ROASTED LEEKS
Roasted Leeks are a quick and easy way to enjoy crispy parmesan veggies! They make the perfect side dish that packs in flavor (while keeping it healthy).
Provided by Sarah Bond
Categories Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Prep: Preheat oven to 400°F (204°C).
- Cut: Remove the dark green portion of the leeks, then cut in half lengthwise (you can cut off the longer roots, but keep the main root bulb intact). Rinse each half well under cool water to remove any dirt that may be lodged inside the leek.
- Flavor: Place leeks cutside down in a large casserole dish. Drizzle with oil and sprinkle with salt and pepper, rubbing to evenly coat.
- Cook: Cover the pan with foil and cook for 10 minutes. Remove the foil, flip leeks cutside up, and sprinkle parmesan over them. Continue cooking uncovered for 15 to 25 minutes, or until leeks are tender.
- Serve: Serve leeks warm, optionally topped with lemon zest or your favorite spices.
BRAISED LEEKS, PEAS, AND LETTUCE
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Provided by Tara O'Brady
Categories Braise Leek Wine Lettuce Pea Chive Mint Lemon Pistachio Easter Breakfast Brunch Entertaining Spring Lunch
Yield 4 side servings
Number Of Ingredients 12
Steps:
- Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
- Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.
LEEK PASTA SALAD
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
- Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
- Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
- Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 337 milligrams, Sugar 9 grams
ROMAINE AND LEEKS
Provided by Robert Farrar Capon
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash romaine leaves and cut crosswise into 1/2-inch pieces. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again. Reserve.
- Trim leeks and cut in half lengthwise. Rinse well to remove sand and cut into 1/4-inch pieces crosswise.
- Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
- Add romaine, turn up heat and stir to mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams
ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
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