leeks

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Persian Herb and Leek Frittata A recipe from Bon Appetit, use whatever hearty greens and herbs you like. It’s the ideal clean-out-the-fridge recipe.

  • 5 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cups finely chopped cilantro
  • 1½ cups finely chopped dill
  • 1½ cups finely chopped parsley
  • 1 tablespoon dried fenugreek leaves

Heat 2 Tbsp. oil in a 10″ skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)

Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

 

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Potato Leek Soup

OLYMPUS DIGITAL CAMERACheck out this bowl of potato leek soup garnished with toasted delicata squash seeds made by CSA member Helen C. AMAZING – thank you for sharing Helen!


There is no sincerer love than the love of food.
–George Bernard Shaw

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