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cooking with leeks

cooking with leeks

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Tag: Life

end of september

September 30, 2020September 29, 2020 ~ cookingwithleeks ~ 1 Comment

i made an excellent rice bowl for breakfast yesterday, and may do so again today. i already had cooked rice in the fridge, so i reheated that with a little soy sauce. i then sautéed some kale and fried an egg. i added toasted sesame seeds and kimchi to the bowl, and then topped everything … Continue reading end of september

german chocolate cake fact

September 16, 2020September 15, 2020 ~ cookingwithleeks ~ Leave a comment

the smoke finally cleared up! i have never been so grateful for fresh air. after work yesterday, char and i went straight to the beach with gary. it was so much fun. a seal popped its head out several times to say hello! gary and char playing in the water, 9/15/20 seal head, 9/15/20 i … Continue reading german chocolate cake fact

slightly changed

September 15, 2020September 14, 2020 ~ cookingwithleeks ~ Leave a comment

i wrote yesterday about not feeling like cooking, but now i'm feeling back in the mood for it... slightly. it may have something to do with the fact that it feels like that 'unhealthy' air quality will be in the past within the next few days. and yesterday, i even set some cooking plans into … Continue reading slightly changed

cooking and meditation

April 2, 2020April 2, 2020 ~ cookingwithleeks ~ 1 Comment

one of the nicest thing i can recommend for when you're feeling overwhelmed or unable to focus, is to grab a bunch of an herb, and pick the leaves or fronds off until you have pruned the entire bunch so they're ready to cook with. i did this yesterday with my coriander from the farmer's … Continue reading cooking and meditation

SF Ferry Building Farmer’s Market 10/5/19

October 5, 2019 ~ cookingwithleeks ~ 2 Comments

Whew! I was headed to the SF Ferry Building Farmer's Market from Oakland this morning around 8:45am, when a 3.9 magnitude earthquake hit. I was on BART at that moment, which is one of my worst fears realized. It was fine. The train stopped for 5+ minutes. The conductor informed us that all BART trains … Continue reading SF Ferry Building Farmer’s Market 10/5/19

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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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