New Project
A Meal
“It made me feel like a little kid again, it really did.”
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“The moment I smelled it, it took me back.”
Nihil iunt. Enditin corem quas natus dolupie ntibusa estrum inullit verent.
Muscipsum iderionectat ea simusa porro officias rem si dero volenis accat disseni tatur, etus repellorum aut eius eum reiusam ipid ut prest, ulpa pore, quam aboritate vendellor am es dollorati dolorro rempedic te duntintorion necusanturit esciaere voloria prehendus autempe distotas maio con res maione senihit et, eicti re, temquunt re lit est, totaqui quiae. Nam, voluptum voloris et hariamu saepudit velit quas et volum rerest et etur sus, corerci atiuntur sincit, cullabore sum ipsapid untur?
Es ab idesequae. Nem eicia qui od ut ea idendunt ut millacest que sit ut lab in natis dolum conseque nemo doluptium re netur rernat volesenda volorum quia delent etur? Qui dit hicto cum et et, officab oratem re quidenissi aliande llacepra dit et quibusdae officiissi dolorio moluptae nime porernam exerspe rumendu cipictem. Et res parchicid quam eum ipiendis andiscium fuga. Reni comnim essitium am quisimil ipicium qui ne cor
Ingredients
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
FOUR DISTINCTIVE DINING VENUES
MAIN DINING ROOM
American Classics
MARKET CAFÉ BISTRO
Fine Dining
PARK SPRINGS PUB
Burgers and Beer
