Sentences with phrase «leeks at»

I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both.

We recommend the Roasted Vegetable Tart with kale and thyme pastry and creamy leeks at the bottom, and the Rich Chocolate Tart.

I avoid leeks at all costs because I can't be bothered to clean them but oh my goodness this looks so delicious I might have to try making a vegetarian version of this.

I am loving leeks at the moment, and anything cooked with butter speaks to my heart (in a good way).

-LSB-...] know the instinct is to throw everything on the grill this time of year, but this Baked Salmon with Creamy Leeks at Viktoria's Table is calling my name.

A Way To Leak, Lick, Leek at Farenheit (DTLA) January 31 — April 9 For her first LA solo presentation, Turner prize winning Laure Prouvost immersed the viewer in a cinematic construction residual from the outcome of a multi-month residency at Fahrenheit.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

Israel pined for their slavery in Egypt again because at least there they had leeks and onions.

According to the biblical story, Israel pined for their slavery in Egypt again because at least there they had leeks and onions.

Leeks and onions might not be the best thing on the menu, but at least it's a guaranteed meal.

If you want to purchase this one recipe My Favorite Cream of Leek Soup, click here to purchase at $ 2.49 per recipe.

I got a new dutch oven and tried my hand at some soups and made a potato and leek soup with pancetta.

My tomatoes almost gone bad turns into tortilla soup, at the end of the week, my veggie drawer turns into either a stir fry or a big hearty vegetable soup and if I have either (or both) zucchinis and leeks, I make an orzo, a farro salad or some some sort of fritter.

Of course looking back at the menu later I realized that they were actually, «pot stickers,» shrimp and leek pot stickers to be exact.

This celery root puree with truffle and leek is quickly becoming a winter comfort food favorite at my house.

They tie it at the top and wrap it in the leaf of an Italian plant called asphodel, which is a relative of the leek.

It will be a while before the ground fully thaws and turns those seeds and roots into something nourishing and delicious (looking at you asparagus, breakfast radishes, wild leeks and peas).

Although most charcuterie boards are all about meat, at The Rieger, the Vegetable Terrine has layers of vegetables, such as melted leeks, raw turnips, carrots, shaved red onions, poached wild garlic and more, held together with vegetable stock.

tibits at Home: Stylish Vegetarian Cuisine is split into four seasonal sections containing recipes such as Leek and Quinoa Soup, Vegetable Jambalaya, Apple and Ginger Salad with Tofu and the famous Ginger Lemon Punch.

A creamy Vegan Potato Leek soup that is very savory and healthy, and you can make it easily at home!

Here's the simple version of the Leek & Potato soup that my mom - in - law and sis - in - law often cook at home.

Made a few changes due to brain fart at the store, Tomatillo's instead of tomatoes, added leeks and potato's to thicken it up a bit..

On a parchment lined roasting pan spread beans and leeks evenly, roast at 400 degrees for about 20 minutes.

Next post: Chilled Leek and Zucchini Soup with Pancetta from Grace - Marie's Kitchen at Bristol Farms

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

So I made it with black eyed peas, after looking back at another one of your recipes for leeks and black eyed peas.

I was just looking at the leeks in my cellar; they're getting big and floppy and I needed some inspiration to get them used up... and here you are!

I followed the recipe pretty closely with the exception of subbing in leek for celery because that's what I had on hand, using homemade bone broth for a boost of nutrients and adding in some gelatin at the end for a little protein power.

I added a little broth to the pan at the point that the leek / potato mixture was starting to brown.

Recipe by Check full recipe at Ingredients: asparagus, avocado, basil, leek, lemon, lemon juice, mint, pasta, peas, pesto, pumpkin, pumpkin seeds, salt, sea salt, walnuts,...

My set up is: cutting board directly in front of me, bowl of water next to the cutting board, skillet (containing the scallions and leeks) and wonton wrappers at my sides, and a floured baking sheet in front of the cutting board to place the assembled dumplings.

The leeks didn't turn out crispy by 20 minutes (probably over crowded the pan) so I broiled it for a few minutes at the end.

But I found that taking this approach ended up being at a wonderful way to get even more flavor out of these leeks.

I used a wild / brown / sweet rice blend bought in bulk at my local co-op, shitake and crimini mushrooms, and leeks for some of the onions.

Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

This soup had only a hint of leek flavor and was not thick enough, at least for us.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Potatoes, scallions / chives / leeks and local dills are available at Farmers Markets these days so it could be another mostly local / seasonal salad.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Kevin Lane was speaking at the opening of a new $ 12.7 m manufacturing facility run by the co-operative's subsidiary Adams Food Ingredients (AFI) for specialist dairy ingredients in Leek, Staffordshire.

This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust.It officially feels like spring, at least here in the northeast, and when spring arrives, the internet...

But don't stop at our ingredients list: Throw in any aromatics you want to use up — a carrot or leek here, a radish there.

Have neither sprouts nor cauliflower at the moment — at the moment, my vegetable compartment contains only cabbage, leeks, carrots, and 1/2 a butternut squash (which would be lovely in your pilaff, I think)-- but that will be remedied after the New Year!

Interestingly, I was ordered a root vegetable appetizer at Alison II, Chef Alson Barshak's new restaurant outside of Philly yesterday, and it included halfed and braised sprouts with leeks and chips of smoked bacon.

If you'd like, you can take a spoonful of the sauteed mushrooms and leeks and set it aside for garnish later at this time.

4 C finely grated potatoes 1 large, or 2 small, cleaned and finely sliced leeks (remove the outer layer and the tough leaves at the end of the stalk) 6 eggs, whisked with 1/2 C milk or cream 1/4 C Olive oil (a little less is fine too)

Full of the sweetness of fresh corn with an underlying current of leek, this corn soup is simple cooking at its best.

Wild garlic or ramsons (bärlauch, literally bear leek in German) are everywhere at this time of year.

Cut leeks in half, add thyme, and bake at 350 ° F for 30 minutes.

At this point, we're going to introduce our shrooms to some new friends: grated garlic and chopped leeks.