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Broiled Leeks Vinaigrette

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8 medium leeks, about 4 pounds
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper
Extra-virgin olive oil
2 cups coarse breadcrumbs
2 tablespoons chopped thyme
½ cup grated Parmesan
4 tablespoons chopped parsley
3 hard-cooked eggs (9-minute eggs), roughly chopped

Bring a large pot of salted water to a simmer.

Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain. Add the white pieces to the pot and simmer for 8 to 10 minutes.

Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool. Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside Heat broiler.

Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred. Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.



Stewed Lentils

CSA member Michelle Zanzonico sent this recipe that she changed by adding the beet greens and leeks. Michelle suggests making changes throughout the season with what is available in the share.

1/4 c olive oil
1/2 red onion peeled and small dice
1-2 carrots peeled and small dice
2 cloves of garlic peeled and minced
1-2 chopped leeks
Chopped beet greens
1 T Tomato Paste
1 c lentils
3 c water
1/4 c parsley to garnish
4 large eggs
1/4 c sour cream
Homemade or store bought cornbread mix for serving
Kosher salt and fresh ground pepper

In a medium saucepan, add the olive oil and heat over medium-high heat. Add the onion, carrots and garlic, leeks and beet greens and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook for 1-2 minutes or until the tomato paste has slightly caramelized. Add the lentils and water, bring to a boil and reduce to a simmer. Cover and cook for 12-15 minutes until lentils are cooked through but still have some bite.

In a large non-stick pan, add olive oil and heat over low heat. Add the eggs and allow to cook, without moving, for 6-7 minutes until whites have cooked through but yolks are still runny. Remove to a paper towel to drain whites of any excess oil and serve immediately.

Serve the lentils over cornbread with a fried egg on top. Garnish with parsley and sour cream.

Tip: Before rinsing your lentils, sort through them to remove any pebbles or misshaped lentils–this will create a more uniform texture after cooking the lentils. 


From: Carla Hall, The Chew




Leek and Mushroom Quiche (makes 2 quiches)

Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week. Notice that Greek Yogurt replaces the cheese.
2 Pie crusts (make or buy)
3 leeks
2 10- oz packages mushrooms (button-type)  
4 eggs
2 c. milk (I used fat-free)
1 c. plain Greek yogurt
1 tsp cumin
Salt and pepper
Put pie crusts in pie pans.
Clean and slice leeks.  Cut off green leaves and bottom of leeks, so only white part is left.  Slice lengthwise.  With cut slide down, slice into 1/2 inch slices.  Place slices in large bowl of cold water, separating the layers with your fingers.  The dirt and sand will sink to the bottom of the bowl.   Lift leeks out with slotted spoon.
Heat a little olive oil in a large pan, and sauté leeks.  
Clean and slice mushrooms.  Add to pan with leeks.  Saute until leeks and mushrooms are tender.  Divide and put half into each pie crust.
Whisk together remaining ingredients (eggs, milk, yogurt, cumin, salt & pepper).  Pour over mushroom mixture in each pie crust.
Bake at 425 F for 20 minutes.  Then turn down oven to 325, cover with foil, and continue baking for another 10-15 minutes or until the quiche is set. 






Pancetta Wrapped Leek Gratin

3 large leeks trimmed and sliced in half lengthwise
4 oz. pancetta thinly sliced, more as needed
2 t. olive oil
Salt and pepper to taste
Pinch of cayenne pepper or to taste
1/4 c chicken broth
1/4 c white wine
1/3 cup heavy cream
1/4 c parmesan cheese
1 t chopped fresh chives

Preheat oven to 400 degrees F (200 degrees C).

Wrap each leek half in pancetta.

Drizzle olive into a baking dish and use a pastry brush to spread oil over the bottom of the dish and partway up the sides. Season dish with salt, black pepper, and cayenne pepper. Place leeks close together cut-side down into the prepared baking dish. Pour chicken broth and wine over leeks. Cover baking dish tightly with aluminum foil and set it on a baking sheet.

Bake in the preheated oven until just tender, about 45 minutes. Uncover the baking dish, pour cream over the top, and spread Parmigiano-Reggiano over the top. Return to oven and bake until cheese is golden and sauce is bubbling, 15 to 20 minutes more. Cool for 10 minutes before transferring leeks to a deep plate; ladle wine-cream sauce over the top and garnish with chives.


From: All




Creamed Spinach

Many thanks to CSA member Rebecca Braun who shares this recipe with us this week.

1/2 cup fat-free milk
2 teaspoons all-purpose flour
Cooking spray
1 cup thinly sliced leek (about 1 large)
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine milk and flour, stirring well with a whisk; set aside.

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add leek and garlic; sauté 2 minutes or until tender. Add spinach, and sauté 1 minute. Stir in milk mixture; cook 1 1/2 minutes or until slightly thick, stirring occasionally. Stir in cheese, salt, and pepper, stirring until smooth; cook 1 minute.






Creamy Asparagus and Leek Soup

Many thanks to Dana Lloyd who sent this recipe to share with all of you this week!

1 large leek
½ bunch of asparagus
2 garlic cloves, peeled and minced
1 bay leaf
Sprig of thyme
Chopped chives

1 cup coconut milk (boxed and unsweetened, but you can also use canned coconut milk, thinned with water) sea salt or wheat-free tamari (to taste) and black pepper (also to taste)

Remove the green tops from the leeks (you can save them for making your own veg or chicken stock), and slice the lower white section in half lengthwise, then into half-moons.

Trim the lower woody section away from the asparagus (generally the lower 1-2 inches), and cut the remaining asparagus into thirds (saving the tops for garnish on the soup if you like).  Put the coconut oil in a soup pot over medium heat. Once the oil is melted, add the leeks.  Cook leeks for 3-4 minutes, stirring often, until the leeks soften.

Add the garlic and cook until fragrant.  Add the bay leaf, sprig of fresh thyme, and asparagus pieces.

Pour enough water in the pot to cover the vegetables, and cover. Simmer for 12-15 minutes.

Transfer to a blender or use an immersion blender in the pot, blend mixture until smooth and creamy. (You can begin adding the coconut milk here to help the blending process. Either serve immediately or put back in the pot and keep it over low heat to desired temperature.  Season to taste with sea salt or the tamari and black pepper if you like.

Garnish with chopped chives (and additional asparagus pieces) and serve.
Recipe from: Frank Giglio




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