Garlicky roasted beets, leeks and eggplant

Garlicky roasted beets, leeks and eggplant

This was actually from the other night — a good light dinner, very delicious! I was looking for some way to use these very three ingredients from the CSA basket and thanks to Sarah’s Cucina Bella I did — the recipe is here.

Stir-fried zucchini, carrots and leeks


Good little recipe from the most recent CSA delivery — in this case served with white rice but you could probably have it go with about anything.

2 md young zucchini
3 Fresh carrots
2 lg Leeks
3 Cloves garlic
1 ts Ginger, minced
2 tb Peanut oil
1/4 ts Sesame oil
1/2 ts Salt
1/2 ts Sugar
1/4 ts 5-spice powder

Preparation: Wash vegetables. Trim zucchini and slice into 2″ long matchsticks. Peel carrots and cut into 2″ long matchsticks. Trim leeks and do likewise. Peel garlic and cut into thin slices.

Stir-frying: Heat peanut oil in hot wok until it starts to smoke. Stir-fry garlic and ginger for 30 seconds, splashing with water to prevent burning. Add carrots and stir-fry for another 30 seconds. Add leeks; stir-fry for 1 minute. Add zucchini; stir-fry for another 30 seconds. Sprinkle with seasonings, tossing ingredients as you do. When vegetables are cooked, sprinkle with sesame oil. Transfer to serving platter or individual plates to serve.

Sauteed leeks and carrots

Nice little side dish that became a main dish tonight since I wasn’t hyperhungry. Some gouda and crackers and white wine to top it off.

1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only,
chopped and very well rinsed
4 large carrots, peeled and sliced
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste

1. Heat the oil and wine in a wide skillet. Add the leeks and carrots,
cover, and cook over medium-low heat, for about 8 to 10 minutes, or
until tender-crisp.

2. Uncover and sauté, stirring frequently, until the leeks and carrots
begin to turn golden. Stir
in the nutmeg, if desired, season with salt and pepper, and serve.

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