Excellent! Thanks for sharing! I’m definitely going to try that soup! I bet it will be great for lunches.
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Let me know how you like it! My main tip for this soup is to not skip the blending part. That’s what gives it that extra thickness that makes it so satisfying. It freezes well, too, which is unusual for a soup with nearly zero fat. Enjoy!
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Yes! I always blend about 2/3 of my regular lentil soup and it makes such a difference. Thanks for the tip!!
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I wanted to use up some stuff from the fridge so made chickpea and avocado wraps with shredded cabbage and carrots. I mashed up the chickpeas and avocado with some lemon juice, cumin, paprika, salt and pepper.
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Mmmm…looks great! Love it when the stuff in the fridge comes together nicely.
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Over the last few weeks, I’ve received kale each week from my CSA. I’ve also had house guests, including my picky-eater mom, who doesn’t like trying new things. As a result, I had 3 bundles of it taking up valuable fridge space yesterday. So I did some digging around online for recipe ideas, and saw a few for Green Shakshuka. I read through them all, and decided to go with this one, but still made some adjustments.
I’m including my version of the recipe below, partly to share with you all, and partly to help me remember what I did so I can make it again! We had 2 friends stay for dinner yesterday who had never tried kale, and really loved this meal. The extra time to allow the kale to cook with the cover on allowed it to break down well, and create a silky shakshuka sauce, rather than tough kale you spend ages chewing on. The extra lemon juice and zest made it bright and summery, and the topping of Za’atar seasoning was incredibly fragrant. I’m already planning on making it again next week with my next batch of kale. Sorry for the lack of picture. We spent the afternoon in the pool, and were ravenous when we sat down, so I was halfway through when I realized I should have taken one!
Jennie’s Green Shakshuka with Lemon & Za’atar
Feeds 4 adults
1 small sweet onion, finely chopped
2 tsp minced garlic
5-6 large Brussels sprouts, thinly sliced
2 large green onions, chopped, white and green parts separated
1 large bunch kale, stems removed, chopped
½ teaspoon crushed red pepper flakes
1 teaspoon coriander
¾ teaspoon cumin
1/2 cup cooking wine or broth (optional, could use water)
2 cups baby spinach
12-15 chopped yellow and green cherry tomatoes
Juice & zest of 1 lemon
8 large eggs (use as many or few as you wish, we did 2 per adult)
1/2 cup plain yogurt, Sour cream or dairy free sour cream (optional, see below)
Handful of shredded mozzarella (optional, could use vegan option, or skip it)
Shaved fresh Parmesan
Handful fresh parsley for garnish
Za’atar sprinkled on as garnish
Mini naan breads for serving
Sautee the onion in a little olive oil, in a large skillet (that has a lid!), and once it is soft, add in the garlic. Cook about 1 minute, before adding the Brussels sprouts and the white parts of the green onions for 2-3 minutes.
Next add the kale, along with a pinch of salt, a few grinds of fresh black pepper, and the crushed red pepper flakes, coriander, and cumin. Toss everything so the greens get coated in the spices, and toast a little in the pan. Once the kale is wilted down a bit, and the spices are incorporated, add in 1/2 cup water, or cooking wine or broth, spinach, and cherry tomatoes. Cover the pan, and leave on low heat a few minutes to allow the kale to break down more, and the veggies to release their liquids.
Remove the cover, and add in the lemon zest and juice, and the green onion tops. Stir to combine well, and check to see how dry the veggies are. You need to poach the eggs in it, so if the pan is dry, add more water or broth. If you want to up the creaminess factor, and if it’s still a bit dry, stir in 1/2 cup yogurt or sour cream of choice. I used my favorite non-dairy sour cream. Stir well to combine.
Next use the back of a ladle to make a well in the sauce and crack an egg into it. Continue until you have all your eggs in the pan. Sprinkle with salt & pepper, and a handful of mozzarella. Place the cover back on, and allow to simmer a few minutes. Check back every few minutes until the egg whites are set.
Scoop tons of the veggies, along with 2 eggs, into each bowl. Top with fresh shaved Parmesean, fresh parsley, and Za’atar. Serve with warm mini naan breads to scoop up all the veggie goodness and egg yolk.
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Ooo! Sounds excellent!
Kale is also great in smoothies if you still need to use some up.
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Trying to use up more veggies last night, ahead of picking up my new box today. Made some okonomiyaki! This was a different recipe than I had used before. No better or worse than my old recipe, just a bit different.
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I’m working so hard to get through all my CSA veggies each week, but I’m still slightly behind. Last night I managed to use up last week’s cabbage, and the last of last week’s yellow squash, along with half of this week’s scallions, making Okonomiyaki . I definitely prefer the Blue Apron version of the recipe, to the other one I tried last month. This one stays together better and cooks up beautifully golden brown. I skipped the lettuce on top, and instead used shredded seaweed sheets. We also added a sprinkling of Sriracha to the top.
Now I have this week’s cabbage to use….
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Now you’ve got me looking at CSAs. We did one about 14 years ago and it was too much to manage at the time but it might be fun now.
Any tips for finding recipes for the random CSA ingredients?
It looks soo good. I definitely had cabbage left over from making coleslaw a couple weeks ago and planned to try this, but didn’t get around to it (I mixed it into my salads instead). One head of cabbage is hard enough to use up, let alone one each week!
look up recipes for eggroll in a bowl. Most recipes include meat but you could definitely leave it out. It’s a good way to use up a bunch of veggies.
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Absolutely one of my favorite go to meals! I add it to plain Japanese rice as well. A great way to use up cabbage and other veggies!
@MistressJennie – I forgot about this one…my mom used to make these for us when she needed to use up veggies!
We got a half share, and it’s still tons of food. This week was cabbage (smaller round or cone shaped); a mix and match of 5 cucumbers, zucchini, summer squash and pattypan squash; choice of 4 green peppers, 4 purple peppers, pint of okra or eggplant; choice of shishito peppers, jalapeños, Serrano peppers or lemon basil; choice of kale, head lettuce, or salad mix; and scallions. First week where kale wasn’t required! 
I’ve just been googling a lot to find recipes. That’s how I came across Green Shakshuka. The farm offers recipes each week, but for one reason or another I haven’t tried any. Either they include a veggie I don’t like fennel or an ingredient I can’t eat, like milk. 
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I love kale! I ended up signing up for this one and first pickup will be last week of July. I like that it includes fruits but it doesn’t look like we get to modify the box contents at all. I’m looking forward to trying lots of new recipes, thanks for the inspiration!
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I hate licorice but I love fennel.
I have stopped the food delivery services for a bit as I am tired of the same old recipes. Blue Apron looks like it has more interesting ones…do they give you points or bonuses to refer a friend? Hello Fresh is what we had, but I put it on hold. They gave free boxes if you referred a friend.
We used Blue Apron for several years and I really liked it. But after they went public with their stock, the quality of their meat went down sharply (I figure if I only cook some meat, it should be good quality and enjoyable when I do.), they started repeating recipes more often, and the price went up a bit.
I really loved the recipes I tried and kept the recipe cards for the ones I liked, organizing them into binders to reuse often. Because of them I tried so many new ingredients, like squid ink pasta, and new cuisines. I had no idea how much I would love Moroccan food but now I do! To be fair, they also upped the number of options you can pick from each week, allowed you to add more meals or sides and desserts to the boxes, and oddly offered a frozen option too. So you might normally get 3 meals per week, but if you were going to be busy one week you could cancel or go down to 2 meals. If you wanted to cook all week, you could do 4 meals, plus a dessert, a side dish, and a couple frozen meals for work lunches. And if you wanted to do something fancy you could pick a “premium” recipe that cost more, but sounded amazing.
They did have refer a friend options, but I cancelled, so I don’t have any codes now.
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I’m using a swedish meal plan service. I think it might be the first one that got really big. There are tons of options, but we’ve stuck to this one.
If we do nothing we get 4 meals every week, but we usually skip half of them and have 4 meals every other week instead. Sometimes we do 2 weeks in a row, and if we’re going somewhere we might skip several weeks in a row. The theme we’ve picked is “a mix of classic and inspiring”. But we can pick and chose meals from other themes too.
Thanks to this thread I logged in to see if I wanted to adjust the menu. Usually there’s one meat dish, one with some kind of poultry, one fish or shellfish, and one vegetarian or vegan dish. I’ve opted not to receive shellfish since it was usually canned shrimp.
Today I skipped the meat dish and picked a veggie dish that looks fun and quick. Plus, got inspired for what to do about tonights dinner. Scrambled tofu over rice with some kohlrabi “kimchi” I made the other day.
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Canned shrimp? We get frozen shrimp, but I rarely order those because fresh shrimp is so available here all year. I am going to try Blue Apron…I seem to remember it was my first foray into delivered meals and it was good (it might have been @MistressJennie who got me to try them years ago!)…I am not happy with Martha Stewart’s Marley&Spoon…too many odd mixes of flavors…and Hello Fresh is getting boring with their high carb fillers.
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I’ve been thinking about getting a meal kit boxes but none of them looks appealing enough. What we do now is we have our groceries delivered, one great thing about living in the middle of the city!, and in the app where you order, they also have recipes and you can add all ingredients for that recipe with one click, or remove items you may already have on hand. It’s very fast but it’s tempting to make the same recipes often. Now we finally have a kitchen again, I also like to go to supermarkets and buy whatever is marked down, or an even cheaper surprise box of leftovers, but the downside is that while it’s cheap and fun, it’s not really time efficient.
However, today is a Saturday so I have plenty of time, and bought an ingredients kit for Chicken piri piri with rice marked down to €2,50. Everything is included except for the chicken, and I’ll substitute that with a can of chickpeas from the pantry. If I like the recipe I’ll post it here, it has lots of vegetables: tomatoes, a courgette, a bell pepper, a long sweet pepper, an onion and then garlic and lime.
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