cilantro

Shakshuka

Our CSA provides the perfect veggies for shakshuka: a middle eastern dish that makes for a great brunch or dinner. Though it calls for canned tomatoes, it tastes even better with fresh ones (just chop them up and add to the pan as instructed).

Shakshuka with Feta by Melissa Clark, New York Times

Time: 50 minutes

Yield: 4-6 servings

Ingredients:

3tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced

1-2 bell peppers, seeded and thinly sliced3garlic cloves, thinly sliced

1teaspoon ground cumin

1teaspoon sweet paprika⅛teaspoon ground cayenne, or to taste

1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped

¾teaspoon kosher salt, plus more as needed

¼teaspoon black pepper, plus more as needed

5ounces feta, crumbled (about 1¼ cups) - optional

4-6large eggs

Chopped cilantro or parsley, for serving

Instructions:

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Good with a fresh piece of bread or pita!

BOK CHOY and CILANTRO -  Sheet Pan Bok Choy with Tofu and Ramen

Need to use your BOK CHOY and CILANTRO? Try this Sheet Pan Bok Choy with Tofu and Ramen

While this recipe was written for baby bok choy, I've made it with larger choys no problem. It's delicious, super easy, and once you know the basics, pretty easy to riff on. Who would have thought instant ramen noodles could turn out so well!

Ingredients 

FOR THE NOODLES

  • 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded

  • 2 tablespoons sesame oil2tablespoons neutral oil, such as grapeseed or vegetable

  • 2 tablespoons soy sauce

  • Kosher salt (such as Diamond Crystal)1

  • (14-ounce) package extra-firm tofu, patted dry and cut into ¼-inch-thick slices

  • 3 baby bok choy, trimmed and sliced vertically into 4 pieces

  • Handful of cilantro leaves

FOR THE MARINADE

  • 2 tablespoons hoisin

  • 1 tablespoon sesame oil

  • 1 tablespoon maple syrup

  • 1 garlic clove, grated

  • 1 teaspoon sesame seeds

PREPARATION

  1. Heat oven to 450 degrees and place one rack on the top and one on the bottom.

  2. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil.

  3. Place the noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.

  4. Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.

  5. Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon neutral oil, soy sauce and ½ teaspoon kosher salt. Toss to combine, then evenly spread out the noodles.

  6. Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles.

  7. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.

  8. Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon neutral oil and ½ teaspoon kosher salt, and toss to coat.

  9. Remove the sheet pan from the oven (the noodles should be crisp on the bottom and at the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy.

  10. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Roasted Carrots Harissa Creme Fraiche

Need to use your CARROTS and CILANTRO?

Try one of our member’s favorite carrot recipe from eSerious Eats.

Kenji Lopez-Alt did piece on serious eats about the best way to roast carrots and recommends par-cooking them in salted water until barely tender, and then roasting them (at 375 for ~40 minutes) - I've found this is a great way to get super tender, flavorful carrots, whatever you're planning to do, but can definitely recommend his suggestion to toss them in harissa and oil before roasting, and then dress with creme fraiche and cilantro (or yogurt!):

Ingredients

2 pounds (900g) medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments

Kosher salt

1/4 cup (60ml) crème fraîche

2 tablespoons (30ml) harissa paste (see notes)

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 cup (60ml) extra-virgin olive oil

2 tablespoons finely chopped fresh cilantro leaves

Directions

Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside. Season crème fraîche with salt to taste and refrigerate until ready to use.Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.Spread crème fraîche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.

Elote Corn

Prepares 4 ears of corn

Original recipe from Cookie and Kate

Ingredients

  • 4 ears of grilled corn on the cob

  • ¼ cup mayonnaise

  • 1 ½ tsp lime juice

  • ½ tsp chili powder, plus more for sprinkling

  • Pinch of cayenne pepper (optional, for extra heat)

  • ¼ tsp kosher salt or a pinch of fine salt

  • 2 oz (about ½ cup) finely grated Cotija cheese

  • 2 tbsp finely chopped cilantro

Directions

1. While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
2. When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
3. Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

Shakshuka

Makes one cast iron skillet

Tiffany’s recipe is an amalgamation of multiple recipes and personal preference, but here is an NYT version of the dish:

Ingredients

  • 5 roma or plum tomatoes, rough chopped

  • 4 garlic cloves, rough chopped

  • 1 onion, rough chopped

  • 5 eggs (or more - however many you can fit)

  • Olive oil

  • Fresh cilantro

  • Salt & pepper

  • 1 tsp smoked paprika

  • 1 tsp harissa (can sub with chipotle powder + chili powder + cumin + coriander + dried parsley + cayenne + sriracha)

  • Feta cheese (optional)

    Note: Being careful not to overload the pan, feel free to add in any fresh veggies you'd like, such as bell pepper, poblano pepper, zucchini, or summer squash.

Directions
1. Add generous amount of olive oil to pan and set heat to medium high
2. Add onion and garlic, then lower the heat to medium-low. Add some salt and black pepper. Don’t burn.
3. Once onions are translucent, add teaspoon smoked paprika and mix in for a few minutes until fragrant
4. Stir in tomatoes, and add a dash more salt and pepper
5. Cover for 10-15 min to cook down. Stir occasionally to break up the tomatoes and keep from sticking to the pan
6. Once the tomatoes are cooked down, add in harissa or spice mixture and mix everything well. Taste and adjust spices as needed. Add in feta, if preferred.
7. Making small pockets in the mixture, crack eggs directly in. Try to evenly distribute throughout the pan
8. Cover pan and poach the eggs until whites are cooked but the yolks are still runny
9. Garnish with fresh cilantro. To serve, scoop out an egg per serving. Serve with tahini and crusty bread or flatbread.