Simple and In Season

Janurarys foodie walk is focused on a delicious in season crop, leeks.


Found on the Martha Stewart website, the ever delicious


Carmelized Leek Quiche



  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream


  1. On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

  2. Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

  3. Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

  4. Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

We also have a creation from the mind of Marcia.

Gluten Free Mixed Berry Scone Bake


2-3 pounds frozen berries

2 tablespoons lemon juice

1 tablespoon corn starch

2 cups sugar

1 box gluten free scone mix

1 teaspoon cinnamon


1. Heat the berries in a cast iron skillet until juices have released.

2. When bubbly, combine sugar and cornstarch and gently stir into berries.

3. Add lemon juice.

4. Cook until thick, then remove from heat.

5. Make scones according to box, adding teaspoon of cinnamon and drop dollops on top of berry mixture.

6. Bake at 375 degrees for about 10 minutes or until scone topping is golden brown.