Artichokes with Vinaigrette (Artichauts Vinaigrette)

Serves 2

Ingredients
2 artichokes
1/2 lemon
1 shallot, very finely chopped
1.5 tsp Dijon mustard
2 tsp lemon juice
4 tbsp EVOO
salt and pepper

1. Cut about 1.5" off the top of each artichoke, and cut the stem level with the base. Use kitchen scissors to trim the tops of the remaining leaves to remove sharp points and browned edges.
2. Rub the cut surfaces with lemon juice to prevent discoloration while cooking.
3. Wrap each artichoke in microwaveable plastic, put them on a plate, and microwave for 10 minutes. (The base should be tender when pressed - if not, keep on microwaving at 60 second intervals.)
4. Let the artichokes stand for 5 minutes, then prick the plastic to release the steam and unwrap them (very carefully).
5. Let the artichokes cool a bit, then use a small spoon to scrape out the choke (the prickly inner leaves).
6. Make a simple vinaigrette in a small bowl by stirring together the shallot, mustard, lemon juice, salt, and pepper. Gradually whisk in the oil a bit at a time, until it thickens.
7. Fill the center of each artichoke with the vinaigrette, and serve.

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.

Stuffed Onions

Serves 6

Ingredients
6 large onions
1/2 cup of ham, diced
1 egg
1/2 cup breadcrumbs
3 tbsp fresh parsley, finely chopped
3/4 cup grated Parmesan or Romano cheese
6 tbsp olive oil
pinch of nutmeg
salt and pepper

1. Peel the onions, but be careful not to cut through the bottoms.
2. Cook the onions in a large pot of boiling water for about 20 minutes. Drain the onions, and refresh them in cold water.
3. Use a sharp paring knife to cut around and scoop out the center section of each onion. You want to remove about half of the inside.
4. Lightly salt the inside of the "bowls" you just made, and leave them sitting upside down to finish draining.
5. Preheat the oven to 400 F.
6. In a small bowl, beat the ham into the egg. Stir in the breadcrumbs, parsley, garlic, nutmeg, and all but about 3 tbsp of the cheese. Add 3 tbsp of the olive oil, and season with salt and pepper.
7. Use paper towels to pat the insides of the onions dry. Stuff them with the ham and cheese mixture using a small spoon. Arrange the onions in a single layer in an oiled baking dish (ceramic works best).
8. Sprinkle the tops of the onions with the leftover cheese, and then sprinkle with the leftover olive oil.
9. Bake for 45 minutes - the onions should be very tender and golden on top.