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Found 2 results

  1. Celiac.com 11/03/2018 - I’ve been looking for new ways to enjoy Brussels sprouts lately. This recipe is simple to make and packed with deliciousness. All you need is some some good ham, a leek, orange juice, cider vinegar, salt pepper and olive oil, and wham, you’ve got a great start to a tasty dinner. Ingredients: 2 pounds Brussels sprouts, trimmed; halved if large 2 tablespoons olive oil ½ cup diced good quality country ham 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise ½ teaspoon salt ¼ teaspoon freshly cracked black pepper 3 tablespoons freshly squeezed orange juice 1 tablespoon cider vinegar Directions: Fill a large stock pot about half way with water, add a teaspoon or two of salt, and bring to a boil over high heat. Add sprouts and cook for 5 to 6 minutes until crisp, but fork tender. Drain sprouts into a colander, discarding the cooking water. Return empty pot to heat and reduce heat to medium-high. Add olive oil, ham, leek, salt and pepper. Cook and stir for 2 to 3 minutes until leeks are just tender. Add sprouts; cook and stir for 2 minutes more or until heated through. Drizzle with orange juice and vinegar, and toss until coated. Transfer to a serving dish. Cover sprouts with pan juices and serve.
  2. Celiac.com 01/14/2016 - What to do with leeks besides make soup? This quick, easy recipe delivers tender, tasty leeks with a dash of oil and vinaigrette. It will turn heads and please hungry eaters at your next dinner. Ingredients: 12 leeks, trimmed ½ cup walnuts, toasted ½ cup italian parsley, chopped 1 tablespoon dijon mustard 2 tablespoons balsamic vinegar ¼ cup of walnut oil ½ teaspoon salt pepper to taste Directions: Cut the dark green tops and stem ends off the leeks, keeping the bases whole. Cut leeks in half lengthwise and rinse well. Boil leeks in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk dijon mustard, balsamic vinegar, salt, and pepper in a bowl. Whisk in walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped Italian parsley.
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