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Caramelized Leek, Arugula and Goat Cheese Pizza
CARAMELIZED LEEK, ARUGULA and GOAT CHEESE PIZZA
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 400 degrees F.
Put the oil and leeks in a medium skillet and cook over very low heat, stirring occasionally, until soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each with some of the arugula/leek mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
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Spicy Potato Wedges
SPICY POTATO WEDGES
INGREDIENTS:
DIRECTIONS:
Preheat oven to 500°. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
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Barley Stew with Leeks, Mushrooms and Greens
BARLEY STEW WITH LEEKS, MUSHROOMS and GREENS
INGREDIENTS:
DIRECTIONS:
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
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