Kale and Chickpea Mini Frattatas

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12

Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.

Ingredients

• 12 large egg whites

• 1/2 teaspoon salt

• 1 15-ounce can chickpeas

• 4 leaves kale, chopped finely

• 1 large tomato, chopped

• 1/4 cup chopped fresh parsley

• 1 teaspoon dried thyme

Preparation

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl, reserve.

3. Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

4. Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Tips & Notes

• Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.

• Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.

Blackened Salmon with Mustard Seed Slaw

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 4

In this time of year, cooks and gourmets all across the USA celebrate Cajun cuisine! This unique style of cooking was developed by Acadian chefs, exiled from Britain in the 18th century. Alone in a new land, surrounded by unfamiliar plants and animals, the descendants of the Acadians created an entirely new cuisine based on the ecology of what would later come to be known as southern Louisiana. Blackening is a technique that produces incredible flavor, but be warned - high-heat cooking is best done with cast iron!

Ingredients

• 1 tablespoon brown mustard seeds

• 4 cups shredded green cabbage

• 1/2 cup peeled and shredded carrot

• 1/2 cup green pepper, julienned

• 2 green onions, thinly sliced

• 1 mango, peeled, seeded and julienned

• 1 clove garlic, minced

• 1 tablespoon Dijon mustard

• 1 1/2 teaspoons curry powder

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• Pinch each of salt and ground black pepper

• 4 4- to 6-ounce salmon fillets

• 2 tablespoons Cajun spice mix

• 1 tablespoon vegetable oil

Preparation

1. In a small sauté pan, lightly toast the mustard seeds over medium heat. In a large bowl, mix together the cabbage, carrot, green pepper, green onion, mango, garlic, mustard, mustard seeds, curry powder, vinegar and olive oil. Season to taste with salt and pepper and set aside.

2. Rub the flesh side of each salmon fillet evenly with blackening spice.

3. Heat a large iron or heavy-bottomed skillet over medium-high heat. Lightly coat the skillet with vegetable oil. Place the salmon, skin side up, in the hot skillet and cook for 4-5 minutes until the seasonings form a crisp crust. Turn the salmon pieces over and cook another 2 minutes until salmon reaches desired doneness. Divide the slaw between four plates and top each with a serving of salmon.

Serving Suggestion

Serve this classic combination of slaw and blackened fish with sweetened cornbread and a green salad.