@Lyndsy: I only started liking
the taste of leeks in my 20s.
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
My Lemony Pesto Millet Risotto makes use
of an oft - forgotten grain, millet, and is fresh and vibrant -
tasting, and my
Leek, Sun - dried Tomato & White Bean «Risotto» is actually grain - free!
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
The meat is cut into bite - size pieces, making it easier to «stomach,» while the contrasting tangy and sweet flavors
of the balsamic and
leeks hide any weird
tastes your mind may try and tell you are present from the hearts.
2 medium
leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your
taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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
1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l
of vegetable stock (purchased or make your own) bunch
of leeks 2 - 4 tbsp olive oil for cooking salt and pepper to
taste
Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch
of cardamom (something else I love the
taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to
leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.
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
6 slim French
leeks or 3 large
leeks 3 large organic potatoes 10 cups
of vegetable stock salt to
taste (optional) 1.
Dressing: 1 finely chopped clove
of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to
taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and
leeks immediately after removing from oven / Add 1 tablespoon
of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.
It's a
taste of the utopia
of Esalen in your very own kitchen, with recipes such as Artichoke, Yam, and Blue Cheese Scones;
Leek - and - Onion Tart; Greek Quiche; Esalen Granola; Sweet - and - Spicy Breakfast Polenta; Orange Essence Raisin Bread; Quinoa and Veggie Soufflé; Grandma's German Goulash; and more!
2 Large Heads
of Garlic 2 Tablespoon Olive Oil, Divided 1 Large
Leek, Chopped 4 Fresh Thyme Sprigs 4 Cups Chicken Broth 3 Yukon Gold Potatoes, Peeled and Diced 1 Tablespoon Dried Oregano Salt and Pepper To
taste
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 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
Squeeze a bit
of lemon juice over the
leeks and season with salt and pepper to
taste.
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
I made a green soup for dinner based on Bieler's broth with added
leeks and broccoli, it
tasted really good, bland, but I like the
taste of veggies!
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-...]
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).
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
Cream
of Leek and Asparagus Soup
tastes even better if made a day ahead.
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
Ingredients 1 large
leek, cleaned and chopped 3 - 4 tablespoons extra virgin olive oil freshly ground black pepper, to
taste 200 g semi whole wheat flour 100 g whole rice flour a quarter
of a teaspoon cinnamon powder half a teaspoon whole sea salt 2 tablespoons cornstarch 1 teaspoon baking soda 2 teaspoons cream
of tartar -LSB-...]
1 lb dried white beans pre-soaked over night, or two cans
of white beans, rinsed and drained 2 tablespoons
of olive oil 4
leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to
taste 4 - 6 cups
of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2
leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to
taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Leave it to Alton to transform day - old baked potatoes into a fresh -
tasting soup flavored with
leeks, garlic and Parmesan, and speckled with a flurry
of chives.
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables
of choice (carrots, cauliflower,
leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to
taste 6 sheets filo pastry Olive or canola oil spray
Leek and Potato Soup Ingredients 2 tbsp olive oil 1/2 onion 1 bunch
of leeks 1 clove garlic 3 sticks celery, chopped (about 1/2 cup) 1/2 cup carrots, chopped 2 potatoes, chopped 4 1/2 cups vegetable stock salt and pepper, to
taste Instructions 1.
3 tablespoons extra virgin olive oil, divided 3
leeks, white and light green parts thinly sliced (2
leeks if they are huge with lots
of white) 1 pound mixed wild mushrooms, sliced Salt and pepper to
taste
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.
Nutrition Facts Ingredients 2 cans red kidney beans 1/2 cup
of rice to 1 cup
of water 1 stock cube + 1 cup
of water 1
leek 2 small onions salt and pepper for
taste Instructions.
«A cream sauce, with a small
taste of finely minced
leeks, to accompany the tender and soft risotto.
Garlic belongs to the family
of shallots, onions, and
leeks and is popular for its delicious
taste and distinct smell.
6 slim French
leeks or 3 large
leeks 3 large organic potatoes 10 cups
of vegetable stock salt to
taste (optional) 1.
Jarret de boeuf Photo GrubPassport.com Traditional Chad jarret de boeuf recipe from cellnet.org.uk: Ingredients: lkg beef, preferably from the middle
of the leg, diced 2 onions, 2 garlic cloves salt, black pepper and cayenne pepper to
taste 6 whole cloves 2 carrots, sliced 1 aubergine, cubed 1
leek, chopped 1 sweet potato, cubed and...
1 tbsp olive oil 1 tbsp butter 1/4 lb artichokes 10 wild
leeks, chopped 2 garlic cloves, minced fresh chopped thyme 1/2 cup chicken or vegetable stock or water 1 lemon, squeezed 1/3 cup
of white wine salt and pepper to
taste
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