duck egg shakshuka


my affection towards shakshuka began with this idyllic moment in dahab, egypt. i don't know why i don't make it more often for myself at home. it's stupidly easy to make and incredibly satisfying. last weekend, we went to the farmers market a bit later in the day than usual and our go-to egg farmer was sold out of chicken eggs. he did however, have beautiful giant duck eggs for sale! they were far heftier than chicken eggs, with incredibly rich, large orange yolks that ran runny through the spicy tomato stew. and in celebration of spring, i tossed in some fresh radishes from the market as well and served it all up with some crusty olive fougasse bread from our favorite market vendor. it was such an incredible meal, you can certainly enjoy this dish for breakfast, lunch or dinner! 

i'd encourage you to splurge on some pastured duck eggs, but you can certainly use chicken eggs. note that they won't be quite as filling so you may want to cook 2 chicken eggs per serving, instead of one duck egg. you can also make a full batch of tomato stew and then just use a portion of the stew to cook individual eggs in individual-sized skillets. or store any leftover stew and simmer more eggs another day! heck, make a double batch of shakshuka stew and have a quick 5 minute meal ready to go all week! 



duck egg shakshuka ~ serves 4

1 large yellow onion, chopped
1 tablespoon olive oil
3 cloves garlic, crushed
1/2 teaspoon smoked paprika
1/2 teaspoon cumin 
1/2 teaspoon (or more) harissa paste 
1 diced red bell pepper or 6 cherry bomb peppers, thinly sliced
28oz crushed canned tomatoes (or briefly whiz up any other type of canned tomatoes in a blender)
1 cup loosely packed parsley
4 duck eggs
4 radishes, optional
1/2 cup feta cheese (i used raw goat milk feta) 

serve with crusty bread for mopping up the stewy eggs! 

notes: cherry bomb peppers are spicy, so if you are sensitive to heat, use red bell pepper. harissa is also optional, but i love the added heat of both the fresh peppers and the harissa chili paste! 

crush garlic cloves and let rest for 10 minutes before cooking garlic. heat oil in a wide skillet and saute onions over medium heat for 5 minutes. add garlic, peppers and spices. saute for another 3 minutes over medium-low heat. add crushed or blended tomatoes and bring to a simmer. continue to simmer, covered, for 15 minutes. in the mean time wash and chop parsley, thinly slice radishes and crumble feta to set aside. 

after tomatoes have stewed for 15 minutes, remove lid and make 4 divots in the stew - spaced evenly apart but not too close to the rim. crack duck eggs into each individual divots. cover again and simmer for 5-8 minutes. check firmness frequently after 5 minutes. for duck eggs, you'll want the white to be fairly firm but the yolk should still feel giggly. for chicken eggs, remove from heat when whites are just set. top with parsley, feta cheese and radishes and serve with crusty bread or toast. 

hemp seed falafel salad


warm sunshine and springing the clocks ahead an hour this past weekend got me all giddy for springtime! it has inspired some lovely sunny afternoon walks,  the creation of all new seasonal menu offerings on kitchen surfing, and a burst of spring cleaning projects at home. it's been a very productive few days, and it's not even technically spring yet... on our latest trip to farmers market, we hauled home tons of root vegetables and winter greens, and a small bunch of radishes - the first little inkling that spring veggies are on their way! i'm bubbling with anticipation for asparagus season, when i can swap my daily routine of kale and eggs for asparagus toast. i'm equally excited for artichoke. there's usually a couple of months each spring when i steam artichoke on a near nightly basis, lapping up leaves dipped in my favorite vinaigrette, and fighting over the artichoke hearts with david. until then, my meals tend to revolve around kale, root vegetables and pantry staples like grains, nuts and seeds. 

this particular recipe, inspired by a post from sarah wilson, incorporates one of my new favorite superfoods... hemp seeds! these little jems are packed with protein, omega-3s and vitamin e. i'll use them in smoothies, sprinkled on top of salads or mixed into raw energy balls. experimenting with them today in falafel was a huge success! the addition of fresh parsley, shallot and lemon brightened the flavors of these seed & nut based falafel.



hemp seed falafel ~ serves 2-3 hungry people

1/2 cup raw cashews
1-2 cloves garlic
2 shallots, peeled
1 cup loosely packed parsley 
1/2 cup + 2 tablespoons hulled raw hemp seed hearts
1 tablespoon tahini
1 tablespoon lemon juice
zest of 1 lemon
large pinch salt
2 tablespoons toasted sesame seeds, raw works ok too!
1 tablespoon olive oil

preheat oven to 425-degrees. line a baking sheet with foil and grease foil with 1 tablespoon of olive oil. set aside.

combine cashews, shallots, garlic and parsley in a food processor and pulse until finely chopped. add 1/2 cup hemp seeds, lemon juice, zest and salt and processor until combined. transfer mixture to a mixing bowl and stir any unincorporated bits.

the mixture will be sticky, so wet your hands a bit to keep the mixture from sticking to your palms as you form a heaping tablespoon into a ball. don't worry about shape too much, just try to create evenly sized falafel.

in a clean bowl, stir together 2 tablespoons of hemp seeds with 2 tablespoons sesame seeds. one at a time, roll the falafel balls in the seeds until coated. once you've coated them all, wash and dry your hands then roll the coated falafel in your palms to reform perfect little balls and place them on the prepared baking sheet. you can leave them round, or gently flatten them a bit. 

bake for 10 minutes, flip and then bake for another 7-10 minutes until falafel are nicely browned on both sides. serve warm! 

for the kale salad:
1 bunch lacinato kale, ribs removed & sliced into thin ribbons
2 teaspoons olive oil
juice of 1/2 lemon
pinch sea salt
1 tablespoon hemp seeds
avocado *optional

massage prepped chopped kale with oil, lemon juice and sea salt until evenly coated and slightly wilted. sprinkle with hemp seeds and top with warm baked falafel, sliced rice avocado & harissa-tahini dressing (see recipe below). 



harissa-tahini dressing ~ makes 1/2 cup 

2 tablespoons tahini
3-4 tablespoons warm water
1 tablespoon lemon juice
1 tablespoon white wine vinegar
harissa paste to taste (i used "dea" brand)
pinch salt
pinch smoked paprika

combine all ingredients in a bowl and whisk until smooth. add just enough warm so that tahini sauce is pourable. adjust spiciness to taste. i used about 1 teaspoon of harissa paste, but i have a high tolerance to spicy heat!

amaranth bowls for breakfast, lunch or dinner


my daydreaming and brainstorming has caused a recent bout of forgetfulness and utter spaciness. last week, i was walking home from a physical therapy appointment (apparently there is a limit to how many root vegetables my neck and shoulders are comfortable chopping each week...) and realized just how intense my brainstorming state had become. i was managing to make my way towards home on auto pilot, but felt completely disoriented. i couldn't remember what i had done that morning but could clearly remember my dream from the night before - or was that reality? - and didn't remember sending an email that i was receiving a response to. i couldn't manage a clear train of thought for more than a few seconds. at first, i thought i was just loopy due to the deep breathing exercises and neck adjustment my therapist had just worked with me on. in other words, my head was literally just not on straight... later, i realized i was getting a head cold, which was contributing to my loopiness. but before the neck adjustments, before the onset of the head cold, i had been lingering in this lucid-dream state, so wrapped up in my own brainstorm that it had become disorienting. 

it's pretty incredible to realize that in the last few weeks i have found so much inspiration that my brain literally could not handle it all. i was trying to process the brilliance of dr.daphne miller's book 'farmacology' and was diving fast into pages of 'the third plate.' i was discussing ideas wit inspiring women through a local young female entrepreneurs group. conjuring up grand ideas with my brilliant and supportive mom over lunches and coffee. and listening to podcast interviews with women who truly inspire me. my brain was overloaded with encouraging ideas! 

the solution - besides hydrating and resting to manage the head cold - was to declutter my brain and organize my thoughts on paper. write out goals and set some action steps to guide me in the direction i hope to be heading with my career. i also directed some inspiration from listening to an interview with claire ragozzino on pure green magazine's podcast to create a few recipes for nourishing and grounding meals using amaranth. the first recipe was inspired by claire's maple-maca porridge recipe on her blog. the second, was a warming one-pot meal inspired by her discussion on ayurveda and eating simple, warming foods during the winter months. so if you've never used amaranth before,  go hunt it down in a natural foods store and delight in the unusual flavor and texture of this ancient grain. 


maple-maca amaranth porridge (adapted from vidya) ~ serves 3
1 cup amaranth grain
3 cups water, or swap out half for favorite non-dairy milk
2 tablespoons grade b maple syrup
2 teaspoons maca powder
1 tablespoon ghee or coconut oil
1/2 teaspoon vanilla extract
1/3 cup dried apricots or other unsweetened dried fruit, diced
1/3 cup hemp seeds

notes: i used equal parts water and homemade date-sweetened hazelnut milk for this particular batch (see my recipe for homemade almond milk and simply sub 1 cup of raw hazelnuts) 

bring water/milk to a simmer in a small sauce pan. add amaranth and simmer for 25 minutes, whisking every few minutes to prevent amaranth from clumping. stir in maple, maca, oil, vanilla and apricots and let simmer for another 5 minutes or so until amaranth is plump and porridge thickens. serve with additional almond milk and a few tablespoons of hemp seeds over each bowl of porridge. the porridge stores well, so you can make a batch ahead of time and add a bit of water or milk to gently reheat it in the mornings for a quick breakfast! 



amaranth and root vegetable indian curry ~ serve 5-6
1-1/2 pounds root vegetables (sweet potato, carrot, turnip, parsnip, golden beets)
1 small head cauliflower 
1 yellow onion, diced
4 cloves garlic
1-1/2 quarts vegetable stock 
2 tablespoons ghee
1 heaping tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon freshly grated ginger
1/4 or more teaspoon cayenne 
2 teaspoons sea salt
1 cup amaranth
juice of 1 lime

notes: this recipe was inspired by a bag of mixed root vegetables from a local farm that included carrots, parsnips, turnips, golden beets and jerusalem artichoke. you can use any blend of root vegetables, but i highly recommend adding sweet potato into the mix as well!

crush garlic and let rest for 10 minutes before adding it to any heat to preserve the medicinal qualities of raw garlic. in the mean time, brush off any dirt from root vegetables, but do not peel. slice vegetables into small cubes the size of hazelnuts. chop cauliflower florets into 1/4" strips and then roughly chop into smaller bites. 

heat oil in a soup pot over medium heat and saute diced onions for 5 minutes. add spices and garlic and saute for 2 minutes. add prepared vegetables, amaranth and stock to the pot. the vegetable stock should just barely cover the vegetables - adjust volume if necessary. bring soup to a simmer and cook covered for 25-35 minutes, stirring every 5 minutes or so, until vegetables are fork tender and amaranth is plump. remove from heat, add the juice of 1 lime, and let cool for 5-10 minutes before serving. 


teff flour fruit & nut crackers


one day after yoga, i bopped next door to the elliot bay bookstore to kill time judging books by their covers and drooling over cookbook photos. i rarely purchase cookbooks, probably due to the fact that there are so many incredible - and free - food blogs on the web to draw inspiration from. but every once in a while, i discover a cookbook that sparks my interest to the extent that i have to rush home and read it cover to cover. "flavor flours" was exactly that type of book. 

i've always enjoy experimenting with the use of alternative flours. not because i follow any particular diet, but because of the unique flavors and textures they offer. i am all for gluten (and thankfully my tummy agrees with it too), but having variety is thrilling! when i saw this cookbook for the first time, it took me all of five seconds before making a decision and heading to the cashier. i rushed home, brewed a pot of tea and sat down to read it cover to cover. each chapter focuses on a different flour with savory and sweet recipes fitting for any meal of the day. i'm not much of a baker, but i would like to be, and this cookbook offered me so many inspiring ideas i realized the significance of my post-it notes marking every other recipe had become meaningless. clearly, i was going to have to test each recipe, 'julie & julia' style. 


i've dabbled quite a bit with nut flours, so i decided to skip ahead to the chapter on teff flour (known commonly for its use in eithiopian injera bread). the first recipe i tested was for a delightfully rich,and crumbly bittersweet teff flour brownie that i shared with my bandmates. the second recipe was for a date cake loaf - which to my surprise was more breakfast-y than dessert-y. after toasting up leftovers with a bit of butter and honey, i had an idea to make another loaf and turn them into crostini crackers. i made only a few adaptations to the original recipe, making the resulting crackers a bit more savory - perfect for pairing with a fine cheese. 

teff flour fruit & nut crackers ~ makes about 30
1/2 cup teff flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons coconut palm sugar
1 cup pitted medjool dates, quartered
1/2 cup dried apricots, quartered
1 3/4 cups raw walnut pieces
2 large eggs

preheat oven to 300f-degrees. in a large bowl, whisk together flour, soda, baking powder, palm sugar, salt and black pepper. add chopped dried fruit and mix to coat fruit in flour, breaking up any clumps of fruit. in a second bowl, beat eggs until lightened in color. fold eggs into the dry ingredients and stir to combine. 

line all sides of a 8x4" bread loaf with parchment paper or foil. pour in the batter and press down with damp fingers to level out the loaf. bake for 60-70 minutes, until lightly brown and crusted. let cool in the baking dish for at least 2 hours before slicing into crostini. although i might recommend slicing off the ends to nibble on while the loaf is still warm. 


once the loaf is cool, use a sharp bread knife to cut the loaf into 1/8" thick slices (or as thin as you can manage without them crumbling apart). if the loaf is warm at all, you will have a very difficult time. 
spread the thin slices out in a single layer on a parchment lined baking sheet. reheat oven to 250f-degrees and bake for 60-80 minutes, flipping them over after 30 minutes. they will brown just slightly and still be a bit maliable while still warm, but once they have cooled they will be crisp little crackers! store in an airtight container and serve with a fine cheese (like my favorite, humbolt fog!) or  with my olive and fig tapenade


red wine braised beets & cherries


the world of social media, blogging, podcasts and such boggles my mind. incredibly amounts of information (and misinformation) is posted daily to the web via a millions sources. i am just one of thousand of food blogs, contributing to the clutter of food porn and personal ramblings on the interwebs. i always figured my words and photos here would be lost amongst the hubbub. but the interconnectedness of this world wide web and ways in which it can actually draw people together has astounded me. 

in the past year, i've been introduced to new clients and fabulous new friends with shared interests who found me on instagram. i've developed relationships with other far away foodies and corresponded with blogging icons like molley yeh, to discuss our mutual obsessions with percussion and vintage dansk ware. i've been sent samples of incredible jamon iberico direct from spain and a box full of fine teas mailed from china from small businesses looking to connect globally with chefs and foodies. or most recently, getting interviewed for a radio station broadcasted in new york for their 'biology of a blog' program.

who knew so much could happen from hashtags and key words. 

during my recent radio interview (which you can listen to here ... i jump in at 15m:42s) i was asked to list a few favorite recipes from my blog. well it turns out, one of said favorite never actually made it onto the blog. i made this beet dish several times over the holidays, and photographed it before thanksgiving. i had intentions of posting the recipe, but then rushed off to orcas island for thanksgiving and forgot to post the recipe! whoops. 

anywho, i'm still a newbie with braising techniques, but it is rapidly becoming one of my favorite cooking techniques! so much so that i've been entrusted with the title of editor of the feed feed's braising feed (yet another magical connection made via instagram). this recipe is my way of turning beet-haters into lovers. i mean beet-lovers. although this recipe might just make someone fall in love with you, especially when paired with a good red wine. 

red wine braised beets & cherries
12 small to medium red beets
8 oz red wine 
1/2 cup balsamic vinegar
pinch salt 
3/4 cup dried cherries 

notes: tart or sweet cherry varieties are both great, but preferably use unsweetened cherries (read the ingredients). use a red wine that you'll also enjoy drinking, since you'll only be using a glass for the recipe. you'll also need a dutch oven or baking dish large enough to lay beets down in a single layer without being too crowded. 

preheat oven to 350 degrees. trim and scrub clean the beets. no not peel. combine ingredients together in a dutch oven with a fitted lid, or tightly wrap foil over the top of a baking dish. bake (or braise, rather) in the oven for at least 45 minutes, then test firmness of beets with a fork. continue to braise until beets are fork tender, similar to the texture of a firm but ripe pear. depending on the size of beets, this may take up to 90 minutes. remove from oven and let cool in cooking liquid. 

you can either serve beets whole (or quartered) with skins intact. the dish will be more nutrient dense with the skin, but also more "earthy" flavored. for a more elegant presentation (or for folks who aren't yet fans of beets) i'd suggest removing the skins. once cooled, simply fish the beets out of the braising liquid (no not discard liquid!) and use a clean rag or paper towel to gently scrub off the skin. discard the skin, half or quarter the beets and return peeled beets to braising liquid. 

store and serve braised beets and cherries in the cooking liquid. serve chilled or at room temperature with a spoon so that guests can enjoy the sauce as well!