{"id":9883,"date":"2019-09-25T15:38:47","date_gmt":"2019-09-25T22:38:47","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9883"},"modified":"2019-09-25T15:38:47","modified_gmt":"2019-09-25T22:38:47","slug":"celebrating-mediterranean-foodways","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9883","title":{"rendered":"Celebrating Mediterranean Foodways"},"content":{"rendered":"
\"As

As featured in 805 Living Magazine, September 2019.<\/p><\/div>\n

Bring a taste of the Mediterranean home with Ojai Valley private chef\u00a0Robin Goldstein<\/a>\u2019s new cookbook, Crafting a Meal Mediterranean Style<\/em><\/a>\u00a0(M27, September 2019; privatechefrobin.com<\/a>).<\/p>\n

\u201cCrafting a meal means\u00a0more than just recreating recipes,\u201d Goldstein\u00a0explains. \u201cFor me, kitchens are magical places.\u00a0I love entertaining, and it\u2019s a great way to get\u00a0everyone together for a relaxing evening in\u00a0the comfort of your own home. Simplified\u00a0home cook\u2013friendly recipes can be adapted to\u00a0your tastes and what\u2019s in season.\u201d Her latest\u00a0collection includes recipes for busy family\u00a0weeknights as well as weekend entertaining\u00a0with shared platters and tapas\u2014foods,\u00a0Goldstein says, \u201cyour guests will truly enjoy.\u201d<\/p>\n

For this edition, Goldstein handpicked her favorite dishes from the\u00a0coasts of Spain, the Provence region of France, Italy, the Greek Islands,\u00a0the Middle East, and Morocco. \u201cEach culinary influence adds another\u00a0dimension to the whole,\u201d she says. She shares this recipe from its pages.<\/p>\n

\"Green

Green Shakshuka, from Robin Goldstein,
Crafting a Meal Mediterranean Style (M27 Editions, 2019).<\/p><\/div>\n

GREEN SHAKSHUKA<\/strong><\/p>\n

Traditionally eggs poached in a spicy\u00a0chili tomato sauce, this savory green\u00a0shakshuka is a slightly different take\u00a0on the classic Middle Eastern dish. In\u00a0Israel it\u2019s breakfast food, a one-skillet\u00a0recipe of baked eggs to start the\u00a0day with, a perfect way to celebrate\u00a0garden greens. Serve it with a pile\u00a0of pita or challah on the side.<\/p>\n

Serves 4<\/p>\n

1 bunch of leeks, sliced thin\u00a0(about 2 cups) and washed well<\/p>\n

2 tablespoons olive oil<\/p>\n

3 garlic cloves, sliced<\/p>\n

6 cups washed and chopped\u00a0mixed kale, Swiss chard,\u00a0and spinach<\/p>\n

1\/2 cup chopped fresh cilantro<\/p>\n

1\/4 cup chopped fresh dill<\/p>\n

1\/4 cup chopped fresh oregano<\/p>\n

1 teaspoon red chile flakes<\/p>\n

Pinch of nutmeg<\/p>\n

1 teaspoon sea salt<\/p>\n

Ground black pepper<\/p>\n

8 eggs<\/p>\n

1\/2 cup crumbled feta<\/p>\n

2 tablespoons za\u2019atar spice blend<\/p>\n

Shake water off the leeks and sauce\u00a0in an ovenproof frying pan with\u00a0olive oil until leeks are soft, about 10\u00a0minutes. Add the garlic and cook an\u00a0additional minute. Stir in the chopped\u00a0greens and cook until leaves are\u00a0wilted, 4 to 5 minutes, stirring\u00a0occasionally. Add the fresh chopped\u00a0herbs, red chile flakes, nutmeg, salt,\u00a0and a few grinds of pepper.<\/p>\n

Preheat oven to 400. In the\u00a0same pan, create eight nests of\u00a0greens, break an egg into each well,\u00a0and top with crumbled feta. Bake for\u00a05 to 10 minutes or until eggs are done\u00a0to your liking. Scatter with za\u2019atar\u00a0spices and serve immediately.<\/p>\n

Recipe adapted with permission from Robin Goldstein,\u00a0Crafting a Meal Mediterranean Style<\/em> (M27 Editions, 2019). \u00a0\u2014Leslie Dinaberg<\/a><\/p>\n

Click here to read this story as it appeared in 805 Living<\/em>\u00a0magazine<\/a>, September 2019. 805 Living Pulse Sept 2019<\/a><\/p>\n

\"805<\/p>\n

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