Leeks Cooked in Milk

Serves 4-8

Ingredients
8 medium leeks
4 tbsp butter
3 cups milk
salt

1. Thoroughly wash the leeks and trim so there are equal amounts of green and white.
2. Put the leeks in a large skillet (2 layers, if needed), and pour in the milk.
3. Bring just to a boil, then immediately reduce the heat, cover, and simmer for 15-20 minutes until tender.
4. Transfer leeks to a serving dish (without the milk), melt the butter on top, and salt to taste.

Buttered Leeks

Serves 4-8

Ingredients
8 medium leeks
1/2 cup butter
salt and pepper

1. Thoroughly wash the leeks, trim them so there's about equal amounts of green and white, then cut diagonally into 1" pieces.
2. Put the leeks and most of the butter (reserve a pat or two) in a large saucepan with a lid.
3. Add 1/2 cup water, cover, and bring to a boil over high heat.
4. Reduce the heat to medium, and cook for 5-8 minutes until leeks are tender but not mushy.
5. Drain, season to taste with salt and pepper, and melt an extra pat or two of butter over the hot leeks.

Mint Peas

Serves 6

Ingredients
3 cups fresh shelled peas
3 sprigs fresh mint, mince one sprig
2 tbsp butter
1 tsp sugar
salt

1. Put the peas, whole mint sprigs, sugar, and salt to taste in a medium pot.
2. Add just enough cold water to cover the vegetables in the pot.
3. Bring the pot to a boil over high heat, then reduce heat to low and simmer for 4-5 minutes until peas are cooked.
4. Drain the peas, and return them to the pot.
5. Stir in the butter and minced mint leaves.