Then add a few
slices of a leek, whites only, then thinly sliced pear.
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
Slice the white parts
of the
leeks in half vertically and place into the sink or a large bowl and cover with water.
It's a revelatory way
of preparing the vegetable, since
leeks usually play a secondary role, where they get thinly
sliced and pretty much disappear into whatever dish they are in.
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
As for toppings, substitute whatever you have on hand:
slices of raw red onion instead
of leek or red pepper instead
of mushrooms.
Remove and discard the green part
of leek and
slice the rest.
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
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.
This delicious hash is full
of potatoes,
sliced mushrooms,
leeks, and bacon, and is the perfect savory staple on any breakfast plate!
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
:)
Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g
leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful
of parsley leaves, chopped Cut the
leeks into
slices, rinse well, and steam them for about 20 minutes until completely soft.
Using a vegetable peeler, shave very thin
slices of Parmesan over the
leeks.
Spread the filling
of greens,
leeks and béchamel over the beet layer, topping this with the remaining beet
slices.
1/2 large
leek final
sliced 6 - 7 brussel sprouts, trimmed and finely
sliced 1 garlic clove crushed a glug
of olive oil 1 teaspoon
of white miso paste
Slice off bottom stem
of leek, make a slit along the length
of each
leek.
Slice then finely chop the white part only
of each
leek.
So cut off the ends
of the
leek (discard the ends) and cut into thin
slices.
If you want the effect I show here, buy one small heirloom tomato in as many colors as you can find — ideally green zebra, yellow, orange, red, and dark purple - red, then thinly
slice and arrange on top
of the
leek filling, pressing in.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs
of rosemary 1
leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
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
Slice the white and light green parts
of the
leeks.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6
leeks, white and light green parts only, halved and thinly
sliced 1 stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
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 s
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 s
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.
Leeks and fennel team up perfectly here layered between the thinly
sliced potatoes and handfuls
of cheese.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
1 small bunch
of fresh dill ~.5 oz / 15 g 9 tablespoons extra virgin olive oil 3.5 pounds / 56 oz / 1.5 kg
leeks 6 tablespoons unsalted butter fine grain sea salt 2 large, thin - skinned potatoes, thinly
sliced 3 medium garlic cloves, thinly
sliced
While the vegetables are in the oven, finely
slice the
leek and fry on a medium heat in a large saute pan with 1 tablespoon
of olive oil for about 5 minutes until it starts to soften.
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
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
For a complete meal for others, serve alongside a large
slice of Celeriac,
Leek, and Sundried Tomato Frittata.
Ingredients a 5 - 6 cm piece
of a
leek, cleaned and finely
sliced the juice
of 1 lemon whole sea salt, just enough to taste half a ripe but firm pear, cleaned and
sliced lengthwise 2 tablespoons grade C maple syrup 100 g smoked tofu, thinly
sliced a large handful
of fresh baby spinach, cleaned extra -LSB-...]
Chop off the dark green stems and the root
of 2
leeks, then
slice them in half length-wise.
Ingredients 3 - 4 tablespoons extra virgin olive oil a 4 - 5 cm piece
of leek, cleaned and cut into thin
slices 3 - 4 tablespoons filtered water 20 g dried porcini mushrooms, to be soaked in filtered water for about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
Chop off the dark green stems
of the
leeks, then
slice them in half length-wise.
Tomato puree, fennel,
leeks, clam juice, sake, thyme, and saffron allow the tastes
of these treasures from the sea to shine through while forming a sauce you'll be eager to sop up with a
slice of French baguette (if you're not gluten - free,
of course).
These Aushak (Afghan
Leek and Scallion Dumplings) are topped with a spiced meat sauce, dollops
of garlicky yogurt, and a sprinkle
of thinly
sliced fresh mint.
While the beetroot is roasting, slowly sweat the
sliced leeks in the teaspoon
of olive oil.
1 cup steamed okara 2 ounces ground chicken or
sliced squid (traditional, may omit, or substitute shreds
of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1
leek OR whites
of 1 bunch
of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
Cut the top hairs
of the
leeks and
slice in half length wise.
sliced mushrooms (any variety) Soy sauce (Golden Mountain Seasoning Sauce) Mushroom seasoningBlack pepper Make soup For the soup, heat vegetable broth and 10 - 12 cups
of water in a medium - sized soup pot, leaving enough room for the ginger, onion and
leek leaves.
Slice the white and light green parts
of the
leek in half vertically (I seem to have misread this part and used the green parts too, oops!).
1/2 batch
of Basic Spaetzle recipe (above) 1 small - medium green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large
leeks, thinly
sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
1 tablespoon refined coconut oil 1 small parsnip, diced 1 medium
leek, thinly
sliced 1 cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a few splashes
of vegetable broth salt + pepper to taste
1 tablespoon olive oil 1 large onion, peeled and chopped 3
leeks, washed well, trimmed and
sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar
of harissa — I like the Belazu rose harissa
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the head
of celery 3
leeks, white and light green part thinly
sliced (about 3 cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Slice the white part
of the
leek, and mince the garlic.
When the roasting time is over, let the veggies cool for a few minutes, and then
slice the
leeks, and squeeze the garlic out
of the papery layers, using a fork to help you so you don't burn your fingers.
Slice the
leeks in half lengthwise, then drizzle with another 1/2 tablespoon
of olive oil, and sprinkle on ⅛ teaspoon sea salt.