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I came home from my farmers market with bags of produce this week. The root vegetables and hot-house vegetables were plentiful. I lost track of what I was buying and any pre-market shopping planning I’d done was all for naught. I planned on adding leeks to my autumn ratatouille but the crock pot was filled to the rim with butternut squash, beets, turnips, parsnips, carrots, etc. The leeks would have to wait. And I’m glad they did. I’ve had this dish for a couple of lunches this week.

Tomato and Leek Millet Skillet

tomato and leek millet skilletWhat you need:

  • 1 c cooked millet
  • 3 leeks (white and light green parts), thinly sliced
  • 10 chocolate tomatoes (or yellow or red cherry)
  • 2 garlic cloves, chopped
  • 1 c edamame, frozen
  • 1 c cooked greens (I used arugula and broccolini)
  • 1/4 c kalamata olives, chopped
  • 1 tbs Devo Olive Oil Basil EVOO
  • 1 tbs Devo Olive Oil Fig Balsamic
  • Freshly ground sea salt and pepper

What you do:

  • Heat evoo in lg sauté pan.
  • Add leeks, edamame and garlic; cook until soft.
  • Add tomatoes.
  • Season with salt and pepper.
  • Stir in millet.
  • Reduce heat to low and cook, stirring often, to allow millet to absorb flavors.
  • Add 1 tbs balsamic and chopped olives.
  • Serve on top of bed of greens.