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Home » Type » Side Dishes » Sautéed Leeks with Sweet Green Peas, Sumac, and Honey {Giveaway}

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

April 4, 2016 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

Print
Sautéed Leeks with Sweet Green Peas, Sumac, and Honey
Prep time:  5 mins
Cook time:  5 mins
Total time:  10 mins
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.
3.3.3070

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):

  • Tell me what your most-used kitchen tool is.
  • Like An Edible Mosaic on Facebook.
  • Like Sub-Zero and Wolf on Facebook.
  • Like Bloomingdale’s on Facebook.
  • Share this giveaway on Facebook, Twitter, Instagram, or Pinterest using the hashtag #WolfGourmet and tag An Edible Mosaic, Wolf Gourmet, and/or Bloomingdale’s.

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. 

Filed Under: Gluten Free, Side Dishes Tagged: Giveaway, Gluten-Free, Grain-Free, Honey, Leeks, Quick Side Dishes, Recipes, Side Dishes, Spring Foods, Sumac, Sweet Green Peas, Wolf Gourmet Cookware

Comments

  1. Amy L says

    April 12, 2016 at 8:55 pm

    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
  2. Mary Gethard says

    April 11, 2016 at 6:45 am

    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
  3. Joanne says

    April 10, 2016 at 8:42 am

    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
  4. Ashley C says

    April 10, 2016 at 7:30 am

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

    demureprincess7(at)gmail(dot)com

    Reply
  5. LynneMarie says

    April 9, 2016 at 8:26 pm

    My most used kitchen tool is my chef knife.

    Reply
  6. LynneMarie says

    April 9, 2016 at 8:25 pm

    My favorite Spring food is Artichokes.

    Reply
  7. judith says

    April 9, 2016 at 12:43 pm

    i love beans

    Reply
  8. LaTanya says

    April 9, 2016 at 6:02 am

    I like Faith’s Kitchen on facebook

    Reply
  9. LaTanya says

    April 9, 2016 at 6:01 am

    I Like Bloomingdale’s on Facebook

    Reply
  10. LaTanya says

    April 9, 2016 at 6:00 am

    most used tool is my silicone spatula

    Reply
  11. LaTanya says

    April 9, 2016 at 5:58 am

    I like Sub Zero and Wolf on facebook

    Reply
  12. LaTanya says

    April 9, 2016 at 5:56 am

    I love fried corn

    Reply
  13. Jeffrey says

    April 8, 2016 at 5:48 pm

    I shared the giveaway on Pinterest: https://www.pinterest.com/pin/122371314853641739/.

    Reply
  14. Jeffrey says

    April 8, 2016 at 5:28 pm

    I like Bloomingdale’s on Facebook.

    Reply
  15. Jeffrey says

    April 8, 2016 at 5:25 pm

    I like Sub-Zero and Wolf on Facebook.

    Reply
  16. Jeffrey says

    April 8, 2016 at 5:25 pm

    I like your Facebook page.

    Reply
  17. Jeffrey says

    April 8, 2016 at 5:22 pm

    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
  18. Jeffrey says

    April 8, 2016 at 5:20 pm

    I love asparagus and put it with anything from rice to on a pizza.

    Reply
  19. debbie says

    April 7, 2016 at 7:37 pm

    https://twitter.com/suburbsanity/status/718236239493754882

    Reply
  20. debbie says

    April 7, 2016 at 7:34 pm

    I Like Bloomingdale’s on Facebook as debbiekaye

    Reply
  21. debbie says

    April 7, 2016 at 7:32 pm

    I Like Sub-Zero and Wolf on Facebook as debbiekaye

    Reply
  22. debbie says

    April 7, 2016 at 7:29 pm

    I Like An Edible Mosaic on Facebook as debbiekaye

    Reply
  23. debbie says

    April 7, 2016 at 7:27 pm

    My most used kitchen tool is my favorite knife followed closely by my Kitchen Aid mixer.

    Reply
  24. debbie says

    April 7, 2016 at 7:24 pm

    I really love the tender, fresh lettuce straight from the garden.

    Reply
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  1. March Seasonal Produce Guide - Flavor the Moments says:
    March 7, 2017 at 7:02 am

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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