An Edible Mosaic™

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Sautéed Leeks with Sweet Green Peas, Sumac, and Honey {Giveaway}

by Faith 126 Comments

Sautéed Leeks with Sweet Green Peas, Sumac, and Honey is a subtly sweet and slightly tangy spring side dish.

Sautéed Leeks with Sweet Green Peas, Sumac, and Honey 1

Every trip I’ve made to the grocery store since mid-March I’ve asked the patient produce employees at Wegmans when they’ll have fiddlehead ferns in. And every week it’s the same response: It should be soon now!

It’s like waiting on cranberries in fall or peaches in summer: frustrating, but so worth the wait. Part of what makes these things so special is that they’re only available for a short season each year.

Sautéed Leeks with Sweet Green Peas, Sumac, and Honey 2Ingredients

Until I find fiddleheads at the store, I’ll continue enjoying other spring treats like leeks. Sweet green peas are another spring delicacy, and if you can find them fresh and have the time to shell them, by all means, go with fresh. I used frozen here, which is a good substitute. And here’s a tip when buying frozen: I like to buy the small frozen green peas, which are usually more sweet and tender than their larger counterparts. (Please just don’t use canned though – ugh!)

Sautéed Leeks with Sweet Green Peas, Sumac, and Honey 3

When you’re cooking, good quality ingredients are of course top priority, but cookware also plays a big part, so let’s talk about that for a quick minute. Recently Wolf Gourmet contacted me asking if I’d be interested in receiving a cookware set to play around with in my kitchen. They might as well have asked me if I want a month-long supply of dark chocolate or a trip to Europe. The answer to that was of course, yes, please and thank you.

Sautéed Leeks with Sweet Green Peas, Sumac, and Honey in Skillet

When the cookware first arrived and I was thinking about what to make, I knew I wanted to try out a tool that gets a lot of use in my kitchen: a skillet! This sautéed spring vegetable dish was perfect and as always, having the right tool for the job is imperative. I used the 8.5-inch skillet, which I have to say, handles like a dream. I was impressed to learn that their “cookware is crafted in the USA using multiple layers of stainless steel with an inner core of aluminum for incredible durability. Seven-layer construction throughout provides even heat distribution, faster heating, and superior heat retention for everything from searing steaks to cooking delicate sauces.” I might just have a new favorite.

The cookware set I received is available for purchase at Bloomingdale’s, but thanks to Wolf Gourmet and Bloomingdale’s, you have the chance to win the same skillet that I used to make this dish. Scroll down below the recipe for details on how to enter!

Sautéed Leeks with Sweet Green Peas, Sumac, and Honey 5

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Sautéed Leeks with Sweet Green Peas, Sumac, and Honey
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Sautéed Leeks with Sweet Green Peas, Sumac, and Honey is a subtly sweet and slightly tangy spring side dish.
Ingredients
  • 1 tablespoon clarified butter (ghee)
  • 1 large leek, outer leaves removed, halved lengthwise, thinly sliced, and rinsed well
  • 2 cups frozen green peas, thawed
  • ½ teaspoon honey
  • ½ teaspoon sumac
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • A few fresh parsley leaves, for garnish
  • A couple fresh lemon wedges, for serving
Instructions
  1. Heat the ghee in a medium-sized skillet over medium heat; add the leek and sauté until starting to soften, about 3 minutes.
  2. Stir in the peas and cook until warm, about 2 minutes.
  3. Turn off the heat and stir in the honey, sumac, salt, and black pepper.
  4. Transfer to a serving dish and top with the parsley.
  5. Serve warm, along with lemon wedges to squeeze on top.

8.5 inch skillet

: : GIVEAWAY : :

I’m thrilled to be giving away one Wolf Gourmet 8.5-inch skillet (retail value $149.95) to one lucky winner! (Thank you to Wolf Gourmet and Bloomingdale’s for sponsoring this giveaway!)

To participate in this giveaway, just leave a comment on this post telling me your favorite spring food.

For extra entries, you can do any of the following (please leave a separate comment for each so they can be counted as additional entries):

You do not need to have a blog to enter this giveaway. To enter, you must be at least 18 years old. For shipping purposes, this giveaway is only open to U.S. residents and we are not able to ship to P.O. boxes. This giveaway ends on April 10, 2016 at 11:59 PM EST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three business days to respond with his or her mailing information, otherwise a new winner will be randomly chosen. Good luck to all!

Disclosure: Wolf Gourmet and Bloomindale’s provided me with a cookware set for review, and they are providing the skillet for this giveaway; as always, opinions stated are my own. 

Comments

  20. Erin Ellis says

    My favorite spring food is my pasta recipe that has light veggies like zucchini, squash, and tomato. Thank you for the wonderful giveaway.
    Erin
    ErinLoves2Run at gmail dot com

    Reply

  27. Christie says

    It is so hard to wait for some seasonal produce that is only available for a short time. I am already counting down to peaches here in Georgia. In the meantime, I am happy to enjoy this delicious saute. We love using sumac. This sounds like a delicious and easy side dish.

    Reply

  30. Denimo says

    Oh man… tough question. I’m going to go with strawberries. Fresh picked during a trek to a strawberry farm we go to every spring. Mmmm-mmm. :)

    Reply

  32. Hannah says

    This dish looks so gorgeous- Vibrant and bursting with flavor! My favorite spring food is the humble fava bean. I’m already thinking about swapping these peas out for fresh favas!

    Reply

  39. Kevin | Keviniscooking says

    I have yet to try fiddlehead ferns. For whatever reason I always think of them as a plant and not a vegetable and simply can’t get myself to try them. Like one you have hanging and need to water… call me crazy!
    I must try them and you have inspired.
    I’m with you on getting the smaller, sweeter frozen peas, too. This dish is just screaming Spring and it’s absolutely lovely. Beautiful photos and styling.

    Reply

    • Faith says

      Lara, My mother-in-law sends me sumac from Jordan. I know it’s available at Penzeys (which also has online ordering), and it’s available from Amazon as well. I’ve seen sumac in local Middle Eastern grocery stores, and specialty spice shops might also carry it. I hope this helps!

      Reply

  41. Jennifer A Stewart says

    Big big fan of leeks! Love them in my soups because they are a little heartier and they have great flavor. Sumac is not something I am familiar with so I am looking forward to this recipe!

    Reply

  65. Jennie says

    My favorite spring food is ice cream. Sometimes it’s too cold to eat in the winter. Come spring, game on!

    Reply

  77. Cheryl Larimer says

    My favorite spring food is Walleye and sauteed veggies. I am not sure if it counts as a spring dish, but to get it freshly caught and cook it up that night is a special treat.

    Reply

  81. Cheryl Larimer says

    My most used tool in the kitchen is my filet knife. I use it for something almost every day. I like the handle, weight and feel of this particular knife and it is the first one I go for every time.

    Reply

  92. Cindy A. says

    My favorite spring food is a fresh fruit salad from my local farmers market. Thank you so much for the giveaway!

    Reply

  97. Lynn | The Road to Honey says

    What a beautiful dish. It just oozes springtime. . .which I am desperately wishing for after that cold snap that just rolled into Boston.

    As for my favorite Spring time food. . .well since moving to New England I too have a new found love for fiddleheads (the taste is amazing and their shape is so much fun). . .and of course spring wouldn’t be spring without strawberries. I love to poach them and spoon them onto yogurt.

    Reply

  99. Laura Tabacca says

    We adore peas and add them to everything, especially Indian cuisine. We also adore peas plain. But oddly I have never made a seasoned pea dish–except one attempt at a mint pea soup that none of us cared for. But we love sumac–so I am super intrigued by this! I really ought to try more pea dishes, especially because they are so awesome year round since they freeze so well. Pinning!

    Reply

  100. Marissa says

    Oh boy – I’ll have to go with artichokes. I’m a fiend! I could eat them every. single. day!

    Love the simplicity of this dish, Faith. Some of my favorite flavors on one plate – leeks make everything so buttery. And, agreed on no canned peas or spinach for that matter. Awful.

    Reply

  108. Jeffrey says

    My most used kitchen tool would have to be my stand mixer. I use it about 4 days a week to make, cookies, cake, pizza dough, soft pretzels, bread, etc.

    Reply

  121. Ashley C says

    I love to start eating bright fruits in spring, reminds me that summer is right around the corner!

    demureprincess7(at)gmail(dot)com

    Reply

  122. Joanne says

    I’ve been waiting for fiddleheads also! I did see ramps at the store yesterday, so I think fiddleheads probably can’t be far behind. The flavors in this side dish are UNREAL. Sumac is one of my favorite spices.

    Reply

  123. Mary Gethard says

    I love, love, love fresh broccoli from my garden – the little tender stalks are perfect to eat straight from the garden and to toss into salad, but sauteed with a little garlic, lemon and salt… yummmm!

    Reply

  124. Amy L says

    My favorite Spring food is dandelion salad. My parents used to go out to a big field and pick dandelion greens every Spring, and all of us kids would help with washing them over and over again. It was always well worth the effort to get to eat the best salad I’ve ever had. These days, although I don’t go to a field and pick dandelion greens, I can sometimes find them in a local market. As I prepare and eat dandelion salad, I remember my mom and dad, and the memories make it taste even better.

    Reply

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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