Welcome to the fourth edition of Brunch-Off, our column devoted to brunch recipes. Up this week for Brunch-Off is one of my personal favorite vegetables: the leek. This quintessential cold weather, early spring veggie is as versatile as it is delicious. We asked food bloggers Laura of Fork Knife Swoon and Gina of Running To The Kitchen to show us how they cook with leeks. We think you’ll like the easy, tasty brunch dishes they came up with. More
Leeks are kind of the ‘red-headed step child’ of Allium vegetables—a family that also includes garlic, onions and shallots—but they shouldn’t be. Like onions and garlic, leeks are high in health-promoting flavonoids, antioxidants and the B-vitamin folate. Yet their flavor is more delicate than onions, which means you can add them to a recipe without overpowering other flavors. This spring- and Middle Eastern-cuisine inspired leek, lentil, bulgur, date and shrimp salad is simple and quick to make, and can be served hot or cold (making it perfect for picnics or lunch leftovers). More
Potatoes might not seem to you like high spring fare, but in some parts of the country it has been 40 degrees and gray all weekend; warm, not-quite-mashed potatoes are just about perfect. I like to stir sauteed leeks, garlic and artichoke into the potatoes, to both add flavor and make the dish less dense. Once everything is cooked, I keep these vegan by adding a little unsweetened almond milk and Smart Balance spread. Then you just smash, salt and serve.