From the Garden: Peperonata Baked Eggs with Grilled Spelt Flatbreads

Directions

1. Bring a medium pot of water with ½ teaspoon salt to a boil. Add potatoes and cook until slightly tender, about 6 minutes. Drain and set aside.
2. Heat ¼ cup oil in a large sauté pan over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic and sauté for 2 more minutes. Season with pepper and ¼ teaspoon salt.
3. Add peppers, potatoes and remaining 2 tablespoons oil and 1/4 teaspoon salt. Cover with a lid, turn heat down to low, and cook for 20 more minutes, stirring occasionally.
4. Add tomatoes and cook for another 5 minutes.
5. Add the vinegar and deglaze the pan, stirring the vegetables while scraping the bottom of the pan. Stir in the basil.
6. Preheat oven to 350 F.
7. Divide the peperonata among 6 oven-safe ramekins and carefully crack an egg atop each. Place ramekins on a baking sheet. Bake until eggs are cooked through, or cooked to your liking, about 15 minutes.
8. Serve immediately.

Grilled Spelt Flatbreads

Yields about 6 flatbreads

Ingredients

• 1/2 cup warm water (about 100 F)
• 1 teaspoon rice syrup, maple syrup, or honey
• 2 teaspoons dry yeast
• 1 cup spelt flour
• 1 teaspoon sea salt
• 2 tablespoons extra virgin olive oil
• 1 cup unbleached organic all-purpose flour

Directions

1. In a medium bowl, stir together water and the sweetener of your choice. Add yeast and 2 tablespoons of the spelt flour. Allow mixture to stand until it becomes foamy.
2. Add salt and oil, and stir to combine.
3. Add the remaining spelt flour and stir to combine.
4. Gradually add all-purpose flour until mixture comes together and is no longer sticky.
5. Knead dough for 5 minutes then place in a lightly oiled bowl and cover with a kitchen towel. Allow to rise until dough has doubled in size, about 30 minutes.
6. Divide into 10 equal pieces and roll each piece into a 6” circle.
7. Heat up a grill (or grill pan) and cook flatbreads for a few minutes per side, or until puffy. Alternately, you may bake the flatbreads in a 400F oven for 20 minutes, flipping them once halfway through cooking.

Herbed Sourdough Stuffing with Mushrooms and Chestnuts

By Lauren Kretzer

Yields 10-12 servings

Ingredients

• 1 sourdough boule, cut into 1” cubes (approximately 14 cups)
• 5 tablespoons extra virgin olive oil, divided
• 1 yellow onion, diced
• 1 small leek, cleaned and sliced into thin half-moons
• 1 medium carrot, finely chopped
• 2 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1/2 pound chanterelle or shiitake mushrooms, thinly sliced
• 1 pound cremini mushrooms, thinly sliced
• 1/4 cup chopped flat leaf parsley
• 1 tablespoon finely chopped fresh thyme
• 1 1/2 teaspoons Meyer lemon zest
• 1 tablespoon tamari or shoyu
• 1/4 teaspoon nutmeg
• 1 teaspoon kosher salt
• Black pepper, to taste
• 1 pound fresh chestnuts, roasted, peeled and chopped
• 4 cups vegetable stock

Directions

1. Preheat oven to 350 F.
2. Place bread in a single layer on a rimmed baking sheet. Bake until bread is dry and slightly golden, 15-20 minutes, tossing once halfway through. Remove from oven and let cool completely.
3. Turn oven up to 375 F.
4. Heat 3 tablespoons oil in a large skillet over medium heat. Add onion, leek, carrot, celery and garlic, and cook until slightly softened, about 5 minutes. Add mushrooms and cook for another 12-15 minutes, until softened and golden. Add parsley, thyme, lemon zest, shoyu or tamari, nutmeg, salt and black pepper.
5. In a large bowl, toss together croutons, vegetable mixture, chestnuts, and remaining 2 tablespoons olive oil. Add vegetable stock and toss until bread cubed are evenly moistened.
6. Transfer mixture to a 12”x9” baking dish. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for an additional 15 minutes. Remove from oven and let sit for 10 minutes before serving.

Note: This stuffing can be assembled a day in advance and baked right before serving.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.