Recipes
Dill Veggie Rolls
These rolls make great picnic or school lunches. They also freeze after baking and cooling. Wrap in foil for easy reheating and a quick meal!
First, make the dough.
Ingredients for the yeast dough
2 Tbs
Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Potato and Leek Gratin
You should not count calories when you make a potato gratin, but this version really is relatively low-calorie. It contains only enough butter to grease the dish and considerably less cream than most. Nevertheless, it is remarkably creamy, the
Leek or Onion Soup
Sauté 4 c. chopped leeks or onions in 2 tbs butter until soft. Add 2 quarts water or vegetable broth and simmer another 20 min. Add salt or soy sauce to taste. For a treat, ladle soup into bowls and top with grated parmesan cheese and place under
Mashed Potato and Kale Cakes
This recipe is based on the British food bubble and squeak, which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.
Mashed potatoes with Sauteed Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Greek-style pasta with Leeks
*adapted from Asparagus to Zucchini: A Guide to Farm-fresh Seasonal Produce
12 oz uncooked spinach pasta
3-6 cloves garlic, minced
2 large leeks, cleaned, trimmed & thinly sliced
2 tsp fennel seed or chopped fennel
1 tbsp. olive oil
1 qua
Chickpea and Leek Soup
4-5 leeks 12 ounces / about two cups chickpeas, either soaked overnight and cooked until soft or canned a couple of cloves of garlic or garlic scapes 4-5 cups of vegetable or chicken broth 1/2 cup freshly grated Parmesan plus extra for garnish a coup
Chicken and Leeks Stir-Fry
1/4 cup chicken stock or broth1 tbsp fish sauce
1/2 tsp tapioca starch (cornstarch will work)
2 tbsp coconut oil1.5 lb chicken, cubed OR cut into 1/2 in strips
3-4 medium sized leeks, diced
1-2 jalapenos, diced
1 green pepper, sliced
Minced fre
Creamed Leeks
8 large leeks, cleaned 1 cup of milk ¼ cup of butter, divided 2 tablespoons of all-purpose flour ½ teaspoon of salt ¼ teaspoon of pepper Cut the cleaned leeks into two-inch pieces, then place in a large skillet. Cover and cook i
Oven-Roasted Vegetables
10 unpeeled whole tiny new potatoes, quartered
1 C peeled and trimmed baby carrots(5 oz.)
1 small onion, cut into wedges
1/4 C olive oil
3 T lemon juice
3 cloves garlic, minced
1 T snipped fresh rosemary or o
Lemony Eggplant Dip
2 large eggplants
1 T. olive oil
1 T. fresh lemon juice
Salt and pepper to taste
1/2 nonfat plain yogurt
2 T. chopped fresh dill
1/2 t. lemon zest
1/4 seeded and diced plum tomatoes
Preheat the oven
Grilled Eggplant & Tomato Stacks
Grilled Eggplant & Tomato Stacks
From EatingWell: July/August 2010
Makes 6 servings
Total Time: 25 minutes
Ingredient
ñ 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
ñ 1 medium eggplant (3/4-1 pound), cu
Eggplant Lasagna
Ingredients
ñ 2 tablespoons salt, or as needed
ñ 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
ñ 1 egg
ñ 1/2 cup water
ñ 1 cup matzo meal
ñ 1 tablespoon olive oil
ñ 1 large onion, ch
Classic Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
Baba ganouj
Makes 4 servingsThis popular Mediterranean dip is generally served with pita bread or crostini, but can also be a main course served with pasta. 2 small eggplant
