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1
Trim leeks of tough green ends and roots.
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2
Split leeks lengthwise, then cut across into 1/2-inch slices.
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3
Place sandy slices of leeks into a large bowl filled with cold water.
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4
Separating the layers of each slice to free the grains of sand.
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5
Allow the sand to settle to the bottom of the bowl.
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6
With your hands, gently lift the leeks out of the water leaving the sand and dirt behind.
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7
Place the leeks within arm's reach of the stovetop.
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8
Heat a large nonstick skillet over medium high heat.
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9
Season chicken breasts with salt and pepper.
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10
Add olive oil to skillet to coat the pan, then add chicken breasts.
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11
Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
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12
Add a little more oil to the pan, then pour in leeks.
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13
Saute leeks 5 minutes, until soft and translucent.
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14
Add 1 cup wine to the pan and nestle chicken breasts down into leeks.
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15
Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
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16
To serve, remove chicken from pan and slice on an angle.
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17
Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter.
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18
Serve with rice and salad.
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19
Pilaf: heat a medium saucepan or pot over moderate heat.
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20
Add oil and butter and shallots to the pan.
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21
Saute shallots 2 minutes, then add 1 1/2 cups rice.
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22
Lightly brown rice 3 to 5 minutes.
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23
Add wine and allow it to evaporate entirely, 1 to 2 minutes.
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24
Add thyme and chicken broth to the rice.
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25
Fill broth can half-again with water or, measure 1 cup water and add to pot.
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26
Bring liquid to a boil.
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27
Cover rice and reduce heat.
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28
Cook rice 20 minutes, until tender.
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29
Stir the zest of 1 lemon and parsley into rice.
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30
Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
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31
Heat 3-inches of water in a deep skillet and heat to a boil.
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32
Add trimmed wax and green beans and julienne sliced yellow squash to the pot.
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33
Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer.
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34
You want the vegetables to remain full of color and bite.
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35
Drain vegetables and cold-shock under running water in your colander.
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36
Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
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37
Whisk together mustard, vinegar, and lemon juice.
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38
Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing.
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39
Add herbs and pour dressing over the salad.
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40
Toss salad to combine flavors and coat your vegetables evenly.
