Shakshuka With Spinach

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 6

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.

Potato Leek Soup with Gruyere

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 8

Winter on the Palouse can be harsh - so warm up with a delightfully flavorful recipe featuring some of the best flavors of the season. Remember to clean your leeks well! Split the layers apart and wash between them all to make sure you’ve eliminated dirt and sand - or just substitute with your favorite yellow onion. Right now, our deli has Gruyere at $2 off per pound, so grab some today for this tasty recipe from our friends at Co+op, Welcome to the Table!

Ingredients

• 3 tablespoons butter

• 3 large leeks, washed well, trimmed and thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 pounds russet potatoes, washed and diced into 1-inch pieces

• 1/2 cup white wine

• 4 cups vegetable or chicken broth

• 2 1/2 cups water

• 1/4 cup flour

• 8 ounces Gruyere cheese, shredded

• Salt and ground black pepper, to taste

Preparation

1. In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the sliced leeks and sauté for 5 minutes until leeks are soft. Add the garlic and thyme and cook for 2 more minutes, then add the potatoes, white wine, vegetable broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the potatoes are just tender.

2. While potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk the flour-water mixture into the soup once the potatoes are tender and simmer for another 5 minutes.

3. Remove the soup from heat, remove 2 to 3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot. Season with salt and black pepper and serve hot.

Serving Suggestion

This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham. Serve in small bowls with multigrain crackers for a warming and welcoming appetizer course.