Spring Leek Hash with Polenta and Goat Cheese

When we first moved here a few weeks ago, I tried to get a CSA membership, but unfortunately it was too late in the season. So on Saturdays, we go to the downtown market, but many of the vendors have the same exact produce, and I've been a little unimpressed with the selection. I did some google-ing and found an organic produce delivery service that is for the Pacific Northwest, and all produce comes from WA, OR and CA. While they're not in-my-backyard-local, they are all bordering states, so I gave it a try. I was a little unimpressed with the quantity, but liked the selection as it included a lot of fruit and a variety of vegetables.

I had ideas for all of the ingredients included in my first box except the leeks, so I did some searching for a recipe. Luckily, I already had polenta and goat cheese on hand, so making this hash was a piece of cake! I much prefer to make polenta than buy the tubes. If you're in a time crunch, you can always make it ahead of time. I whisked up a pot of polenta while making breakfast, then spread it onto a parchment lined cookie sheet and refrigerated it all day. Right before assembling, I used a biscuit cutter to cut out rounds.

It was great at dinner, but would also work for a brunch. We had faux chicken patties on the side (I can't quit the MorningStar Farm's Italian seasoned type no matter how hard I try! But I do limit them to 1-2x/month since it's overly processed soy) but fried eggs would be another great vegetarian protein option! Though this is titled Spring Leek Hash, I think it is very appropriate for both fall and winter

Spring Leek Hash with Polenta and Goat Cheese

slightly adapted from Vegetarian Times

polenta:

2 c. vegetable stock

1 c. 1% milk

1 c. polenta (we love Bob's Red Mill)

1/2 tsp. salt

1/4 tsp. ground white pepper

1/2 tbsp. butter

2 tbsp. grated parmesan cheese

hash:

1 tbsp. olive oil

2 leeks, trimmed, halved and chopped**

1 yellow bell pepper, sliced

4 thyme stalks or 1/2 tsp. dried

1/4 tsp. red pepper flakes

1/2 c. vegetable stock

3 garlic cloves, minced

2 oz. crumbled goat cheese

To make polenta:

Bring stock and milk to a simmer in a heavy bottomed pot, whisk in polenta, salt and pepper.

Turn heat to low, continue to whisk for 10 minutes, adding more stock if necessary.

Turn heat off, whisk in butter and parmesan.

Cool for 10 minutes, then spread onto a parchment lined jelly roll pan.

Refrigerate until chilled and solid.

Preheat oven to 400*

Heat oil in a skillet over medium heat, add leeks, bell pepper, thyme and red pepper flakes.

Saute for 10 minutes, add broth and garlic, stir well and reduce.

Turn heat off, arrange polenta rounds in an even layer, sprinkle with goat cheese.

Bake for 10 minutes, until goat cheese begins to brown and is soft.

**I let them soak in a large bowl of water once chopped so the sand can fall to the bottom, then scoop with a slotted spoon and dry on a towel before cooking

Grilled Leeks with Romesco Sauce

I really enjoy seeking out recipes to make and blog about, but it can be overwhelming at times. I'm very bad at making decisions, I tend to go back and forth on just about everything (I'm sure my family can attest to this!) It actually helps now that I'm vegetarian and cooking only seasonal food because I don't even think about making butternut squash recipes in June! However, making my weekly menu is really hard because I'm not sure what I'll be in the mood for, and don't want to make a recipe I just feel "meh" about. Sometimes I wish I lived in a city with a farmer's market and I could cook on a whim every night, depending on what I'm in the mood for and what's in season.

To be completely honest, nothing makes me happier than when someone sends me a recipe and tells me they think it's something I'd like. Generally they're right (read: keep the suggestions coming!) Last Friday, my sister sent me a link to this recipe, and for some reason, it became exactly what I was craving. Since I make my menu Friday and shop Saturday, it was perfect timing. I made the meal for lunch the following day, and it was so fulfilling. Nothing is worse than feeling a void or regret after a meal, right? 

The original recipe is simply for grilled leeks with romesco sauce, but I wanted to make it a complete meal. After making the tandoori grilled vegetable skewers a few weeks ago, I've been obsessed with grilled cauliflower. I decided that since I was already grilling the leeks, I might as well grill some cauliflower to smother in the delicious sauce! The addition of chick peas was because they were the only beans I had on hand, but they ended up pairing really well with the sauce. 

Tips and Trades:

-Leeks tend to be really sandy and gritty, be sure to wash them really well and make sure you get the sand out! I had to peel back 3 layers to get it all.

-Try this sauce over any grilled vegetable if leeks aren't your favorite! Grilled summer squash or zucchini would be perfect this time of year.

-Red peppers should be plentiful this time of year, so try roasting your own rather than buying jarred. They will taste so fresh and sweet. 

Grilled Leeks with Romesco Sauce

adapted from the New York Times

For the sauce:

1 red bell pepper

2 roma tomatoes

1 1" slice baguette, about 1 oz.

1 garlic clove

1/4 c. toasted almonds

1/2 tsp. red pepper flakes

1/4 c. herbs of choice (original calls for parsley, I used basil and cilantro, random, but great!) 

1/2 tsp. smoked paprika

salt and pepper, to taste

1 tbsp. sherry vinegar

2 tbsp. EVOO

For the leeks:

6 fat leeks or 12 small

2 tbsp. EVOO

Prepare leeks by trimming and rinsing very well to remove sand and grit.

Place a steamer basket over water, place leeks in basket, turn water on high and steam leeks for 5-10 minutes, depending on thickness. 

Heat grill over high.

Rub tomatoes and pepper with EVOO, place on the grill and char on all sides, turning occasionally.

Remove from the grill, place in an airtight container and let them sit for 5 minutes.

Turn grill to medium heat.

Rub leeks with EVOO, place on the grill, turning every few minutes to char.

Add garlic clove to a food processor and process until pureed.

Add the bread, nuts, red pepper flakes, basil, paprika, red pepper flakes, and vinegar and process, scraping down sides as necessary. 

Peel tomatoes and red pepper, add to food processor, pulse and run to mix.

While food processor is running, add EVOO to create desired consistency.

Taste and season with salt and pepper.

Plate leeks, spoon sauce over and serve.

Pumpkin Ravioli in Broth with Vegetables and Beans

Pumpkin ravioli are one of my absolute favorite foods, but I don't have them often because it's hard to find a way to prepare them that doesn't involve some sort of creamy sauce or brown butter. Even if you make your sauce "light" with a cannelini bean, cottage cheese or tofu puree, it still has a tendency to overpower the pumpkin flavor.
Last week I was scrolling through the recipes on Herbivoracious and found this recipe for Pumpkin Ravioli in a light broth with vegetables and beans, it was perfect! A complete meal featuring pumpkin ravioli, but also with beans and vegetables in a simple broth - just what I was looking for.
Unfortunately it's not fall, and sugar pumpkins are not available, so I used canned pumpkin puree, which was a chore to find! I also decided to really pump up the pumpkin by making the ravioli dough with half pumpkin and half egg. Not only does this flavor the dough, but it makes it even healthier!
I loosely followed the recipes from Herbivoracious, and found this dish to be excellent! Though it may seem like a fall-like dish, the leeks and carrots and vegetable broth make it spring-frendly. I am looking forward to creating a dish with the other half of the ravioli I made and froze, and I've got a few ideas in mind!

Pumpkin Pasta

2 1/2 - 3 cups Unbleached All-Purpose flour
2 eggs
1/2 cup pumpkin puree
1/2 tsp. salt
1 tbsp. EVOO

Add 2 1/2 cups of flour to the bowl of a mixer, make a well in the middle.
Add eggs, pumpkin puree, salt and EVOO.
Attach dough hook, mix dough on low speed for 5 minutes.
If it is wet and sticky, sprinkle in more flour, if it is too dry, add warm water 1 tbsp. at a time.
Remove from mixer, knead for a minute, roll into a ball and rest for 10 minutes.
Divide dough into fourths, run through a pasta roller to create long, thin sheets.
Let dough rest again.
Yield enough dough for 3 dozen ravioli with leftover scraps.

Pumpkin Ravioli Filling

adapted from Herbivoracious

1 cup pumpkin puree
1 tbsp. butter
1/2 onion, finely diced
2 cloves garlic, minced
1/4 teaspoon chili flakes
3 leaves fresh sage, chiffonade or 1 teaspoon dried
1/4 cup grated parmesan or romano cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste

Heat a saute pan over medium-low, add the butter, onions and garlic.
Season with salt and pepper, saute for 4-5 minutes, until translucent.
Spoon into a mixing bowl.
Add chili flakes, sage, parmesan, nutmeg and pumpkin puree.
Stir to combine.

Scoop 1 tsp. mounds of mixture onto pasta sheets, place another sheet on top, press air out around filling, press edges to seal, slice off rough edges and cut pasta.
Place on a flour dusted baking sheet and place in the freezer, continue until finished.
Yield about 2.5-3 dozen ravioli.

Simple Broth and Beans

adapted from Herbivoracious, serves 2

2 large leeks, white parts only, cleaned and sliced thin

1 tablespoons olive oil

1/2 onion, minced

3 medium carrots, fine dice

3 cloves garlic, minced 

2 bay leaves

1/2 cup white wine

1 15 oz. can cannelini beans or other white beans

4 cups vegetable stock

Salt and pepper to taste

Grated parmesan cheese and chili flakes for serving

Heat a soup pot over medium heat.

Add EVOO, leeks, carrots, onion and garlic, season with salt and pepper.

Cook for 5-10 minutes, until vegetables are slightly caramelized.

Add white wine, reduce by half.

Add stock, bay leaves and beans.

Simmer for 20 minutes.

While broth simmers, bring a large pot of water to a boil.

Season with salt, drop in ravioli (I made 1 dozen for 2 servings), cook for 5-7 minutes, until ravioli float to the top.

Remove from water with a slotted spoon and add to the broth.

Ladle broth and vegetables into a bowl, add ravioli, top with parmesan cheese and red pepper flakes.

Vegan Potato and Vegetable Chowder

Apparently my mind can only be creative and plan one part of life at a time. For the past few weeks, the creativity in my cooking has been lacking... but my new home is almost completely furnished, decorated, and ready for entertaining!
As the weather falls (yes, falls) into the 70's here in Florida, soup is all I want! During the past few weeks, I've made large pots of Minestrone, Curry Stewpot, and Pasta e Fagioli. However, I decided it was time to make something new!
I thought about making a baked potato soup, but I wanted it to be lighter and have more vegetables. As I was making this chowder, it just kind of happened, and it turned out to be vegan (except for my sprinkle of cheddar cheese on top!) The way I get my chowder to be so creamy and still vegan and healthy is by adding half the potatoes to the vegetables in a dice and pureeing the rest with vegetable stock I finished the soup with a drizzle of hot sauce and it was absolutely perfect! Next time I might add some pureed cannelini beans (or whole) to give it a little more protein.

Vegan Potato and Vegetable Chowder

2 tbsp. EVOO

2 cups sliced, well cleaned leeks

1 cup sliced carrots

1 red bell pepper, minced

1 red onion, minced

2 cloves of garlic, minced

3 lbs. yukon gold potatoes, diced

Salt and pepper

6 cups vegetable stock

1 cup corn kernels

1 tbsp. minced parsley

Garnishes - cheddar cheese, hot sauce, chives, crumbled bacon

Slice leeks into thin, half moons, add to a colander with large holes, rinse under running water for a minute. Swish around with fingers while rinsing to get rid of all of the dirt and sand.

Heat a dutch oven over medium heat, add EVOO, leeks, carrots, peppers, onion, garlic and half of the potatoes.

Season with salt and pepper, saute' for 10 minutes.

Add 2 cups of vegetable stock to a small soup pot.

Add half the potatoes to the vegetable stock, bring to a boil, simmer for 10 minutes, or until tender.

Add corn and 4 cups of vegetable stock to the vegetables, stir, turn to low.

Add stock and potato mixture to a blender, puree until smooth.

Pour into dutch oven with vegetables. Add parsley, stir to combine.

Taste soup, adjust seasonings.

Ladle into a bowl and top with garnishes.

Kale and White Bean Soup (and Storytime!)

Last week, I got an email from my sisters friend Kelly. She gave me a recipe for a soup that she had and loved, and thought I might like it too!
As soon as I scanned the ingredient list, I knew it was perfect for JJ and I. I love vegetarian meals, and especially soups with the whole garden in it, and this was one of them. JJ's not crazy about vegetarian meals, however white beans are his favorite, so he was happy! I love fennel seeds, and I only ever use them when making sausage and tomato sauce, so it was nice to have another place to use one of my favorite flavors.
As for the saffron, it's quite pricey. I found some at Trader Joes last time I was there, it was the cheapest I've ever seen, about $7 for a little glass bottle. However when I opened it, there were maybe 20 strands, so I've been very guarded with using it!


I asked Kristine, my sister, if Kelly sent her the recipe too, and she said yeah, but she thought it sounded gross because it was made with Guinea pig food (aka kale), which is where story time starts...


When I was in 5th grade, we had a class pet. A black guinea pig named Norman. I loved to sign up to bring him home over the weekends, and eventually talked my mom into letting me get my very own guinea pig. I talked her into letting me get 2, both girls named Lucy and Josephene. After about 2 weeks, Josie started to get bigger and more pear shaped. Eventually, the balls on the sides started rolling around. She was pregnant!
So she had two babies, a boy I named Stewart, and a girl I named Lila. Since Lila was albino, we were told she wouldn't live too long, so my mom let me keep Lila, and I had three pigs.
My mom told me when I got the pigs that she wanted me to really take care of them, and one thing I read was pigs should eat lots of fresh fruit and vegetables. My pigs absolutely loved Kale. It was by far their favorite food! Whenever anyone would open the fridge door and slide out the vegetable drawer, the pigs would start 'meeping' like crazy, and earned the nickname "the meepers".
I think the abundance of kale and oranges in their life is the reason they lived to be as old as they did. Even Lila, nicknamed el diablo by my sisters, who was supposed to only live to be maybe two, was a little over 5 when she died!
To any parents out there who have children asking for hamsters, gerbils, mice, bunnies, or pigs, I highly recommend guinea pigs. They're so sweet, so cute, and very gentle. They do take some time to warm up to you, they can be skiddish when you get them at the pet store, but every guinea pig I've ever had has been a sweetheart!

Lucy (black), Josephene (large orange - mom), Lila (albino) and Stewart (little orange - looked like a hamster when he was a baby!)

And when they were babies, they started eating regular pig food right away, this photo is of them 2 days old!

So anyway, when I was at kroger picking up kale (it was always 50 cents a bunch back then!) I couldn't help but remember my three little pigs :)


Now, on to the recipe... thanks so much, Kelly! I absolutely loved it!

Kale and White Bean Soupwith Sundried Tomatoes and Saffron

(from Farmer John's Cookbook)

3 tbs olive oil

2 cloves garlic

1/2 tsp fennel seeds

1 1/2 cups leeks

2 medium potatoes, chopped

1 small carrot, chopped (doubled)

1 small parsnip, chopped (omitted)

1 1/2 cups peeled chopped fresh or canned tomatoes

6 cups chicken stock

2 bay leaves

1 tsp dried oregano

6-7 large kale leaves, stems removed (3-4 cups)

3/4 cups cooked or canned (rinsed, drained) white beans

1/2 cup chopped oil-packed sundried tomatoes

pinch saffron

salt and pepper to taste

1. Heat oil in large pot over medium-high heat. Add garlic and fennel seeds, stirring constantly for 1 minute. Add onion and cook, stirring constantly, for 2 minutes. Add potato, carrot and parsnip and cook, stirring constantly, about 5 minutes.
2. Add fresh or canned tomatoes. Pour in stock. Stir in bay leaves and oregano. Bring the mixture to a boil, then immediately reduce heat so it continues to simmer. Season with salt and pepper.
3. Add the kale, beans and sun-dried tomatoes. Simmer until veggies are tender, 15 to 20 minutes. Remove pot from heat; add safron, stir.

- I topped my soup with grated parmesan and served it with a chunk of ciabatta bread.