Here’s a great recipe for caramelised leeks that our CSA subscribers and others might like to try. Take a look by clicking here.
Extra-Sharp Leeks Vinaigrette
This year has brought us a bountiful harvest of leeks. We found this recipe recently in the New York Times for Lekks Vinaigrette that we thought you might like to try.
Leek Bread Pudding
Here’s a recipe from one of our favorite foodie sites, Epicurious, for this tasty dish.
Seared Radish Crostini
We’ve found a recipe for seared radish crostini in the NY Times that we think you’ll enjoy. Click here to take a look.
-1 pat of butter
-About 2 ounces of leeks, thinly sliced
-A handful of kale, coarsly chopped
-An ounce of your favorite grating cheese
Beat the eggs with a touch of water and a touch of salt and pepper. Heat a skillet with the butter and add the leeks, cooking till slightly brown and soft, then add kale. Add the eggs to the pan, cook for about 30 seconds, then add the grated cheese. Fold one side over the other. Flip, lower the heat, cover for a minute, and serve with a dollop of pesto or a bit more cheese on top. Enjoy!