Kitchen Garden Seeds

Sweet and Sour Leeks
Cucina Fresca By Viana LaPlace and Evan Kleiman HarperCollins Publishers
Recipe Seeds

Cucina Fresca is a wonderful cookbook that emphasizes the importance of using abundant, fresh vegetables to create beautiful foods simply for family and friends. One of our favorite leek recipes, it is wonderful hot or cold as an accompaniment to grilled fish or meats. (Available through your local book store or

Sweet and Sour Leeks
  • 2 bunches Leeks
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1 tablespoon currants
  • 1/4 cup vinegar
  • 3 medium Plum Tomatoes (peeled, seeded and coarsely chopped)
  • 2 tablespoons brown sugar
  • Coarse salt to taste
  • Trim Leeks, leaving about 1" to 1 1/2" of pale green beyond the white area. Cut Leeks into julienne strips and clean thoroughly under cold running water.

    Dip Tomatoes into boiling water to ease skin removal. Remove skins, chop Tomatoes coarsely, removing seeds. Transfer chopped Tomatoes to medium bowl. Add currants (may add more currants).

    Sauté pine nuts in 2 tablespoons of olive oil till slightly golden. Add Tomatoes and currants and stir for a couple of minutes till Tomatoes begin to break down and become saucy. Add the Leeks to the pan. Add a bit of water to cover about half way up the Leeks. Partially cover and simmer over medium heat for about 20 minutes till Leeks are tender when pierced.

    Remove most of the Leeks to a bowl. Bring the remaining liquid to a boil down a bit to make it thicker. Add the vinegar and brown sugar (may add more of either if desired). Add salt and pepper to taste. Pour sauce over Leeks and mix gently. Let cool and serve at room temperature. Serves 4.