3-4 leeks (white and light green parts), cut into half-moons
4 cloves garlic, sliced
2 heads escarole, torn into 3-inch pieces (about 20 cups)
1/4 teaspoon crushed red pepper
kosher salt and black pepper
DIRECTIONS
Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Jennifer Wilnerhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgJennifer Wilner2013-11-12 13:15:362013-11-12 13:15:36Sauteed Escarole with Leeks
Small handful of Italian parsley (Roughly chopped)
DIRECTIONS
Preheat oven to 400 degrees. Spread out florets in a large cake platter lined with foil. Sprinkle minced garlic over florets. Sprinkle a pinch of cumin over florets. Squeeze the juice from one lemon, evenly coating florets. Generously drizzle olive oil over florets. Generously sprinkle sea salt over florets (about one teaspoon). Sprinkle with pepper. Bake for 45 minutes or until tender and browned on top. Top it off with roughly chopped Italian parsley
Braised Leg of Lamb with Garlic, Carrots and Potatoes
INGREDIENTS
1 6–8-lb. semi boneless leg of lamb
Kosher salt and freshly ground black pepper, to taste
2.5 lbs. small red potatoes, scrubbed clean
15 cloves garlic, crushed
6 large carrots, peeled and cut into 3″ pieces (feel free to add parsnips as well)
6 sprigs fresh rosemary
2 bay leaves
1 large yellow onion, cut lengthwise into eight wedges
2 cups chicken stock
1 cup white wine
Minced flat-leaf parsley, to garnish
DIRECTIONS
Arrange a rack 8″ from broiler element and heat broiler to high. Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°.
Arrange potatoes, garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours. Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Jennifer Wilnerhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgJennifer Wilner2013-11-12 13:14:002013-11-12 13:14:00Braised Leg of Lamb with Garlic, Carrots and Potatoes
Sauteed Escarole with Leeks
Sautéed Escarole with Leeks
INGREDIENTS
DIRECTIONS
Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.
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Roasted Colored Cauliflower
Roasted Colored Cauliflower
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees. Spread out florets in a large cake platter lined with foil. Sprinkle minced garlic over florets. Sprinkle a pinch of cumin over florets. Squeeze the juice from one lemon, evenly coating florets. Generously drizzle olive oil over florets. Generously sprinkle sea salt over florets (about one teaspoon). Sprinkle with pepper. Bake for 45 minutes or until tender and browned on top. Top it off with roughly chopped Italian parsley
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Braised Leg of Lamb with Garlic, Carrots and Potatoes
Braised Leg of Lamb with Garlic, Carrots and Potatoes
INGREDIENTS
DIRECTIONS
Arrange a rack 8″ from broiler element and heat broiler to high. Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°.
Arrange potatoes, garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours. Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.
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