Leek and Potato Day

The leeks have been coming at us with a steady pace from the box. They were piling up in the fridge, so today was a day of action. Get through those leeks! It started with:

Potato and Leek Frittata

 

This frittata could have been just a basic leek and potato frittata but I also added some leftover ingredients to help clear out the fridge

• Get some herbed butter melting in a professional medium skillet (one that can go directly into the oven)
• Preheat oven to 400 degree
• Peel some potatoes, dice them, and get them started in the skillet. I used 3 medium red skin potatoes that came in the box
• Clean and slice the leek and add them to the potatoes and butter
• Chop up some onion or shallots
• Chop up a leftover Tofurky sausage
• Dice a leftover bell pepper half
• Toss everything in the skillet with the potatoes and leeks
• Add some salt and pepper along with some Foxpoint Seasoning
• Add some freshly chopped basil
• Crack four eggs into a bowl and mix well along with some parsley and black pepper and a generous splash of milk
• Add egg mixture to the skillet
• Let it start to set on the fire for about 5 minutes or so
• Sprinkle the top with some cheese. I had some leftover feta
• Transfer to the oven and cook until the top begins to brown. Around 15 minutes.
• Remove from the over and let it cool for a few minutes
• Quarter the frittata and serve 

The evening focused on a new soup that we think we saw in a Sunset magazine. It's a healthy and tasty take on the potato and leek soup that has no cream but uses spinach "making it a beautiful electric green and good for your waistline."

It was a tasty soup and definitely one I'd make again. It's quick, easy, and healthy.

Spinach, Leek, and Potato Soup 

 

Ingredients:

• 2 large leeks
• 2 tablespoons of butter or herbed butter
• 1/2 teaspoon salt
• 4 cups broth
• 1 large golden or white potato - I used the last 4 red skin potatoes from the box
• 1 8 oz bag spinach
•  Croutons - optional

Preparation:

• In a saucepan melt butter over medium heat
• Add leeks and salt and cook until limp stirring often, about 5 minutes
• Peel and dice potatoes and add to pan
• Add broth and bring to a boil
• Reduce heat and simmer until potatoes are tender when pierced with a fork
• Add spinach and cook until wilted
• Puree with an immersion blender

Final score: 4 leeks gone; 1 still to go.