Shakshuka With Spinach

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 6

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Want to make a Co-op favorite at home? Try this tasty recipe from our friends at Co+op, welcome to the table. Shakshuka (alternatively spelled “Shakshouka” in many places - both are correct) is a delicious dish of poached eggs immersed in a spicy, flavorful tomato and pepper stew. This American take on Tunisian cuisine is perfect for breakfast or dinner any day of the week!

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, chopped

  • 1 red bell pepper, chopped

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin, ground

  • 1 teaspoon coriander, ground

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon salt

  • 1 teaspoon honey

  • 1 15-oz. can crushed tomatoes

  • 4 cups salad spinach, chopped

  • 6 large eggs

  • 1/2 cup parsley, chopped

  • 2 oz. feta cheese (optional)

Preparation

  1. Drizzle the olive oil in a 12-inch skillet and place the pan over medium- high heat. Heat for a few seconds, then add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes. Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers. Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the crushed tomatoes. Raise the heat to bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted and dark green.

  2. Use the back of a spoon to make 6 indentations for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.

  3. When eggs are done to your liking, sprinkle with parsley and feta, if desired.

  4. Serve 1 egg, with about a cup of the vegetable mixture, on each plate.

Serving Suggestion

Serve over warm pitas or toast, along with a side of chickpea salad or hummus.

Roasted Ratatouille

By: Co+op, welcome to the table

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

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Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

  • 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

  • 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

  • 1 bell pepper, chopped into 1 1/2 inch pieces

  • 1 pint cherry tomatoes

  • 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon tomato paste

  • 1 teaspoon dried basil

  • 1 teaspoon sea salt

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried rosemary

  • 1/4 cup red wine

  • 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.