WineLovers Discussion Group

Trying to cook with as much as possible from the garden before we get hit with frost. I've been pulling in nearly 50 lb of tomatoes a week for the last 6 weeks, so decided to try a new recipe. Everything pictured (including the duck eggs) are from the backyard garden.

BEFORE



AND


AFTER


Made a fantastic Shakshuka - hybrid recipe from this month's Food & Wine mag and the Jerusalem cookbook recipe. Basically the details and spice (Harissa) from the cookbook, and added the Swiss Chard from the magazine.

That looks tasty!

Ooh, great post, Joy! I love the look of the food both ways.

Beautiful Swiss Chard Joy...I grow the Rainbow Chard, as well. We love it. This year is the first time I have had to pull it out. It became covered with aphids. We were on a road trip and when we got back, there they were. So badly infested I yanked them all out.

I've been wanting to make Shakshuka since seeing it in Jerusalem. Yours looks fantastic.

It was so tasty! Definitely liked adding the chard both for color and texture - the stems are chopped up in the sauce. And you can't beat the richness of duck eggs!