Leeks

Roasted Butternut Squash, Jerusalem Artichoke and Kale…with Eggs (of course!)

A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs.

I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks.

One of the best ways to cook them is a simple roasting with olive oil, salt and pepper. So I used that for all the vegetables. I am always amazed at how many roasted vegetables we will eat. It is hard to resist the sweet flavor and crisp-soft texture that roasting brings out.

Comfort food…another happy meal.

RoastedButternut Squash, Jerusalem Artichokes, Kale and Eggs

½ Butternut squash (from the garden), peeled and chopped

½ – 3/4 lb Jerusalem artichokes (from the garden), scrubbed and chopped

1-2 Leeks, sliced ½” thick

2 1/2 Tbsp Olive oil, separated

Kosher salt & freshly ground pepper to taste

1 bunch Kale, stems removed and leaves torn

4-6 eggs, from Farmer Kim

Directions

Preheat the oven to 400F.

Toss the butternut squash, leeks and Jerusalem artichokes with 1 Tbsp oil and season with salt and pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 45 minutes, stirring and turning the vegetables every 15 minutes.

Meanwhile, toss the kale with 1/2 Tbsp of oil, a little salt and pepper. Spread in a single layer on a second rimmed baking sheet.

Add the the oven for the final 15 minutes of roasting the root vegetables.

Mix all the cooked vegetables together.

Heat the final Tbsp of oil in a skillet over medium high heat.  Cook the eggs (in batches if necessary) either sunny-side up or over easy (until the yolks are just cooked, but still soft and runny).

To serve – place the vegetables on each plate and top with 1 or 2 eggs. Enjoy!

Serves 2 – 4.

Categories: Butternut Squash, Jerusalem Artichokes, Kale, Kosher, Leeks, Main Dish, Recipe, Vegetarian | 2 Comments

Roasted Vegetable Tart and Quiche

Two versions tonight – why?  I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche.

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Each was worth making individually, so I have included both.

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Some in the family preferred the quiche…

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Others the tart…

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Roasted Vegetable Filling
Enough for 2 tarts, quiches or 1 of each

1 Tbsp Olive oil

2 cups 1/2-inch-diced butternut squash (from the garden)

1 cup 1/2-inch-thick sliced carrots

1 1/2 cups Brussels sprouts, halved

1 large leek, white and light green parts only, sliced1/2-inch-thick

1 yellow, red or orange bell pepper, diced into 1/2-inch pieces

1 1/2 cups coarsely chopped cauliflower (locally grown)

Kosher salt and freshly ground black pepper

1 Tbs. finely grated lemon zest

1/2 tsp. dried thyme, crushed (from the garden)

Crust

2 pie crusts or dough, recipe of your pick

1 1/2 cup shredded sharp cheddar cheese (3/4 cups each for the pie or tart)

Quiche Custard

3 eggs (from Farmer Kim)

1 cup milk (we use 2% organic)

Directions

Filling

Heat the oven to 425F.

Toss the vegetables with 1 Tbsp olive oil, salt and pepper.  Lay on rimmed baking sheets in a single layer.  Cook for 15 minutes, stir with lemon zest and thyme and return to the oven for another 15 minutes.

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Remove and let cool.

Crust

For the tart, on a piece of parchment paper, roll the dough out into a, 1/8 inch rough circle.  Transfer the paper onto a cookie sheet.

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Sprinkle cheese in the center of the tart or the bottom of the pie crust.

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Assemble & Bake

Tart

Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.

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Fold the edge of the dough over the edge of the filling creating pleats.

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Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.

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Enjoy!

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Quiche

Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese.

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Beat the eggs with the milk.  Pour over the vegetables.

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Bake for 35 – 45 minutes until the center is just set.  Transfer to a rack and let cool 10 minutes before serving.

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Enjoy!

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Categories: Butternut Squash, Carrot, Cauliflower, Kosher, Leeks, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Open-Faced Roasted Vegetable Egg Sandwich – or what to do with leftover roasted vegetables?

Roasted vegetables, one of the greatest gifts of fall and winter.

My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash.  But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted.

Typically we eat every last piece, but on rare occasions we do have some leftover. And I figured out a delicious way to start my day, an open-faced roasted vegetable egg sandwich.

With gooey eggs, this is definitely a fork and knife sandwich. Dig in and enjoy.  It brought a smile to my face all morning.

Open-faced Roasted Vegetable Egg Sandwich

For each sandwich:

1 slice whole grain bread, toasted

1 – 2 cups of leftover roasted vegetables

1 – 2 eggs (from Farmer Kim)

Hot pepper sauce, optional

Directions

Heat the vegetables in the microwave until warm (30 seconds to 1 minute).

Cook the egg(s) sunny side up (or however you prefer).

Place the toast on a plate, top with vegetable and then the egg(s).  Sprinkle with hot pepper sauce, if desired. Enjoy!

 

 

Categories: Breakfast, Broccoli, Butternut Squash, Cauliflower, Kosher, Leeks, Recipe, Vegetarian | Tags: | Leave a comment

Turkey Soup

After the heavy Thanksgiving meal, I find a really just want a soup for dinner the next day.  And, luckily, Thanksgiving dinner leaves me with the makings for a great turkey stock to use as a base for the soup.  Right after dinner, I ripped apart the carcass, put it on a tray and roasted it some more.  This would gives a deepness to the flavor of the stock.

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So, to my local turkey carcass I added some local green beans and the sweet potato grown by a neighbor. Add some dill, a leek and ditalini and you have a hearty, satisfying turkey soup.

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A great way to top an afternoon spent enjoying some unseasonably warm weather (and not spent indoors shopping). We took advantage of our State Parks waiving their entrance fees on Black Friday to take a nice hike at Killens Pond State Park.

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Turkey Soup

Inspired by Day-After Turkey Soup from Food Network Magazine and Roasted Turkey Stock by Julia Moskin

For the Stock

Turkey carcass, broken into pieces (locally raised)

2 large onions, quartered (no need to peel)

3 medium carrots, peeled and cut into chunks

4 large celery ribs, cut into chunks

2 cups white wine

2 large garlic cloves, peeled and smashed

leaves from a bunch of dried thyme (form the garden)

2 bay leaves

1 teaspoon black peppercorns

Kosher salt

For the Soup

8 cups of turkey stock

2 cups diced leftover turkey

1 leek, white part sliced

1/2 pound green beans, trimmed and broken into 1 inch pieces (locally grown)

1 large sweet potato, diced into 1/2″ pieces (locally grown)

1 Tbsp dried dill

1 cup ditalini

Salt & Freshly ground black pepper to taste

Hearty or crusty bread for serving (I used sourdough challah)

Directions

For the Stock – Heat the oven to 450F.

Arrange the carcass pieces on a baking tray and roast for 20-25 minutes, until well-browned. Transfer it to a large stockpot and add the rest of the ingredients. Heat over medium heat until the wine becomes quite fragrant, about 5 minutes.

Add 6 quarts of water and heat over medium-high heat just until it comes to a boil. Immediately reduce the heat to low and skim the foam off the top.  Simmer for 3 hours.  Add 1 tsp salt or more to taste.

Strain 2 quarts through a large sieve into the pot for the soup.  Strain the rest into containers for  refrigeration or freezing for later use.  Refrigerate the pot, covered, until ready to make the soup.

For the Soup

Add the leeks and reheat the stock over medium heat. Add the turkey meat, green beans, sweet potato and dill to the pot and cook for 15 – 20 minutes. Taste and adjust the seasoning.

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Add the pasta and cook until the pasta and potatoes are tender, about 10 minutes.

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Serve with bread and enjoy!

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Serves 4.

Categories: Green Beans, Kosher, Leeks, Recipe, Soup, Sweet Potatoes | Tags: | 3 Comments

Rice and Lentils with Leeks, Kale and Za’atar Tomatoes

This version of mujaddrah adds greens to the dish, making it very healthy dish. We found that adding tomatoes marinated in red wine vinegar and olive oil, then topped with za’atar, brought out a brightness to the flavor.

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For lunch the next day, we ate it cold with some feta cheese – that was another good addition.  To me this was a nice dish for a vegetarian dinner, but also as a cold lunch salad. Our favorite part, hands down were the crispy fried leeks!

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Rice and Lentils with Leeks, Kale and Za’atar Tomatoes

adapted from Melissa Clark One-Pot Mujadara with Leeks and Greens

1 cup brown or green lentils

2 leeks, white and light green parts only, roots trimmed

2 ¼ teaspoons salt, more as needed

¼ cup extra-virgin olive oil

2 garlic cloves, minced

¾ cup long-grain rice

1 ½ teaspoons ground cumin

½ teaspoon ground allspice

¼ teaspoon cayenne

1 bay leaf

1 cinnamon stick

4 cups trimmed and chopped kale (from the garden)

For tomatoes

2 ripe tomatoes, chopped (from the garden)

2 tsp olive oil

1 tsp red wine vinegar

1/4-1/2 tsp za’atar

salt and freshly ground black pepper to taste

Directions

Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.

Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.IMG_0523

Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.

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Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.IMG_0525

Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture.IMG_0527

Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes.IMG_0528

Meanwhile, mix tomatoes with olive oil, red wine vinegar and sprinkle with za’atar. Taste and adjust seasoning. Set aside.

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Serve sprinkled with reserved crispy leeks and tomatoes on the side.

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Categories: Kale, Kosher, Leeks, Main Dish, Recipe, Tomatoes, Vegetarian | Leave a comment

Kale and Leek Quiche

I love quiche.  I especially love healthy quiche.  I super especially love healthy quiche made with veggies from my garden and Farmer Kim’s eggs!

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OK, I’ll admit it, I used a prepared pie shell for this one.  It was a busy day and I was in a rush to do all the other preparations to make the quiche, that I used the emergency pie shell I keep in the freezer.

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But, the red russian kale that I harvested in the morning made almost as pretty a bouquet on my counter as the swiss chard I typically grow does.

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I am always looking for ways to get my family to eat more kale.  This was a success (although the 6 year old still balked). The leeks added a sweetness that I find irresistible.

The kale is still growing well, I am always open to suggestions for other ways to use it.

Kale and Leek Quiche

Adapted from Swiss Chard and Leek Tart – Bon Appetit October 1999

1 frozen pie crust (or your own recipe)

2 tablespoons butter

3 leeks (white and pale green parts only), coarsely chopped

1 teaspoon dried thyme

1/2 bunch kale, ribs removed, leaves chopped (about 2 1/2 cups)

1 1/4 cups whipping cream or whole milk

3 large eggs

2 large egg yolks

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes.

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Add kale; sauté until wilted, about 3-5 minutes. Remove from heat; cool.

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Position rack in bottom third of oven; preheat to 425°F.

Whisk cream and next 5 ingredients in large bowl.

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Mix in leek mixture. Pour filling into crust.

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Bake tart 15 minutes. Reduce heat to 350° F and bake until filling is puffed and just set in center, about 15 minutes    longer. Transfer to rack; cool 10 minutes.  Enjoy!

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Serves 6.

 

 

Categories: Kale, Kosher, Leeks, Recipe, Vegetarian | 2 Comments

Cabbage Leek Latkes topped with Asparagus and Eggs

It is always fun when leftovers turn into a tasty new meal.  I had planned on a Passover meatloaf for dinner, but the meat was not yet defrosted, so I checked my vegetable bin – half a cabbage and 1 leek unclaimed for any other meal. Add an egg and some matzoh meal, and I’d have cabbage leek latkes.

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We had also stopped at Fifer Orchards for some fresh asparagus (one of my favorite foods they grow) and added local eggs for a tasty dinner stack.

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Cabbage Leek Latkes topped with Asparagus and Eggs

3 cups of finely shredded cabbage

1 leek, white and light green parts, cut into matchsticks

Kosher salt and freshly ground black pepper

2 eggs, locally raised

1/4 cup matzoh meal

Canola oil

1 lb asparagus (from Fifer Orchards)

6 – 8 eggs

Directions

Place the cabbage and leek in a bowl. Mix in matzoh meal and eggs and season with salt and pepper.  The mixing is really best done with your hands.

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Heat 1 – 2 Tbsp oil in a large skillet over medium heat.

For each latke, pile about 1/3 cup of the mixture onto the skillet.  Press down to form patties.

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Cook until browned, about 4 minutes.  Turn and cook until the other side is browned – between 2 – 4 minutes. Drain on paper towel and keep warm in the oven.

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Meanwhile, steam the asparagus for about 4 minutes.  Then pan sear in the same skillet used to cook the latkes.  Remove from skillet and add to the tray with the latkes to keep warm in the oven.

Cook the eggs to your liking, I did fried eggs, but poached, sunny-side up, or over easy all would work well.  Season to taste.

To serve, place a latke on the plate, top with asparagus and then the egg or eggs.  Enjoy!IMG_9669

Serves 4.

 

 

Categories: Asparagus, Jewish Holiday, Kosher, Leeks, Main Dish, Passover, Recipe, Vegetarian | Tags: | 2 Comments

Chicken with Parsnips and Leeks

I have debated posting this dish, but in the end taste has won out over looks. This is an ugly, boring-looking dish. That almost makes the fact of how flavorful it is even more surprising and enjoyable. Each time I would take a taste while I was cooking it, I was always caught off guard by the richness of the flavors that hit my mouth. I called my daughter over, gave her a parsnip and she was equally as surprised.

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The parsnips, leeks and sage all came right out of my garden, freshly harvested. They were beautiful, even if my leeks were thin (so I used more, but left the recipe at the amount for ‘normal-sized’ leeks).

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I was unable to find skin-on, bone-in thighs, so I had to use boneless, skinless. That added to the drabness of the dish’s looks, but reduced the fat without any noticeable loss of flavor.

We enjoyed this as part of our holiday meal, but it is very simple and could be done any night. It definitely goes well with rice. So…don’t let the looks stop you, this is worth a try!

Chicken with Parsnips and Leeks

from Whole Living, December 2012

2 Tbsp vegetable oil

2 lb skinless bone-in chicken thighs

Coarse salt and freshly ground black pepper

2 leeks, white and pale green parts thinly sliced (2 cups) (from the garden)

1/2 cup apple cider vinegar

1 lb parsnips, peeled and cut into 1-inch pieces (from the garden)

10 fresh sage leaves (from the garden)

1 3/4 cups low-sodium chicken stock

2 cups cooked rice, for serving

Directions

Heat oven to 350 degrees. Heat oil in a large ovenproof pot over medium-high heat. Season chicken generously with salt and pepper. Cook until golden on all sides, about 5 minutes, and set aside.

Reduce heat to medium and cook leeks until tender, about 4 minutes.

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Add vinegar and scrape up brown bits with a wooden spoon. Add parsnips, sage, stock, and seared chicken and its juices and bring to a boil.

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Cover and transfer to oven. Braise until chicken and parsnips are very tender, about 50 minutes. Serve over rice. Enjoy!

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Categories: Jewish Holiday, Kosher, Leeks, Main Dish, Parsnips, Recipe, Rosh Hashanah/Yom Kippur | Leave a comment

Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers and a Garden Update

It is July, and the garden is starting to really come to life.  It is green and lush. So, I decided to give you a tour. The front of the garden has garlic, parsnips, and strawberry plants.  Then leeks, carrots, eggplants, chives and the last few kale plants and a jalapeno plant.  on the right are the pole beans.20140706-141557-51357982.jpgThe middle of the garden has a row of okra, edamame and swiss chard, then tomatoes with parsley in between the plants.20140706-141557-51357585.jpgOut of sight are basil, green pepper, patty pan squash plant, lima beans and pumpkin plants.  At the back of the garden are sweet potatoes, more limas, and cucumbers. In the background are out raspberry bushes.20140706-141558-51358877.jpg Harvests are getting interesting…20140706-141559-51359392.jpgAnd useful for dinner…20140706-203147-73907282.jpgThose are the vegetables that went into the Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers.20140706-203148-73908804.jpg

Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers

inspired by Giada de Laurentiis’ Pasta Primavera

3 carrots, peeled and cut into thin strips (from the garden)

1 large green pattypan squash or zucchini, cut into thin strips (from the garden)

2 small yellow pattypan squash, cut into thin strips (form the garden)

1 red bell pepper, cut into thin strips

5 cloves garlic, sliced thickly (from the garden)

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs

2 Tbsp baby leeks, cut into 1 inch pieces (from the garden)

1 pound radiatorre or other shaped pasta

1/2 cup shaved Parmegiano reggiano

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables, except the leeks, with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.20140706-203147-73907613.jpgBake about 15 – 20 minutes, stirring after the first 10 minutes, then finish roasting until the vegetables begin to brown. Place in a large bowl.20140706-203147-73907985.jpgMeanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixture, add reserved cooking liquid to moisten, if needed. Season the pasta with salt and pepper, to taste.20140706-203148-73908341.jpgSprinkle with the Parmesan and serve immediately. Enjoy!20140706-203148-73908804.jpgServes 6.

Categories: Carrot, Kosher, Leeks, Main Dish, Pasta, Recipe, Vegetarian, Zucchini | Tags: , | 2 Comments

Potato, Leek & Swiss Chard Hash with Eggs

Cooking from the garden has begun again!  I got home from work and went out to the garden to pick some food for dinner.  Look at my beautiful swiss chard bouquet…

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It made a really pretty bunch of sliced chard.

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Unfortunately, I am not feeling very well, I am recovering from a spring cold that had knocked me for a loop.  So I was craving eggs, one of my favorite comfort foods.  Add to that some beautiful fingering potatoes that I found at the store…

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and I had the ingredients for a fun, cheesy hash with eggs…

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Breakfast for dinner, what is more comforting than that?  OK, chicken soup is, but I had soup last night.

Potato, Leek & Swiss Chard Hash with Eggs

1 1/2 lbs fingerling potatoes

1/4 cup water

2 Tbsp olive oil

1 large leek, sliced

2 cloves garlic, minced (from the garden)

1 tsp smoked paprika

1 bunch swiss chard, sliced (from the garden)

1/2 tsp Kosher salt

1/4 tsp freshly ground back pepper

4 eggs (from Farmer Kim)

2 ounces Jarlsberg cheese, grated

Directions

Cut the potatoes in half lengthwise and then into 1 to 1 1/2 inch chunks.

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Place the potatoes in a microwave-safe dish.  Add the water, cover and steam for 10 – 12 minutes, until tender.

Heat a large non-stick skillet over medium heat.  Add the leeks and cook, stirring occasionally, about 8 minutes, until tender.

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Add the potatoes and cook, stirring frequently, until the potatoes start to brown, about 5 minutes.  Add the paprika and stir.

Add the swiss chard and seasonings, stir constantly and cook for 4 more minutes.

Make 4 wells for the eggs.  Crack one egg into each well,

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Cover and cook for 3 minutes. Top the eggs with the shredded cheese.

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Cover and cook for another 2 – 3 minutes, until the egg yolks just begin to firm up.  Divide among 4 plates, serve and enjoy!

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Serves 4.

 

 

 

Categories: Breakfast, Kosher, Leeks, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: | Leave a comment

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