INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1
cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil
Print White sweet potato and mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1
cup leeks chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB-...]
2 tablespoon olive oil 1
cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste
avocado oil, 1 cup of onions, 3/4
cup leeks, 1 small apple (diced), 1 tsp.
Oven - Roasted Coho Salmon with Leeks and Chanterelle Mushrooms 1
cup leeks, white and pale green parts only 2 6 - oz skinless coho salmon fillets, deboned Sea salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil
ingredients: 1/2
cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
2 cups cabbage, finely shredded 1
cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1 + tablespoon olive oil
1 tbsp olive oil 2 slices bacon 1 pound kale 1/4 cup chicken broth 1/4
cup leeks fresh nutmeg (just two swipes over the microplane) salt & pepper to taste
Combine chicken, broth, 1
cup leek greens, and 2 cups water in a pot.
1 1/2 tablespoons olive oil 1
cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash of wheat - free tamari, optional
1 1/2 tablespoons olive oil 1
cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1
Print Detox stew Ingredients Stew 2 tablespoons olive oil 5
cups leeks chopped 2 cups sweet potatoes chopped 2 cups broccoli florets 3 - 4 cloves garlic minced 250 g red lentils 100 g quinoa 2 cups chickpeas cooked 1 cup black beans cooked 8 cups water -LSB-...]
1 tablespoon olive oil 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias 1 1/4
cup leek, thinly sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1 - 2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste
Not exact matches
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large
leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1
leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6
cups steeped Yerba mate tea
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2
leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
ground cloves 4
cups fresh spinach 1
leek, thinly sliced (including green leaves) 12 — 15 crimini (baby bella) mushrooms, sliced Juice of 1/2 lemon
2 tablespoons olive oil 1 medium
leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2
cups (500 ml) chicken stock 1/3
cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)
1/2
cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2
leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken stock 3
cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
6 slices bacon, finely chopped 1/2
cup chopped onion 1 large
leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4
cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey broth plus a
cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of
leeks, halved, if you have them.
2 tablespoons unsalted butter 2 garlic cloves, chopped 2
leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2
cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil)
Leeks — 3
cups, finely chopped Mushrooms — 3
cups, minced Brown rice — 4.5
cups pre-cooked Parmesan -LSB-...]
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2
leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Potato
Leek Soup 1/2
cup diced fennel root 1 dash black pepper 1/4 rotisserie chicken Directions: Pairing smoky ingredients with potatoes is hard to beat.
Add
leeks, potatoes, 3
cups broth and ginger.
olive oil 1 large onion, chopped 1
leek, chopped 3 1/2
cups chicken or vegetable broth 3 medium sweet potatoes, peeled and cut into 1 - inch pieces 1 -LSB-...]
With a slotted spoon, transfer 1/2 -3 / 4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3
cups of the broth from the pot (or enough to puree the
leek and potato mixture).
2 tablespoons OLIVE OIL 2
cups thinly sliced
LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4
cups RUSSET POTATOES, peeled and 1/2» cubed 5
cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4
cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1
leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
3 tablespoons unsalted butter 3
cups chopped onion 2
cups chopped
leeks, cleaned and chopped 2 jalapeno chiles, stemmed, seeded, ribbed, and minced, optional 4 large cloves garlic, peeled and minced
* 2 tablespoons butter * 2 tablespoons olive oil * 2
leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6
cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1
cup dry white wine (ex.
1 baked ham bone with some meat attached 4
cups vegetable stock 4
cups water 1 onion or 1
leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2
cups cooked cauliflower 2
cups cooked green beans Salt and pepper, to taste
3 medium sweet potatoes a drizzle of olive oil 5 - 6 mustard green leaves 1 small
leek, diced 2 cloves of garlic, diced I
cup of cannellini beans (canned or cooked, drained) salt + pepper
1/2 pound green lentils 1/4
cup olive oil 2
cups chopped yellow onions 2
cups chopped
leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1
cup chopped celery 1
cup chopped carrots 2
cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2
cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1
cup finely chopped
leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2
cup dry white wine 2
cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1
cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
Ingredients: 2 sweet potatoes, peeled and diced 1
leek olive oil or coconut oil 2
cups kale, chopped 3 eggs 100 cc (ml) almond milk A dash of nutmeg Salt Pepper
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3 garlic cloves, crushed 2
leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 2
cups potatoes, peeled, diced 6
cups chicken stock 1/4 -LSB-...]
1
cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4
cup sliced
leeks 3/4
cup coconut milk 1 1/2
cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)
4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3
leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1
cup dry white wine 2 to 3
cups chicken stock
Grain Free Holiday Stuffing — Grain Free Holiday Stuffing Serves 4 Ingredients: (always use organic if possible) 1 tbsp of Grassfed Organic Ghee or duck fat 1
cup of chopped and cleaned
leeks 1 bulb of fennel, diced 1
cup diced carrots 8 diced crimini mushrooms 1 peeled and diced turnip 1 peeled and diced...
2 tablespoons olive oil 2
cups chopped
leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4
cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim milk 1
cup non-fat sour cream 1
cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
6 eggs, beaten 1
cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2
leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1
cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium
leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
6 slim French
leeks or 3 large
leeks 3 large organic potatoes 10
cups of vegetable stock salt to taste (optional) 1.
3 medium organic
leeks 3 pounds organic Yukon Gold potatoes (or other potato), cleaned, peeled if not organic, chopped in small chunks 1 large organic turnip, cleaned, peeled, chopped in small chunks 2 celery stalks, cleaned, chopped in small pieces 8
cups water 2
cups...
2 slim
leeks, chopped, about 1
cup white part, 1
cup...
12 Ounces Sliced Bacon 3 Extra-Large
Leeks 1 Large Celery Root (weighing around 1 1/2 pounds) 12 Cups Chicken Stock 1/4
Cup Sour Cream 2 Tablespoons Milk Salt And Pepper To Taste
(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2
cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried
leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8
cups water
2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium
leeks (2
cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1
cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper