Sweet Potato Toast with Shakshuka Sauce

Recipe by Stella Dillard of Atlanta Culinary Connection

9/22/18

1 ea Pain au Levain or other crusty bread
2 medium sweet potatoes
4 ea sweet peppers
4 ea hot peppers
1 ea onion
3 cloves garlic
2 ea tomatoes
1 tsp. smoked paprika
1/2 teaspoon, cumin
1 Tbs. honey
2 tsp. salt

Instructions:

For Sweet Potato Puree

• Peel sweet potatoes, cut into 3/4" dice.

• Cover sweet potatoes with water in a lidded pan. Add a generous pinch of salt, and simmer, covered until soft. Drain, reserving water, and puree.

For Shakshuka sauce:

• Quarter sweet peppers and slice thinly. Thinly slice hot pepper, removing seeds if desired. Cut onion into 1/4" dice, and mince garlic. Cut tomatoes into 1/2" dice

• Sweat onion, peppers, and garlic over medium heat with a pinch of salt until translucent. Add tomatoes, paprika and cumin and stew until tomatoes have broken down into a rich sauce.

• Add honey, taste, and correct seasoning.

Assemble:

• Cut bread into 3/4" slices and brush with oil or spread with soft butter. Toast both sides until To serve, spread sweet potato puree on toast and top with shakshuka and chives or scallions. Enjoy!

Chickpea Pancake with Torn Herb Salad and Sauteed Greens in Garlic

Recipe by Matthew Ridgway of Cooks & Soldiers

9/29/18

Ingredients

For the Labneh*                                               THE WOODSMAN & WIFE

1 cup milk
1/2 cup heavy cream 
1/2 cup cream fraiche
2 Tbsp. live yogurt

For the Chickpea Socca Cake

2 cups chickpea flour
2 quarts water
3 eggs                         HERITAGE FARM
3 Tbsp. olive oil

For the Torn Herb and Bitter Green Salad

2 Tbsp. lemon juice
1/4 cup olive oil
1 Tbsp. Sumac powder
1 Tbsp. basil leaves
1 Tbsp. mint leaves                 RODGERS GREENS & ROOTS/MCMULLAN FAMILY FARM
1 Tbsp. fennel tops

For the Sautéed Sweet Potato Greens & Garlic

1# Sweet potato greens          INDIAN RIDGE ORGANIC FARM
Garlic, to taste                         RIVERVIEW FARM

Preparation

1.    Labneh*, bring milk and heavy cream to a boil then cool to 70 degrees. Add cream fraiche and live yogurt, combine and cover for 48 hours in a warm place.

2.    Chickpea pancake, mix chickpea flour, water, eggs, olive oil and salt & pepper with a whisk. Let mix sit for 3 hours.

3.    Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.

4.    Herb salad, combine basil, mint, fennel, lemon juice, olive oil, Sumac powder and salt & pepper to taste.

5.    In a sauté pan, add garlic and olive oil until garlic is charred. Add sweet potato greens and cook until wilted. 

6.    Serve by plating greens, followed by herb salad, chickpea pancake and top with dollop of labneh.

* Also available pre-made from our vendor THE WOODSMAN & WIFE