more veggies, please!

30 minutes – serves 4 ½ cup peanut oil 2 tablespoons minced garlic 2 tablespoons minced ginger Salt 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried 4 cups day-old cooked rice, preferably jasmine, at room temperature 4 large eggs 2 teaspoons sesame oil 4 teaspoons soy sauce 1. In a large skillet, heat ¼ cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. 2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. 4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. 5. Divide rice among four dishes. Top each with an egg and drizzle with ½ teaspoo

20 minutes – serves 6 1 pound spaghetti ¾ cup smooth peanut butter ½ cup unseasoned rice vinegar 3 tablespoons plus 1 teaspoon sugar 6 tablespoons soy sauce ¼ cup water 1 tablespoon toasted sesame oil 2 teaspoons crushed red pepper One 2-inch piece of fresh ginger, peeled and coarsely chopped 1 large garlic clove 3 celery ribs, thinly sliced ½ cup coarsely chopped cilantro leaves and tender stems Lime wedges, for serving 1. In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well. 2. In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer ½ cup of the peanut dressing to a bowl and toss with the noodles. 3. In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar. 4. Transfer the noodles to bowls and drizzle with the remaining peanut d

1 hour 30 minutes – serves 6 4 tablespoons olive oil, divided 1 2 ½- to 3 pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 cups) Sea salt 1 tablespoon finely chopped fresh sage 1 tablespoon Sherry wine vinegar 2 onions, chopped (about 3 cups) 4 cups vegetable broth 1 ½ cups arborio rice or medium-grain rice ¼ cup medium-dry Sherry or Marsala ¾ cup pine nuts, toasted, divided Shaved Parmesan cheese (optional) 1. Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean. 2. Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning t

This recipe straddles winter and spring. The radicchio’s bitter taste confirms that you must still wear a scarf out, but the leeks’ sweetness brings the promise of budding leaves and sunshine. I didn’t have linguine at home, so I can attest that farfalle work well as a substitute. 30 min – serves 2 8 ounces linguine 4 tablespoons extra-virgin olive oil, divided 4 cups thinly sliced leeks (including some dark green parts) 1/2 cup (packed) fresh Italian parsley leaves 1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish 1/4 cup walnut pieces (about 1 ounce) plus additional for garnish 2 teaspoons fresh lemon juice 2 cups thinly sliced radicchio 1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. 2. To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold running water, separating the layers to remove the dirt. 3. Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add

when you come home from the farmer's market after yet another week of only potatoes, beets, carrots and onions... 1 hour 20 min – serves 4 to 6 cassoulet 3 medium leeks (white and pale green parts only) 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces 3 celery ribs, cut into 1-inch-wide pieces 4 garlic cloves, chopped ¼ cup olive oil 4 thyme sprigs 2 parsley sprigs 1 Turkish or ½ California bay leaf 1/8 teaspoon ground cloves 3 (19-oz) cans cannellini or Great Northern beans, rinsed and drained 1 qt water 1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry. 2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30

30 min – serves 4 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon baking soda ¾ teaspoon salt 1 ¼ cups milk ¼ cup vegetable oil 2 large eggs, lightly beaten 1 ½ teaspoons grated orange zest 1 rounded cup semisweet mini chocolate chips 1. Whisk together all ingredients except chips until just combined. 2. Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. Lightly oil griddle between batches. Optional accompaniment: 3 tablespoons unsalted butter, softened, mixed with 3 tablespoons orange marmalade from gourmet magazine