SPICED SHAKSHUKA WITH WILD RICE

The nights where I get home late, it's especially hard to throw together dinner when my mind is full & fatigued but my stomach is not. I find it fitting that the nights where you need a homemade meal the most is when you're the most incapable of doing so.  I try to make a point in these moments to find the simplest dish (1 pot max, if that) that my brain can just barely wrap it's head around. If I can muster up a few minutes to continue standing on my feet to grate a garlic clove and chop an onion, I can have a homemade meal that my soul and stomach with thank me for.

That's where always having eggs on hand comes in handy. For weeknight meals that only begin to cook at 8pm, I need something swift & hearty that won't take an hour. I love frittatas for this reason, and when you have an extra 5-7 minutes, shakshuka (for when you need a punch of flavor). So, a recipe for one (very pretty) skillet meal that will give you quick homemade meals when you need it most.

SPICED SHAKSHUKA WITH FORBIDDEN RICE (Gluten-free) Serves 4

• 1 cup forbidden rice, dried
• 2 teaspoon olive oil
• 3 garlic cloves, minced
• 2 jalapeños, minced
• 1 leek, halved & sliced into half moons
• 1 shallot, minced
• 28 oz. fire roasted tomatoes
• 1 teaspoon ras el hanout
• 2 teaspoons harissa
• 1/4 teaspoon smoked paprika
• pinch of cayenne pepper
• 1/2 lemon, juice
• 3-4 large eggs
• 1 small bunch of cilantro, roughly chopped
• 2 oz feta cheese, crumbled
• Sea salt to taste
• Freshly ground pepper

Heat your oven to 350 degrees.  

In a medium saucepan, add forbidden rice and 1 3/4 cup of filtered water. Bring to a boil, then simmer on low and cover for 30 minutes.  Let cool for 10 minutes, covered.

In a large skillet, heat olive oil over medium heat.  Add garlic, jalapeños, leek & shallot.  Sauté for 5-7 minutes or until.  Pour in can of tomatoes and 1/2 cup water along with all spices.  Season to taste with sea salt and freshly ground pepper.  Squeeze the lemon juice and mix together well, then let cook for about 10 minutes over medium heat.  Use your wooden spoon to break down big hunks of tomato.

Gently crack eggs into the pan (use a wooden spoon to make room).  Once the eggs just begin to set, add the cast iron skillet to the oven and cook for 10-12 minutes or until whites are completely set, but yolks are still soft.  Top with cilantro, feta, flaky sea salt and freshly ground pepper.  Serve with a heaping of forbidden rice to sop up the juices.  Eat immediately!

SPRING RAMP & FETA FRITTATA WITH TANGY FETA

Spring is in the air! Or at least in my farmer’s market. Even though it has been rainy and cold here in New York, I’m relishing the greener spring vegetables finally available at the market. As it happens each season, I’m completely over all heavy, winter foods and looking forward to light and colorful meals hopefully eaten in sunshine. This frittata is the winter-palette-cleansing kind of meal that will make you lust for Spring and all its upcoming produce. Make this frittata for breakfast, lunch, even dinner (I’ve done it) for the quickest one-pot meal to share.

SPRING RAMP & FETA FRITTATA (GLUTEN-FREE, GRAIN-FREE) SERVES 4-6

• 8 large eggs
• 1/3 cup unsweetened almond milk (or hemp, soy, whole milk etc. as long as it’s unsweetened)
• 3 garlic cloves, minced
• 2 shallots, roughly chopped
• 1/2 heaping teaspoon sea salt
• Freshly ground pepper
• 1 lemon, juice & zest
• 2 tablespoons olive oil
• Scant 2oz. ramps (or one small bunch), ends trimmed
• 4 oz. tangy feta, crumbled
• Flaky sea salt, to top

Preheat oven to 400 degrees. In a large mixing bowl, whisk together eggs, almond milk, garlic, shallot and seasoning. Stir in the zest of one lemon & the juice of half the lemon.

In a (8-9 in.) cast iron, drizzle 2 tablespoons olive oil. Preheat the pan in the oven for 5-7 minutes, then add whisked egg mixture to the pan. Lay ramps on top, overlapping as needed. Crumble feta over top & season with flaky sea salt and more pepper to taste.

Bake for exactly 20 minutes or until puffed up with browned edges. Let cool for 10 minutes, then serve immediately! Frittata will stay good in the fridge for 3-4 days, so feel free to make it ahead & eat for breakfast all week long.

SHAVED BROCCOLI STEM SALAD WITH LEMON & PECORINO

Root-to-leaf cooking has long been an obsession of mine. There's nothing I love more than using as many parts of my produce possible & finding the most delicious ways to use them.   I have a lot of "fridge anxiety" where I'm constantly worried about what is about to go bad at every minute.  It's a first world problem, but I'm very in tune with my fridge and what's happening inside it.  (I even have a fridge list I update weekly, I know.) As much as I love it, I’m always in the mood. I can't promise you I always keep my zucchini tops or radish greens to "braise", but there are a few tried and true waste-not ideas I can’t live without.

One of my favorites is by far broccoli stems.  They are such a versatile vegetable that most people throw away entirely.  (Such a shame!)  This salad feels like a victory.  Like an amazing meal out of the random things left in your fridge. Not to mention, a 2-for-1 bargain that you’ll want to tell everyone about. 

This Winter salad is perfect for the colder months when you crave something heartier than a delicate spring green.  It’s so simple, and I promise you’ll start craving broccoli stems.  Life-changing salads is not a phrase I’d use often, but this one truly is.

Radish/Turnip Greens = sauté with lemon juice, olive oil, salt and pepper. top with shaved parmesan.

Fennel Fronds = add raw fronds to salads, avocado toast, etc! Also amazing in tuna or potato salad.

Cauliflower hearts = perfect for soups, or seared with olive oil, sea salt and freshly ground pepper.

Almond Pulp (from making almond milk) = Granola! 

Celery Leaves = Homemade celery salt

Beet Greens = braised or sautéed with garlic, olive oil or with balsamic reduction

Mushroom Stems = perfect for vegetable stocks or soup!

Broccoli Stem Salad with Lemon & Pecorino (Serves 2-4) Gluten-free, grain-free

• 4 stalks broccoli
• 2 oz. pecorino romano, shaved
• Sea salt to taste
• Freshly ground pepper

Dressing:

• 1 garlic clove, minced
• 1 lemon, juice
• 1 teaspoon apple cider vinegar
• 1/4-1/3 extra virgin olive oil
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

To prep the broccoli stems:  shave the knobby, waxed skin from the sides with a peeler.  Then, using a mandolin, shave the broccoli stems thin into a serving bowl.  Continue until all stalks are shaved.  Set aside.

To make dressing:  add garlic clove, lemon, vinegar, salt and pepper to a small bowl.  Mix together well, then add olive oil in a steady stream until emulsified.

Toss the broccoli stems with dressing and mix until well coated.  Shave the pecorino atop & season with sea salt and freshly ground pepper.  Serve immediately, but this salad will last in the fridge (covered) for about a day or two.