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Blackened Leeks with Asparagus and Boiled Eggs

Blackened Leeks with Asparagus and Boiled Eggs

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Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.


  • 4 medium leeks, white and pale-green parts only, halved lengthwise
  • 2 tablespoons unsalted butter
  • 1 bunch asparagus, trimmed
  • Kosher salt, freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole grain mustard

Recipe Preparation

  • Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.

  • Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.

  • Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.

  • Peel eggs, halve, and place on top of vegetables. Top with sea salt.

Nutritional Content

Calories (kcal) 200 Fat (g) 12 Saturated Fat (g) 5 Cholesterol (mg) 200 Carbohydrates (g) 18 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 9 Sodium (mg) 120Reviews SectionJust made this for dinner for meatless Monday. Very tasty however there was not enough liquid to spoon the sauce over the asparagus. I tried a different way to cook the eggs by steaming the eggs in 1/2 inch of water for 6.5 min. then 30 seconds under the cold faucet. and that worked perfectly.

5 Ways to Cook with Leeks

From potato soup to pizza, learn how to use this flavorful vegetable.

With a mild taste that&aposs reminiscent of their cousins garlic and onions, leeks add a distinct flavor profile to your dishes. But if you&aposre unfamiliar with this green veggie, you might not know how to start cooking them.

"Leeks can add a punch of aroma and flavor to many recipes when prepared correctly," says Sofia Norton, RD. "In their raw state, leeks are crunchy and firm, with a mild onion flavor. Cooked, they are slightly sweet, with a caramel scent."

Here are the best ways to cook with leeks:

The most statuesque onion of them all, leeks are a delicacy. And they are edible from their roots right through their dark green leaves, like a vegetable version of nose-to-tail eating. Because leeks tend to be more expensive than their round onion cousins, they are sometimes passed over despite the fact that they are a zero-waste vegetable, and we're here to encourage you to pick some up next time you see them at the farmers' market or grocery. To help you make the most of these lovely vegetables, we've assembled our best leek recipes here.

The plump white bulb of a leek adds aromatic body to countless dishes. Cooked whole, leeks also make substantial meals, like the Buttery Leeks with Thyme and Parmesan that are pictured here. While they are sometimes discarded, green leek leaves are edible and meltingly tender and sweet when cooked in moist heat. You can eat leek roots, too, if you find them still attached. Once sand-free, they are juicy and crunchy, making for a wonderful topping for eight-minute eggs once deep-fried.

Leeks are accommodating and play well with other ingredients, switching politely from summer fare to winter warmth depending on their partners. Paired with crisp sugar snap peas atop toast, they make vibrant tartines for a warm weather supper. Cooked low and slow with earthy potatoes and good cheese, they are comforting on a cold night.

They do require careful washing, though. To clean leeks of the sand that can hide between layers, slit each leek down the center. Fill a large bowl with water and dunk them in. Check for sand and dislodge it with your fingers before giving them another rinse in clean water.

7 Delicious Recipes You Can Make With Eggs

1. Preheat the oven to 350°F. Meanwhile, whisk the eggs, cream, ham, salt and pepper together in a bowl.

2. In a 10-inch oven-proof nonstick skillet melt the butter over medium-high heat. Add the asparagus and sauté until crisp - about 2 to 4 minutes. Add the radishes, scallions and garlic to the pan and sauté until the scallions have wilted (about 1 to 2 minutes).

3. Reduce the heat to medium then pour the egg mixture over the vegetables. Cook until the eggs have set around the edges - about 3 to 4 minutes. Sprinkle with goat cheese and bake until set - this should take about 15 to 17 minutes and serve immediately.

3. Havarti Soufflé with Scallions and Dill

1. Grill the pepper under the broiler or over an open flame. Turn it frequently, until it appears blistered and blackened on all sides - this should roughly take about 6 to 8 minutes. Transfer to a light bowl and cover tightly with plastic wrap. Let it sit for 20 minutes. Once cooled, remove the plastic wrap and use a paring knife to peel off the skin. Slit the pepper down on one side and remove the stem and the seeds. Finely chop the pepper and set aside.

2. Preheat the oven to 375°F. Place a rack on the lower third level of the oven and coat an 8-cup soufflé dish or casserole - the dish should be at least 4 inches deep. Coat with 1 tablespoon butter. Dust the dish with breadcrumbs and shake out any excess. Set aside.

3. Heat a medium pot over a medium flame and bring the milk, garlic and bay leaf to a simmer. Reduce the heat to low. Meanwhile, in another pot, over medium heat, melt the butter. Then whisk the flour and cook for 3 minutes. With a slotted spoon, remove the garlic and bay leaf and continue to whisk, adding the milk to the butter-flour mixture, slowly. Cook until the mixture has thickened and begins to boil. This should take about 5 minutes. Remove from heat and add the salt and pepper.

4. In a medium bowl, whisk the egg yolks in a cup of the milk-flour mixture slowly and steadily. Continue to whisk while transferring the egg yolks in a slow, steady stream to the remaining milk-flour mixture. Stir the cheese into the mix until melted then transfer to a large bowl. Add the scallions, dill and reserved red pepper and mix well.

5. Beat the egg whites to stiff, but not dry, peaks in a medium-sized bowl. Use a spatula and add one-third of the egg whites into the cheese mixture, folding in the remaining whites. Pour into a prepared dish.

6. Bake until the soufflé is golden brown and has risen to about 3 inches. To test, insert a toothpick into the center and see that it comes out clean after around 40 to 45 minutes. Be sure to leave the oven door closed until the soufflé has baked for at least 30 minutes. Then garnish with dill if desired. Serve immediately.

&bull 2 tablespoons olive oil
&bull 1 medium onion
&bull 5 ounces fresh baby spinach
&bull 1 can whole tomatoes
&bull 1 teaspoon ground cumin
&bull 1 teaspoon salt
&bull 1 teaspoon freshly ground pepper
&bull ½ teaspoon sweet paprika
&bull 2 teaspoons hot sauce (optional)
&bull 4 large eggs
&bull ¼ cup crumbled feta

1. Preheat the oven to 400°F. Meanwhile heat the oil over medium-high heat in a medium saucepan. Add the onion and sauté until soft, this should take about 5 minutes. Add the spinach and sauté until it has wilted (about 2 minutes) then remove from heat.

2. In a medium bowl, stir the tomatoes, cumin, salt, pepper, paprika and - if using - hot sauce. Add the onion-spinach mixture and stir to combine, then divide among 4 oiled 10-ounce ramekins.

3. Crack an egg into the center of each ramekin and sprinkle the feta. Bake until the whites are set but the yolk remains soft - about 12 to 15 minutes.

1. Preheat the oven to 375°F in a small saucepan over medium heat. Add the milk and bring it to a simmer. Then add 1/2 teaspoon salt, stirring constantly and add the grits in a slow and steady stream. Continue to cook, stirring occasionally until the grit has thickened, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.

2. In the mean time purée the corn in a food processor, then stir the corn, cheddar and egg yolks into the grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. In a large bowl use an electric mixer and beat the egg whites, until stiff peaks form. Use a rubber spatula and gently fold the egg whites in thirds, into the corn mixture. Divide among eight 1-cup ramekins and set on a baking dish, baking until the puddings have puffed up - this should take about 40 to 45 minutes.

1. Heat the oven to 375°F. Meanwhile, lightly butter a 9-inch pie plate and set aside. In a medium skillet over medium-high heat, heat 2 tablespoons butter then add the leeks and cook, stirring often until soft - this should take about 5 to 7 minutes. Transfer to a large bowl and set aside.

2. Whisk the eggs, egg whites and cream together in a medium bowl and add it to the leeks with the ricotta, Parmesan, pesto, parsley, salt and pepper. Mix the ingredients well together and set aside.

3. Melt the remaining 4 tablespoons of butter. Lay one sheet of phyllo in the pie plate. Brush with melted butter and leave the outer 1/2 inch rim unbrushed. Repeat this process with 7 more sheets of phyllo. Using kitchen shears, trim the edges of the pastry to fit with the shape of the pie plate, and pour in the filling.

4. Brush the edge of the pastry with butter, and bake until the edges are golden brown and the filling has set - this should take about 40 minutes. Allow the pie to cool before serving.

7. Banana Bread Pudding

1. Preheat the oven to 325°F. Use 1 tablespoon to butter a 9-inch deep dish pie and one side of a 12-inch square of aluminum foil. Set aside.

2. Over a medium-high heat cook the bananas with 4 tablespoons of butter in a medium skillet until golden brown. Add 2 tablespoons of brown sugar and cook until the sugar has melted and the bananas have been coated. Set aside.

3. Beat the milk, the cream, eggs, yolk and 1/3 cup granulated sugar, salt, nutmeg, cinnamon and remaining 4 tablespoons of brown sugar together. Brush the bread with the remaining butter then cut each slice in half. Layer the bread in a pie dish and tuck the bananas between the slices. Pour in the milk mixture and press until the liquid has been absorbed.

4. Cover the bread pudding with foil and bake for 30 minutes. Then remove the foil and sprinkle with the remaining tablespoon granulated sugar. Bake uncovered until golden brown, this should take about 25 minutes or more. Let cool and serve warm or at room temperature.

IPA 6.7%: We Don't Play IPA is a true West Coast style IPA based around a very deep malt base that is jam-packed with hop flavor with a citrus aftertaste.

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American Amber Ale 5%: Amber beers focus on malts which gives them a rich base, allowing brewers to expe­riment with a range of hop flavoring ranging from sweet to bitter. Healing Sun balances malt and hops with very little fruit aftertaste and a dryer finish.

Witbier 5.2%: A very sharp and tangy wheat based beer. The perfect alternative for those who prefer a spicy, less hoppy aftertaste.

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Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish

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Mitch Mandel and Thomas MacDonald

At one point, before COVID-19, some restaurants prepared guacamole to order right at your table. Despite that you could see with your own eyes how easy it is, the theatrical spectacle lent a mystique that we shall now demystify once and for all with this simple recipe that anyone can put together and come off looking like a pro. And because it might come in handy, here's the chef-approved method for cutting an avocado.

Get our recipe for Guacamole.

The Cure for the Boring Side Dish

Stuffed artichokes are delicious, but as Jeanine Donofrio shows us in her new book, The Love & Lemons Cookbook, there's beauty in simplicity.

Why this dish isn't the same old: Roast baby artichokes for a half-hour and the leaves will be tender, the cut sides nicely browned you can eat the entire thing.

The supporting cast: Lemon, olive oil, salt and pepper are all an artichoke really needs.

Watercress has a peppery bite, and while it's often available from spring through fall, the leaves and stems are at their peak flavor in the spring, making a terrific topping for open-faced tartine sandwiches.

Why this dish isn't the same old: Instead of using watercress in a salad, Donofrio adds it as the perfect kick to a creamy, crunchy toast you can eat for breakfast, lunch or dinner.

The supporting cast: Mellow mozzarella and avocado, plus herby pesto, let this crisp green shine.

Spring onions look like scallions, but with bigger bulbs at the base. Don't be scared off by the larger size they still taste much milder than other onion varieties.

Why this dish isn't the same old: Toss these alliums with balsamic vinegar, then lay them atop pizza dough and bake—slightly charred, they take on a sweet flavor.

The supporting cast: Yeasty pizza dough is Donofrio's pillowy complement to the blackened veggies, and she adds oozy, melted cheese for indulgence.

There are few risotto and stir-fry dishes where peas don't work, but they're a common enough side dish on their own, too, usually with a fair amount of butter—and more recently, in recipes and on menus, with mint.
Why this dish isn't the same old: Jamie Oliver uses a hefty dose of freshly grated Parmesan, making sure every single pea is lightly coated in the sweet, delicately melted cheese.
The supporting cast: Let's face it, aside from cheese, what else do you need? (Lemon juice, butter and ground white pepper, if you must know.)
Get the recipe: Cheesy Peas

Our Local Greengrocer

John Bussey’s Stall on Tachbrook Street Market

They only buy British produce when possible and in season, the family have had a stall on the market for 80 years now and they believe very strongly in supplying the best quality produce that is in season and at its best, they always seem to be the first to obtain the great British produce such as jersey royal potatoes, British asparagus, British soft fruits, when visiting look out for good sprouts, cauliflowers, leeks and cox’s apples English berries and lettuce are available in season.

In fact they have all the fruit, veg and herbs you might want and so much better than the local supermarket’s offerings.

there were Apples English Braeburns and Bramleys, Artichokes, British Asparagus, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Jersey Royal Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition. He has also obtained some of the finest tasting British Strawberries and Raspberries we have had in a long time

Instant Pot Thai Chicken Curry

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The Instant Pot makes what could be an intimidating dish quite simple in this recipe for Thai chicken curry. Coconut milk, fish sauce, red curry paste, and ginger add authentic Thai taste to this boneless chicken breast dish.

What is Naturopathic Medicine?

Naturopathic medicine is a distinct system of medicine that supports the body’s ability to heal itself using natural, safe, and effective remedies. The roots of naturopathy reach all the way back to Hippocrates, whose philosophy was based on vis medicatrix naturae, the healing power of nature. Naturopathy has been influenced by homeopathy, traditional western herbalism, the nineteenth-century nature cure movement, and the Eclectic movement. It beautifully blends traditional healing practices with modern diagnostics and evidence-based medicine.

Licensed naturopathic doctors study at accredited four year medical schools that cover the same type of basic sciences, specialties, and clinical sciences that medical doctors study. In addition, they also study clinical nutrition, botanical medicine, psychology, and physical medicine, all with an emphasis on disease prevention.

Naturopaths have an exceptional array of powerful tools with which to treat their patients. In many states naturopaths can order labs and x-rays, perform minor surgery, use manipulative therapies to realign the musculoskeletal system, and prescribe herbs, supplements, homeopathic remedies, and some pharmaceuticals. Naturopaths are taught to treat patients using a specific therapeutic order, using the safest and most effective treatments possible in order to minimize side-effects and unnecessary suppression of body processes.

Naturopaths also believe in the importance of preventative care and are trained to optimize wellness as well as to treat disease. They are thus uniquely able to treat many of the chronic conditions that are common today, such as diabetes, heart disease, chronic pain, and autoimmune disease. Rather than simply palliating symptoms, naturopathy seeks to find the underlying physical, emotional, and spiritual imbalances that brought about the disease.

Uncovering the true root of disease can take time and naturopaths typically spend forty-five minutes to an hour with their patients during each visit. Naturopathy looks at the whole person, seeing each person within the context of their families, communities, and unique life experiences to offer truly individualized care. Through counseling, nutrition, and lifestyle changes, the body can regain its vitality and return to a state of health.