Getting a late start on blogging today. It is going to be one busy week. I’m most excited that my husband is going to build me a small garden in our back yard, so I can start growing some of my own produce! I will be getting a bit of a late start this year, but will hopefully be able to get some veggies in now and do some fall planting as well. I’m already thinking about what I want to plant early next spring. (Snow peas, here I come!)
I don’t remember exactly how I came across this recipe from Get Crocked for Zuppa Toscana. As soon as I read it, I immediately thought, “Leeks!” This soup has a really interesting flavor. I can’t wait to eat some of the leftover soup for lunch (even if it is supposed to be 90 degrees today.)
My husband and I decided to “get out of Dodge,” and go camping. We decided to go to Villanueva State Park, one of my favorite New Mexico parks. It was more crowded than we expected, but still very relaxing. For one of our dinners, I made Potato Leek Soup on the propane stove, and Spinach Pesto Pinwheel Rolls in the Dutch oven. Today, I will share the soup recipe; and will post the recipe for the rolls next time.
I must still be out of the blogging habit. I made a great new recipe tonight, and forgot to take a picture to post with the recipe! You will have to take my word for it-this recipe looks a little funky but tasted great! I used the leeks and potatoes from our box with some Italian sausage and apple to make a “one pot meal.”
I will try and grill just about anything. I had never seen grilled leeks before, but found this recipe on the Food Network website, so I knew it could be done. I didn’t follow their method exactly, but they turned out good anyway! I was serving them with teriyaki beef, so I decided to go with some ginger and garlic. I’ve been in a fennel mood lately, so I threw in some fennel seed, too. Yum! I am not giving you exact amounts of ingredients, everything is to taste.
Cut leeks in half lengthwise and rinse well. Pat dry. Brush olive oil on cut side of leek. Sprinkle cut side with ginger. Grill, cut side down, over medium heat, for 10 minutes.
While leeks are grilling, Prepare a sheet of heavy aluminum foil by spraying with non stick cooking spray. Remove leeks from grill and place on prepared foil. Add garlic. Sprinkle with fennel and drizzle with vinegar. Wrap up the foil and return to grill, now on low heat, for 10-15 minutes, until softened.
I wanted a quick and easy chard side dish to serve with BBQ chicken breasts. I had made this recipe from Epicurious before, but I wanted something with a bit more heat. So, I added some garlic and crushed red pepper flakes.