Tag Archives: leeks

Swedish Spring Soup

27 March

In Sweden, an egg yolk and a few tablespoons of thick cream are whisked in at the end to enrich the broth, but I prefer these delightful flavors unmasked. Ingredients: 2-3 tablespoons unsalted butter or nut oil 3 carrots, coarsely grated 1 small leek, white and tender greens, trimmed, slit and rinsed, thinly sliced 2 […]

Root Vegetable Croustades with Sauteed Leeks

20 March

Ingredients: 1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Sea salt and freshly ground black pepper Sprigs of fresh parsley to garnish For Croustades: 9 ounces potatoes, grated 9 ounces carrots, grated 12 […]

Cauliflower Gratin

20 February

Ingredients: 1 large head cauliflower, cut into florets 1 large leek halved lengthwise and cut crosswise into half moons 2 tablespoons olive oil 1¼ cups almond milk 1/3 cup cashew butter ½ cup nutritional yeast 2 cloves garlic, minced ¼ cup chopped chives Directions: 1. Preheat oven to 425 degrees F. 2. Combine cauliflower and […]

Leeks Nicoise

20 February

Ingredients: ¼ cup olive oil 1 large garlic clove, finely minced 12 leeks 3 ripe tomatoes, cut into eighths ½ cup Nicoise olives 2 teaspoons dried basil or 1½ tablespoons chopped fresh basil 2 tablespoons chopped parsley Freshly ground black pepper Directions: 1. Leave the roots on the leeks for now, but trim away 2-3 […]

Spicy Beet and Leek Salad

07 February

Ingredients: 4 medium beets 4 medium leeks, cut into 4-inch pieces (total 4 cups) ½ ounce coarsely chopped cilantro 1¼ cups lettuce or radicchio, or both, chopped into bite-size pieces Dressing: 1 cup walnuts coarsely chopped 4 cloves garlic, minced ¼ teaspoon chili flakes ¼ cup cider vinegar 2 tablespoons tamarind water ½ teaspoon walnut […]

Kale and Farro Soup

17 January

Farro is a hearty, nutty-tasting whole grain about the size of a wheat berry. It’s versatile, and can be boiled until al dente, cooked risotto-style, or added to soups. Ingredients: 1 leek, white and light green parts only 2 celery stalks, coarsely chopped 1 large carrot, coarsely chopped 1 small onion, coarsely chopped 1 clove […]

Potato Leek Soup with Thyme

05 December

Ingredients 2 pounds leeks 1 pound potatoes ½ cup butter 1 large sprig of thyme, plus extra to garnish 1¼ cups milk, or coconut milk or other alternative Sea salt and freshly ground pepper Directions: 1. Top and tail the leeks, and strip away the tough outer leaves. Cut into thick slices and wash thoroughly […]

Fall Minestrone Soup with Butternut Squash and Kale

28 November

Ingredients: 1 cup dried cannellini or borlotti beans soaked overnight ¼ cups olive oil 1 large onion, diced 2 carrots, finely chopped 2 celery stalks, chopped 1 large leek, cleaned and sliced into rounds 4 cloves garlic, minced ½ teaspoon chopped fresh rosemary 1 teaspoon chopped fresh sage 1 bunch kale, stemmed and chopped 1 […]

Leek, Parsnip, and Ginger Soup

07 November

Ingredients: 2 tablespoons olive oil 8 ounces leeks, washed and sliced 1 ounce fresh ginger root, peeled and finely minced 1½ pounds parsnips, roughly chopped ¼ cup dry white wine 5 cups vegetable broth Sea salt and freshly ground black pepper Directions: 1. Heat the oil in a large pan and add the leeks and […]

Swiss Chard with Hazelnuts and Fusilli

07 November

Ingredients: 1 bunch chard 1 tablespoon olive oil 2 leeks, chopped, white part only ¾ cup stock of choice 2 tablespoons balsamic vinegar Sea salt and freshly ground pepper 8 ounces fusilli ½ cup hazelnuts, toasted, very coarsely chopped Directions: 1. Wash the chard well. Hold the bunch together and cut it crosswise into quarters. […]