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cooking with leeks

cooking with leeks

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i’m katie. based in oakland, ca.

cooking style: simple / sustainable / a lil lazy

instagram: cookingwithleeks

linked in: katie harrill

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in a salad frenzyyyy (in a good way!) 😇 this salad consists of: spinach, arugula, cilantro, hemp seeds, candied pecans, barrel-aged feta, blueberries, garbanzo beans, pumpkin seeds, hummus, and fresh mint dressing!! 😌
a very fancy (for me) weekend lunch! broiled scallops from the farmer’s market with mirin and white miso and topped with sesame seeds! made a small parsley salad with avocado, shallots, lemon, and red wine vinegar, and served with half a clementine (also from my friday farmer’s market haul)!
made chocolate-filled doughnuts today! see the process in reverse by scrolling through! these were not difficult to make, just took a bit of time, but that’s what weekends are for! 🍩
photos from the past few days! food, plants, puppy 🐕‍🦺 don’t want to talk about the second photo 😌 and I’m obsessed with cinnamon cap mushrooms (sautéed with greens in first photo) not surprised bc i never met a mushroom i didn’t like! 🍄
very pleased with today’s farmer’s market haul! 🌞
just make some pesto with whatever you have on hand ~ here i used kale + hemp seeds + flax and olive oils + lemon juice + red pepper flakes ~ honestly this was hard to make taste really good 🤣 LOTS of olive oil, lemon juice, and kosher salt were added 🤝 but mainly i like this cool green color. also open to ideas on how to use this pesto (other than pasta and like egg on toast?!)

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