In my hometown in upstate New York, we’re going green in lots of ways — especially at the grocery store. I’m bringing in those eco-savvy reusable tote bags by the pallet right now because the produce section is exploding with delicious new spring harvests. Stumbling upon a particularly beautiful bunch of leeks the other day, my husband’s Simpsons-esque moment of Zen, of “mmm … melted leeks,” totally nailed it.
Melted leeks, I find, are one of those preparations that taste super indulgent without really being as such. Cooking down a mountain of leeks with some white wine, butter and herbs into a creamy side dish with just a bit of that beautiful spring onion flavor is like heaven in a skillet. Keeping things light, yet satisfying, I added some mushrooms to the mix and topped it all off with a piece of seared halibut spiked with a cap of classic Italian gremolata. (I got on a green kick, what can I say?)
Melted leeks are also a great transition side dish. As we upstaters can rock a T-shirt during the day but still need that down comforter at night for the next couple of weeks, such is dinnertime. I want a meal that is light and springy, yet satisfying enough for a night’s sleep with a bit of chill still stuck on it. Thanks, melted leeks, for the delicious dinner and comfy night’s sleep.