The Wonderful World of Alliums

Squash and Greens Risotto

spinach-risottoRecipe Courtesy of Capay Valley Farm Shop


2-3 lbs. winter squash
5 cups chicken broth
1   cup dry white cooking wine
1 medium leek, chopped
1 tablespoon olive oil
1 1/2 cups Arborio rice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons Parmigiano-Reggiano
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage or 1/2 tsp dried (optional)

Tomato and Grilled Eggplant Salad

Adapted from

Olive oil
1 eggplant, cut into 1/2-inch rounds
4–5 ounces grape/cherry tomatoes, halved
1 cup leeks, cut into 1/4-inch rounds
1 and 1/2 tablespoons fresh basil, chopped
1 and 1/2 tablespoons pitted Kalamata olives, halved
2 ounces feta cheese, crumbled

Simmered Leeks

Savory Summer Egg “Muffins”

zucchini-grated-transRecipe by Rebecca Dienner for The FruitGuys

2 small zucchinis or summer squash, grated (about 1 cup)
2 small leeks, thinly sliced or 1/2 onion, minced
1 cup chopped cremini mushrooms
12 eggs beaten
1/4 cup olive oil or milk
1/4 cup fresh chives or herbs such as parsley, basil, dill, or thyme
1/3 cup shredded cheddar cheese or feta
1/2 teaspoon salt
1/2 teaspoon pepper


Dr. Leekey Presents


The versatile leek belongs to the allium family and is a mild cousin to onions and garlic. Rather than forming a bulb like onions, the leek put all its mo-jo into the stem. The white part is best, but how far into the green you slice is a personal matter - where it still holds together is recommended. Leeks are a great foundation to soups. Use the leek’s white and very light green parts for soups, quiches, tarts, risottos, and pastas, or for sautéing, braising, roasting, or grilling.

Leek Tart with Gruyí¨re

Recipe by Rebecca Dienner for The FruitGuys

2 large or 4 small leeks, cut into thin rounds (white parts only)
2 tablespoons olive oil or butter
2 tablespoons white wine
3 eggs
1 cup heavy cream or whole milk
1/2 teaspoon salt
9-inch pastry pie shell cooked according to package directions
1/2 cup shredded Gruyí¨re cheese


Easy Potato-Leek Soup

Adapted from

1 1/2–2 cups leeks, finely chopped (use white and very light green parts)
2 cups potatoes, scrubbed and cubed or finely sliced (peels optional)
1 medium onion, finely chopped
3 tablespoons olive oil
3 cups vegetable broth (should almost cover the ingredients)
1/2 cup cream or soy milk (optional)
Salt and pepper to taste


Southern Style Collards

Courtesy of Capay Valley Farm Shop


1 bunch collard greens
2 cups chopped leeks (white & light green parts only) or 1 onion, chopped finely
1 tablespoon butter or olive oil
4 cups water or broth
1 teaspoon sugar or honey
2 to 3 tablespoons cider vinegar
1/2 (or more) teaspoon of hot pepper sauce (optional)
Salt and freshly ground black pepper to taste