Creamy Leek & Kalette Pasta

Holy creamy goodness! This pasta is so yummy, you’re sure to make it again and again. If you don’t have kalettes, try substituting kale or brussels sprouts.

Creamy Leek & Kalette Pasta
 
Ingredients
  • 12 ounces penne pasta
  • 4 slices bacon, cut into ½-inch pieces
  • Your Kalettes
  • 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
  • Salt
  • Freshly ground pepper
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese, plus more for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta and rinse with cool water.
  2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  3. Add the leeks and kalettes to the drippings in the skillet. Season with a ½ teaspoon salt and a ½ teaspoon of pepper and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the parmesan, half of the bacon and ½ teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen.
  5. To serve, top with the remaining bacon, and of course more parmesan cheese.

 

Sweet Potatoes w/Roasted Garlic & Melted Leeks

Sweet Potatoes w/Roasted Garlic & Melted Leeks
Author: 
 
Ingredients
  • 2 large sweet potatoes
  • 3 large cloves garlic, peeled
  • 1 Tbsp. olive oil
  • 2 medium leeks
  • 4 Tbsp. butter
  • ¼ c. white wine
  • ½ c. milk, half & half, or unsweetened non-dairy milk
  • Salt & pepper to taste
  • Freshly grated nutmeg to taste (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Poke a few holes in each sweet potato, place on a baking sheet (cover it w/ tinfoil or parchment for easy clean-up) & roast until soft, 35-45 minutes.
  3. Make a foil packet for garlic cloves, drizzle w/ olive oil, wrap up tight, & place on baking sheet w/ sweet potatoes – roast for 20-25 minutes, until golden, soft, & fragrant.
  4. Meanwhile, remove leaves from leeks & save for soup stock. Cut stem into ½” thick rings, soak in a bowl of water (to remove any grit), transfer to a colander, rinse, & drain.
  5. Heat butter in a non-stick or cast iron pan over medium heat & add drained leeks. Sprinkle w/ salt & pepper & saute until softened, turn down heat, & continue cooking. Any time they start to stick, add a bit of wine to deglaze the pan.
  6. Continue to cook, adding a bit of wine, until meltingly soft, about 25 minutes.
  7. When everything is cooked, remove skin from roasted sweet potatoes & whip them, by hand or in an electric mixer w/ paddle attachment, with roasted garlic/oil, leeks & any of their liquid, & milk. Adjust seasoning to taste & serve. Serves 4.

 

Green Beans Almondine

Green Beans Almondine
Author: 
 
Ingredients
  • 1# green beans
  • 3-4 baby leeks or white scallions (white & light green parts only) cut into ½# slices on the bias & rinsed carefully
  • 2 Tbsp. butter
  • 1 Tbsp. Driftless sunflower or olive oil
  • ⅓ c. slivered almonds
  • Salt & pepper to taste
Instructions
  1. Blanch green beans in boiling salted water for about 3 minutes.
  2. Drain & plunge into ice cold water until cool & drain.
  3. Meanwhile, heat butter & oil in a heavy bottomed frying pan just big enough to hold leeks & green beans.
  4. Add sliced leeks, salt, & pepper & cook over medium-low heat until translucent.
  5. Add almonds & continue to cook until leeks are very soft & starting to brown & almonds are starting to brown.
  6. Toss in green beans & cook another minute or two until they’re warmed through. Serve immediately. Serves 4.

 

Wine Braised Leeks & Salad Turnips

Wine Braised Leeks & Salad Turnips
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 large or 2 medium leeks, cut into ½” slices on
  • the bias & rinsed/dried well in a colander
  • 1 bunch salad turnips, roots thinly sliced & greens
  • coarsely chopped
  • 2 cloves garlic, smashed & coarsely chopped
  • 3 Tbsp. butter
  • 1 sprig fresh thyme, sage, or rosemary (optional)
  • 1 cup. white wine
  • Salt & pepper to taste
Instructions
  1. Melt butter in a sauté pan over medium heat & add leeks & turnips.
  2. Sauté, only stirring occasionally, until starting to brown (4-5 minutes).
  3. Add garlic & sauté another minute. Add herbs, white wine, salt & pepper, bring to a simmer, lower heat, & cover.
  4. Cook for about 10 minutes, remove lid, & add turnip greens.
  5. Cook for about a minute, until greens are wilted, & remove vegetables onto a platter with a slotted spoon.
  6. Turn up heat & reduce wine liquid by half (should only take a minute or two) & pour over vegetables.

 

Turkish Zucchini Fritters

Turkish Zucchini Fritters
Author: 
Recipe type: Appetizer
Cuisine: Mediterranean
 
Ingredients
  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork
Instructions
  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.

 

Potato Leek Gratin with Fresh Sage

Potato Leek Gratin with Fresh Sage
Author: 
Recipe type: Main Dish
Serves: 6-7
 
Ingredients
  • 3 lb. yellow potatoes, very thinly sliced
  • 1 quart milk, preferably whole
  • 2 bay leaves
  • 3 sprigs fresh sage or 1 Tbsp. dried
  • 3 cloves garlic, chopped
  • 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
  • Salt, pepper, & grated nutmeg to taste
  • 2 Tbsp. fresh sage, chopped
  • 1 c. breadcrumbs
  • 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina.
  • 2 Tbsp. butter, cut into pieces
Instructions
  1. Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
  2. Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan.
  3. Simmer until potatoes are just tender.
  4. Drain, reserving milk & keeping it hot, & remove herbs.
  5. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese.
  6. Repeat with the remaining vegetables & cheese, ending up with vegetables on top.
  7. Add enough of the hot reserved milk to just barely cover.
  8. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.

 

Cornbread Skillet

Cornbread Skillet
Author: 
Recipe type: Main Dish
Serves: 6-8
 
Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • ½ medium onion, chopped
  • 1 leek, white & green parts, washed well & chopped
  • 3 cloves garlic, minced
  • ½ tsp. cumin seed
  • ½ tsp. coriander seed
  • 2 medium potatoes, small ½” dice (or larger chunks if parboiled)
  • 1 poblano pepper, seeded & chopped
  • 1 medium red pepper, seeded & chopped
  • juice & zest of 1 lime
  • 5 medium tomatillos, cored & chopped
  • 1 large orange or red tomato, cored & chopped
  • salt & pepper to taste
  • 1 can pinto or black beans
  • 3 Tbsp. cilantro, minced
  • 1 cup cornmeal
  • ⅓ cup all-purpose unbleached white flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • ½ cup shredded jack or pepperjack cheese
Instructions
  1. In a large oven-proof skillet (10” - 12”), heat oil & add onions.
  2. Saute for a couple minutes & add leeks.
  3. After another minute, add garlic, cumin, coriander, potatoes, & peppers.
  4. Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
  5. Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
  6. Sift together dry ingredients.
  7. Whisk together egg & yogurt & mix into dry ingredients & set aside.
  8. Stir beans & cilantro into skillet & top with cornbread batter.
  9. Bake at 375 degrees for 15 minutes.
  10. Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.

 

Potato-Leek Tourte

Potato-Leek Tourte
Author: 
 
Ingredients
  • large russet potato or 1lb red potatoes
  • 1 partially baked 9” pie shell
  • 3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
  • 1 Tbsp. unsalted butter
  • ½ cup cream
  • 2 eggs
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Gently crush baked potato with a fork into the bottom of the pie shell.
  3. Saute leek in butter until translucent.
  4. Transfer to the pie shell.
  5. Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.
  6. Pour over the onion and potato, sprinkle cheese on top (if using)
  7. Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.

 

Potato Leek Gratin with Fresh Sage

Potato Leek Gratin with Fresh Sage
Author: 
Cook time: 
Total time: 
Serves: 6-7
 
Ingredients
  • 3 lb. yellow potatoes, very thinly sliced
  • 1 quart milk, preferably whole
  • 2 bay leaves
  • 3 sprigs fresh sage or 1 Tbsp. dried
  • 3 cloves garlic, chopped
  • 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
  • Salt, pepper, & grated nutmeg to taste
  • 2 Tbsp. fresh sage, chopped
  • 1 c. breadcrumbs
  • 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina, or a combo
  • 2 Tbsp. butter, cut into pieces
Instructions
  1. Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
  2. Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan. Simmer until potatoes are just tender. Drain, reserving milk & keeping it hot, & remove herbs. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese. Repeat with the remaining vegetables & cheese, ending up with vegetables on top. Add enough of the hot reserved milk to just barely cover. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.