Easy as ABC Monday: L is for Leeks
On a whim I picked up a bunch of leeks from the produce stand last week and now I don’t know what to do with them. I planned on making a nice, hearty, wintery leek and potato soup but then I used all of my potatoes to make a last minute Shepherd’s Pie. Ordinarily I’d just use the leeks in recipes that call for onions, but I’ve still got half of a five pound bag of organic onions in the pantry that look like they’re getting ready to sprout so I’ve been erring on the side of using them first.
Last week my mom came to visit and we took Sam to the bookstore to play with the trains. My mom went to the cafe to get some coffees for us and returned with a few stratas as well. Ordinarily I’m not a fan of most egg dishes, especially when I’m pregnant, but the strata, made with spinach, artichoke hearts and roasted peppers was delicious. Sam liked it too.
Back to the leeks. I’ve also got half a dozen eggs from local, pastured chickens in the fridge. I’ve been using them for cooking and baking as needed, but I keep reading that high quality eggs should be showcased in dishes that are egg focused. Again, I don’t love eggs, but perhaps this recipe for a Leek and Swiss Chard Tart that uses frozen puff pastry could help change my mind. I’m a sucker for anything in puff pastry. If I finely chopped the handful of baby carrots I have remaining from the five pound bag I bought (please someone remind me that I need to stay far, far away from five pound bags of anything perishable) I could add some color and texture and save some more veggies from the compost bin.
My StumbleUpon Page
Leave a Reply