October | 2014 | The Fresh Day

It’s hard to think of a better way to spend a Saturday afternoon than with an hour-long yoga class and a delicious, healthy chef-prepared meal. Conveniently, that is the very experience Onna Hepner and Stacia Nero put together for their guests at the Yogi’s Table.

A Day at the Yogi's Table | The Fresh Day

This past weekend, I had to pleasure of attending the Yogi’s Table, a yoga and dining event series recently featured on Be Well Philly. I was pumped to be a part of the experience, and to represent my CSA, Philly Foodworks, who provided local produce and products that were featured in the brunch prepared by Onna.

The event was hosted in the studio space of Full & Happy, a small supper club and cooking school Onna formed after years of working as a chef and food stylist. She transformed the apartment below her own into an enchanting yet functional space where the Yogi’s Table events have been happening monthly since May. Scheduled around brunch or dinner, the event starts with a challenging yet relaxing yoga session from Stacia, who is also an instructor at several studios in the city. As the class comes to an end, Stacia brings in freshly made green juice from the kitchen. The room is then transformed from yoga studio to dining room, thanks to some ingenious homemade portable furniture. The meal begins with a brief cooking demonstration, and Onna is enthusiastic about including some education in the experience. She told our group about the wonders of farro and barley – grains that are virtually foolproof and impossible to overcook (but note, they do contain gluten). Onna was careful to ask about food allergies up front, and the meal included options that suited us all.

Once we sat down at the table, we were joined by Onna, Stacia, and Onna’s assistant (who also happens to be her mother). The atmosphere was like a family meal – casual, comfortable, and conversational.

“I want people to leave feeling refreshed, rejuvenated, and like they just did something great for themselves” Onna said, “I also want them to learn something – about cooking, about food, about yoga, about themselves. We also love the idea of bringing eight strangers together for a really special experience- who knows who you might meet or where the conversation will lead?”

I have to say, Onna achieved exactly what she set out to do. The Yogi’s Table is a uniquely enjoyable experience, and a moment in time that allowed me to focus on my own well-being.

Email onna@fullandhappy.com for more details, or visit the website. Tickets are $50, which includes the hour-long yoga class and the meal.

Upcoming classes are:
Thursday, December 11th 6:30 pm (there’s only two spaces left for this date!)
Thursday, January 8th at 6:30 pm
Thursday, February 5th at 6:30 pm

There’s a little place in Old City called Cafe Olé, just around the corner from where my office used to be. It’s one of the best lunch options in the area, mostly because they have plenty of vegetarian, vegan, and gluten-free options. My order was usually a salad, but every time I went in I saw people with a big bowl of what looked like tomato sauce and smelled like heaven. It was only so long before I had to try the dish for myself, and that was my introduction to the wonderful world of shakshuka.

Kitchen Sink Shakshuka | The Fresh Day

Shakshuka is a dish with a diverse ethnic background. Variations exist across different cultures, but it is generally a middle eastern and north African dish. Essentially, it is eggs poached in a tomato stew – a winning combination, but not something I had thought of before. It is traditionally served for breakfast, but for me, it is the perfect meal for anytime.

The basic tomato stew presents an opportunity for lots of additions. I’ve had versions with chickpeas, potatoes, spinach, mushrooms, and more. So when I had farm fresh eggs, a can of tomatoes, and an excess of eggplant that needed to be cooked, shakshuka was the answer. It is a great one pot vegetarian meal, and a flexible recipe to keep on hand when you’re looking to use up the veggies you have left from your CSA share.

Kitchen Sink Shakshuka

Makes 4 servings

Ingredients
• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1/2 lb of mixed mushrooms, cleaned and roughly chopped
• 1 spicy pepper, chopped (try a poblano or cubanelle)
• 2 eggplants, roughly chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp oregano
• 1/4 tsp cayenne
• 1 28 oz. can of diced plum tomatoes
• salt and pepper to taste
• 6 large eggs
• cilantro for serving

1. Preheat oven to 375ºF.
2. Heat olive oil in a large skillet. Sauté onion until soft, about 5 minutes.
3. Add garlic, mushrooms, and pepper. Let cook for 2 minutes, then add eggplant, cumin, coriander, paprika, oregano, and cayenne. Sauté until all vegetables are soft and cooked through, adding more oil if necessary, about 20 minutes.
4. Pour in can of tomatoes and stir well. Add salt and pepper, then bring to a simmer and cook for 5 minutes.
5. Use the back of a spoon to make small indents in the stew and gently crack an egg into each one. Season each egg with salt and pepper.
6. Carefully transfer the skillet into the oven. Bake for 10 minutes, or until the eggs are set.
7. Sprinkle with chopped cilantro, and serve with bread for sopping up the sauce!

The Fresh Day

Monthly Archives: October 2014

A Day at the Yogi’s Table

Kitchen Sink Shakshuka