Leeks with Olives and Tomatoes

Here's a quick and tasty recipe for leeks:

Cut three or four leeks crosswise, salt, and fry over medium heat

until lightly brown.

Add one can black olives and crushed red pepper.

Add one large can of tomatoes, drained and crushed.

Cover and reduce heat to low. Simmer for about 20 minutes (until leeks are tender) and serve with rice or couscous. 

Spelt Bread

Thanks to Dorothy Benedict, a shepherd and fiber artist, for sharing this recipe!

Very Simple Spelt Bread

I've made this several times and it is fool proof and very forgiving. I've added black pepper for a savory loaf,  swapped molasses for honey and added pumpkin seeds instead of sesame. I think it would even stand up to having some olives added to the batter. The whole preparation doesn't take more that 5 minutes and it yields a wonderfully hearty bread; perfect with stews and the like.

Fresh Tomato Sauce

It's that wonderful time of year here in New England. FRESH TOMATOES...everywhere. Here's a super quick, super easy sauce recipe. It is great over pasta, as bruschetta, on rice, as a salad and etc.:

About 6 large, ripe tomatoes
2 tbsp extra virgin olive oil
1 large clove garlic
salt/ pepper.

optional:
10 or so torn fresh basil leaves (add right before serving)
1 cup diced (small) cubed or shredded mozzarella (add when preparing)
Romano or Parmesan cheese

Mince the garlic and add it along with the salt, pepper and oil to a large bowl. Rough chop the tomatoes and add them (seed if you wish). Stir well and cover. Leave at room temperature for at least two hours and up to about four hours, stirring occasionally. Serve as desired.

Dandelion Greens Soup

Nope, I didn't pick them along side a country road; got 'em in the grocery store. Dandelion greens are delicious.....



2 bunches dandelion greens roughly chopped (you may wish to discard the thickest part of the stem as they can be bitter).
1 can white beans (like cannellinni)
4 -6 cloves garlic; diced
1/4 cup olive oil
salt to taste

In a large pot, add about two or three inches of water and the greens. Bring to a boil, stir, cover and reduce heat. Cook for about 15 minutes or until tender. Remove from heat and add beans.

While the greens are cooking, add garlic and oil to a small pot. Heat on low until greens are off the heat (above).  Increase heat and watch carefully; when the garlic starts to blister, pour the oil/ garlic mixture over the greens. Add a little water to the hot pot and throw the water in the greens too. Salt to taste.

Serve with good bread and Romano cheese.

Options: add pasta or chopped tomato or sausage or saute the cooked greens in olive oil and garic and serve as a side dish. 

And yes, you can pick these in your own yard. Pick them before they bloom lest they be bitter. Yum.