Sentences with phrase «leeks in»

METHOD: Saute leeks in olive oil until soft.

Lovely recipe using apples and puff pastry!Love the use of gruyere and leeks in these!So so delicious looking and can not wait to try:)

I'm trying to incorporate lightly cooked onions, garlic and leeks in my diet.

In pressure cooker, sauté garlic, zucchini, onion, and leeks in olive oil until starting to soften.

Place the potatoes and leeks in a bowl and add the required amount of baby chicken stock and milk for the consistency that suits your baby.

If I have garlic or onions or leeks in the house, I first sauté that with some olive oil.

Just place the leeks in a blender or food processor (I use my Vitamix) with a little chicken or vegetable broth.

Add leeks in a single layer, cut side down, and cook until lightly browned, about 3 minutes.

Sauté the green onions and leeks in a pan with a splash of olive oil until soft.

Instead of tossing the leeks in the sauce, we found that we liked them best dolloped, so that the sweet, braised flavor could really shine through.

Place the cooked bacon on a paper towel to drain, and reserve 2 tablespoons of the fat to cook the leeks in.

For the main course, I savored the Local Seabass «Roots» with parsnip puree, root vegetables, and pistachios ($ 32); Loin Filet with lobster butter, mushrooms, and leeks in a demi - glace ($ 35); and the unequivocal star of the show — a moist and tender Ribeye «Tomahawk» with cognac and horseradish ($ 75) with plate presentation that commands attention.

Full dusclosure to make it extra-ish, I fried up a little lardon, removed and drained, caramalized 2 leeks in the same oil, moved to a bowl, then cooked the shrooms in the oil as the recipe indicated.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

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

Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach Curry with Coconut Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in White Wine Lemon Sauce One Pot Ratatouille Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca in 20 minutes (gf) Potato, Pineapple and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron Rice (gf)

Cut the trimmed leeks in half down the middle, lengthwise.

1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.

Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt.

Cook the leeks in the butter, stirring occasionally, for around 10 minutes or until softened.

In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes).

Fry leeks in two smaller batches and they will get crispy.

After chopping or slicing according to preference, rinse leeks in cold water, separating the layers to remove any grit.

Slice the leeks in half lengthwise, then drizzle with another 1/2 tablespoon of olive oil, and sprinkle on ⅛ teaspoon sea salt.

Rinse leeks in a fine - mesh strainer and pat dry with paper towels.

While the beetroot is roasting, slowly sweat the sliced leeks in the teaspoon of olive oil.

Don't be afraid to use leeks in your cooking, they are an excellent source of Vitamin C, iron and fiber.

I usually saute my leeks in a little oil and add them to other vegetable dishes with some salt and pepper, but when I stumbled upon this recipe in Vegetarian Times I knew I had to have it right away.

Cook leeks in a large pot of boiling salted water until meltingly tender, 12 — 15 minutes.

When I first saw this recipe on Bitten, I knew I had to make it the very next time I received leeks in my Boston Organics delivery.

Then place the leeks in a large saucepan and sauté over medium heat for 10 minutes, with 1 to 2 teaspoons of water to keep the leeks from sticking to the bottom of the pan.

In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.

(Note, when I have leeks on hand, I LOVE to saute the leeks in goat milk butter, and then mix them into the waffle batter!)

I also added some leeks in place of the onions and some black truffles and chopped hazelnuts.

I'll be attempting to grow leeks in my garden this summer, but for now, store bought leeks will have to do!

Cooked the leeks in butter as directed.

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!

, and the timing is perfect because I just got leeks in our CSA box last week.

Use a food processor to chop the leeks in two batches.

Sauté leeks in 2 ounces of butter until translucent and remove from heat and cool.

It's the leeks in this soup that make it say, «Hello, Spring!»

I had asked above about cooking the greens for slightly less time and it turned out about right when I did — I used scallions (no leeks in the fridge!)

Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often.

i also chose to use leeks in place of sweet onions mostly because i bought 3 leeks the size of baseball bats and needed to use them in something, but also because they're a perfect segue to spring!

Rinse leeks in large bowl of cold water; swish to remove sand.

I did make one substitution - leeks in place of shallots.

I haven't used any leeks in a while.

@Lyndsy: I only started liking the taste of leeks in my 20s.

Cut leeks in half lengthwise and swish in a large bowl of water, changing water as needed until all dirt is removed.

Pulse the leeks in food processor to chop, but don't turn them into a paste.