what to do with leeks?
Okay, we still have leeks. I looked up some recipes and found this, which turned out pretty good:
Tagliatelle with Leeks and Shrimp - well, not tagliatelle, because we didn't have any. But organic pasta. This was simple and quick and pretty tasty.
Do you have any leek recipes? Send them our way!
Tagliatelle with Leeks and Shrimp - well, not tagliatelle, because we didn't have any. But organic pasta. This was simple and quick and pretty tasty.Do you have any leek recipes? Send them our way!
Hey Holly, Lorene here, the Founder and Leek Buyer for Planet Organics!
ReplyDeleteIf I am reading your blog correctly, I am over doing it on the leeks. So, FYI, duly noted ;-)
But, since you are on the topic, I have another Leek Recipe for you. It's odd and I'm not even sure where I came up with it... could have been by accident, like most of my best recipes!
Anyway, here goes. It's so simple it's ridiculous:
Prepare leeks by slicing and rinsing to get any lingering dirt out of the leaves. Rinse, peel, and slice Parsnips.
Boil them together in a little salted water until tender.
Mash them with a little butter, salt, pepper and milk. I know, it sounds like a Mashed Potato recipe. It has a similar consistency, but the taste is sweet, creamy and delicious. You won’t believe it. The best part? You'll fool your friends who think they don't like parsnips! I always get a kick out of that.
Anyway, hope you are enjoying the other produce items you are receiving in your delivery.
Trust me, after a couple months of winter, you'll be begging me for more leeks! LOL.
Cheers and Happy Halloween!
Green Lorene,
Founder, Planet Organics
Hi, Lorene - We love leeks! Keep 'em coming. They're just... difficult sometimes. But they seem to keep for quite a while, so that gives us time to figure things out. Your recipe sounds great and I'll try it next time. But take a look at tonight's post (Halloween, Oct. 31) - we made quiche with leek (and bacon). Yumm!
ReplyDeleteWe LOVE your veggies!! All of them!!
Hi Holly:
ReplyDeleteSpeaking of leeks - we had a wonderful wild mushroom and leek pene pasta tonight. We thinly slice a large leek, and saute it in 1 TBSP olive oil and 1 tsp butter for about 2 minutes, then add about 1 tsp fresh chopped sage for 30 seconds. Then we added about 1 1/2 pounds of fresh coursely chopped wild mushrooms (we used oyster, porcini and cremini) until sauteed down with very little liquid - about 5 minutes or so. Then we added about 3/4 c of half and half, cooked for about 2 to 3 minutes then added salt and pepper and then tossed with about 1/2 bag of penne pasta. Added some freshly sliced cheese at the end. Easy and yummy. Sorry no pics. Kristine
Hi, Kristine - Thanks for the leek recipe! Will give it a try. I never knew there were so many leek recipes!
ReplyDelete