by sarayas | Nov 9, 2015 | Recipes
adapted from Istanbul by Rebecca Seal Ingredients 5 Leeks 1/2 cup olive oil 1/4 tsp salt lemon juice to serve Directions Preheat oven to 320 degrees. Remove the tough other leaves from the leek and the base and green tops. Slice each leek into 1″ pieces. Rinse...
by sarayas | Jun 29, 2015 | Recipes
Adapted from Kale Glorious Kale by Catherine Walthers Ingredients 2 tablespoons extra-virgin olive oil 1 onion, diced 1 whole leek, trimmed, cut in half lengthwise, rinsed and sliced 2 garlic cloves, finely minced 8 cups chicken stock 2-3 large carrots (about 2 cups),...
by sarayas | Nov 12, 2014 | Recipes
Adapted from Ina Garten Ingredients 1 lb. French Green Lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks white part only (2 leeks) 1 Tbsp. minced garlic (3 cloves) ¼ cup Olive Oil plus some for drizzling on top 1 Tbsp. Kosher Salt 1 ½ tsp....
by sarayas | Jun 25, 2013 | Recipes
from Saved by Soup (Note: this writer thinks this is the world’s best veggie broth) 1 large onion, cut into eighths ¼ lb fresh fennel (about ½ small bulb) 1 large leek, wash and cut into 2” pieces 1 lb fresh plum tomatoes, cut in quarters 4 ribs celery, trim and cut...
by nsofer | Mar 2, 2011 | Recipes
Adapted from MarthaStewart.com Serves 10 to 12 This one is really fast to make! It’s a very hearty soup with escarole, chickpeas and potatoes. You certainly could use spinach, chard or kale instead of the escarole but if you havenít had escarole I urge you to...
