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Posts Tagged leeks

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




Leek and Walnut Bread

3/4 teaspoon active dry yeast
Biga (recipe follows), at room temperature
About 5 cups bread flour
3/4 cup whole-wheat flour
3 1/2 teaspoons salt
1 1/2 cups (about 6 oz.) chopped leeks (white and pale green parts only)
3/4 cup chopped walnuts (about 4 oz.)
2 tablespoons chopped fresh oregano leaves
About 1/4 cup cornmeal


1. In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.

2. Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.

3. Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

4. Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

5. Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.

6. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

7. Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they’re slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

8. Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.

9. Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.

10. Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.

Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour.

Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.






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