Creamed leeks

1 tablespoon unsalted butter

2 large leeks, washed, and thinly slice

1/4 cup water

Kosher salt

Freshly ground black pepper

1/2 cup heavy cream

1 tablespoon finely grated Parmesan

In a nonstick skillet, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes. Stir in the cream and Parmesan, and serve.

(Vegan) Potato Leek soup

  • 3 tbsp olive oil more for drizzling

  • 3 cloves garlic

  • 3 leeks white and light green parts only, chopped

  • 3 celery stalks chopped

  • 7 cup vegetable broth more if desired

  • 2 lb potatoes peeled and cubed

  • 1/2 cup raw cashews

  • 2 bay leaves

  • 1 1/2 tsp herbes de Provence (or fresh thyme leaves)

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground coriander

  • 1/4 tsp ground pepper

Soak cashews in a cup of hot water. Set aside.

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Blend cashews and water with an immersion blender until totally smooth.

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Serve the soup in bowls with a drizzle of olive oil.

Creamy mushroom and leek pasta

Our farmer bodies crave fat and carbs in the fall so this is a favorite fall recipe!

2 Tbsp olive oil
2 large leeks, stems removed, thinly sliced
1/2 lb mushrooms (white or brown will do just fine)
3 garlic cloves, pressed
1/2 cup chicken broth
1 1/2 cups heavy whipping cream
2 Tbsp chopped Dill, fresh or frozen (use parsley if you don’t have access to dill)
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
Parmesan to serve
12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

How to prep leeks:

1.Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

2. Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

To make pasta:

Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.

Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.

Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

Pour over your favorite cooked pasta. This would work over just about any noodles. Sprinkle with parmesan.

Potato Leek Soup

6 cups water
5 potatoes
4 tsp butter
2 leeks
fresh thyme
basil (to taste)
1 cup cream
1/4 cup parsley.

Melt butter in a stock pot. Slice leeks and sauté 5 minutes, add potatoes and sauté for another 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock and cook further (25 min.) until potatoes are tender. Puree, then return to stockpot and add the rest of stock, cream and herbs. Cover and simmer 15-20 minutes.

Sweet Potato and Parsnip Pancakes

1 Tbsp butter or olive oil
2 medium-sized leeks, washed and thinly sliced
1 lb sweet potatoes, grated coarsely
1 lb parsnips (number will vary depending upon size), grated coarsely
½ tsp coarse salt
¼ tsp ground white pepper
1 pinch ground nutmeg
4 oz feta, crumbled (try Neighborly Farms from the farm shop)
2 eggs, lightly beaten
¼ cup matzo meal
1/2-1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)
 

Heat the butter/olive oil in a saucepan over a medium heat. Add leeks and a pinch of salt and saute, until the leeks have softened and are beginning to color (~10 minutes). In a large bowl, combine sweet potato, parsnips, salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks. Pour the canola oil to a depth of ½ in a frying pan. Shape ~3 tablespoons of the latke mixture into a round shape (I like to pack a ¼ cup measure ¾ full), and place in the oil, once hot. Flatten slightly to form a small pancake. Cook the latkes until well-browned, ~5-7 minutes, then flip and brown the other side. When the second side has cooked, place on a plate lined with brown paper, stacking as needed.

Recipe from food52.com

Hmong-Style Daikon and Beef

1 tbsp veg oil
1/2 c chopped leek
2 cloves garlic
1/2 lb round steak
1 c sliced daikon
3 tbsp chopped cilantro or basil or mint
soy sauce
pepper
hot cooked rice
Hmong Hot Dipping Sauce


 Heat a wok or skillet over high heat for several minutes. Add oil and leeks, stir-fry for 2 min. Add steak and garlic and stir-fry until mostly brown - 2-3 min. Add 1/2 c water. When it comes to a boil, stir in the daikon. Simmer until tender - 3-5 min. Stir in herbs. Season to taste with soy sauce and pepper. Serve with rice and dipping sauce. 2 servings.

Potato and Cabbage Dish

1 medium head of Chinese cabbage
3 leeks
garlic, mashed
3 potatoes (steamed and peeled)
2 tsp shoyu
1 tsp cider vinegar

Cut cabbage into strips, quarter leeks and potatoes and slice in 1/2-inch pieces. In a wok or a heavy skillet stir-fry cabbage and leeks over med. heat for 3-4 minutes. Add garlic; reduce heat and cook covered 5 minutes. Add potato and cook a few more minutes. Sprinkle with shoyu and vinegar.
 

Leek and Tomato Topping

1/3 cup tomatoes, chopped
1 tbsp olive oil
2 garlic cloves
3 leeks
1 tbsp red wine
1/4 cup chopped basil
1/2 tsp salt & pepper

Heat oil in a skillet over medium heat. Add garlic and leeks, stirring frequently for 5 minutes. Add the wine and tomatoes. Cook for 5 more minutes until leeks are tender. Remove from heat. Toss in the basil and sprinkle with salt and pepper. For a wonderfully flavorful pizza spread topping directly on crust, top with smoked Provolone and freshly grated parmesan. Bake until golden. This topping can also be used with pasta or as a lasagna filling.

From: Rolling Prairie Cookbook

Green Jade Soup

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock
1 ½ tbsp grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
2 cups chopped bok choy
1 ½ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu, cut into ½ inch cubes
salt
chopped green onions
several drops dark sesame oil (optional)

Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes. Bring stock to boil in large soup pot. Add ginger, leeks/onions, bok choy, and carrots. Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu, cook 5 minutes. Add salt to taste. Sprinkle with green onions and optional sesame oil. 6 servings.

From: Moosewood Restaurant Cooks at Home

Bok Choy Soup

1 tsp butter
½ cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken/vegetable stock
2 large potatoes, peeled and diced
2 tsp dried chervil (optional)
2 tsp dried marjoram
1 carrot, peeled and grated
3 oz. Dry vermicelli
salt & pepper

Place butter and ¼ cup water in soup pot, add leeks and garlic and cook slowly until beginning to brown. Add bok choy, broth, and 2 cups water; bring to boil. Add potatoes, chervil, marjoram, and carrot. Simmer for 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. 8 servings.

From: The good-for-You Garlic Cookbook

Arugula and Potato Soup

3 tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Brussels Sprouts Salad

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

From: Winter Harvest Cookbook

Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Cauliflower Soup with Blue Cheese

1 medium cauliflower
1 tablespoon unsalted butter
2 leeks, peeled and sliced
4 thyme sprigs
2 bay leaves
sea salt
freshly ground pepper
4 c chicken or veg stock
1/2 c Blue Cheese cheese
1/3 c creme fraiche
parsley for garnish

Break cauliflower into small florets and set aside. Melt the butter in a large pot over med heat. Add leeks and sautee until translucent. Add cauliflower, thyme and bay. Season with salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 min, until cauli is very soft. Crumble in the Blue Cheese and stir over a low heat until it has melted. Add the creme fraiche and stir to combine. Pick out the bay and thyme stalks, then blend until really smooth. Return to the pot and reheat gently. Add more salt and pepper as necessary. Serve topped with chopped parsley. Serves four.

From 101cookbooks.com