves finely chopped

• 1 large zucchini, sliced

• 1 yellow or orange bell pepper, seeded and sliced

• 2 tomatoes, cut into sections lengthwise

• ¼ cup Italian parsley, chopped

• Salt and pepper

If starting with uncooked beans, soak beans overnight. The next day, add to a pot with water, making sure the beans are covered by about 2 inches of water. Add generous salt, olive oil, a couple bay leaves, half an onion, and a couple cloves of garlic. Bring to a boil for about a minute, then lower heat to a minimal simmer. Cook uncovered until the beans are cooked through. Cooking time will vary depending on the freshness of the beans.

Directions
1. Heat 3-4 tablespoon olive oil in a large pan, and add the shallots and garlic.

2. Sauté for 2-3 minutes; add the zucchini and peppers, continue cooking another minute

3. Add the cooked beans and cook an additional 2-3 minutes.

4. Toss in the tomatoes, and allow to soften slightly, about 1 minute.

5. Season with salt and pepper, and toss in the chopped parsley. Plate and garnish with extra fresh parsley and drizzle with some extra virgin oil and balsamic reduction

Roasted Peppers & Sardines Sandwich

Makes about 2 or 3 open-face sandwiches

Original recipe

Ingredients

• A couple thick slices of good bread (Loaves from Winner have the perfect structure for sandwiches)

• 4 bell peppers, preferably a mix of warm colors

• 1 clove garlic, diced

• Juice and zest of ½ a lemon

• Splash of sherry vinegar

• Salt to taste

• Generous amount of good E.V.O.O.

• ¼ cup chopped parsley

• Tinned boneless skinless sardines

• ¼ cup whole parsley leaves, dressed in lemon juice, E.V.O.O. & salt

Directions

1. Generously drizzle olive oil on the bread, and toast to desired toastiness. Optional - rub a clove of garlic on it after toasted

2. Roast peppers directly on the burner over an open flame. The flame should kiss the peppers. Use metal-tipped tongs to rotate as you go. They should turn black, which is good because this will be easier to peel later. The whole pepper should roast within 10 minutes.

3. Place the roasted peppers on a bowl, and cover them to steam. Once they're cooled, peel, de-seed, and chop them.

4. Add garlic, lemon juice & zest, splash of vinegar, salt, olive oil, and chopped parsley to the peppers.

5. Spoon onto the toasted bread, add sardines, black pepper, lemon zest, and dressed parsley leaves.

Briam

Thanks Tiffany for sharing this recipe!

Makes an 11-in skillet or larger au gratin dish, depending on how tightly layers are arranged.
Original recipe here (doesn't include eggplant):

Ingredients

• 2 zucchini, sliced into rounds about ¼-inch thick

• 2 eggplant (ideally close to the same diameter of the zucchini), sliced into rounds about ¼-inch thick

• 3 or 4 smallish medium-sized potatoes (ideally, close to the diameter of the zucchini), peeled and sliced into rounds about ⅛-inch thick

• 2 smaller red onions, thinly sliced into rounds (if too large, cut in half)

• Salt and pepper

• 2 tsp dried oregano

• scant 1 tsp dried rosemary

• ½ cup chopped fresh parsley

• 4 garlic cloves, minced

• Extra virgin olive oil

• 1 2 8-oz canned unsalted diced tomatoes with juice

  Directions

• 1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet (An 11-inch oven safe pan, a skillet, or an au gratin dish) Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan. Season with salt and pepper
  4. Arrange the seasoned eggplant, potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. This dish goes great with feta, olives, pita, and/or rice.

From our CSA member Jana:

Now is the point in the season that we’re all getting tons of radishes, green onions, garlic scapes, and kohlrabi in CSAs across the Northeast.

Don’t let the quantity of these overwhelm you and, instead, let’s do a quick pickle to make them last!Never pickled before? Don’t worry, I gotcha!

Care:Take a tupperware container, fill it with water, stick those root veggies in, and pop them in the fridge. Whether it’s a day or a few days, this will keep them fresh until you have time to take care of them. I like to add a drop of white vinegar to the water to really keep the veggies fresh.

Quick PickleTime: 15 min prep6+ hours in fridge

Ingredients:1 cup water1 cup white vinegar⅓ cup sugar1 tsp salt
2 Garlic scapes (cut into ½ inch pieces)1 large onion or 2 medium ones (red, white, or yellow cut into slivers)1 bunch of radishes (thinly sliced)

* *Note: this is where you can experiment with thinly sliced carrots, kohlrabi, etc. – mix and match!

Equipment:

Heat resistant glass jars with a lids (you’ll probably need about 2 - jam jars work and are easy to prep by soaking in warm water with dish soap to remove labels, then clean and rinse out )

Saucepan

Bring the water, vinegar, sugar, and salt to a boil.Meanwhile, prep your jars. Make sure they are warmed up and clean.Put a few small bits of garlic scapes, bunches of slivered onions, and radishes into the warmed up jars.Really pack them into the jars - like the opposite of what you should do with a washing machine.The garlic scapes are strong and don’t mellow out as much, but the onion does. Keep that in mind with your pickle ratios.Pour your boiling mixture over the veggies into the jars so they cover the veggies and put the lid on (carefully, the jar will be hot).Let cool to room temperature on your counter and, then, put the jars in your fridge for at least 6 hours before consuming.

What next?

These pickles are great on hot dogs, burgers, tacos, and make an excellent little gift.My favorite way of eating them is on a piece of home-baked sourdough bread with peanut butter. Don't knock it till you try it.
No need to discard the pickle juice. Take a cold shot of it after a hot workout in the summer to replenish electrolytes!