Summer Leek Recipes

SUMMER GNOCCHI WITH SWEET CORN AND MIXED MUSHROOMS

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leek, a pinch of salt and a few grinds of pepper. Cook until leek is just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, until well coated and saucy. Remove from heat. Season with salt and pepper and top with fresh basil.

BRAISED LEEKS, PEAS, AND LETTUCE

Steps:

• Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
• Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

CHARRED LEEKS WITH HONEY AND VINEGAR

Steps:

• Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12-16 minutes.
• Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
• While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
• Cut leeks on a diagonal into 1½"-2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
• Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.

SUMMER LEEK

Steps:

• Slice the leeks as you wish, I cut it 1 inch usually.
• Put the leeks and carrots in the saucepan and saute until they soften.
• Add 1,5 cup of water and the rice, sugar, salt and lemon juice.
• put the lid and let it simmer until the leeks are well cooked.
• let it cool befor you serve.