Summer Shakshuka

Summer Shakshuka

Recipe from community member Amy B.

Ingredients

  • Olive Oil
  • 1 large yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 garlic cloves, peeled, chopped
  • 1 teaspoon each ground coriander, sweet paprika, and ground cumin
  • 6 heirloom tomatoes, chopped
  • 6 large eggs
  • 1/4 cup chopped fresh parsley leaves
  • Salt and pepper to taste

Instructions

  1. Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, bell peppers garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
  2. Add the tomatoes and simmer until it begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
  3. Using a spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  5. Uncover and add the fresh parsley. Serve with crusty bread.

Lion’s Mane “Crab” Cakes

Ingredients

  • 1 pound Bears head mushrooms, chopped to the size of lump crab meat
  • 1 cup Panko bread crumbs
  • 1 egg
  • 1 green onions
  • 2 tablespoons mayonnaise
  • 1 tablespoons dry mustard
  • 1 tablespoons creole seasoning
  • 4 tablespoons unsalted butter or olive oil

Instructions

  1. Combine all ingredients in a large bowl.
  2. Shape out 8 patties and set aside.
  3. In large skillet over medium high heat, melt butter or heat olive oil.
  4. Fry patties for 3-4 minutes per side, until golden brown and crispy.

Carolina Crab Cakes

Ingredients

  • 16 ounces lump crab meat
  • ½ cup Panko bread crumbs
  • ¼ cup chopped parsley
  • ¼ cup mayonnaise
  • 1 egg
  • ¼ teaspoons Old Bay seasoning
  • 4 tablespoons unsalted butter or olive oil

Instructions

  1. Combine all ingredients in a large bowl
  2. Divide cake mixture into 8 individual portions. Shape into a ball before flattening slightly, creating a thick crab cake.
  3. Place raw cakes on a parchment paper-lined baking sheet and refrigerate for one hour
  4. In a large skillet over medium high heat, melt butter or heat oil. Add crab cakes and cook for 3-4 minutes per side, until golden brown and crispy.

Shrimp Spring Rolls with Thai Peanut Sauce

Ingredients

For the spring rolls

  • 1 cup shelled frozen edamame
  • 1 cup baby shrimp
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari (or soy sauce)
  • 8 spring roll skins (rice paper)
  • 4 large lettuce leaves, sliced
  • 2 cups purple cabbage, sliced
  • 2 green onion, sliced in thirds
  • ½ of a cucumber, sliced into strips
  • 2 large carrots, sliced into very thin strips strips (or shredded)

For the Thai Peanut sauce

  • 4 tablespoons natural peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons maple syrup
  • 1 teaspoon freshly minced ginger
  • ¼ teaspoon red pepper flake

Instructions

  1. Prepare peanut dipping sauce by whisking together all ingredients. Allow to mellow in the refrigerator while you prep spring rolls.
  2. Steam edamame according to directions. Set aside.
  3. In a small skillet, heat sesame oil. Quickly saute shrimp before removing from heat and tossing with soy sauce. Set aside.
  4. Take 1 rice paper and place in a shallow pan filled with warm water. Allow rice paper to soften for about 15 seconds. Remove and lay flat on a plate. Layer veggies in center of paper.
  5. Fold up sides of rice paper. Fold up bottom edge, roll over veggies, and continue rolling the rest of the way. Serve with peanut sauce.

Chevre Cheesecake with Berry Compote

Ingredients

  • 3 gluten free cookies
  • 3 tablespoons unsalted butter
  •  1 ½ cups fresh chevre (we recommend starting with plain chevre, but try experimenting with different flavors for new and exciting cheesecakes!)
  • ½ cup sugar
  • 2 eggs + 2 egg yolks
  • ½ cup kefir
  • 2 teaspoons honey
  • ½ vanilla bean, scraped of it’s seeds
  • Pinch of Kosher or sea salt
  • 2 cups berries of choice
  • ¼ cup sugar
  • Optional fresh mint, for garnish

Instructions

  1. Preheat oven to 375°. Line the bottom of a spring form pan with a round of parchment paper.
  2. In a food processor or large zip-top bag, crush cookies to a crumbly meal. Add melted butter and combine until crumbs resemble wet sand.
    Press cookie crumbs into bottom of pan and bake for 10 minutes. Remove and let cool while you assemble cheesecake filling. Reduce oven to 355°.
  3. In bowl of food processor, combine all filling ingredients except for eggs. Once smooth, add in eggs and pulse 5-6 times until fully incorporated, being careful not to overwork eggs.
  4. Pour filling into crust and bake for 30-35 minutes. The center of the cheesecake should jiggle slightly when you remove it, but not be liquid. Allow to cool between 4 hours and overnight before serving.
  5. To make the compote, combine berries and ¼ cup sugar. Toss well, let sit for 30 minutes, and place over top cheesecake. Garnish with fresh mint if desired.