Baby leeks resemble scallions or spring onions. Especially delicious with fish, this vegan side dish also complements grilled meats or chicken. Serve about 5 baby leeks per person.

Ingredients:

• 1 - 2 bunches organically grown baby leeks (about 5 baby leeks per person)
• 3 garlic cloves
• 2 teaspoons chopped fresh thyme leaves
• ¼ cup LHF California extra virgin olive oil
• 1 tablespoon Refosco Red Wine Vinegar from Slovenia
• Kosher salt and freshly ground pepper to taste

Prep:

Trim the roots and tough outer greens from the baby leeks.

Thinly slice the garlic cloves.

Instructions:

Preheat oven to 400°F.

Bring a medium pot of salted water to boil. Boil the leeks for 2 minutes, remove from the water, and rinse under cool running water. Drain well and dry with paper towels.

In a small bowl, mix the olive oil, red wine vinegar, garlic, fresh thyme, salt and pepper.

In a baking pan, mix the olive oil mixture with the baby leeks and toss to coat well. Spread the baby leeks into a single layer.

Roast for 8 – 12 minutes, or until soft and golden in color. Serve immediately.