These recipes are favorites on their own, but together they make a pretty fantastic vegetarian dish. Braised leeks with miso and lemon can be served warm or room temperature, and honestly I enjoy them cold as well. They transform in the braise to a magical allium that is tender and flavorful. My husband comments every time they are cooking, wether on the grill or reheating inside. They smell savory and delicious. The fried rendition of this baked goat cheese and it’s crispy panko crust was very popular on salads for a long time, and it’s still delicious now. Don’t call it a comeback…it’s been here for years!
Miso and Lemon Braised Leeks
Equipment
- Large grill safe baking dish (non-reactive).
Ingredients
- 4-6 each leeks
- 2 1/2 cups vegetable broth
- 3 Tbsp white miso paste
- 1/4 cup olive oil
- 5-6 sprigs thyme
- 1 each lemon juice and zest
Instructions
- Preheat the grill to 325F.
- To prep the leeks, trim the tops and bottoms almost to the roots. Split in half lengthwise and thoroughly clean in cool running water. Leeks can be very muddy, so separate the layers a bit to rinse them completely.
- Arrange the leeks in a baking dish, cut side up.
- Sprinkle the leeks with lemon zest, and squeeze the juice over all of the leeks.
- Top with the thyme sprigs.
- In a small sauce pot, warm the vegetable broth with the miso paste and olive oil. Whisk to combine until the miso paste has dissolved and the broth has come to a simmer.
- Carefully pour the broth over the leeks.
- Cover the dish with a piece of parchment paper and a layer of foil.
- Place on the grill and braise at 325F for 45 minutes.
- Uncover the leeks and raise the heat to 375F.
- Continue to cook at 375F for 30-45 minutes until the broth has reduced quite a bit and the leeks have slightly caramelized.
- Serve warm, room temperature.
- Allow to cool completely before placing in the fridge if making in advance.
Crispy Baked Goat Cheese with Thyme
Ingredients
- 5 oz goat cheese
- 2-3 sprigs fresh thyme stems removed
- 3 Tbsp olive oil divided
- 1/2 cup panko breadcrumbs
- 1/8 tsp pepper or as desired
- 1 whole egg
Instructions
- Portion the goat cheese into 5 disc shaped rounds, about 1 oz each and 1/2” thick.
- In a small dish, add 1 Tbsp olive oil and place the rounds in the dish.
- Sprinkle the goat cheese with the thyme leaves, another tablespoon of olive oil, and some fresh ground pepper.
- Cover and refrigerate for 1-2 hours or until ready to bake.
- Preheat the grill to 400F.
- Place the egg in a small bowl and beat with a fork or whisk until well combined.
- Place the panko breadcrumbs in another small bowl.
- Line a small sheet pan with parchment paper.
- Place the goat cheese into the egg wash, then into the panko breadcrumbs and then onto the lined sheet pan.
- Repeat for remaining goat cheese rounds.
- Drizzle with remaining olive oil to help the panko brown a bit.
- Place the sheet pan onto the grill grate and bake 10-12 minutes, until the coating is crispy and golden.
- Allow to cool slightly before serving.
Crispy Goat Cheese and Miso-Lemon Braised Leek Salad
Ingredients
- 1 ½ cups spring mix salad greens
- 1 each braised lemon-miso leek halved
- 1 each crispy baked goat cheese round
- 1 Tbsp balsamic reduction or good balsamic vinegar
- 2 tsp olive oil
- 4-5 each cherry or grape tomatoes halved
- 2 Tbsp Marcona almonds
- flaky sea salt and pepper, as desired
Instructions
- Toss the greens with the olive oil and place onto serving dish.
- Warm the leeks slightly if they have been refrigerated.
- Place the leeks onto the dish and top with the crispy goat cheese.
- Sprinkle with the Marcona almonds and tomatoes.
- Drizzle with balsamic and sprinkle with flaky sea salt.
- Enjoy!
Notes
Yield: 1 individual portion.
