Purple Potato and Leek Salad
www.canadianliving.com
- 4 potatoes (a mix of purple and white makes a great pop of colour)
- 3 Leeks white and light green parts sliced
- 1 cup celery
- 2 tbsp fresh parsley
- 2 tbsp extra virgin olive oil
- 4 tsp lemon juice
- Pinch salt & pepper
- 3/4 cup feta cheese
- 1/2 cup black olives
- 1/4 cup of light mayonnaise
Directions: In large pot of boiling salted water, cover and cook potatoes until tender, 25 to 30 minutes. Purple potatoes will bleed while cooking so be sure to cook purple and white separate. With slotted spoon, remove and let cool; peel and cut into 3/4-inch (2 cm) cubes. Place in large bowl.
Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain in colander. Chill under cold water; drain well and add to potatoes.
In small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over vegetables and mix well. Sprinkle with feta cheese and olives.
Leek and Mushroom Risotto
www.leekrecipes.org
Ingredients:
2 tablespoons unsalted butter
3 leeks, cleaned, light green part finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
½ teaspoon salt
½ teaspoon black pepper
¾ cup Arborio rice
¼ cup white wine
3 cups chicken broth
½ cup grated Parmesan cheese
Preparation Instructions:
1. Melt butter in a large pot over medium heat. Add leeks, onions, and garlic; cook until softened and lightly browned, 6 to 8 minutes, stirring occasionally. Add mushrooms and cook until softened and liquid has cooked out, 4 to 5 minutes. Add salt and pepper and stir.
2. Add rice to pot and stir to coat; cook 3 minutes, stirring. Add wine and cook until liquid evaporates, 6 to 7 minutes.
3. Add broth ¼ cup at a time, and bring heat to a gentle simmer. Allow each increment of liquid to be absorbed before adding the next, stirring occasionally. The entire process will take up to 45 minutes. When rice is sticky, smooth, and slightly al dente, remove from heat. Add cheese, stir to mix, and serve.
Braised Leeks
Ingredients:
2 lbs of leeks, trimmed, washed, and quartered lengthwise.
1/2 teaspoon of canola oil.
1/2 cup of chicken broth.
1 tablespoons of sugar
Preparation Instructions:
In a medium skillet with a lid, heat the oil over medium heat. Add leeks and chicken broth; then cover and braise, stirring occasionally for 12 minutes or until leeks are tender. Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated. Increase heat to high and sprinkle the sugar over the leeks. Cook, stirring frequently, for another 10 minutes or until the leeks are lightly caramelized.
