Recipe by Delish.com Servings: 8 6 baby ‘King Richard’ leeks 1 whole chicken 1 teaspoon salt 1 teaspoon freshly ground pepper 2 c. white wine 1/4 c. sherry vinegar 3 tbsp. Dijon mustard 2 tbsp. fresh thyme leaves Cooking instructions: Preheat oven to 450°F. Roughly chop leek
Recipes
Sautéed Spinach and Leeks
Recipe by Kathryn of FamilyFoodOnTheTable.com Servings: 3-4 1 teaspoon extra-virgin olive oil 1 medium leek, cleaned, trimmed and sliced 2 cloves garlic, minced 1 8 oz. bag fresh spinach or baby spinach Salt and pepper, to taste Grated Parmesan cheese (optional) Cooking instructions: Heat olive oil in
Stir-Fried Bok Choy and Mizuna with Tofu
Recipe by Melissa Clark of Epicurious.com Servings: 4 3 1/2 tablespoons soy sauce, divided 4 teaspoons Asian sesame oil, divided 3 1/2 teaspoons unseasoned rice vinegar, divided 1 14- to 16-ounce container extra-firm tofu, drained 2 tablespoons peanut oil 4 green onions, chopped 1 tablespoon finely chopped peeled
Chicken & Sweet Potato Grill Packets with Peppers & Onions
Recipe by Joy Howard of EatingWell.com Serving size: 1 ⅓ cup 1 pound boneless, skinless chicken breast (about 2 large), cut into 1-inch cubes 5 cups peeled and cubed sweet potatoes (about 2 medium) 5 cups diced red bell peppers (about 2 small) 1 large red onion, sliced
Chicken Fajita Kebabs
Recipe by Katie Webster of EatingWell.com Serving size: 1 chicken kebab + one vegetable kebab 1 large clove garlic, grated 2 tablespoons red-wine vinegar 1 tablespoon fajita seasoning or Mexican seasoning 2 teaspoons extra-virgin olive oil ½ teaspoon salt 12 ounces boneless, skinless chicken breast, cut into large