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seasonal tomato shakshuka

by Jackie Newgent  |  July 12, 2015  |  0 Comments
I love this word: “shakshuka”! That’s almost enough to sell me on the dish. But it’s truly the taste that keeps me intrigued. And if you haven’t had it before, you’re in for a real palate pleaser. Shakshuka is a Middle-Eastern-style spiced-up dish of eggs poached in a saucy mixture of tomatoes, peppers, and onions. It’s often made with canned tomatoes; but I enjoy hitting the farmers’ market and picking up juicy ripe local tomatoes to make it a seasonal delight. Here I’ve kept the spices light to make everyone’s tastebuds happy. But you can always add extra spice if you’re into more intensity or prefer one spice, like paprika or cinnamon, to stand out! This shakshuka is a lovely...
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garlic scape & herb hash brown potatoes

by Jackie Newgent  |  June 24, 2013  |  1 Comment
(Click on photo for full-size image!) Makes 4 servings: 1 cup each Garlic scapes … oh yum! If you haven’t yet discovered them, be on the lookout … right now! They’re the crunchy, mild tasting, flowering stalks of garlic plants. And they’re around for only a short time in late spring to early summer. So cook with them often when they’re here. Use them kind of like scallions (green onions); though they’ll have a mild garlic instead of mild onion flavor. No garlic scapes? No problem. You can just add 2 minced cloves of garlic along with the scallions to this hash brown recipe. I also enjoy using red, gold, and purple baby creamer potatoes in this tasty recipe for...
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