Savory Chickpea Pancakes with Leek and Mushrooms

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.
After several rounds …

Savory Chickpea Pancakes with Leek and Mushrooms

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.

After several rounds of testing, we perfected the ultimate tender pancake (that’s thin like a crepe) with crispy edges for maximum flavor. It can be enjoyed on its own, as a wrap, or filled with delicious veggies or spreads.

Savory Chickpea Pancakes with Leek and Mushrooms from Minimalist Baker →

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholeso…

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!

Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.

Origins of Panzanella

Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.

Rosemary Roasted Root Vegetable Panzanella from Minimalist Baker →

potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been …

potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been eleven years (!) since I last shared a potato gratin here, I think it’s worth revisiting as we head into gratin season, which is not a thing, I absolutely just made that up, but really should be for colder weather and shorter days.

what you'll needthinly slicedalternate direction of stacked handfulsnudge in leeks

I prefer my potatoes unpeeled; I like the definition on the edges as they bake up. I prefer stacks of potatoes leaning this way and that versus the traditional flat layers, because it creates more texture and a looser density. I love big chunks of leeks in a potato gratin, not sautéed and hidden, but wedged in all over, sharing the spotlight. I prefer cheese only on top and while I like crumbs, too, they have to be tossed in butter first so they remind me of buttered toast and not, say, sawdust. And while I in the past have made gratins with milk and/or half-and-half, I feel especially at this moment in time that if we’re going to do anything, we might as well do it spectacularly, and that will require heavy cream. Not so much that the potatoes are drowning, but enough that they bake up to the luxurious texture that makes a gratin worth daydreaming about.

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Vegan Potato Leek Soup

This article is from Delicious Everyday.
Welcome the winter season with a big, warm bowl of this Vegan Potato Leek Soup. Popular in Scotland, this dish is easy, creamy, and comforting. It only takes a few ingredients and can be made in advance.  …

This article is from Delicious Everyday.

Welcome the winter season with a big, warm bowl of this Vegan Potato Leek Soup. Popular in Scotland, this dish is easy, creamy, and comforting. It only takes a few ingredients and can be made in advance.  When the winter months hit, I sometimes feel like I’m making too much soup. However, even though I...

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Spring Frittata with Leeks, Asparagus, and Sweet Potato

Introducing an easy and flavorful frittata recipe made with vibrant spring produce!
Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.
For fresh produce, we chose aspar…

Spring Frittata with Leeks, Asparagus, and Sweet Potato

Introducing an easy and flavorful frittata recipe made with vibrant spring produce!

Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.

For fresh produce, we chose asparagus, sweet potato, leeks, and dill. But it’s a versatile recipe that can be adapted with whatever produce you have on hand.

What is a Frittata?

A frittata is an egg-based dish similar to a quiche, but without the crust.

Spring Frittata with Leeks, Asparagus, and Sweet Potato from Minimalist Baker →