Vegetarian 5-Bean Soup Mix

Mixed beans

This vegetarian soup mix combines layers of pinto, black, and kidney beans with split peas and northern beans, creating a hearty, colorful blend. Aromatic spices infuse the soup with a warm, savory flavor. Beautifully packaged in Mason jars, it’s a nourishing, ready-to-cook gift. Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

Mixed beans

Vegetarian 5-Bean Soup Mix

P. Allen Smith
Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Soup

Ingredients
  

  • 1 lb pinto beans
  • 1 lb split green peas
  • 1 lb great northern beans
  • 1 lb black beans
  • 1 lb kidney beans
  • 1 Tbsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp dry mustard
  • 2 Tbsp dehydrated onion or 1 fresh onion, diced
  • 2 Tbsp sea salt
  • 2 Tbsp garlic powder
  • 2 Tbsp dried oregano
  • 1 tsp dried rosemary
  • 8 bay leaves
  • 4 vegetable bouillon cubes (or 6 cups broth)
  • 1 14 oz can diced tomatoes

Instructions
 

  • Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse.
  • Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. 
  • Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.

Notes

This recipe was originally published on the HGTV website.
Photo by Vanessa Loring on Pexels.

Slow-Roasted Oregano Chicken With Buttered Tomatoes

A photo of roast chicken from Harry Dona from Pexels

This Slow-Roasted Oregano Chicken with Buttered Tomatoes is a delicious, herb-forward dish perfect for showcasing tomatoes at any stage of the season. Juicy chicken is slowly roasted with fragrant oregano and garlic, resulting in a rich, savory meal where the chicken truly shines. The buttered tomatoes, whether midsummer ripe or end-of-season, soften and caramelize, adding a sweet, tangy accent without overwhelming the dish. The combination of tender chicken, fresh herbs, and lightly cooked tomatoes creates a balanced and flavorful meal.

This meal was suggested by a Backyard Eats employee who said it was a hit at one of their dinner parties!

A photo of roast chicken from Harry Dona from Pexels

Slow-Roasted Oregano Chicken With Buttered Tomatoes

Alison Roman
With just a few ingredients you can make a rich and savory dish for your next dinner party.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 whole (3.5-4 lb) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1.5 Tbsp fennel seeds crushed in a mortar and pestle or spice mill, or chopped with a knife
  • 1 bunch fresh oregano
  • 1.5 lb small vine-ripened tomatoes (about 6) halved lengthwise
  • 2 heads garlic halved crosswise (it's fine to leave the skin on)
  • 2 Tbsp unsalted butter cut into pieces
  • 2 Tbsp red wine vinegar or white wine vinegar
  • 6 slices (1-inch-thick) slices of good country bread, such as country loaf or sourdough toasted (optional)

Instructions
 

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken.
  • Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours.
  • Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

Notes

Tip: The chicken can be roasted a few hours ahead; it’s very good at room temperature.
This recipe is originally from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) and can be found online here
Photo by Hary Dona on Unsplash

Garlicky Eggplant

Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

 

Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor. Eggplants reach their prime in late summer, making this the perfect time to enjoy their rich taste. The addition of garlic infuses the dish with a robust, aromatic quality that enhances the natural flavor of the eggplant. This versatile dish can be served as a side, incorporated into pasta, or even used as a topping for bruschetta, making it a delicious and flexible option for seasonal cooking.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

Garlicky Eggplant

Vetri Community Partnership
Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1.5 lb eggplant cut into bite-sized pieces
  • 3 Tbsp olive oil
  • 3 cloves garlic grated or finely minced
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Pinch red pepper flakes
  • 1.5 Tbsp lemon juice or white wine vinegar
  • 1/4 cup parsley roughly chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant, preferable cut-side down.
  • Cook, stirring occasionally, until golden brown and soft. (If there isn't enough room in your skillet for one even layer, work in batches.)
  • Once the eggplant is softened, add the garlic, dried oregano, red pepper flakes, salt and pepper. Toss to combine and cook for 1-2 minutes or until garlic is aromatic and just starting to brown.
  • Turn off the heat and add in the lemon juice or vinegar. Garnish with the chopped parsley. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Garlic Scape Pesto

Photo of pesto in a glass jay from Caroline Attwood from Unsplash

Embrace the unique flavors of the season with Garlic Scape Pesto, a vibrant twist on the classic sauce that highlights the fresh, mildly garlicky taste of young garlic scapes from your garden. Blended with fragrant basil, toasted pine nuts, and a generous splash of olive oil, this pesto offers a creamy, zesty burst of summer in every spoonful. Perfect for tossing with pasta, spreading on sandwiches, or using as a dip, this versatile recipe celebrates the fleeting but fantastic flavors of early summer harvests.

Photo of pesto in a glass jay from Caroline Attwood from Unsplash

Garlic Scape Pesto

Kristina Razon
Enjoy the fresh, zesty flavors of summer with Garlic Scape Pesto, featuring young garlic scapes blended with basil, pine nuts, and olive oil for a creamy, versatile sauce.
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Prep Time 10 minutes
Course Ingredient
Servings 1.25 cups

Ingredients
  

  • 5 garlic scapes woody ends trimmed and scapes roughly chopped
  • 1/4 cup pine nuts
  • 1 Tbsp fresh lemon juice plus 1 teaspoon grated zest from 1 lemon
  • Kosher salt
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1.5 oz basil leaves washed with water still clinging to the leaves
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper

Instructions
 

  • In the bowl of a food processor fitted with a metal blade, combine scapes, pine nuts, and lemon juice and zest, and season with salt. Process, scraping down sides halfway through with a flexible spatula, until scapes and nuts are broken down into small pieces, about 1 minute. 
  • Add cheese and process until incorporated, about 30 seconds. Add basil and pulse until finely minced, about ten 1-second pulses. 
  • Transfer scape mixture to a medium bowl. While stirring continuously, slowly pour olive oil into scape mixture in a thin stream. Season with salt and pepper to taste.
  • Pesto can be used right away, or transferred to a jar or container, covered with a thin  layer of olive oil, and sealed, then stored following the instructions below.

Notes

Storage Note: Garlic scape pesto can be refrigerated in an airtight container for up to 5 days.
This recipe was originally published on the Serious Eats blog
Photo by Caroline Attwood on Unsplash

Summer Panzanella with Squash

Photo of a panzanella salad from Whats4eats

Savor the vibrant flavors of summer with a delightful Summer Panzanella featuring freshly harvested pattypan squash. This garden-to-table recipe celebrates the peak of the season, combining sun-ripened tomatoes, crisp cucumbers, and aromatic basil with the unique, nutty sweetness of pattypan squash. Tossed with rustic, toasted bread cubes that soak up the sherry vinaigrette, each bite is a refreshing symphony of textures and tastes. Perfect for showcasing your garden’s bounty, this panzanella is a light, yet satisfying dish that captures the essence of summer in every mouthful.

Photo of a panzanella salad from Whats4eats

Summer Panzanella with Squash

Jeanine Donofrio
Enjoy the vibrant flavors of summer with Summer Panzanella, featuring fresh pattypan squash, sun-ripened tomatoes, crisp cucumbers, and rustic bread cubes tossed in a light vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 2

Ingredients
  

  • 5-6 pattypan squash cut into 1" pieces
  • olive oil for drizzling
  • 1.5 cups cherry tomatoes cut in half
  • 1 small cucumber cut into 1/2" pieces
  • 1/2 clove garlic minced
  • sherry vinegar for drizzling
  • 1/2 cup mini mozzarella balls cut in half
  • 4-5 slices stale sourdough bread cut into 1" cubes
  • 1/4 cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper

Instructions
 

  • Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  • Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  • When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  • Add more olive oil, sherry vinegar, salt and pepper as needed.
  • Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

Notes

This recipe was originally published on the Love and Lemons blog.

Ratatouille Slab Pie

Photo of ratatouille from Marjan Sadeghi from Unsplash

Discover the rustic charm of our ratatouille slab pie, a flavorful twist on a classic dish. Layers of vibrant vegetables, including zucchini, eggplant, and bell peppers, are nestled in a buttery crust, creating a savory symphony of flavors. Perfect for sharing with loved ones or as a centerpiece for gatherings, this hearty pie celebrates the abundance of summer harvests in every bite.

Photo of ratatouille from Marjan Sadeghi from Unsplash

Ratatouille Slab Pie

Kristen Farmer Hall
Indulge in the rustic charm of Ratatouille Slab Pie, where layers of vibrant vegetables including tomatoes, zucchini, eggplant, and bell peppers are nestled within a flaky pastry crust. This hearty dish offers a symphony of flavors and textures, celebrating the bounty of summer produce in every delicious bite.
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Active Time 50 minutes
Total Time 2 hours 30 minutes
Course Main Course
Servings 16 servings

Ingredients
  

  • 1 medium garlic head top 1/2" cut off and discarded
  • 7.5 Tbsp olive oil divided
  • 2 medium eggplants unpeeled, cut into 1/2" pieces (about 8.5 cups)
  • 3 medium-size yellow squash cut into 1/2" pieces (about 6 cups)
  • 3 medium zucchini cut into 1/2" pieces (about 5 cups)
  • 2 Tbsp kosher salt divided, plus more to taste
  • 2.75 tsp black pepper divided, plus more to taste
  • 1 large yellow onion finely chopped (about 2.5 cups)
  • 1 large red or yellow bell pepper finely chopped (about 1.25 cups)
  • 2 14.5oz cans petite diced tomatoes, undrained
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 1 tsp crushed red pepper
  • 5 batches All-Purpose Pie Dough (recipe p. 83) shaped into 2 squares and chilled
  • All-purpose flour for work surface
  • 1 large egg beaten

Instructions
 

  • Place oven racks in top third and lower third of oven. Place a large baking stone on lower rack; leave in oven throughout recipe preparation. Preheat oven to 400°F. Drizzle cut side of garlic head with 1/2 Tbsp oil; wrap tightly in aluminum foil. Bake garlic in preheated oven on top rack until garlic cloves are softened, about 45 minutes. Unwrap foil, and set garlic aside.
  • Toss together eggplant, squash, zucchini, 5 Tbsp oil, 4 tsp salt, and 2 tsp black pepper in a large bowl. Divide mixture evenly between 2 rimmed baking sheets, and spread into a single layer. Place baking sheets on top and bottom oven racks. Bake at 400°F until vegetables are just tender, 15-20 minutes, rotating baking sheets after 10 minutes. Set aside to cool for 15 minutes.
  • Heat remaining 2 Tbsp oil in a large Dutch oven over medium heat. Add onion, bell pepper, remaining 2 tsp salt, and remaining 3/4 tsp black pepper; cook, stirring occasionally, until onion mixture is softened, about 10 minutes. Squeeze roasted garlic head to release cloves. Add garlic cloves and tomatoes to onion mixture. Cook, stirring occasionally, until mixture has thickened slightly and tomato juices have mostly evaporated, about 12 minutes. Remove from heat. Stir in basil, thyme, crushed red pepper, and roasted vegetables. Season to taste with salt and black pepper, and let cool completely, about 1 hour.
  • Unwrap 1 chilled pie dough square, and place on a lightly floured work surface; roll into a 24x16" rectangle (about 1/8" thick). Fit dough into a 18x13" rimmed baking sheet (or half sheet pan), allowing excess dough to hang over edges. Trim dough overhang to 1"; discard scraps. Chill, uncovered, at least 15 minutes or up to 1 hour.
  • Unwrap remaining chilled dough square, and roll into a 24x16" rectangle. Cut lengthwise into 1" wide strips. Spread vegetable filling in an even layer in chilled pie shell in baking sheet. Brush edges of dough lightly with some of the beaten egg. Arrange dough strips in a lattice pattern on top of filling, leaving about 1/2" between strips. Trim dough strip overhang to 1", using some of the trimmed longer strips to complete the lattice pattern as needed. Fold bottom dough overhang and lattice strip underhang under, and gently press together on pan edges. Freeze pie, uncovered, 20 minutes. Reduce oven temperature to 375°F.
  • Brush dough lightly with remaining beaten egg. Bake pie on bottom oven rack on top of preheated backing stone until crush is golden brown and filling is bubbly, 1 hour to 1 hour and 15 minutes. Transfer pie to a wire rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Filling can be made up to 3 days in advance. Pie dough can be chilled up to 3 days.
This recipe by Kristen Farmer Hall was published in the August 2020 issue of Food & Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Zucchini Pecorino Fritters

Photo of vegetable pancake from Max Griss from Unsplash

Indulge in the savory delight of our zucchini and pecorino fritters, a burst of flavor in every bite. Crispy on the outside and tender inside, these fritters combine zucchini with the rich, tangy taste of pecorino cheese. Perfect for a snack or appetizer, they’re sure to satisfy your cravings with their irresistible blend of textures and flavors.

Photo of vegetable pancake from Max Griss from Unsplash

Zucchini and Pecorino Fritters

Kate Merker and Taylor Murray
Indulge in the crispy delight of Zucchini and Pecorino Fritters, where tender zucchini is mixed with tangy pecorino cheese, formed into golden patties, and fried to perfection. These savory fritters offer a delightful combination of flavors and textures, perfect for serving as a tasty appetizer or snack for any occasion.
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Total Time 25 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 medium zucchini
  • 1 large egg
  • 2 oz Pecorino, grated
  • 1/2 cup Panko breadcrumbs
  • 1 clove garlic pressed
  • Black pepper

Instructions
 

  • Preheat oven to 400°F.
  • Grate zucchini; squeeze dry with paper towels and transfer to a bowl.
  • Add egg, Pecorino, Panko, garlic, and pepper; stir to combine.
  • Drop heaping tablespoonfuls of mixture onto a greased baking sheet and gently flatten.
  • Bake, flipping halfway through, until golden brown and crisp, 18-20 minutes.

Notes

This recipe is by Kate Merker and Taylor Murray, and was published by Country Living.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Zucchini Noodles with Pesto

Photo of pesto pasta from Clara Farras from Unsplash

Delight in the freshness of our zucchini noodles with pesto, a vibrant dish bursting with flavor. Tender zucchini ribbons are tossed in aromatic pesto sauce, creating a light and satisfying meal. Perfect for a quick lunch or a refreshing side, it’s a delicious way to enjoy the flavors of summer in every bite.

Photo of pesto pasta from Clara Farras from Unsplash

Zucchini Noodles with Pesto

Vicki Shanta Retelny
Elevate your pasta game with Zucchini Noodles coated in vibrant Pesto, where tender zucchini ribbons are enrobed in a flavorful basil pesto sauce. This light and refreshing dish offers a healthy twist on traditional pasta, bursting with fresh herbaceous flavors and nutritious goodness.
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Course Main Course
Servings 4 (1/2 cup) servings

Ingredients
  

Pesto

  • 2 cups fresh basil leaves loosely packed
  • 1/3 cup pine nuts
  • 2 small garlic cloves
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup extra-virgin olive oil
  • Pinch of salt and freshly ground black pepper

Noodles

  • 2 cups zucchini spirals see Notes
  • 1 Tbsp extra-virgin olive oil

Instructions
 

  • Prepare the pesto: Pulse the basil, pine nuts, garlic, cheese, oil, salt and pepper in a food processor until thoroughly blended. Scrape down the sides and pulse a few more times to mix well.
  • Place the zucchini spirals in a medium saucepan with olive oil. Sauté the zucchini noodles in the pan over medium heat for 2-3 minutes. Drain excess liquid and potion the noodles into bowls- top each with a generous tablespoon of pesto. Gently toss and enjoy.

Notes

Note: Enjoy this recipe with any spiralized vegetable, such as yellow squash, butternut squash, or beets. To make zucchini spirals from scratch, use a handy kitchen gadget called a spiralizer or a small knife. Use washed, unpeeled zucchini to create long, thin "noodles." Also, jarred pesto can be used instead.
This recipe by Vicky Shanta Retelny was published in the July 2020 edition of Costco Connection.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Leeks Vinaigrette

Photo of harvested and trimmed leeks from Lucy May from Unsplash

Enjoy the simplicity of our leeks vinaigrette, a dish that celebrates fresh flavors in every bite. Tender leeks are lightly cooked and dressed in a tangy vinaigrette, creating a delightful balance of sweetness and acidity. Perfect as a refreshing side or a light appetizer, it’s a culinary delight that’s both satisfying and invigorating.

Photo of harvested and trimmed leeks from Lucy May from Unsplash

Leeks VInaigrette

Cooks Illustrated
Enjoy the simplicity of Leeks Vinaigrette, where tender leeks are gently poached and dressed in a tangy vinaigrette, creating a refreshing and elegant dish. This classic French recipe highlights the delicate sweetness of leeks, balanced perfectly with the bright acidity of the vinaigrette, making it a perfect addition to any meal.
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Total Time 1 hour 15 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 3 leeks (1-1.5" diameter, with 8-9" of white and light green parts) white and light green parts only
  • Table salt for simmering leeks
  • 2 tsp + 3 Tbsp extra-virgin olive oil divided
  • 3/4 cup fresh bread crumbs
  • 2 Tbsp finely grated Parmesan cheese
  • 2 Tbsp finely chopped fresh parsley divided
  • 1/4 tsp pepper
  • 1.5 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove minced to paste

Instructions
 

  • Trim roots from leeks, leaving base intact so layers stay together. Starting 1 inch above base, halve leeks lengthwise (they'll still be joined at base). Rinse thoroughly between layers to remove any dirt. Tie halves of each leeks together with kitchen twine about 2" from top.
  • Bring 3 quarts of water to boil in Dutch oven. Add leeks and 3 Tbsp salt and return to boil. Adjust heat to maintain simmer. Cover and cook until area just above base can be pierced easily with paring knife, 15-20 minutes.
  • Using tongs, grasp 1 leek close to base and hold vertically over pot to drain briefly. Transfer to paper towel-lined plate and repeat with remaining leeks. Let sit until cool enough to handle, about 10 minutes. While leeks cool, make crumbs and vinaigrette.
  • Heat 2 Tbsp oil in 8" non-stick skillet over medium heat until shimmering. Add bread crumbs and cook over medium heat, stirring frequently, until deep golden brown, 4-5 minutes. Off heat, sprinkle with Parmesan and let sit until crumbs are just warm, about 5 minutes. Add 1 Tbsp parsley and pepper and stir, breaking up any clumps.
  • Whisk vinegar, mustard, 1 Tbsp water, and garlic together in small bowl until combined. Whisking constantly, drizzle in remaining 3 Tbsp oil. Whisk remaining 1 Tbsp parsley.
  • Squeeze leeks over sink to remove excess water. Remove twine and finish cutting leeks in half lengthwise. Cut each half crosswise into thirds (do not remove bases or leeks; they're delicious). Spread half of vinaigrette over bottom of serving platter. Arrange leeks on platter, cut side up, opening layers slightly. Drizzle evenly with remaining vinaigrette. Sprinkle with breadcrumb mixture and serve.

Notes

Note: Dressed leeks can be covered loosely and stored at room temperature for up to 3 hours.
This recipe was published in Cooks Illustrated.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Leek and Spring Onion Gratin

Pics of a cheesy dish from Tomoyo S. from Unsplash

Savor the essence of the season with our leek and spring onion gratin. Layers of tender leeks and spring onions bake to perfection, offering a blend of sweet and savory flavors. Topped with golden breadcrumbs and cheese, it’s a comforting dish that celebrates seasonal freshness and satisfaction.

Pics of a cheesy dish from Tomoyo S. from Unsplash

Leek and Spring Onion Gratin

David Tanis
Savor the essence of spring with a Leek and Spring Onion Gratin, where tender leeks and vibrant spring onions are bathed in a creamy sauce, topped with a golden crust of cheese. This comforting dish captures the freshness of the season in every bite, offering a delightful combination of flavors and textures that's sure to please any palate.
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Total Time 1 hour
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 scallions thinly sliced
  • 2 stalks green garlic or 2 garlic cloves thinly sliced
  • 1/2 tsp fine sea salt more as needed
  • 1/4 tsp black pepper
  • 3 leeks, white and light green parts only halved lengthwise and cut into 1-inch pieces crosswise
  • 2 spring onions cut into 1-inch wedges
  • 3 Tbsp butter cut into cubes
  • 5 anchovies minced
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Panko breadcrumbs
  • 1 tsp thyme leaves, finely chopped
  • 1 tsp finely grated lemon zest
  • Pinch of red pepper flakes
  • 1 Tbsp extra-virgin olive oil, plus more for drizzling
  • 4 oz Gruyere coarsely grated
  • 1 cup heavy cream

Instructions
 

  • Place a rack in the top third of the oven and heat to 400°F. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12" cast iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5-10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, Panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyere evenly into skillet over leeks, pour in cream, then top with the breadcrumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15-20 minutes. Cool slightly, then serve warm.

Notes

This recipe was written by David Tanis and published in City Kitchen
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.