The ultimate root soup: Borscht
1/3 cup (1 ounce) dried porcini 2 large leeks 3 or 4 small russet potatoes, peeled 1 1/4 pounds beets, peeled 3 celery ribs 1 carrot finely chopped parsley or dill 3 bay leaves 7 garlic cloves, chopped sea salt and freshly ground pepper 1 large onion 1 rutabaga, about 1/2 pound 2 tbsp butter […]
Spiced rice with leeks and red kidney beans
1 c brown basmati rice 1 onion, peeled and sliced ½ t cumin seeds ¼ t turmeric 1 cinnamon stick 3 cloves 1 ½ lb leeks 1 3/4 c cooked red kidney beans salt and freshly ground pepper Wash the rice in a strainer under cold water until the water runs clear, then put the […]
Scalloped potatoes, ham and lima beans
Preheat oven to 325 degrees. Arrange in alternate layers in buttered 11/2qt. casserole: 2 1/2 cups thinly sliced potatoes (sprinkle 1 Tbsp flour over each layer), 1/2 cup minced leeks, 1 cup lima beans, and 1 cup flaked cooked ham slices. Season layers with salt, pepper, and dry mustard. Then pour over the top: 2 […]
Gruyere, asparagus and pea baked pasta
12 oz whole wheat rotini 5 T extra virgin olive oil, divided 2 C sliced leeks, white and light green parts only 1-pound asparagus, trimmed and cut into ½ inch pieces 2 cloves garlic, minced 1 ½ C peas, fresh or frozen (thawed) 5T all-purpose flour 4 C milk 2 t dry mustard 1 tsp […]