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Tag: Leeks

Sweet Potato Salad

4 small Sweet Potatoes [skin on, chopped, about 5 cups]
3 medium Yukon Gold Potatoes [skin on, chopped, about 3 cups]
2 Pickling Cucumbers [chopped]
3 small Leeks [sliced, about 2 cups]
1/2 cup Mustard Sprouts*

Dressing:
1 tsp Water
very generous pinch Sea Salt
3 Tbs Red Wine Vinegar
1.5 Tbs Honey
1/3 cup Canola Oil [non-GMO]
freshly ground Black Pepper

Steam chopped potatoes + sweet potatoes in separate batches until just tender, 10 – 15 minutes.  Be careful not to over cook so the skin does not separate from the rest of the tuber.  Allow to cool.

Dissolve salt in water + vinegar. Whisk in honey + oil + season with pepper. Combine all sweet potatoes, potatoes, cucumbers + leeks in a large bow + toss with dressing. Gently stir in the mustard sprouts.  Can be made ahead + great the next day.

* Mustard sprouts are a delicious little spicy sprout that tastes just like, you guessed it, mustard. To grow at home, simple sprinkle a layer of seeds on top of a small pot of soil + water. Cover with a damp paper towel until the sprouts emerge, then give them a pinch of water a couple times daily until they are about 2 inches tall, about 5 days. You can find mustard seeds for mere pennies in the bulk spice section of good grocery stores like Whole Foods or a local Co-op.  You could always whisk a tablespoon of Dijon or whole grain mustard into this dressing if you don’t have sprouts on hand.

* Inspired by my favorite sweet potato salad from Moosewood Cooks at Home.

Grilled Potato Leek Salad


3 small Leeks [well washed, green ends trimmed to 2″]
4 medium Golden Potatoes [cut in half]
1/4 cup Garlic Chives [chopped]
1/4 cup Mayonnaise
Sea Salt
Freshly Ground Black Pepper

Heat the grill to medium high. Lightly rub potatoes + leeks with a little bit of oil. Grill potatoes for 10 minutes on each side. Add leeks to the grill away from the hottest heat [top rack or over cooler coals]. Grill for 5 minutes, until leeks have grill marks + potatoes are just cooked through.

Chop leeks + mix in a medium size bowl with mayonnaise. Season generously with salt + pepper. Chop + stir in potatoes. Garnish with a bit of sweet Hungarian paprika. Serve warm or room temperature.

4+ side dish servings.

Allium Pale Ale Mussels

3 lbs Mussels [beards removed, scrubbed well]
2 Garlic Cloves [minced]
1 Onion [small, sliced]
1 Leek [sliced into 1/4″ rounds + washed well]
1-1/2 Lemons [juice only]
1 Tbs Herbs [fresh thyme, parsley]
1 Tbs Olive Oil
2 Tbs Butter
16 oz Pale Ale
Salt + Freshly Ground Pepper [to taste]

Heat oil + 1 Tbs of butter in a very large pot. Add onion, garlic + leeks and saute for about 5 minutes or until wilted. Add mussels, lemon juice + beer. Cover + cook over medium high for 5 minutes. All mussels should be open; Remove cooked mussels from liquid + place in a large bowl. Discard any that have not opened after 7-10 minutes. Add the last Tbs of butter to beer + allium mixture + simmer for 5 minutes, until slightly reduced.

Pour beer sauce over mussels + serve very hot with thick slices of crusty ciabatta.

Serves 6, family style.

Photo + freshly baked bread thanks to Jane Middleton.

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