Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Kale Citrus Salad

                                        

Kale Citrus Salad

Kale has not been the buzz-word in salads lately but the nutritional value is still front and center. This salad was a demonstration by the chefs from the magazine EdibleSanDiego at the Oceanside Harbor, Sunday July 20, show casing the local bounty of fresh fish.
Ingredients:
1/4 cup whole raw nuts (hazelnuts, walnuts, almonds, etc)
1 bunch Kale, about 4 cups washed, ribs removed, and cut into thin
ribbons
2 oranges, supremed (remove pith, and membrane and have slivers or
slices only)
1/2 cup EVOO
1/4 cup orange juice, (save leftover to make dressing).
1/4 cup vinegar. (red wine vinegar or champagne vinegar are good
options).
1/2 to 3/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/2 teaspoon Dijon mustard
Parmigiano, freshly grated to serve
Note: Lacinto kale preferred but any kale works great.
Directions:
Toast nuts a dry sauté pan over low-medium heat until fragrant and golden. Watch closely and keep the nuts moving around in the pan to avoid burning. OR toast nuts in oven at 325* for 7 to 10 minutes. Set aside to cool.

Place kale ribbons in a large bowl and massage with dry hands until the kales softens, and the color turns darker green. Depending own the type of kale used, more or less massaging will be needed.

Make the dressing: add the olive oil and the fresh squeezed orange juice (from the leftover orange core), vinegar, salt and pepper, Dijon mustard to a mason jar or large bowl. Shake or whisk vigorously to emulsify. Tastes the dressing and adjust the flavor to your liking by adding vinegar, pepper, mustard, or salt.

Add 1 tablespoon of the dressing to the kale bowl and continue massaging the kale until it is a softer texture and a pleasant chew. Add more dressing, 1 to 4 tablespoons depending on your preference. Crush the toasted nuts with the flat side of a chef's knife on a cutting board or with a mortar and pestle.

Transfer dressed kale to a serving bowl or platter and top with crushed nuts, orange segments, and freshly grated parmesan cheese.

Note: Dressing will keep up to one week in the refrigerator.