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As the seasons start to change, we find ourselves hankering for the full, spice-forward flavors of Turkey, the Middle East and the Iberian Peninsula. With sumac, tahini and pomegranates aplenty, these recipes will keep you smacking your lips (and planning a trip to Istanbul) all week long.
—Greta & Dani
With heaps of swiss chard and loads of garlic, cumin and pepper, these meatballs are equal parts virtue and flavor. This recipe has become a favorite standby—especially since it’s easy to freeze and pop in the oven for a
WHAT YOU’LL NEED
This recipe may seem to have a long list of ingredients, but we promise that it’s one of those “mix everything together and bake” dishes. Perfect for entertaining but easy enough for a school night – with plenty of leftovers after. Bonus: if you’re cooking for two, halve the recipe—it works just as well!
WHAT YOU’LL NEED
You know what one of our favorite meals is? Salad with a lot of stuff in it—and this one is a perfect example. Filling, hearty and flavorful, you can easily add fish or meat to the plate if you’re looking for a little more protein, but we’ve found the combination of farro and toothsome squash to be plenty for an easy weeknight dinner.
WHAT YOU’LL NEED
Labneh is a wonderfully thick spreadable cheese-yogurt that you’ll find at many a Middle Eastern table. Use it instead of cream cheese on a bagel, fold it into cakes and frostings in lieu of sour cream or mascarpone, or just spice it with sumac and zahtar and serve as a dip with warm,
crusty bread alongside dinner.
When you reach the point at which you couldn’t possibly spend another second waiting in line at a brunch joint, make this beautiful spread at home. Pro tip: store poached eggs in cold water until ready to serve, then reheat in a bowl of hot water (from the tap!) once it’s time to dig in.
Poaching often gets a bad rap, but we swear it’s no longer just the favorite method of 1980s, low-fat cooking enthusiasts. By investing a little time, acid and aromatics into your poaching liquid, you’ll infuse an incredible amount of flavor into the potatoes and fish.
“While Stepladder Ranch’s Mini-Hass avocados are universally loved, I’m equally bullish on fall’s unsung hero, Tokyo Turnips. Blanched in salted water and dressed with a little melted ghee, you’ll be singing their
praises in no time.”
“In addition to peak-season produce every week, I keep my kitchen stocked with The Pasta Shop’s fresh fettuccine to toss with a last-minute DIY pesto (with whatever herbs and nuts I have on hand), bacon ends to fry and sprinkle over tomato salads, and an endless supply of not-too-sweet
Health-Ade kombucha. ”
Welcome to “This Week” – a collection of seasonal ideas to inspire a week of cooking. Here at Good Eggs, we’re surrounded by an ever-changing bounty of seasonal produce that keeps us cooking and inspires us to get creative in the kitchen. So, each week you’ll hear about peak season produce, easy home cook hacks, simple seasonal recipes and our new favorite goodies from the best local foodmakers. And who’s doing the writing? Well, us – Greta and Dani. (Nice to meet you.) If you have any ideas, feedback or thoughts – please holler at us anytime!