These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Grilled Baby Leeks with Romesco Sauce

From Farm Where Life is Good

<p>Tony Mantuano created this recipe, from Food &amp; Wine website, in homage to the Calçotada in Spain. The Catalan festival celebrates the harvest of calçots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. &#8220;It&#8217;s fantastic,&#8221; Mantuano recalls. &#8220;Everyone has black fingers from the char.&#8221;</p>
Source: Food and Wine website (Entered by Lara Rasmussen Anderson)
Serves: 4

1 small ancho chile, seeded
3 Tbsp hazelnuts
2 1/2" thick slices of baguette, toasted and torn into pieces
3 Tbsp roasted almonds, coursely chopped
1 clove garlic, minced
2 paste tomatoes, peeled/seeded/choppedto
1 roasted red pepper, chopped
1/2 Tbsp sherry vinegar
1/4 cup olive oil
1 Tbsp flat-leaf parsley, chopped
Salt and pepper to taste
16 baby leeks or scallions, trimmed

Step by Step Instructions
  1. Light a grill. Preheat the oven to 350°. In a small heatproof bowl, cover the ancho with hot tap water and soak until softened, about 15 minutes. Drain.
  2. Meanwhile, in a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until fragrant and lightly browned. Let the hazelnuts cool, then transfer them to a kitchen towel and rub them together to remove the skins. Transfer the hazelnuts to a work surface and let cool completely, then coarsely chop.
  3. In a food processor, combine the ancho with the hazelnuts, toasted baguette, almonds and garlic and process to a smooth paste. Add the tomatoes, roasted red pepper and vinegar and puree. With the machine on, slowly pour in the 1/4 cup of olive oil and process until blended and smooth. Scrape the romesco sauce into a bowl, stir in the parsley and season with salt and black pepper.
  4. Brush the leeks with oil and season with salt and pepper. Grill over high heat until charred all over, about 3 minutes. Serve with the romesco sauce alongside.