Recipes from the $64 Tomato

Leek Soup (or switch leeks with peas or asparagus)

3 leeks (1.5 lb)
2 tbl butter
3 medium potatoes (yukon!)
4 cups chicken broth
1/2 cup heavy cream

Slice leeks into 1/2 inch pieces, sauté in butter for about 10 min until translucent.  Meanwhile, peel/cut potatoes into chunks; add to leeks. Add broth. Boil until soft, about 30 min.  Use immersion blender. Return to stove and add cream until almost a simmer, then season & serve.

Bread & Butter Pickles

35-30 six-inch cucumbers
6-8 onions
2 red peppers
1/2 cup kosher salt
5 cups apple cider vinegar
5 cups sugar
2 tbl mustard seeds
1/2 tsp cloves
2 tsp turmeric

Slice onions, cucumbers, peppers; combine with salt, let sit 3 hours, then drain well.  Then combine rest in pot, bring to boil, turn down heat. Then in add cucumbers and heat until steaming, do not let boil.