Cook for a cause! Shakshuka, fennel & greens, citrus poppy cake 1/10 @ 10:00am

For shakshuka…

• One 15 oz can white beans (go for big butter beans or cannelloni beans or whatever you can find)

• 1 cup chicken broth

• 1 white onion, chopped finely

• 1 clove garlic, minced

• 3 slices of thick bacon

• Juice and zest of 1 lemon

• 1 handful basil leaves

• 1 branch of rosemary

• 2 cups optional braising greens (escarole or kale if this is your vibe…you’ll be making a green and white)

• 4 eggs

• 1 tbs parmigiano for finishing

• Small baguette or country bread (one nice fat piece per person —this is begging for olive oil toast!

For your greens…

• 2 cups arugula

• 1 head of fennel

• 1 orange (blood orange if you’re fancy)

• 1 red onion, sliced as thinly as possible into half moons

• 1 tsp honey

• 1 hunk of ricotta salata

For the citrus olive oil poppy loaf…

• 2 cups all purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 3 eggs

• 2 1/2 cups granulated sugar

• 1 1/2 cups olive oil

• 1 1/2 cups whole milk

• Grated zest of 2 lemons and 1 orange

• 2 tbs poppy seeds

• Confectioner’s sugar for dusting

Equipment

• 1 large sauté pan for shakshuka

• Mixing bowl for salad

• Mixing bowl for cake batter

• Loaf pan or muffin tins or any baking dish

• Microplane or mix grater for zesting