1 large leek, white and light green part only, halved and thinly sliced (about 1 cup)
6 oz spinach, washed and chopped
1 clove garlic, minced
salt and freshly ground black pepper, to taste
1 teaspoon chopped fresh dill or ½ teaspoon dried
1/3 cup crumbled feta cheese
3 large eggs
3 large egg whites
2 tablespoons milk
Position an oven rack about 6-8 inches from the broiler. Preheat broiler.
Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture. When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.
Cut into wedges and serve.
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https://www.justfarmed.com/wp-content/uploads/2017/09/spinach-leek-fritatta.jpg768512Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2026-02-24 12:51:162026-02-24 12:51:28Spinach, Leek and Feta Cheese Fritatta
Often called Japanese sweet potatoes or Korean yams, Murasaki Sweet Potatoes have a distinctive reddish-purple skin and a creamy white interior. They are denser and starchier than typical orange-fleshed sweet potatoes, resulting in a rich, sweet taste that caramelizes beautifully when cooked. Their texture is creamy yet firm, and they hold up well to roasting, baking, and steaming. Leave the skin on for an easier and faster prep.
Japanese Sweet Potatoes:
1 ½ pounds Murasaki sweet potatoes
1 ½ tablespoons vegetable oil
Sesame Soy Glaze:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon pure maple syrup (optional)
½ teaspoon garlic powder
¼ teaspoon red chili flakes (optional)
1 tablespoon sesame seeds
Toppings:
2 tablespoons chopped scallions
Method:
Preheat oven to 375°F.
Slice sweet potatoes into thin wedges
Toss with vegetable oil and roast for 20 minutes, stirring halfway
Combine soy sauce, sesame oil, maple syrup, garlic powder, red chili flakes, and sesame seeds for glaze
Drizzle glaze over potatoes and roast an additional 10 minutes at 400°F until tender and golden
For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
https://www.justfarmed.com/wp-content/uploads/2023/05/romaine.jpeg620826meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2026-02-10 15:27:332026-02-10 15:28:07Grilled Romaine Caesar Salad
Spinach, Leek and Feta Cheese Fritatta
Spinach, Leek and Feta Cheese Fritatta
Position an oven rack about 6-8 inches from the broiler. Preheat broiler.
Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture. When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.
Cut into wedges and serve.
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Roasted Murasaki Sweet Potato Wedges with Sesame Soy Glaze
Often called Japanese sweet potatoes or Korean yams, Murasaki Sweet Potatoes have a distinctive reddish-purple skin and a creamy white interior. They are denser and starchier than typical orange-fleshed sweet potatoes, resulting in a rich, sweet taste that caramelizes beautifully when cooked. Their texture is creamy yet firm, and they hold up well to roasting, baking, and steaming. Leave the skin on for an easier and faster prep.
Japanese Sweet Potatoes:
Sesame Soy Glaze:
Toppings:
Grilled Romaine Caesar Salad
Croutons:
Dressing:
Salad:
Dry Seasoning
Directions
For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.