Leeks are the easiest-to-get-along-with members of the onion family. They’re deliciously sweet, mildly pungent and simple to prepare. In this recipe they’re paired with apples and thyme. They easily fill Half Your Plate with flavour so you can fill the other half with any simple pork, chicken or fish dish!
Yield: Serves 4 to 6
1 tablespoon (15 mL) of vegetable oil
2 large leeks
2 of your favourite apples, unpeeled, cored and cut into small bite-sized pieces
1 tablespoon (15 mL) of honey
1 teaspoon (5 mL) of cider, red or white vinegar
3 or 4 fresh thyme sprigs, leaves and tender stems minced
1/2 teaspoon (5 mL) of salt
Lots of freshly ground pepper
Prepare the leeks. Trim off any dark green parts near their tops and any roots near the bottom. Cut the remainder in half lengthwise then continue cutting lengthwise into long, thin, bite sized pieces. If you discover any sand or grit along the way, rinse the works well in a colander or strainer until clean. Drain well.
Splash the oil into a large heavy skillet or sauté pan over medium-high heat. Add the leeks and sauté, without browning, until tender and fragrant, 5 minutes or so. Add the apples and continue until they too are soft and fragrant, another 5 minutes or so. Add the honey, vinegar and thyme and continue just long enough to heat the works through.
Leeks are related to onions, scallions, shallots, garlic and chives so they enjoy a certain pungency. They’re not quite as strong as other onions though so they’re very easy to prepare. At the store look for firm, bright specimens with their tiny roots still attached. At home keep them tightly wrapped in your refrigerator.
© Chef Michael Smith – #HalfYourPlate
Pumpkins are not just for carving into pretty faces they’re vegetables, so you can eat them too! As members of the squash family they’re deliciously versatile, inexpensive and packed with nutrients. Your best choice for cooking though are not the various jack-o-lantern varieties, they tend to be too big and bland. Instead, try this simple yet stunning idea with a few mini decorative pumpkins during harvest. With all this seasonal flavour they’re a great way to fill Half Your Plate!
I will admit that I was not a big fan of brussels sprouts as a kid but now that I’ve discovered pan-roasting I’m seriously hooked on them. This easy method is by far my favourite way to cook them. They’re so durable that you can easily caramelize them as they cook through. In this recipe they’re deliciously joined by bright orange and crunchy cashews.