Type of dish: Side Dish

1/4 cup olive oil
1 large leek, white and light green part only, quartered, chopped and rinsed
2 garlic cloves, minced
1 teaspoon salt
1 heaping teaspoon smoked paprika
1 bunch kale, washed, stemmed, and chopped
1 (15-ounce) can chickpeas, rinsed
2 heaping Tablespoons chopped roasted red pepper

Add olive oil to a large, heavy-bottomed pot over medium-high heat. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute. Add kale, chickpeas, and red pepper and stir to combine. Cover and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn’t scorch. If needed, add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in the fridge.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Side Dish

3 Tablespoons butter
3 medium leeks, thinly sliced
3 cloves garlic, minced
3 Tablespoons all-purpose flour
3 1/2 cups milk
2 teaspoons kosher salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme
2 cups shredded cheese
3 pounds potatoes, thinly sliced.

Preheat the oven to 375° F. Melt butter in a 3-quart saucepan over medium heat; add leeks, and saute for 5 minutes or until tender (do not brown). Add garlic, saute 1 minute.

Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in milk. Stir in seasonings.

Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat, stir in cheese until melted and smooth.

Layer half of potatoes in a lightly greased 13×9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.

Bake at 375° F for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to proven excessive browning, if necessary. Remove from oven and let stand for 10 minutes before serving.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Side Dish

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tablespoons chopped onion or leek
salt and pepper to taste
1 Tablespoon red wine vinegar

Preheat the oven to 350° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you wish to peel the beets, it is easier to do so once they have been roasted. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 Tablespoons of olive oil.

Cover, and bake for 45 to 60 minutes, or until a knife can easily slide through the largest beet.

When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion or leek, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens are wilted and tender. Season the greens with salt and pepper and red wine vinegar, and the beets with salt and pepper, and butter, if desired.

Recipe courtesy of Gazy Brothers Farm