Makes: 7 cups
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 2-3 organic leeks, rinsed
  • 1 jar (10 oz) Italian Classics Marinated Sun-Dried Tomatoes with Capers, chopped (reserve 3 Tbsp oil)
  • 1/2 cup Wegmans Organic Raw Walnuts, Halves & Pieces, chopped
  • 1/2 cup Food You Feel Good About Crumbled Plain Feta Cheese (Cheese Shop)
  • salt and pepper to taste

Instructions

  1. Trim leek roots and top 2″ of dark green leaves. Cut leeks crosswise in 4 pieces; halve each piece lengthwise. Slice thinly on bias, 1/8 to 1/4-inch thick. Add to bowl of cold water; stir leeks to loosen any dirt. Remove with slotted spoon; drain.
  2. Heat reserved oil in pan on MED-HIGH; add leeks. Cook, stirring, 4 min, until tender.
  3. Reduce heat to MED-LOW. Add tomatoes, walnuts, and feta; cook, stirring, about 2 min, until heated through. Season with salt and pepper.

Chef Tip(s):

  • When checking for tenderness, test dark green pieces of leeks.
  • Add 1 Tbsp Wegmans Organic Salted Butter to pan at same time as reserved oil.
  • This dish can also be served cold.

 

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