Grilled Zucchini & Leeks with Walnuts & Herbs – serves 4 (epicurious.com)
We had been planning to send leeks this week and then changed our minds. Try using the red onion!
- 1/3 cup walnuts (or other nut of preference)
- 1 garlic clove, finely grated
- 2 Tbsp. fresh lemon juice
- 5 tbsp. olive oil, divided
- Kosher salt & freshly ground black pepper
- 2 large leeks, white & pale green parts only, halved lengthwise with some root attached
- 2 large zucchinis, halved lengthwise
- ½ cup (lightly packed) fresh flat-leaf parsley leaves
- Prepare the grill for medium-high heat. Toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop coarsely. Toss warm walnuts with garlic, lemon juice, & 3 Tbsp. oil in a large bowl; season with salt & pepper.
- Brush leeks & zucchini with remaining 2 Tbsp. oil; season with salt & pepper. Grill vegetables, turning often, until tender & charred in spots. Transfer vegetables to a cutting board. Trim roots from the leeks & cut leeks & zucchini into bite-size pieces. Add vegetables & parsley to bowl with walnuts & toss to combine; season with salt & pepper, and add more lemon juice, if desired.
Leeks & Peppers with Linguine
(adapted from myrecipes.com)
- 1 (9 oz) package refrigerated linguine, uncooked OR dry linguine noodles
- 2 medium leeks
- 1 small bell pepper, chopped
- 2 Tbsp. Olive oil
- 1 (14.5 oz) can crushed tomatoes OR a rustic, homemade tomato sauce
- 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano OR chopped Roma tomatoes and added fresh/dried basil, garlic, and oregano to taste
- ¼ tsp salt
- Fresh ground pepper to taste
- 2 Tbsp chopped fresh Italian parsley
- ½ cup crumbled feta cheese (optional)
- Cook linguine according to package directions, drain and set aside.
- Remove and discard green tops from leeks. Cut white portions in half lengthwise, wash and dry, and cut into ¼ inch slices.
- Heat oil over medium-high heat in a large skillet and sauté leeks and pepper until tender, about 5 to 6 minutes. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, for about 2 minutes. Stir in linguine and parsley; continue cooking, stirring occasionally, until thoroughly heated.
- 4. Sprinkle with cheese, if desired, and serve.
Leek & Potato Soup
serves 6 (harmonyvalleyfarm.com)
- 2 lbs. leeks
- 3 Tbsp. Olive oil or butter
- 1 Tbsp. Chopped thyme
- 1 bay leaf
- 1 lb. potatoes
- 6 cups chicken stock
- Salt, to taste
- Champagne or white wine vinegar (optional)
- Freshly ground black pepper
- 2 Tbsp. Chopped Italian parsley or chives
- Prepare the leeks: Trim off the root ends and the tough upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ inch-wide strips. Then cut the leeks crosswise into ¼ inch dice. Wash the diced leeks thoroughly in a large basin of cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
- Het a heavy bottomed pot over medium heat. Add the olive oil or butter, followed by the leeks, thyme and bay leaf. Cook, stirring occasionally, until the leeks are tender, about 10 minutes. Peel the potatoes and cut them into 1/4 -inch dice or slices. Add the potatoes to the pot and cook for 3-4 minutes. Pour in the chicken stock, season with salt, and bring to a boil. Reduce the heat to maintain a low simmer, and continue cooking until the potatoes are tender, but not falling apart. Taste for salt and adjust as needed. Let the soup cool to room temperature, and refrigerate for several hours or overnight.
- Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add a splash of champagne or white wine vinegar to sharpen the flavors. Ladle the soup into serving bowls. Finish with a few grinds of the Peppermill, and garnish with chopped parsley or chives.
Author’s Notes & Variations:
- Vegetable soup often tastes best several hours later or the following day. If time allows, make ahead and reheat gently before serving.
- Remove the bay leaf and purée the soup before serving. Garnish with small fried croutons along with the herbs.
- Stir in 1/3 cup heavy cream before serving.
Mashed Potatoes with Kale and Leeks
8 medium red or yellow potatoes
2 cups chopped kale, not packed too snuggly
1 medium leek, thinly sliced
4 cloves garlic, minced
4 Tbsp. olive oil, divided
1 cup potato water
Salt and pepper
1. Cube and boil potatoes, with skins, in slightly salted water. Strain and reserve 1 cup water. 2. Sauté garlic and leek in 2 Tbsp. oil until translucent. Add kale, sauté until wilted. 3. Mash potatoes with reserved water and 2 remaining Tbsp. oil. 4. Fold in sauteed veggies and add salt & pepper to taste.
Potato, Leek, and Kale Soup (deinisonfarm.com). Consider adding chopped, fresh sage or parsley to this recipe if desired.
- 1 bunch leeks (approx. 3-4), thinly sliced
- 6 potatoes, scrubbed and cubed
- ½ lb. kale, de-stemmed and cut into small pieces
- 5-6 cloves garlic, minced
- 2-3 Tbsp. olive oil
- 2-3 Tbsp. butter
- 4-6 cups water or vegetable broth, if desired (enough to cover the potatoes and leeks)
- ¼ cup cream
- Salt & pepper to taste
- Heat oil and butter in the bottom of a large soup pot. Add leeks, cook until tender & translucent. Add potatoes and garlic and sauté until potatoes begin to stick to the bottom of the pan. Add a bit more oil if needed.
- Add the water to the potato/leek mixture. Cook over medium heat for 20-25 minutes or until the potatoes are temder. Either hand mash or puree the mixture in a blender (if you prefer chunks, hand mash). Add the kale and cook for another 15 minutes. Add more water if needed.
- Just before serving, add the cream, salt, and pepper.
Potato Leek Pancake
2 lb White Rose potatoes – I bet the Purple Vikings would work great!
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1⁄2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped
This makes one big pancake, to be eaten by cutting into wedges and serving more as an accompaniment than a main course. Peel potatoes and soak in cold water for 30 minutes. Grate and squeeze out every bit of moisture by wringing the potatoes in dry dish towels. Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until wilted. Season with salt and pepper, then add to potatoes and mix well. Heat remaining butter in a heavy skillet, preferably a nonstick one, and add potato-leek mixture. Flatten to make a pancake, then cover and cook about 5 minutes over medium-high heat. Turn pancake and cook until brown and crisp. Invert onto a serving platter and slice with serrated knife or pizza cutter into wedges.
Potato Leek Soup
4 Tbsp. unsalted butter
1 large or 2 medium sliced leeks, white part only
4 cups chicken broth
4 cups potatoes, peeled and diced
1 cup heavy cream
1 cup milk, whole or 2%
salt and white pepper to taste
2 Tbsp. chopped parsley, optional
Clean and thinly slice leeks. Melt butter in a large, heavy soup pot; add leeks and sauté slowly until glassy – do not brown. Add chicken broth and potatoes. Bring to a boil and simmer, covered, until potatoes are soft, stirring frequently. Remove from heat. Mash or puree. Add cream, milk, salt, and white pepper and parsley if desired. Reheat – do not boil and serve.
Roasted Potatoes with Leeks – (denisonfarm.com)
- 4-6 potatoes
- One leek, cut lengthwise in-half, washed, & sliced 1/2’” thick
- Olive oil
- Kosher salt, & fresh ground pepper
- Add chopped sage or rosemary if desired
- Preheat oven to 450 degrees. Cut potatoes in half or quarters, depending on size. Place the potatoes & leeks in a baking dish, drizzle with a generous amount of olive oil, toss to coat, the sprinkle salt & pepper over everything. Make sure potatoes are lying in a single layer in the dish.
- Roast, uncovered, for 20 minutes. Turn potatoes and leeks one time, adding fresh herbs if desired. Roast another 20 minutes or until potatoes are golden brown.
Tumbleweed Farm Potato Leek Soup
serves 4 to 6 (dishingupthedirt.com). Recipe notes: Use this recipe as a guide. Adjust measurements and ingredients as necessary.”
2 Tbsp. butter or olive oil
3 large leeks, finely chopped (white and light
green parts only)
3 cloves garlic, minced
2 lbs. of potatoes (any variety), scrubbed and
cleaned, and chopped into ½ inch chunks
1 ½ tsp. salt
½ tsp thyme
1/8 tsp crushed red pepper flakes
1 bay leaf
4 cups vegetable stock
Salt & pepper to taste
1. In a dutch oven heat the butter over medium heat. Add the leeks and cook for about 3 minutes, stirring often. Add the garlic and cook for a minute longer. Stir in the potatoes, salt, thyme, crushed red pepper flakes, and bay leaf. Cook for about 1 minute. Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes.
2. Carefully puree the soup in a high-speed blender until smooth and creamy (this may need to be done in 2 batches depending on your blender). Alternatively you can use an immersion blender but I find the soup is creamier when pureed with a high-speed blender. Return the pureed soup to the pan and keep warm on a low heat. Season the soup with salt and pepper.