Kale and Spinach Shakshouka

This recipe is part of a six course brunch.

I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.

This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.

This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.

Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!

Ingredients

3 handfuls kale, chopped

1 handful spinach

1/2 large yellow onion, thinly sliced lengthwise

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

2 tablespoons sherry

1 tablespoon Worchester sauce

1 tablespoon water

2 vegetable bouillons

2 tablespoons garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon harissa

2 tablespoons olive oil + extra

Parmesan cheese (I used vegan)

Feta cheese (optional)

Chilli flakes

Fresh parsley

Instructions

In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.

Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.

Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.

Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.

At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.

Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!

Kale and Shaved Brussels Sprouts Salad with Slivered Almonds

One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?

Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.

This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?

Ingredients

1/2 large bunch kale chopped

1 1/2 cups shaved Brussels sprouts

1/3 cup parmesan cheese, shaved

1 teaspoon truffle oil

1/4 cup parmesan cheese, grated

Silvered almonds

Simple vinaigrette:

1/2 cup olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Worcester or soy

1 tablespoon honey

Instructions

In a small bowl, whisk your vinaigrette ingredients until combined, set aside.

In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.

Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!

Winter Salad with Beets and Pomegranate

Winter! When it comes to food during this time, we often think about soup, casseroles, and hot chocolate by the fire. What about salad?

I've brought up this point, and I would like to keep my body - and my thoughts - clean and healthy! If we're all looking to be in the best possible health, more salads should be eaten throughout the year, especially those loaded up with vitamin c and antioxidants. Hence, this recipe.

As with other recipes on this website, I like to lean on what's on the season. Catching the tail end of pomegranates which are rich in antioxidants and pairing them with beets which are in full swing and considered a superfood, I put together a salad that can stand on its own feet or be at the dinner table as aside.

I used both kale and mixed spring greens for some textural variety, and add the naartjies (that's what I grew up referring to them as) or clementines rather, for that dose of vitamin C we all need.

Sprinkle on some nuts for crunch, drizzle on a simple vinaigrette, and you're good to go!

Ingredients

1/2 pomegranate worth of seeds (you can keep some of the shell to garnish)

2 cups chopped kale

2 cups spring mix greens

1/3 cup shaved parmesan cheese

1/4 cup grated parmesan cheese

1-2 whole cooked beets, thinly sliced and quartered

2 tablespoons pecans or walnuts

1 naarjitie or clementine, peeled and seperated

2 tablespoons sun-dried tomatoes

Salt and black pepper to taste

Quick vinaigrette:

3 1/2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon coursely ground black pepper

1 teaspoon garlic powder

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

Instructions

In a large bowl, toss the kale and spring greens.

Add the naarjitie/clementine wedges, sun-dried tomatoes, pomegranate seeds, and most of the cheese and nuts, reserving some to garnish after the dressing.

In a smaller bowl, whisk the ingredients for the vinaigrette, add more seasoning to taste if necessary. Drizzle over the greens and toss until evenly coated.

Add the salad to a serving bowl/plate and lay over the slices of beets, with the remaining cheese and nuts.

Season with extra salt and pepper. Enjoy!