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.

Avocado Herb Dip

By: Robin Asbell

Recipe Information
Total Time: 15 minutes
Servings: 3 (3/4 cup)

Simple, easy, and tasty - this dip is perfect for your Super Bowl party. It’s the perfect time to shop, too, since fresh, organic avocados are just 99 cents each right now at your Co-op! You won’t have to look far, they’re right up front next to tomatoes, jalapeños, and everything else you need to make a delicious dip.

Ingredients

• 1 clove garlic, peeled

• 2 tablespoons fresh tarragon

• 1 large avocado

• 1/2 cup plain Greek yogurt, fat free or low fat

• 1/2 teaspoon salt

• Baguette slices, pita wedges, carrot sticks or sliced veggies for dipping

Preparation

1. In a food processor, mince the garlic and tarragon by pulsing and scraping the mixture down until the garlic is finely chopped. Add the avocado, yogurt and salt and process until smooth.

2. Transfer to a medium bowl and serve with dippers. Any leftover dip can be covered with plastic wrap pressed onto the surface of the dip to prevent air contact (which causes discoloration), for a couple of days.

Serving Suggestions

This dip makes a great after school snack for kids or as an appetizer. It's easy enough to whip up to feed a crowd of any size.