Archive for the ‘Leeks’ Category

Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Ingredients

  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh

Preparation

  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.

 

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Patties-51245270

zucchinipatties

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Carrot-top Soup

Ingredients

  • 1 c Black-eyed peas, soaked Overnight
  • 1⁄2 c Dried split peas
  • 1⁄2 c Pearl barley
  • 3 qt water
  • 1 T Cold-pressed olive oil (or Use your favorite fat free Liquid)
  • 1⁄2 large Onion, chopped
  • 2 med Carrots, sliced
  • 4 Carrot tops (greens only Stems removed, chopped)
  • 1 large Mustard greens, chopped
  • 1 Leeks, sliced
  • 1 c Green beans, broken into
  • 1 large Potato, unpeeled, diced
  • 1⁄2 Bay leaf
  • 1⁄4 t thyme
  • 1⁄4 t tarragon
  • 1⁄4 t Savory
  • 1 t Salt
  • 1 ds Pepper

Step by Step

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. =20 When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
7. =20 from _high_road_to_health_, by lindsey wagner and ariane spade.

Salad of Edible Radish, Beet and Carrot Top Greens – Exciting, No Waste Recipes

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radish tops recipe  Radish Green Tops: The wonders of radish greens tops are endless. Completely edible and wonderfully peppery in taste, these can be add great bite to so many dishes. Even when they’ve reached their bitter stage, a few leaves tossed in a lettuce leaf salad will add a nice “bite”. If you can’t harvest baby radish leaves, then look for bunches with the most tender and new leaves when at the farmers market.

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carrot tops   Carrot Tops: These delicate, lacy and gorgeous leaves are a wonderful finish to salads. Also high in nutrients, they’re great in brothy, healing soups. When buying your carrots, don’t let anyone remove their tops! Keep them on the carrots and enjoy!

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beet tops recipe  Beet Tops- These greens get lots of salad love and their brilliant red colors are deserving of all their salad alcolades. But even beyond the salad, beet greens are wonderful when prepared in other types of dishes.

  • Elise says to not waste the tops! So true. Simply Recipes gorgeous sauteed beet greens recipe.
  • Braised beet greens seem wonderful here. Can do magic with tougher, older leaves.
  • Roasted – this method could really bring out great flavors in the greens! Toss goat cheese in the beet roots too and mmmmm…….
  • Pasta and beet greens– looks great and satisfying. A healthy combination of pasta and colorful beet greens.
  • We love sauteeing beet greens in a little olive oil, garlic, touch of soy sauce then add crumbled goat cheese on top. Sorry no recipe here…..wing it!

Treat all these tops like any other nutritious green and feel good about it too. No waste. Let’s all forage ahead and start eating leaf to root, top to tip, or what ever it takes to take the whole vegetable to your plate.

enjoy all your greens!

radish carrot top greens recipe

Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette

Yield: 3-4

This is one of our favorite vinaigrettes, adapted from our favorite cookbook,  Private collections. Our spinach salad with toasted almonds is hugely popular when dressed with this vermouth vinaigrette. This dressing is super flavorful and a wonderful accompaniment to all the peppery, grassy and more bold flavors of radish, carrot and beet greens. You can keep the salad to purely tops from these vegetables, or use them as an accompaniment in a lettuce salad.

Ingredients:

  • about 1 pound greens- any combinations of radish, carrot, beet or lettuce. Remove any tough stems or central veins. Washed and dried.
  • 1/4 cup sliced carrots or radishes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons vermouth
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup grapeseed, olive or salad oil
  • optional accompaniments- tomatoes, toasted almonds, walnuts, croutons

Directions:

  1. In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
  2. In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
  3. Toss into greens, then top with accompaniments.
Recipe Source: WhiteOnRiceCouple.com.

Squash and Bean Minestrone

Ingredients

  • 2 smoked ham hocks (about 1½ lb.)
  • 1 pound dried navy or cannellini (white kidney) beans
  • ¼ cup plus 2 Tbsp. olive oil plus more for drizzling
  • 1 large onion, finely chopped
  • 2 leeks, white and pale-green parts only, finely chopped
  • 2 small celery stalks with leaves (from celery heart), chopped
  • 2 cloves garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
  • 1 pound green beans, trimmed, cut into 1” pieces
  • 8 cups low-sodium chicken broth
  • 1 pound small pasta (such as tiny shells or pipette)
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 bunches flat-leaf spinach, thick stems removed
  • Arugula Salsa Verde (for serving; click for recipe)

Step by Step

  1. Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2”. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
  2. Heat ¼ cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
  3. Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1½–2 hours.
  4. When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 Tbsp. oil and add ¼ cup parsley and toss to coat.
  5. Discard ham bones. Add spinach and remaining ¾ cup parsley to soup.
  6. Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
  7. DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.

Squash and Bean Minestrone

Nutritional Information

Calories (kcal) 500
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 55
Carbohydrates (g) 70
Dietary Fiber (g) 15
Total Sugars (g) 6
Protein (g) 27
Sodium (mg) 1080

Recipe by Melissa Hamilton, Christopher Hirsheimer
Photograph by Hirsheimer & Hamilton

http://www.bonappetit.com/recipe/squash-and-bean-minestrone

Celery Root, Leek and Potatoe Dice with Pork Chops

Ingredients

  • 1 fat leek sliced
  • 1 large celery root outsides removed and chopped into 1/2″ dice
  • 1 large potato chopped into 1/2″ dice
  • 4 T organic butter
  • 1/2 cup white wine
  • organic chicken stock
  • Parmesan Cheese
  • freshly ground salt and pepper
  • bacon bits of crispy fried pancetta pieces
  • 4 cups spinach
  • 2 cloves garlic chopped fine
  • organic chicken stock
  • organic cream
  • boneless thick cut pork chops
  • Lawry’s Seasoning Salt
  • Ground Red Pepper

Instructions

  1. Sauté the leeks in the butter until softened slightly, add in the celery root and potato pieces cooking over medium heat and allowing to brown up slightly.
  2. Add the white wine and cook until it is absorbed.
  3. Add the chicken stock and cook until absorbed.
  4. Stir in Parmesan cheese and season with salt and pepper.
  5. If desired sprinkle the top with bacon pieces or crispy fried Pancetta.

This is great when served over spinach sautéd in olive oil with garlic and finished off with a little chicken broth and cream.

CELERY ROOT LEEK AND POTATO

http://www.slowfoodies.zzn.com/zlog/writeblog.asp?UserID=12625225&Cat_ID=109764&postID=118418