Tag: leek

Sweet Potato-Leek Hash

Chef Lizzy · | Leave a Comment on Sweet Potato-Leek Hash

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Slices Bacon

2 Leeks, Sliced Into ¼-Inch Half Moons

4 Celery Ribs, Diced

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme Leaves (½ Teaspoon Thyme Powder)

¼ Cup Chicken Broth

4 Sweet Potatoes, Diced, Skin On

Salt To Taste

Directions

  1. Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes, flipping halfway. Transfer to a paper towel to drain. 
  2. Pour all but 1-2 tablespoons of bacon grease out of the skillet and return to medium heat. Add the leeks, celery, and a pinch of salt and cook for 5 minutes, until starting to soften. Add the garlic and thyme and cook for 1 minute. 
  3. Add the chicken broth and sweet potatoes and stir, scraping up any brown bits on the bottom of the pan. Cover the skillet and cook for 10 minutes, until the potatoes are fork-tender. Remove the lid and cook for 5 more minutes over high heat, until the potatoes are browned. Season to taste with salt and pepper. 
  4. Dice the bacon and stir it into the skillet. 

Minestrone Soup

Chef Lizzy · | Leave a Comment on Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Tortellini in Leek & Mushroom Sauce

Chef Lizzy · | Leave a Comment on Tortellini in Leek & Mushroom Sauce

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Cauliflower Heads, Cut Into Florets

4 Tablespoons Olive Oil, Divided

¼ Cup Chopped Hazelnuts

1 Tablespoon Maple Syrup

2 Tablespoons Cider Vinegar

1 Tablespoon Pomegranate Molasses (Optional)

Salt To Taste

Seeds Of ½ Pomegranate

Fresh Mint

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 
  2. On the prepared baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a big pinch of salt. Roast for 15 minutes, until fork-tender and crisp on the edges. Remove from the oven and cool slightly. 
  3. Spread the hazelnuts on the empty baking sheet and toast in the oven for 4-5 minutes, until fragrant and crisp. Remove from the oven and cool slightly. 
  4. In a jar, combine the remaining 2 tablespoons olive oil, maple syrup, vinegar, pomegranate molasses, and ½ teaspoon salt. 
  5. Transfer the cauliflower to a serving platter. Top with hazelnuts, pomegranate seeds, and dressing. Garnish with mint leaves. 

Cauliflower-Leek Soup with Kale

Chef Lizzy · | Leave a Comment on Cauliflower-Leek Soup with Kale

This easy to make cauliflower-leek soup with kale is both delicious and creamy! Serve with a few piece of toasted baguette and you have yourself a perfect light weight meal to warm you up on a cold winter day.

This easy to make cauliflower-leek soup with kale is both delicious and creamy! Serve with a few piece of toasted baguette and you have yourself a perfect light weight meal to warm you up on a cold winter day.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Cauliflower Heads, Cut In To Florets

2 Tablespoons Olive Oil, Divided

4 Leeks, Cut Into ¼-Inch Pieces

5 Garlic Cloves, Peeled

6 Cups Vegetable Broth

1 Cup Whole Milk

4 Cups Shredded Kale

½ Lemon, Juiced

Salt And Pepper To Taste

Directions

  1. Preheat the oven to 425°F.
  2. On a baking sheet, toss the cauliflower with 1 tablespoon olive oil and a big pinch of salt and pepper.
  3. On a second baking sheet, toss the leeks and garlic cloves with the remaining olive oil and a big pinch of salt and pepper. Roast for 20-25 minutes, until the cauliflower and leeks start to brown on the edges.
  4. Remove the vegetables from the oven and transfer to a large pot. Add the broth and milk and bring to a simmer.
  5. Turn off the heat and purée the soup with an immersion blender until smooth. Add the kale and return the soup to a simmer for 5 minutes or until the kale is tender. Squeeze in the lemon juice and adjust the seasoning to taste with salt and pepper.

Caramelized Leek Dip

Chef Lizzy · | Leave a Comment on Caramelized Leek Dip

Expect a clean serving bowl in no time after you put this delicious caramelized leek dip on the table! It’s best served with baguette toast or any crackers of your choice!

Expect a clean serving bowl in no time after you put this delicious caramelized leek dip on the table!  It’s best served with baguette toast or any crackers of your choice!

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

3 Tablespoons Olive Oil

3 Leeks, Cleaned and Sliced Into ¼-Inch Half-Moons

2 Garlic Cloves, Minced

¼ Cup Vegetable Broth or White Wine

1 Cup Whole-Milk Yogurt

½ Lemon, Juiced

2 Tablespoons Minced Fresh Chives

Directions

  1. In a large skillet, heat the oil over medium-high heat. Add the leeks and cook for 5 minutes. Reduce the heat to low, add the garlic and a pinch of salt, and cook for 10 minutes, stirring regularly.
  2. Add the broth or wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Continue to cook for 10-15 minutes, until the leeks are melted and caramelized. Remove from the pan and let cool.
  3. Add the yogurt and lemon juice and stir to combine. Garnish with chives and serve.