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Pasta with Tomato Leek Sauce Tomato, Swiss & Leek Quiche Pork Ribs in Creamy Leek Sauce Meatballs-Fennel, Leek, Apple White Fish Leeks en Papillote Chicken/Tofu with Mustardy Leeks Quick Thai Leek Soup Creamy Potato Leek Soup Potato, Leek and Tomato Lasagna Glazed Parsnips and Leeks Winter Squash with Pear Filling Roasted Butternut Squash Salad Bacon, Leek, Tomato Sandwiches

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A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Serves: 4

Shoulder Roast

This dish could also be made with a shoulder roast, a similar cut that benefits from low, slow cooking. If the roast is on the larger side, it might be better slow-baked in the oven. After browning, simmer the roast as instructed, but in an oven preheated to 325 (F). The cooking times will also be longer for a larger roast than for smaller, separate ribs.

Ingredient Notes

1. Leek Parts While the white parts of the leek can be used for this dish, the greener parts will be more attractive in the creamy sauce. What’s more, it’s common to have some extra green parts looking for a recipe to call home, since most dishes call for just the white parts.

Although the cooking time for this recipe is long, there is very little hands-on time, making it perfect for cold weekends when you’re puttering around the house and can just give the ribs an occasional stir and flip.
Ingredients	Instructions
2 lbs. bone-in or boneless country-style pork ribs (about 4 chop-like cuts, about 1” thick) Sea salt and freshly grated pepper 1 Tbsp. olive oil 8 whole cloves	Brown Pork Sprinkle ribs with salt and pepper on both sides. In a Dutch oven or heavy-bottomed saute pan just large enough to hold ribs in a single layer, warm oil over medium-high heat. BROWN bottom sides of ribs for 2-3 minutes. Before flipping over, stick two cloves into the top sides of ribs (spacing them apart from each other) then carefully flip ribs over without dislodging cloves. Brown the tops for 2-3 minutes.
3 cups whole milk or plain soy milk	Simmer Pork Pour in half of milk, bring to a boil over medium heat, then reduce heat to lowest setting and just barely simmer about 45-50 minutes, with the cover slightly ajar so milk will thicken and brown slightly. Flip ribs 2-3 times while cooking Add remainder of milk then cover pan completely and continue slowly simmering 45 to 90 minutes, until meat is nicely tender, flipping every 20 minutes or so. Remove ribs to a serving dish and cover with a plate or cookie sheet to keep warm. Also, remove all 8 whole cloves at this time. Reduce Milk Raise heat under Dutch over to medium and simmer milk sauce until reduced by a third, about 10 minutes.
1 Tbsp. butter 4 cups leeks, light green and medium green parts, cut on the diagonal into roughly 1” pieces ½ to 1 cup sherry wine, to taste Sea salt and freshly grated pepper, to taste	Sweat Leeks About 30 minutes before ribs are done, wash and cut leeks. Then, while reducing milk, SWEAT leeks in butter in a large, heavy-bottomed saute pan for about 10 minutes. Stir in sherry and reduced milk and simmer about 5-10 more minutes, just until leeks are turning sweet. Taste and season with salt and pepper, if desired. Return pork to pan and warm through, about 2-3 minutes. Serve immediately, placing a rib on each plate and spooning sauce and leeks over it.

Making Zucchini Shells

A large Dutch oven is perfect for slow-cooking ribs. For the first stage of simmering, leave the lid ajar, as pictured, so milk can slowly reduce and thicken.

Country Style Ribs