Eggplant Steaks with Leek Puree

 

Ingredients:

• 1 medium eggplant, sliced 1/2″ thickness lengthwise
• 1.5 cups small radishes (quartered)
• 2 small yellow onions, diced
• 3 small leek stalks, chopped
• 2 cloves garlic (minced)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil, plus an extra tablespoon for cooking pan
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth

Preparation:

1. Preheat the oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
2. In a large mixing bowl, toss together radishes, onions, leeks, garlic, olive oil, salt, and pepper until well coated. Transfer to baking sheet. Then bake for 18-20 minutes or until golden.
3. Meanwhile, heat a large pan (preferably with grill lines) to medium-high. Coat with the remaining tablespoon of olive oil, brushing on oil if using a grill pan.
4. When heated, lay the eggplant slices on the pan, brush with balsamic vinegar, and cook for about 6 minutes on each side or until browned and cooked thoroughly. After flipping, coat the other side with vinegar.
5. When the baking is finished, set aside the radishes and transfer the remaining ingredients into a food processor along with the vegetable broth. Make sure to set aside extra radishes, and leeks to garnish. Then, purée until smooth.
6. When ready to serve, spread the purée onto the plate, lay an eggplant steak on top, and top with radishes, leeks, and micro greens (optional). Share, and enjoy!

misfitmarket.com

Silken Tofu Leeks

 

Still have last week's bunching leeks? Check out our Volunteer Extraordinaire Jim’s suggestion:

Ingredients (Gluten Free and Vegan):

• Leeks
• Silken tofu
• Red pepper flakes
• Frying oil
• Cornstarch

Preparation:

1. Cut up leeks into itty bits.  Dredge in cornstarch.  Deep fry in about 2 cm of oil in a heavy cast iron.  Use a spider wand to pick up leeks and lightly shake them in a brown paper bag.  Salt and pepper in the bag.  
2. Add half a jar of red pepper flakes into the boiling oil.   Deep fry chilis halfway to burnt, about a minute or two.  
3. Turn off all heat.  Allow oil/cast iron to cool “a lot.”   Please be careful in this step.  Use a ladle and strainer to transfer lukewarm flavored oil into a container.  
4. Get a fancy plate.  Add silken tofu. Gently cut into cubes.  Top with chili/leek oil.  Top with leeks.  Party time.

Tempura Vegetables with Lemon-Soy Dipping Sauce

 

Ingredients:

• 1 quart of vegetable oil
• 6 tablespoons soy sauce 
• ¼ cup lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons granulated sugar
• ½ teaspoon dried (or, fresh) tarragon
• 1 scallion (or, Leek), chopped
• 1 ¼ cups all-purpose flour (plus more if necessary), divided
• ¼ cup cornstarch
• 1 teaspoon kosher salt, divided
• 1 large egg
• 1 cup cold sparkling water (plus more if necessary)
• 1 8.8-oz. package precooked beets, sliced into ½-in. rounds and patted dry
• red onion (or, Leek), cut into ½-in. wedges 
• 1 sweet potato, peeled and sliced into ¼-in. rounds
• 1 ½ cups broccoli florets

Preparation:

1. Preheat the oven to 200°F. Heat vegetable oil to 360°F in a large, deep skillet or pot over medium-high.
2. Whisk ⅔ cup water, soy sauce, lemon juice, apple cider vinegar, olive oil, sugar, and tarragon in a small bowl. Stir in scallion. Set aside.
3. Combine ¼ cup flour, cornstarch, and ½ teaspoon salt in a shallow bowl or plate.
4. Break up the egg gently with chopsticks or a spoon in a medium bowl. Add cold sparkling water and stir to combine. Gently stir in the remaining 1 cup flour and ½ teaspoon salt. (Do not overmix; batter will be slightly lumpy.)
5. Using chopsticks or tongs, dip vegetables, 1 at a time, in cornstarch mixture, then shake off lightly and dip in egg mixture. Drop pieces into hot oil, adding no more than 5 or 6 at a time so oil temperature doesn’t lower too much (you’ll get a crispier result). Let vegetables cook, carefully flipping halfway through, until crispy and lightly golden, 3 to 4 minutes. After every other batch, check batter consistency; you may need to add about 1 tablespoon flour and 1 tablespoon cold sparkling water to get the batter back to its original consistency.
6. Remove fried vegetables with a slotted spoon or spider; drain on a rimmed baking sheet lined with paper towels. Place in oven to keep warm while repeating the frying process with remaining vegetables. Serve hot with lemon-soy dipping sauce.

https://www.realsimplefood.com

Sauteed Dandelion (or, Collard) Greens with Eggs

 

Ingredients:

• 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
• 2 tablespoons (30 g) unsalted butter clarified butter or ghee
• 1 large leek, white and light green parts only sliced lengthwise and finely chopped
• 4 large eggs
• ¼ cup crumbled feta cheese

Preparation:

1. Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
2. Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

https://www.abeautifulplate.com

 

Peperonata

Ingredients:

• 3 bell peppers (red, yellow, and green)
• 1.5 lb heirloom tomatoes - mixed colors
• 1 purple onion (small)
• 1/2 leek (optional)
• 2 cloves garlic - minced
• 1 pinch red pepper flakes (or to taste)
• 4 tbsp extra virgin olive oil + more as needed
• 1/3 cup fresh herbs (basil, chives + oregano)
• 1 tsp sea salt + more to taste
• 1 lemon

Preparation:

1. Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.

2. Warm up a large skillet on medium-low flame. Add 3 tablespoons of olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the red pepper flakes.

3. Rinse and cut the bell peppers into 1-inch pieces. Add them to the skillet with the leeks and give everything a good stir. 

4. Slice the red onion into 1-inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.

5. Meanwhile, wash and cut the tomatoes into wedges or similar size pieces with the peppers.

6. Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.

7. Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.

8. Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives, and oregano. 

9. Serve with crusty bread, creamy polenta, toss with your favorite short pasta or couscous. 

https://ciaoflorentina.com/best-peperonata-recipe/

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

1. Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
2. Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
3. Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

https://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe/

Rigatoni with Brussels Sprouts, Parmesan, Lemon and Leeks

Ingredients:

• 1 pound Brussels sprouts
• 1 large leek, white and pale-green parts only
• 4 tablespoons olive oil, divided, plus more for serving
• Kosher salt, freshly ground pepper
• 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
• 4 garlic cloves, finely chopped
• ½ cup dry white wine
• 12 ounces rigatoni
• 2 ounces Parmesan, finely grated, plus more for serving
• Lemon wedges (for serving)

Instructions:

1. Trim Brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.
2. Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
3. Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.
5. Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
6. Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

https://www.bonappetit.com

Braised Leeks with Parmesan

Ingredients:

• 6 leeks, not too thick if possible
• 2 tablespoons extra virgin olive oil
•  Salt and freshly ground pepper
• ½ cup dry white wine, like sauvignon blanc
• 1 ½ ounces Parmesan, freshly grated (1/3 cup)

Instructions:

1. Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
2. Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
3. Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

https://cooking.nytimes.com/recipes/12667-elizabeths-braised-leeks-with-parmesan

Stuffed Leeks with Blue Cheese, Raisins and Almonds

Ingredients

• 4 large leeks, rinsed (3 1⁄4 lb.)
• 1 tbsp. plus 1 tsp. kosher salt
• 1⁄2 cup olive oil
• 1⁄2 stick unsalted butter, melted
• 1⁄3 cup raisins, chopped
• 1⁄4 cup crumbled blue cheese
• 1⁄4 cup dill, chopped
• 2 tbsp. red wine vinegar
• 1⁄2 tbsp. hot sauce
• 1 1⁄2 tsp. Worcestershire sauce
• 1 tsp. freshly ground black pepper
• 24 almonds, coarsely chopped
• 2 anchovy fillets, chopped (optional)

Instructions:

1. Prepare a woodburning or indoor oven to 425°. Line a large rimmed baking sheet or cake pan with a 15x34-inch piece of parchment paper (half the sheet will be hanging off), or use two 13x17-inch pieces.
2. Cut the dark green parts off of the leeks, then finely chop them until you have 1 cup; reserve. Starting 1⁄4 inch from the roots of the leeks, cut the leeks lengthwise down the center, leaving the bottommost layer intact. Run the leeks under cold running water, gently separating the leaves to release any dirt, then pat dry.
3. Transfer the leeks to the prepared baking sheet. Sprinkle 1⁄4 tsp. salt over each leek.
4. In a medium bowl, mix the oil, butter, raisins, cheese, dill, vinegar, hot sauce, Worcestershire sauce, pepper, almonds, anchovies (if using), remaining salt, and reserved chopped leek greens. Spoon a scant 1⁄2 cup of the mixture down the center of each leek.
5. Fold the hanging edge of the parchment paper over the leeks, or place a second piece of parchment on top, to cover. Tuck the edges under and fold, creating a sealed pouch.
6. Roast for 30 minutes. Then remove and discard the top layer of parchment paper. If cooking with wood fire, shift the pan closer to the heat source. For an indoor oven, preheat to broil.
7. Roast or broil the leeks until the leeks and filling are slightly charred in places, 2–3 minutes. Carefully cut each in half crosswise using kitchen shears or a sharp knive, and serve.

https://www.saveur.com/stuffed-leeks-with-blue-cheese-raisins-and-almonds-recipe

Spinach Feta Quinoa with Crispy Chick Peas and Leeks

Ingredients:

• 1/8 ounce fresh parsley
• 3 ounces baby spinach (or another green)
• 2/3 cup quinoa
• Salt and pepper to taste
• 1/4 tsp red pepper flakes
• 1 lemon
• 6 ounces feta cheese
• 1/8 ounce fresh chives
• 1 can chick peas
• 1 clove garlic
• 6 dried apricots
• 1 leek
• 1/8 ounce fresh basil

Instructions:

• Preheat oven to 425°F. Rinse all produce. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Drain and rinse chickpeas and pat dry with paper towel. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Thinly slice chives. Halve lemon.  
• In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
• On a baking sheet, toss 1 cup chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until almost crisp, about 10 minutes. Meanwhile, remove leeks from water and pat very dry with paper towel. Once chickpeas are roasted, add leeks to baking sheet, toss to combine, and roast until chickpeas and leeks are golden brown and crisp, 6-8 minutes more.
• While chickpeas and leeks roast, mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add basil, chives, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt, and whisk to combine.
• Using your hands, break feta into large pieces. Quarter apricots. Pat spinach dry and add to bowl with dressing, along with feta and apricots, and toss to combine. Add cooked quinoa and toss to coat. Taste and add salt and black pepper as desired.
• Divide spinach-feta quinoa between serving bowls and top with crispy chickpeas and leeks. Garnish with parsley. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

https://www.plated.com

Black Eyed Peas with Leeks and Chard

Ingredients:

• 1 cup dried black-eyed peas (about 6 ounces), sorted and rinsed
• 3 quarts water, divided, more if needed
• Salt and freshly ground pepper
• 1 bunch chard (9 to 12 ounces), rinsed well
• 2 large leeks (1½ to 2 pounds)
• 6 tablespoons extra virgin olive oil, divided, more if needed
• 3/4 to 1½ cups shelled fresh black-eyed peas, if desired (from ½ to 1 pound whole)
• 4 large cloves garlic, chopped (5½ teaspoons)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Cayenne pepper to taste, if desired

Instructions:

•  1. In a medium saucepan, bring the dried black-eyed peas and 1 quart water to a boil over high heat. Cover and cook over low heat for 45 minutes. Add a pinch of salt and simmer until peas are tender, 20 to 40 minutes more; if the peas look a little dry, add additional water as needed to cover while cooking. Remove from heat and set the peas, still in their cooking liquid, aside.
• 2. Meanwhile, clean and chop the chard: Pull the chard leaves from the stems and keep each in a separate pile. Peel the stems if they are stringy. Cut the stems in one-half-inch slices. Roll the leaves up, slice them in ribbons and coarsely chop them.
• 3. In a deep, medium sauté pan, bring 1 quart water to a boil and add a pinch of salt. Add the chard stems and return to a boil. Cover and cook over high heat for 2 minutes. Add the chard leaves, stir and return to a boil. Boil uncovered, stirring occasionally, until the chard is tender, about 3 minutes. Drain the chard, rinse it with cold water and drain it well. Dry the pan.
• 4. Cut off the dark green tops of the leeks (discard them or use them to flavor the broth in the recipe for couscous with seven blessed vegetables). Cut the white to medium-green parts of the leeks in half lengthwise, leaving them attached near the base, and rinse them thoroughly, spreading the layers to clean off any sand between them. Cut the leeks crosswise into thin slices, about one-fourth-inch thick. (You will have about 6 cups.) Submerge the sliced leeks in a bowl of water and rub to separate the pieces. Let them stand about 2 minutes, and then lift them out of the water and drain them in a colander. If the water is sandy, soak them and drain them again.
• 5. In the same sauté pan, heat 3 tablespoons oil over medium-low heat. Add the sliced leeks and one-eighth teaspon each of salt and pepper. Cover and cook over medium-low heat, stirring occasionally, until the leeks are very tender, about 15 minutes. If there is liquid in the pan, cook the leeks uncovered over medium heat until it evaporates, about 3 more minutes. Remove from heat and transfer the leeks to a bowl.
• 6. If using fresh black-eyed peas to garnish, shell the pods that have bulges, indicating there are developed peas inside. Break the slim pods in 1-inch pieces, removing any strings. Add the green pod pieces and the shelled black-eyed peas to a saucepan with enough boiling salted water to cover them, about 1 quart. Return to a boil, cover and cook the black-eyed peas over medium-low heat until they are done to your taste; their cooking time can vary from 7 to 20 minutes. Drain them and spoon them into a small serving bowl. Drizzle them with 1 to 2 teaspoons extra virgin olive oil and sprinkle them with salt and pepper to taste.
• 7. Drain the cooked dried black-eyed peas, reserving their liquid.
• 8. Heat the sauté pan over medium-low heat until hot. Add 2 tablespoons oil and the garlic and stir until aromatic, about 30 seconds. Add the cumin and paprika, stir briefly and add the chard and leeks. Heat, stirring, for 3 minutes. Add the cooked dried black-eyed peas and 2 tablespoons of their liquid and heat through, about 3 minutes, adding additional reserved liquid as desired to moisten the dish. Taste and season the dish with 1 teaspoon salt, one-fourth teaspoon pepper and one-eighth teaspoon cayenne pepper, or as desired. Drizzle with 2 teaspoons extra virgin olive oil.
• 9. Serve hot, at room temperature or cold. Serve the fresh black-eyed peas in a separate bowl, for topping each portion.

articles.latimes.com/2012/sep/15/food/la-fo-rosh-hashanah-rec1-20120915

Sautéed Dandelion Greens with Eggs

Ingredients:

• 4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
• 2 tablespoons unsalted butter, clarified butter, or ghee
• 1 large leek, white and light green parts only, finely chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese

Instructions:

• Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
• Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
• When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

abeautifulplate.com/sauteed-dandelion-greens-with-eggs/

Grilled Zucchini and Leeks with Walnuts and Herbs

Ingredients:

• ⅓ cup walnuts
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
• 2 large zucchini (about 1 lb.), halved lengthwise
• ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Instructions:

• Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
• Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
• Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

bonappetit.com/recipe/grilled-zucchini-and-leeks-with-walnuts-and-herbs

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

• Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
• Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
• Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe

GRILLED GREENS AND LEEK TOPS WITH CHILE-GARLIC SAUCE

Ingredients

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions

• Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
• Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
• Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

http://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe

Vegetarian Pot Stickers

Ingredients:

• 1 red onion sliced (substitute this week's Leeks!)
• 1 tablespoon minced ginger
• 1 cup sliced shiitake mushrooms
• 1 cup white cabbage, shredded (or, try this week's Bok Choi)
• 1 cup carrots, shredded
• 1 cup chopped garlic chives or chives
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 1/4 cup chopped cilantro
• 1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
• Salt to taste
• Canola oil

SPICY SOY DIPPING SAUCE:

• 1/3 cup thin soy sauce
• 1/3 cup rice wine vinegar
• 1/3 cup sliced scallions
• 1 teaspoon sesame oil
• 1 tablespoon sambal

Instructions:

In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season.

When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.

Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.

Serve with dipping sauce.

Recipe Source

Creamy Leek Soup

Ingredients:

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

Instructions:

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

Recipe Source

Scalloped Potatoes with Leeks and Thyme

Ingredients: 2 tablespoons butter plus more for baking dish 1 cup finely chopped leeks  2 cloves garlic, grated/minced 1 teaspoon fresh thyme (from the You Pick Section!) 1 cup whole milk 1 cup heavy cream (can also use Greek Yogurt) 2 teaspoons kosher salt ½ teaspoon ground black pepper 2½ pounds yellow/golden potatoes, peeled and sliced thin Instructions: Preheat the oven to 350-degrees F. Coat 8x8-inch baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes. Add garlic, thyme, continue to cook, stirring for 30 seconds. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. Baste after about 45 minutes of cooking. Let cool slightly before serving. Recipe source

Green Garlic, Potato and Leek Soup

A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.

Ingredients:

¾ pound green garlic (weight includes stalks)
2 tablespoons extra virgin olive oil
1 pound leeks, white and light green parts only, rinsed thoroughly and sliced
1 small celery rib, sliced about 1/4 cup
Salt to taste
1 pound Yukon gold or russet potatoes, peeled and diced
1 ½ quarts water, vegetable stock or chicken stock
A bouquet garni made with a bay leaf and 2 sprigs each thyme and parsley
Freshly ground pepper
¼ cup chopped fresh flat-leaf parsley, chervil or tarragon

Instructions:

Trim off the tough green ends of the garlic bulbs. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1 cup chopped green garlic.

Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and 1/2 teaspoon salt. Cook gently for five to 10 minutes until the vegetables have softened but not colored.

Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.

Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1 1/2-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes. Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle. Reheat, taste and adjust salt. Add freshly ground pepper. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.

Recipe source

Celeriac Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 large shallots, minced
• Salt
• 3 pounds celeriac (celery root), peeled and cut into 1/2-inch pieces
• 4 celery ribs, cut into 1/2-inch pieces
• 6 cups vegetable stock or low-sodium broth
• 1/2 lemon
• 1 tablespoon fresh lemon juice
• Celery leaves, for garnish

Instructions:

1. In a large saucepan, heat the olive oil until shimmering. Add the shallots and a generous pinch of salt and cook over moderate heat, stirring, until the shallots are softened and just starting to brown, about 5 minutes. Stir in the celeriac and celery and cook until the celery just starts to soften, about 5 minutes. Add the stock and lemon half, cover and simmer over moderately low heat until the celeriac is tender, about 30 minutes.
2. Remove and discard the lemon half. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the lemon juice and season with salt. Ladle the soup into bowls, garnish with celery leaves and serve.

Click here for online recipe.