Sentences with phrase «thinly sliced leeks»

* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream

And in this case, a liberal (1/4 cup) of freshly chopped sage and a couple of thinly sliced leeks.

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

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

If you can't find elephant garlic scapes, substitute them for chives or thinly sliced leeks.

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

Thinly slice the leeks crosswise.

To make the topping: thinly slice the leeks (after thoroughly washing them).

For the soup, thinly slice the leeks and wash to remove any dirt stuck between the layers.

Wash and then thinly slice the leek.

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.

Not exact matches

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.

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

Slice the leek on the diagonal, slice the pepper thinly and add both toSlice the leek on the diagonal, slice the pepper thinly and add both toslice the pepper thinly and add both to pan.

Slice leeks thinly on the diagonal.

Then add a few slices of a leek, whites only, then thinly sliced pear.

My cheap but very sharp (you may ask my thumb if you don't believe me) mandoline sliced my market picks — asparagus, green garlic, leeks, and goat gouda — thinly and perfectly.

I recommend adding a thinly sliced small leek and a minced small shallot to the slow cooker with a little olive oil or butter and cook until it becomes fragrant before adding the rice et al..

While leeks are cooking, thinly slice or chop tomatoes, removing all the seeds and goo.

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-...]

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.

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

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

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

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

Leeks and fennel team up perfectly here layered between the thinly sliced potatoes and handfuls of cheese.

Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt

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

canola, grapeseed, or peanut oil 2 medium leeks, halved, washed, and thinly sliced 5 oz.

Ingredients 2 pounds roasted beets, (mix golden and regular) skins removed 2 large leeks, white and light green parts only, halved and thinly sliced into half moons 2 tablespoons olive oil, divided 6 ounces bacon (about 8 strips), cut into 1 - inch pieces 1 tablespoon white wine vinegar Sea salt

Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems 1/2 small yellow onion, finely diced 1 small leek, cleaned, cut lengthwise in 1/2, thinly sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued

6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)

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-...]

olive oil 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups) 1/4 tsp.

1 teaspoon olive oil 2 leeks, thinly sliced 250g Swiss chard 3 large golden beetroot 100g low fat feta Lemon juice Extra virgin olive oil — use the best one you have Flat leaf parsley or mint Black pepper

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.

Ingredients for Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1 T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste.

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt

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 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving

Slide the leek in half and then thinly slice.

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)

1 pound fresh leeks, white part only, rinsed well and thinly sliced 1/4 cup olive oil 3 sprigs fresh thyme 3 pounds large russet potatoes 2 quarts mushroom stock 2 cups dry white wine Kosher salt and freshly ground pepper

ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

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

Cook 1 large carrot (shredded) and 1/2 large leek (pale - green and white parts only, thinly sliced), stirring occasionally, under tender... about 6 - 8 minutes.