This Week’s Tips:
*Everything can go directly into the fridge….. if you like, the pluots can be kept at room temperature until ripe, then scarfed or refrigerated.
*NEW TO NEW POTATOES? —> New Potatoes are a seasonal treat, and are dug up earlier than your usual potatoes, before sugars fully turn to starches, making them sweet, succulent and buttery, with a tender skin. Farmer Jacob Grant of Roots Organic Farm in Los Olivos has 6 different varieties of potatoes planted, including Purple Majesty’s, Purple Vikings, German Butterballs, Russets, Yukons and Fingerlings. Keep in mind that these have a shorter shelf-life than storage spuds, so it’s best to enjoy within a week. Best not to overcook! EAT THE SKINS.
*LEEKS! Enjoy that unique and mild flavor—> not as strong / aggressive as traditional onion…you can use leeks anywhere you would normally use onions—->excellent in egg scrambles! For an easy side dish: chop the light green & white parts and throw in a pan, sauté with olive oil on med-high heat until they are soft, golden brown. The darker green segment are great for soup stock.
This Week’s Recipes:
ROASTED BUTTERBALLS w LEEKS & SALT
salt & pepper
1. Preheat oven to 375°F, rack in lower third.
2. Chop the potatoes and mince the leeks, toss with olive oil
3. Roast in oven for 25-35 minutes until potatoes or until golden brown
4. In serving bowl, sprinkle with a bit more sea salt and toss well.
*adapted from culinate
BAKED BUTTERBALL ROUNDS w COCONUT
Great as a side dish or a snack:
2 lbs potatoes
1T to 2T Unrefined, Virgin Coconut Oil, melted
Coarse Ground Himalayan Salt
1. Preheat oven to roast setting at 550ºF or as hot as your oven will go. Line a baking sheet with parchment paper. Slice each potato into “Coins”each potato with a sharp knife, cutting thin sections or slices but stopping near the bottom of each potato. If using garlic, whisk into the coconut oil Brush the top of each potato with coconut oil, pushing a little of the oil down between each of the sections. Top with coarse grated salt.
2. Put baking sheet in oven and roast until potatoes are tender in the middle and slightly browned and crispy on the edges.
*adapted from saveur
CLASSIC LEEKS VINAIGRETTE
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Salt and pepper
Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.
*adapted from sunset
SMASHED POTATOES w SAUTÉED LEEKS
1 1/2 lbs. 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
POTATO LEEK SOUP
3 tablespoons butter
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2-3 potatoes (about 18 ounces total), peeled, diced
3.5 chicken stock or canned low-salt broth
chopped mint for garnish
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes.
Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. Bring soup to simmer. Ladle into bowls and garnish with chopped mint
*adapted from: BonAppétit
POTATO LEEK SOUP
(dairy –free, gluten-free)
3 Tbsp olive oil
3-4 medium potatoes, peeled and chopped into 1″ cubes
2 leeks, sliced into rounds
2 carrots, peeled and sliced
3 cups veggie stock or 6 cups water + 1 veggie bouillon cube
1 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
1-2 tsp sea salt
½ tsp black pepper, and more to taste
mint for garnish
Heat olive oil in a large pot over medium heat.
Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
Add in carrots, thyme, salt, & pepper, and dill if using. Saute for another 5-10 minutes.
Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
Taste and add more salt and pepper if necessary.
Garnish with fresh mint or pumpkin seeds, and serve.
*adapted by naturopathicbynature
SOUR-CREAM MASHED BUTTERBALLS
2 lbs potatoes, peeled & cut into eighths
1⁄3 cup sour cream or crème fresh
3 tablespoons milk
2 tablespoons butter
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
Place milk & butter in a medium bowl.
Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
Mash with milk& butter in the bowl.
•Stir in remaining ingredients.
*adapted from bonappetit
SAUTEED SUMMER SQUASH w FETA
2 tsp olive oil
2 medium zucchini, cut into 2-inch chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1/4 cup(s) crumbled feta cheese
Heat oil in a large skillet over Medium heat. Add zucchini and any desired herbs; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.
*adapted from 101cookbooks
PASTA w ZUCCHINI
1 pound pasta: orecchiette, fusilli, rigatoni, etc
6 tablespoons extra-virgin olive oil, divided
2 pounds zucchini, trimmed, cut into 1/3-inch-thk slices
2-3 leeks, chopped
1/2 cup grated pecorino cheese, plus additional for sprinkling
Cook pasta in large pot of boiling salted water until tender But still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
Heat 2 tablespoons oil in heavy large skillet over high heat. Add leeks and cook for 2 min, then add zucchini; and sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and desired herbs; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve.
SAUTEED SUMMER SQUASH
sliced leeks (or onions)
1 clove of garlic (minced)
2 tablespoons of butter or olive oil
Wash the squash and DRY THEM OFF COMPLETELY. Melt your butter (or olive oil) in a large silver skillet (NOT a non-stick skillet!) on medium-high heat. Once the butter or oil is melted, add your onions, minced garlic and some salt.
Slice the squash into half-inch thick medallions. When the onions are tender, add the squash,, then scrape the skillet and shuffle the medallions around to make sure your onions are mostly on top of the squash and the squash are lying flat on the skillet.
Add more salt, a dash of pepper, and garlic salt, then shuffle it all around again. Now it’s important that you let the medallions sizzle for a while without stirring them around for a few minutes. Don’t worry about burning them — this is the only way to make them perfectly crispy. Wait about 4-5 minutes, then shuffle them around again to make sure all the squash are getting some flat face time on the skillet. Bump the heat up if you have any water in the skillet. Between stirrings, let them sizzle untouched for about 4-5 minutes. You’ll only need to shuffle them a few times, with plenty of sizzle time in between. Once you notice lots of the squash getting crispy brown edges, remove the skillet from the heat.
*adapted from 101cookbooks
1 teaspoon olive oil
thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
shaved fresh Parmesan cheese (optional)
1. Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
2. Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally.
3. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
*adapted from nytimes