Nothing too fancy, just something I whipped up in a few minutes. There are the Roasted Carrots (thank you again, Dan), sauteed Red Russian Kale and Leeks Vinaigrette. I had prepared the carrots and leeks on Sunday, and then quickly sauteed the kale before lunch. So colorful, seasonal, flavorful, local and nutritious! For the kale, I sliced up a few cloves of garlic, sauteed them in olive oil, tossed in a dried chili pepper and then piled on the kale. It always looks like you’re preparing a massive amount of hearty greens, but then the big, bunchy leaves wilt and collapse and shrink into 2 good portions. I didn’t bother to remove the stems since they didn’t seem that tough, which also made for a super speedy preparation. Like I’ve said before, just eating kale makes me feel virtuous.
For the leeks, I trimmed off the tough green leaves, then split each one down the middle and rinsed away the dirt. I had the limited quantity challenge occasionally associated with a CSA Pick-up: only 2 mismatched leeks, both of different dimensions , one very large, and one slim. I brought a small saucepan of water to a boil, salted it and cooked them for about 15 minutes. I removed the slim one, but let the larger one cook for another 15 minutes or so, until tender. I then placed the leeks in a colander to drain for a few minutes.In the meantime, I prepared the vinaigrette for this classic French preparation. In this picture, I also sprinkled some shredded Parmiggiano on top, just because I had it leftover in the fridge. If I had a larger batch of leeks, I would have prepared in the oven, maybe a gratin, but having only 2, it was more like a taste of leeks for 1, than anything else.
Doesn’t this plate look so great? I love eating a sampling of different dishes – something about it feels so luxurious. I wouldn’t be happier if I had lunch in one of my favorite restaurants. Thank you, Wolfe Spring Farm.
Here is my Mustard Vinaigrette recipe, which is also great for green salads.
1 medium shallot, minced
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
6-8 tablespoons olive oil
Salt and pepper to taste
In a medium-sized bowl, place shallots in red wine vinegar. Let sit for 5 minutes to soften. Whisk in mustard, then slowly drizzle in olive oil while whisking to emulsify. Add salt and pepper to taste. Use on cooked vegetables and salads. Enjoy.