Tag Archives: leeks

Lamb Stew with Rosemary, Garlic and Leeks

Lamb Stew with Rosemary title

Several years ago, I honestly can’t remember how long ago, I bought a little rosemary plant. It grew and grew and grew and occasionally I would remember to transplant it into a bigger pot. Then I decided I needed as much edible landscaping as possible so one of the things I did was to plant that rosemary into the ground by the front door. Now it’s gotten so big it reaches out into the walkway and brushes against you as you pass. It smells so good! But recently my husband commented that he felt like it was going to grab him and not let go , so I decided I had to trim it back. I filled a half-gallon jar with branches and gave them away at last week’s farm foods/raw milk pickup, but still that rosemary reaches out.  That’s where this recipe comes in – anyway to use more rosemary is a good thing!

We love lamb and I have a freezer full of lamb right now, but if you like beef better you can certainly substitute some nice grassfed beef stew meat for the lamb.

Lamb Stew with Rosemary, Garlic and Leeks
Author: 
Recipe type: stew
Cuisine: Mediterranean
 
Fragrant rosemary permeates this comforting stew. Serve it over garlic mashed potatoes for an easy supper.
Ingredients
  • 1½ lbs. lamb stew meat cut into bite-size chunks
  • 3 cloves garlic, smashed
  • 2 Tblsp fresh rosemary needles, chopped
  • olive oil
  • 1 large leek, washed and chopped
  • 2 stalks celery, chopped
  • 1 15oz can diced tomatoes
  • 1½ cups beef broth, preferably homemade
  • 20 olives, green or black, pitted and halved
  • sea salt and pepper to taste
  • 1 Tblsp chopped fresh parsley for garnish, opt.
Instructions
  1. Drizzle the olive oil in a Dutch oven over medium heat.
  2. Sprinkle the lamb with salt.
  3. When the oil is shimmering add the lamb to the pot and brown it on each side for a few minutes.
  4. Sprinkle in the rosemary and garlic stirring well and cook for another minute.
  5. Add the chopped leek and celery continuing to stir, and cook for two or three minutes until everything is fragrant.
  6. Stir in the tomatoes and broth, reduce the heat and allow the mixture to simmer, covered, until the vegetables and meat are tender.
  7. Stir in the olives and sprinkle with fresh black pepper and cook another ten minutes.
  8. Taste and adjust for salt if needed.
  9. Garnish with chopped parsley and a drizzle of olive oil if desired.

a bumble bee visits my rosemary bush

a bumble bee visits my rosemary bush

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Sauteed Squash with Leeks

Amy and I are visiting mom and dad in east central Alabama; it’s time for our annual Cousins’ Camp. The kids have been looking forward to this for months – and so have the grownups because who doesn’t love to spend a week swimming in the lake, water skiing, hiking in the woods and just relaxing in the hammock?!

This week of Cousins’ Camp always signals the beginning of summer to me and some of the things that make it feel that way aren’t the sunshine or swimming. It’s the scent of the freshly cut gardenia blossoms from the front yard filling mason jar vases around the house. It’s the first peaches and cantaloupe of the season ripe and fragrant gracing bowls and baskets in the kitchen. It’s also the abundance of fresh vegetables from the local farm markets. I especially love the summer squashes mom gets from her CSA.

squash and leeks with feta and basil

Sauteed squash and leeks with feta and basil

The CSA is with Randle Farms on the outskirts of Auburn, AL. The 200+ acre family-run farm grows blueberries, blackberries and other fruits; seasonal vegetables; and they raise sheep, cattle, pigs and chickens which are rotated on the green pastures and used to improve soil fertility all over the farm as well as provide meat, eggs and dairy for farm customers.

This week we are feasting on Zephyr Squash, onions and leeks. This morning I’m dicing up some onion and a small squash and sauteeing them in a little bacon grease for about ten minutes, then frying an egg over easy and serving it on top of the sauteed vegetables for an easy Paleo breakfast. Mom likes to halve the squashes lengthwise, steam them and top them with some grassfed butter and sea salt.  Here’s another recipe that uses both squash and the leeks from the CSA box together with fresh summer herbs.

Sauteed Squash with Leeks
Recipe type: side dish
Cuisine: seasonal vegetables
 
tender squash and leeks sauteed with fresh herbs and topped with feta
Ingredients
  • 2 Tblsp organic butter from grassfed cows
  • 1 Tblsp extra virgin olive oil
  • 4 cups cubed summer squash
  • 2 cups sliced leeks (well washed)
  • sea salt and freshly ground pepper
  • 4 oz sheep's milk feta cheese, crumbled
  • 2 Tblsp chopped fresh basil
Instructions
  1. Melt the butter and olive oil in a large skillet over medium high heat for 20-30 seconds.
  2. Add the squash and leeks to the pan and saute 5-10 minutes until tender and slightly caramelized.
  3. Season with salt and pepper.
  4. Transfer the vegetables to a serving platter and sprinkle with the fresh basil and crumble feta and serve warm.

leeks and squash randle farms

Randle Farms leeks and zephyr squash

Some links may be monetized. This blog is for informational purposes. We’ve shared this recipe with Wellness Wednesdays, so visit them and check out all the other recipes there, too.