Crispy Curried Potatoes

Ingredients
1 lb. Red creamer potatoes, peeled
1 Tablespoon olive oil
1 Tablespoon fresh chives, chopped
1/4 Teaspoon garlic powder
1/4 Teaspoon cinnamon
1/2 Teaspoon curry powder
Salt & pepper to taste

Cook the peeled potatoes on the stove top in boiling salted water until they can be pierced with the tip of a knife.  Drain and return to the pot.  In a small bowl, combine the olive oil, chives, garlic powder, cinnamon and curry powder.  Pour the mixture over the warm potatoes and stir gently to combine.  Season with salt and pepper.  Place the potatoes on a baking sheet lined with parchment paper and roast in a 400 degree oven for approximately 30 minutes or until they are lightly golden brown.  Makes 4 servings...or 2 if we're eating them. :)

Leeks of White Wine

6 medium leeks, about 2 1/2 pounds, white and light green parts only

Salt

2 tablespoons extra-virgin olive oil

1 cup dry white wine, like pinot grigio or sauvignon blanc

Freshly ground pepper to taste

4 large garlic cloves, minced

2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)

1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.

2. Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.

3. Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.

4. Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

Yield: Serves four to six.

Roasted Leeks

Yield: 3 – 4 servings

Ingredients:

• 6 medium leeks, cleaned and cut lengthwise into quarters*
• 2 Tbsp olive oil
• 1/2 tsp herbs de provence
• salt and pepper, to taste
• 1/4 – 1/2 cup water or stock

*First, chop off the root ends along with about 1/2″ of the white, then chop off the leafy dark green ends (down to where the green lightens). Cut the leeks in half lengthwise, rinse thoroughly, and cut each half in half. The leek pieces will naturally fall apart, and that’s fine.

Method:

1. Preheat the oven to 400 degrees.
2. In a roasting pan, toss 6 medium leeks, cleaned and cut lengthwise into quarters with 2 Tbsp olive oil, 1/2 tsp herbs de provence, and salt and pepper, to taste.
3. Roast leeks for 20 minutes, then pour in 1/4 – 1/2 cup water or stock(enough to cover the bottom of the roasting pan but not cover the leeks) to moisten, and roast for 10 – 20 minutes more or until the leeks are tender.

Sauteed Leeks with Bacon and Lentils

Ingredients

• 4 slices bacon
• 1 bunch leeks, white and light greens chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup red lentils
• 1/2 cup water
• salt and pepper, to taste

Instructions

1. In a large skillet set over medium heat, cook the bacon to crisp. Remove the bacon to a paper towel lined plate.
2. Add the leeks to the pan and cook in the bacon fat, stirring frequently, for 6-8 minutes, until softened. Add the garlic and cook for 1 minute.
3. Stir the chicken broth, lentils and water into the leeks. Bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes or until the lentils are tender. Uncover -- if there is any liquid left in the pan, allow it to evaporate before removing from heat.
4. Remove from heat and season well with salt and pepper (to taste). Then crumble the bacon over the lentils. Serve.

Goat Cheese, Sausage and Mushroom Wellington (or Pizza!)

INGREDIENTS

• 1 sheet puff pastry, thawed
• 1 lb Italian sausage
• 1 medium white or yellow onion, sliced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 sprig of thyme, leaves removed
• 10-12 oz mushrooms, cleaned and stems removed, sliced
• Salt and Pepper to taste
• Approximately 1 cup of goat cheese (this was spreadable so I dolloped it on; depending on your cheese you could also sprinkle on a dryer product or even use mozzarella if not using goat cheese).
• 1 egg

PREPARATION

1. Flour your counter a bit and roll out pastry so that it's about 1/2" larger on all sides after rolling.
2. Remove the casing, if any, from the sausage and scatter pieces in a large skillet on medium heat. Add the onion and saute together until the sausage is well browned and the onions are translucent.
3. Add the minced garlic and continue to saute for 1-2 minutes.
4. Preheat the oven to 400 degrees.
5. Remove the sausage and onions from the skillet and add the olive oil. Saute the sliced mushrooms for 4-5 minutes until just softened. Add the thyme leaves and saute for another minute.
6. Layer the sausage mixture, mushrooms and cheese on top of the pastry, leaving enough on sides to overlap dough on top of the mixture. Wet the edges of the pastry and crimp all of the edges together.
7. Brush the egg over the pastry, put into the oven and bake for approximately 25 minutes until nicely browned.
8. Let cool for 5 minutes, then slice and serve.
For pizza:
9. Make or buy pizza dough, press into pan and layer the sausage mixture, mushrooms and goat cheese on top of the dough. Sprinkle with some Parmesan if desired and bake according to standard directions for your dough.

Roasted Brussels Sprout and Apple Salad

Recipe adapted from Bon Appetit 

•  2 cups brussels sprouts, trimmed, and quartered 
• 2 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 apple, cored, thinly sliced
• 1 tablespoon (or more) fresh lemon juice
• 2 ounces feta, crumbled
• 2 tablespoons torn fresh mint leaves

Preheat oven to 425°. Place brussels sprouts on a baking sheet. Drizzle 1 Tbsp. oil over. Season well with salt and pepper. Toss with your hands so sprouts are evenly coated then spread sprouts in a thin layer.  Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.

Meanwhile, combine thinly sliced apple and lemon juice in a large bowl. When brussels sprouts are cool, add to apple mixture. Add remaining ingredients and toss to coat.  Season with additional salt and pepper.

Creamy Chicken Stew

Yield: 4 servings

INGREDIENTS

6 slices bacon, chopped into 1/2 inch pieces

1 onion, peeled and chopped

4 carrots, peeled and sliced thin

2 celery ribs, cut into 1/2 inch pieces

2 teaspoons salt

1 teaspoon dried thyme

6 tablespoons flour

4 cups chicken broth (I like the Pacific and Imagine box varieties)

2 large red potatoes, cut into 1/2 inch dice

3 cups shredded cooked chicken

1 cup half and half

2 scallions, chopped

DIRECTIONS

1. Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot.

2. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes.

3. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done.

4. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.

Roasted Brussel Sprouts with Lemon Zest

Ingredients

• 1 pound brussel sprouts
• 1 lemon, zested
• 2 cloves or garlic, chopped
• Olive oil for drizzling
• Salt and pepper to taste

Instructions

1. Trim the bottom root end off brussel sprouts and cut in half. Discard any outer leaves that fall off or look wilted.
2. On a foil lined cookie sheet, add cut brussel sprouts, chopped garlic, salt, pepper and lemon zest. Drizzle with olive oil all over and toss with hands making sure everything is covered with oil.
3. Roast in oven at 350 degrees for 40 minutes, tossing the brussel sprouts half way through.

Spicy Carrot Soup

Ingredients

• 5 cups vegetable broth ( or chicken broth)
• 1 lb carrots, coarsely chopped
• 2 medium celery ribs, coarsely chopped
• 1 large onions, coarsely chopped
• 1 leeks, white and tender green parts only, coarsely chopped
• 1 small sweet potatoes, peeled and coarsely chopped ( about 6 ounces)
• 2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper ( more or less to heat preference)
• 1 cup buttermilk ( well shaken)
• 2 tablespoons fresh lemon juice
• salt
• pepper
• 2 tablespoons flat leaf parsley, coarsely chopped
  

Directions

1. In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
2. Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
3. Working in batches, puree the soup in a food processor(or blender), then return to the pot.
4. Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
5. Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!