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Posts Tagged ‘leeks’


It’s that time of year where everyone goes crazy over ramps. I tend to like them best in pastas and risottos or with eggs, but I decided to try them in this soup. It’s the perfect spring soup, which I like to leave a little chunky by using my immersion blender. If you can’t get ramps, leave them out or substitute some garlic or onion. Either way, enjoy a little bit of spring!

In other news, it’s my birthday and we’re going to Puglia next week! Get ready for some new Italy-inspired recipes!

Asparagus, Ramp and Leek Soup

1 bunch asparagus, cut into 1 inch pieces

6 ramps, chopped

3 leeks, washed well and chopped

2 cups chicken stock (I use homemade, but feel free to use your favorite or substitute vegetable stock for a vegetarian version)

1 cup white wine

1 teaspoon minced chives

salt and pepper to taste

squeeze of lemon and drizzle of olive oil (optional)

Combine the asparagus, leeks, and ramps in a pan with a couple tablespoons of olive oil or butter and season with salt and pepper. Saute until softened, about 2 minutes. Add the wine and stock and simmer on low for about 10 minutes. Off the heat, carefully blend with an immersion blender. Add the chives and serve. Add a squeeze of lemon and a drizzle of olive oil if you would like.

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I always forget how much I actually like quiche until I have some leftover pie dough and make one. It’s a perfect lunch with some salad on the side and so easy to make. Plus, you can use up any leftovers in the fridge. Just substitute or add to the ingredients below, and you can even mix together the night before and pour into the dough in the morning to make a really quick breakfast. I recommend putting it on a baking sheet though, because the last thing you want to be doing is cleaning the bottom of the oven if it overflows.

Next week in my week off I’m planning on making a bunch of pie dough and freezing it so I have it whenever I need it….stay tuned…

Leek and Mushroom Quiche

6 eggs, beaten

6 mushrooms, sliced

1 leek, chopped

1/2 onion, chopped

1 garlic clove, minced

1/4 cup white wine

1/2 cup parmesan, grated

1/4 cup cheddar, grated

1 pie crust, homemade or frozen, docked (poked several times with a fork so that the air bubbles can get out)

Saute the onion, leek, and garlic in some olive oil for a couple minutes until soft. Add the mushrooms and cook for another 5 minutes. Deglaze with the wine and let cool. Add the cheese and eggs and stir to combine. Pour into the pie crust and top with a little extra grated parmesan if you like.

Bake at 375 degrees for 35-40 minutes, or until browned and bubbling on top and the crust is browned on the edges. Let cool a few minutes before slicing.

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This was a quick weeknight dinner (until the risotto unexpectedly took an hour). I used local leeks and and an arctic char fillet, but you can substitute any white fish.

1 bunch leeks, white and light green parts only

1/4 cup white wine

1/4 cup chicken stock

1/4 cup Sherry

2 Arctic Char fillets

olive oil

Sauté chopped leeks in 2 tablespoons olive oil until soft. Salt and pepper to taste. Use white wine, chicken stock, and sherry as needed to help soften the leeks. Remove to plate. Use another tablespoon of olive oil to saute the Artic Char fillets until white around the edges and medium to medium rare in the middle. Plate on top of leeks and garnish with chopped parsley or mint.

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