Sautéed Leeks with Sweet Green Peas, Sumac, and Honey is a subtly sweet and slightly tangy spring side dish.
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.
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!)
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.
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!
- 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
- Heat the ghee in a medium-sized skillet over medium heat; add the leek and sauté until starting to soften, about 3 minutes.
- Stir in the peas and cook until warm, about 2 minutes.
- Turn off the heat and stir in the honey, sumac, salt, and black pepper.
- Transfer to a serving dish and top with the parsley.
- Serve warm, along with lemon wedges to squeeze on top.
: : 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.
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 
I really love the tender, fresh lettuce straight from the garden.
My most used kitchen tool is my favorite knife followed closely by my Kitchen Aid mixer.
I Like An Edible Mosaic on Facebook as debbiekaye
I Like Sub-Zero and Wolf on Facebook as debbiekaye
I Like Bloomingdale’s on Facebook as debbiekaye
https://twitter.com/suburbsanity/status/718236239493754882
I love asparagus and put it with anything from rice to on a pizza.
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.
I like your Facebook page.
I like Sub-Zero and Wolf on Facebook.
I like Bloomingdale’s on Facebook.
I shared the giveaway on Pinterest: https://www.pinterest.com/pin/122371314853641739/.
I love fried corn
I like Sub Zero and Wolf on facebook
most used tool is my silicone spatula
I Like Bloomingdale’s on Facebook
I like Faith’s Kitchen on facebook
i love beans
My favorite Spring food is Artichokes.
My most used kitchen tool is my chef knife.
I love to start eating bright fruits in spring, reminds me that summer is right around the corner!
demureprincess7(at)gmail(dot)com
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.
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!
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.