This unique and flavorful salad blends well with chicken or pasta. Choose squat, round Fuyu persimmons for salads; they are crisp when ripe and hold up well for slicing. Ingredients 1 1/2 cups thinly sliced leek (about 1 large), divided 3 tablespoons water 2 tablespoons white wine vinegar 1 teaspoon extra-virgin olive oil 1/2 teaspoon […]
Make the leek mixture and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the morning of the brunch. Ingredients 1 teaspoon butter 2 cups thinly sliced leek (about 2 large) 1 (10-ounce) package fresh spinach 1/3 cup fat-free milk 2 […]