6 to 8 leeks, about 2-3 lb. total, white and light green portions, chopped
1 tsp. salt and 3/4 tsp. freshly ground white pepper
2 cups milk, plus more as needed
3 Tbs. all-purpose flour
1/4 tsp. cayenne pepper
1/2 cup shredded Gruyère cheese
1/2 cup fresh bread crumbs
DIRECTIONS
Preheat an oven to 400°F. In a fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots, leeks, 1/2 tsp. of the salt and 1/2 tsp. of the white pepper. Reduce the heat to medium and cook, stirring often, until the leeks are translucent and very soft, about 15 minutes. In a small saucepan over medium heat, warm the 2 cups milk until small bubbles appear around the edge of the pan. Cover and remove from the heat. In a saucepan over medium-high heat, melt 3 Tbs. of the butter. Remove from the heat and whisk in the flour, the remaining 1/2 tsp. salt, 1/4 tsp. white pepper and the cayenne. Set the pan over medium-low heat and cook, stirring often, for 2 minutes. Slowly whisk in the hot milk and simmer, stirring, until the sauce thickens, about 15 minutes. If the sauce is too thin, increase the heat; if it is too thick, whisk in a little more milk. Then stir in the leek mixture. Pour the mixture into a baking dish or a gratin dish. Sprinkle evenly with the cheese and bread crumbs, then dot with the remaining 1 Tbs. butter. Bake until the cheese and bread crumbs are golden and the gratin is bubbly, 20 to 30 minutes. Remove from the oven and serve
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:40:582014-09-21 14:40:58Baked Leeks with Bread Crumbs
DIRECTIONS
Preheat oven to 375. Lightly oil a baking dish just large enough for the mushrooms. Rub caps with ½ tbsp. oil. In food processor, combine the remaining oil, garlic, parsley and ¼ tsp each of salt and pepper. Process until smooth. If mixture is too thick add a little more oil. Arrange mushrooms, gill side up, in the dish. Spread the parsley mixture on the mushrooms covering the gills. Roast until mushrooms are juicy and tender, about 20 minutes.
Honey-Lime Sweet Potato, Black Bean and Corn Tacos
INGREDIENTS
1 1/2 lbs. sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp. olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 – 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup) or 1-2 leeks, white parts sliced thin
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup yellow corn, cooked and cut off ear
3 Tbsp. honey
3 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
Corn or flour tortillas
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp. olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil over medium-high heat. Once hot, add onion or leeks and sauté until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sautéing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:39:072014-09-21 14:39:07Honey-Lime Sweet Potato, Black Bean and Corn Tacos
Baked Leeks with Bread Crumbs
Baked Leeks with Bread Crumbs
INGREDIENTS
DIRECTIONS
Preheat an oven to 400°F. In a fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots, leeks, 1/2 tsp. of the salt and 1/2 tsp. of the white pepper. Reduce the heat to medium and cook, stirring often, until the leeks are translucent and very soft, about 15 minutes. In a small saucepan over medium heat, warm the 2 cups milk until small bubbles appear around the edge of the pan. Cover and remove from the heat. In a saucepan over medium-high heat, melt 3 Tbs. of the butter. Remove from the heat and whisk in the flour, the remaining 1/2 tsp. salt, 1/4 tsp. white pepper and the cayenne. Set the pan over medium-low heat and cook, stirring often, for 2 minutes. Slowly whisk in the hot milk and simmer, stirring, until the sauce thickens, about 15 minutes. If the sauce is too thin, increase the heat; if it is too thick, whisk in a little more milk. Then stir in the leek mixture. Pour the mixture into a baking dish or a gratin dish. Sprinkle evenly with the cheese and bread crumbs, then dot with the remaining 1 Tbs. butter. Bake until the cheese and bread crumbs are golden and the gratin is bubbly, 20 to 30 minutes. Remove from the oven and serve
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Parsley Portobellos
Parsley Portobellos
INGREDIENTS
DIRECTIONS
Preheat oven to 375. Lightly oil a baking dish just large enough for the mushrooms. Rub caps with ½ tbsp. oil. In food processor, combine the remaining oil, garlic, parsley and ¼ tsp each of salt and pepper. Process until smooth. If mixture is too thick add a little more oil. Arrange mushrooms, gill side up, in the dish. Spread the parsley mixture on the mushrooms covering the gills. Roast until mushrooms are juicy and tender, about 20 minutes.
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Honey-Lime Sweet Potato, Black Bean and Corn Tacos
Honey-Lime Sweet Potato, Black Bean and Corn Tacos
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp. olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil over medium-high heat. Once hot, add onion or leeks and sauté until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sautéing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
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