Shape_USA-January-February_2017

fresh & fast

Photograph by TED CAVANAUGH

Food styling by Jamie Kimm; prop styling by Emily Mullin/Hello Artists

100 JANUARY/FEBRUARY 2017 SHAPE.COM

buttery flavor when cooked.

They also give your health a big

strengthening vitamin A and

heart-healthy vitamin K. Sauté,

roast, or toss them on the grill—

indulgent taste pair well with

almost anything. Three top

Tr y it

now...

Leeks

Halve leeks length-

wise and drizzle

with ¼ cup olive oil.

Season with salt and

pepper and grill until

charred, 3 to 5 min-

utes. Flip, cook 3 to

5 minutes more, then

transfer to a baking

pan. Cover with foil

and place in a 375°

oven; after about

10 minutes, add

1 head of garlic cloves.

Cook leeks and garlic

until tender, 35 to

50 minutes more. Let

cool, slice leeks, then

puree leeks, garlic,

¼ cup olive oil, and

1 cup chopped basil.

Stir in 1 tablespoon

sherry vinegar. Serve

with crusty bread or

crudités or on top of

meat or fi sh.

—Greg Denton and

Gabrielle Quiñónez

Denton, owners

and chefs at OX in

Portland, Oregon

Char and

puree into a

flavorful dip

Thinly slice the

white parts of 2 leeks.

Cook in a medium

pan over medium

heat in 1 tablespoon

olive oil until they

turn translucent,

then season with salt

and pepper. Mix with

½ cup blanched,

diced butternut

squash, ½ cup diced

tomato, ¼ cup

diced white onion,

1 tablespoon fi nely

chopped jalapeño,

fresh cilantro and

lime juice, and salt

and pepper. Toast

tortillas in a skillet,

then fi ll with leek

and salsa mixture.

—Troy Guard,

chef and owner of

TAG Restaurant

Group in Denver

In a small sauté pan,

cook ¼ cup coarsely

chopped turkey

bacon in a little bit

of olive oil; remove

when crispy, and

add ½ cup chopped

bell peppers to the

pan. After a few

minutes, add 2 cups

chopped leeks, car-

amelize for about

3 minutes, then stir

in 1 cup blanched

peas and 1 teaspoon

each chopped rose-

mary and thyme.

Add ¼ cup chicken

stock, reduce

slightly, then stir

in reserved bacon.

Season to taste with

salt and pepper.

—Ted Peters,

executive chef at

Azurea at One Ocean

Resort in Atlantic

Beach, Florida

Cook up

a sweet

and salty

succotash