Freshly ground white pepper
3 bunches leeks (about 10), white part only
1/4 to 1/2 cup chicken stock or water
1. Heat oven to 400 degrees. Cut medium potatoes in half or large ones in quarters. Put a single layer in a shallow baking pan(s), toss with 2 tablespoons oil. Season with salt and pepper. Cover pan with foil and roast 30 minutes.
2. Uncover, toss potatoes to loosen. Roast, uncovered, until tender and lightly browned, about 20 minutes more.
3. Meanwhile, quarter leeks lengthwise and slice thin.
4. In a wide pot, heat 4 tablespoons oil to medium-low. Add the leeks, season with salt and pepper, reduce to low heat. Cook gently, stirring some, until leeks almost dissolve, about 30 minutes. Stir in a little stock toward the end of cooking if leeks seem dry or are sticking to pan.
5. Smash the potatoes in the pan with a fork or masher, scraping up any browned bits. Stir in the leeks. Add a little more oil or stock to moisten as needed. (This can be made ahead and reheated in a 350-degree oven.)
- From The Santa Monica Farmers' Market Cookbook by Amelia Saltsman (Blenheim Press, 2007)
Note: To vary, use 1 pound each of three colors of potatoes, using a separate pan for each color, smashing separately and dividing the leeks among them. Then gently fold the three batches together for distinct swirls of color. Green garlic or spring onions may be used instead of leeks.
Per serving (based on 10): 253 calories, 4.6 grams protein, 41 grams carbohydrates, 4.8 grams sugar, 9 grams fat, no cholesterol, 282 (or more) milligrams sodium, 4.7 grams dietary fiber.
No-Cook Gazpacho
Makes 4 servings
1 cup tomato or vegetable juice
1/2 cup tomatoes, peeled and chopped
1 rib celery, diced
1/2 cucumber, peeled, diced
1/4 green bell pepper, diced
2 scallions (white and light green part), diced
11/4 tablespoons white wine vinegar
3/4 tablespoon extra-virgin olive oil
1 clove garlic, peeled, minced
3/4 teaspoon minced flat-leaf parsley
Tabasco sauce to taste
Salt and pepper to taste
1. Combine all ingredients in a bowl. Cover. (Or, place the base ingredients in a food processor with the knife blade and pulse 5 to 8 times until coarsely chopped.)
2. Refrigerate overnight and serve cold.
- Adapted from Enlitened Kosher Cooking by Nechama Cohen (Feldheim, 2006)
Per serving: 49 calories, 1.2 grams protein, 6.4 grams carbohydrates, 2.2 grams fat, no cholesterol, 133 milligrams sodium, 1 gram fiber.
Contact staff writer Marilynn Marter at mmarter@phillynews.com or call 215-854-5743. 
