This Week’s Recipes:
THYME-ROASTED SWEET SPUDS
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
- 3 tablespoons olive oil
- 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional)
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13×9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.
*adapted from bonappetit
BAKED SWEET POTATO FRIES
- 1.5 lbs sweet potatoes
- 1 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper or nutmeg (optional)
Pre-heat oven to four hundred degrees. Slice potatoes into 1/4 inch julienne strips, pop into a big bowl and drizzle with extra virgin olive oil, shake lightly to cover potatoes evenly.
Distribute in a single layer on prepared baking sheet. Bake fifteen minutes, mix gently, turning strips over.
Bake five to ten minutes more or right up until nicely browned. Season hotpotatoes together with salt, pepper.
SAUTEED CHIDORI KALE w/ CARMELIZED LEEKS
- 1 tablespoon extra virgin olive oil
- 2-3 leeks, greens removed and whites sliced thin
- 1/2 teaspoon salt
- 1 bunch kale, stems removed and leaves roughly chopped
- 2 tablespoons red wine vinegar
Heat oil in a large saute pan over medium heat. Add the leek and salt; cook, stirring occasionally until leeks are lightly browned, 5 minutes. Reduce heat to medium-low and cook until onions are soft, 5-10 minutes.
Raise heat to medium-high and add the kale; stir to coat kale with oil. Add the vinegar and a 1/4 cup water; cook, stirring often until kale softens, 5 minutes. Season with salt and pepper.
*adapted from greenbeaneats
ROASTED CHERRY TOMATOES
- 1 basket cherry tomatoes
- A few sprigs thyme or rosemary
- 2 Tablespoons olive oil
- kosher salt and freshly ground black pepper
Preheat oven to 450°. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
*adapted from 101cookbooks
ANY-TIME-OF-DAY LEEK SCRAMBLE
- 1 small leek olive oil
- 1 Tablespoon butter
- salt and pepper, to taste
- 2-4 eggs
In a sauté pan, heat oil and butter over medium-high heat. Add leek and sautee until tender, about 10-15 minutes. Then scramble in the egss and thyme until done.
*adapted from producehacks
SWEET POTATO, LEEK & THYME BAKE
- 1Tbs Olive oil
- 1 Leek – white part only
- 1 garlic clove -sliced
- 500ML Tcc Premium Coconut Milk
- 2 Thyme sprigs
- 1/4 tsp Nutmeg
- 1/4 tsp ground cinnamon
- 3-5 kale leaves, sliced thinly
- 2 sweet potatoes, peeled & thinly sliced
- 3 TBS nutritional yeast flakes
Preheat oven 180 C
Grease 18cm oven proof dish
Heat oil in a saucepan over medium heat & sauce leek and garlic until brown.
Add coconut milk thyme, nutmeg and cinnamon and heat slowly. Remove from heat just before it boils.
Place alternate layers of sweet potato and kale into the ovenproof dish, adding the coconut mixture halfway. then add the rest of the ingredients and top with yeast flakes, cook for 60mins or until golden and sweet potato is cooked through.
SMASHED POTATOES w SAUTÉED LEEKS
- 1 1/2 lbs. sweet potatoes, cut into 1-inch pieces
- 1-2 leeks, rinsed thoroughly and thinly sliced
- 1 tbsp. olive oil
- 1/3 c. milk, soy or moo
- salt + pepper to taste
In a medium saucepan, cover potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
While potatoes are cooking, heat oil in a medium skillet over medium-low heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
Combine potatoes and soymilk in a large bowl. Using a potato masher, mash until potatoes reach desired consistency (I like mine chunky!). Stir in leeks and season with salt and pepper.
*adapted from typeahouse
KALE + LEEK FRITTATA // Serves 4
- 1 leek, halved and cleaned
- 1 small bunch kale, stem and ribs removed (or 5 cups chopped dark leafy green of choice)
- 2 Tbsp. extra virgin olive oil
- 6 eggs
- 1/4 cup heavy cream or creme fraiche
- 1/2 tsp. cayenne
- 1/2 cup feta cheese
- sea salt + pepper
- potatoes *optional
Preheat the oven to 375′. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.
In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl.
Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix.
In an 8″ pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it’ll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast.
Frittata will keep covered in the fridge for a week.
Adapted from sproutedkitchen
BACON-KALE & LEEKS
- 3-4 pieces bacon
- 2 leeks
- 1 bunch kale, trimmed
- 2 tablespoons olive oil
Slice the Leeks.
If you have bought kurly kale that isn’t trimmed, trim it now, disposing of any woody stalks.
Chop the bacon if necessary. With buying the mis shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces.
Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale).
Cook the bacon in the frying pan until done to your liking, some people like it crisped, some prefer it just cooked enough.
Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown.
About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished.
When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix, the heat will be enough enough to wilt that last addition of kale.
The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary.
You could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that. And you could substitute onions for the leeks if you wished.
MASHED SWEET POTAOTES w/ MELTED LEEKS
- 2 medium leeks
- 4 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons salt, divided
- 4 tablespoons butter
- 1/3 cup chicken stock
- 1 lemon (approximately 2 teaspoons zest, 2 tablespoons juice)
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon cracked black pepper
Trim roots and wilted leaves from leeks. Cut in half lengthwise. Slice each half crosswise into 1/4-inch slices. Place in a colander and rinse well to remove any grit. Drain and dry leeks.
In a 5- to 6-quart Dutch oven, cook sweet potatoes with 1 teaspoon of salt in enough boiling water to cover for about 10 to 12 minutes until potatoes are just tender. Drain; return to pot.
Meanwhile, heat butter in a large skillet over medium-high heat until melted and beginning to bubble. Add leeks, reduce heat to medium and cook for about 6 minutes, or until leeks are just tender, stirring occasionally. Add stock, lemon zest and juice, thyme, pepper and remaining 1/2 teaspoon salt. Cook and stir for 3 minutes.
Add about two-thirds of leek mixture to potatoes and mash with a potato masher until desired consistency. Transfer to a serving bowl and top with remaining leek mixture.
Make Ahead Tip
Cut up sweet potatoes can be held submerged in water in the refrigerator overnight. Drain and use as directed. Leeks can be prepared ahead and refrigerated for up to 4 hours. When ready to use heat until just warmed through.