Charred Romaine

CHARRED ROMAINE WITH SMOKY SEED CLUSTERS
This recipe comes from Dishing Up The Dirt by Andrea Bemis

Salad
2 large head of romaine lettuce, halved lengthwise, rinsed and patted dry

2 tablespoons olive oil

3-4 radishes, thinly sliced

4 ounces blue cheese, crumbled

2-3 tablespoons minced parsley

Smoky Seed Clusters
1/4 cup raw sunflower seeds

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon fine sea salt

1 1/2 tablespoons pure cane sugar

Balsamic Vinaigrette
2 Tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon dijon mustard

1/4 cup extra virgin olive oil

coarse salt and ground pepper to taste

  1. Preheat an outdoor grill to medium-high heat.
  2. In a medium sized skillet toast the sunflower and pumpkin seeds over medium heat, shaking the pan often, until the seeds are golden brown. About 3 minutes. Pour the seeds out onto a plate and toss with the paprika, cayenne and salt.
  3. Place the pan that previously toasted the seeds back on the stove over medium-high heat. Add the sugar and once the sugar has liquified (this wont take long!) add the seeds, tossing to coat them in the melted sugar. Do this quickly as you don’t want the sugar to burn. Remove from the heat and transfer the seeds to a plate to cool. Once cool enough to handle break the seeds apart into small clusters.
  4. Whisk together all the ingredients for the salad dressing and set aside.
  5. Toss the sliced romaine wedges with the 2 tablespoons olive oil. Place cut side down on the preheated grill and cook until lightly charred on the underside. About 3-5 minutes. Flip and cook for about 3-5 minutes longer on the opposite side or until lightly charred.
  6. Dived the romaine wedges between plates and top with the thinly sliced radishes, blue cheese, minced parsley. Drizzle with the dressing and top the wedges with the smokey seed clusters.

Moose Meadow Farm Pesto

About 8oz fresh basil, leaves and stems

About ¼ cup fruity olive oil

A handful of almonds

Juice from one lemon

Salt to taste

Mix all the ingredients together in a food processor and whir until a light green paste forms.  Taste, adjust the seasoning, then use or store in a container with a tight fitting lid in the fridge for a week or so.

 

 

Moose Meadow Farm Spring Rolls

These are far from traditional, but we're making them a lot these days as a way to celebrate fresh spring produce.

Spring Rolls
8 clear spring roll wrappers
1/2 bunch cilantro or parsley
2-3 radishes, sliced lengthwise
Cooked rice or vermicelli or glass noodles
Steamed greens, chopped into ribbons
Miso Paste

Dipping Sauce
1/4 cup tahini
1 tablespoon soy sauce
dash Sriracha or other hot sauce
1 tablespoon vinegar

1.  Prepare your ingredients and lay them out on a cutting board or counter.
2.  Boil a quart or so of water, then pour into a pie dish.
3.  Make dipping sauce: use a fork to whisk all the ingredients together in a small bowl.
4.  Assemble the rolls: Moisten one wrapper at a time by holding it on opposite edges and running it through the hot water.  It'll soften within seconds, so be careful not to crumple it.  Lay soft wrapper on a plate, then smear a teaspoon or so of miso onto the bottom third of the wrapper.  Layer fillings on top of the miso.  Don't use more than about 2/3 cup total volume of fillings!
5.  Roll up the wrapper by tucking in the edges, then rolling away from you while tucking the trailing edge in, exactly like you would a burrito.
6.  Once you've made 8 rolls, serve immediately with the dipping sauce.

Mac & Cheese & Greens

This recipe is from Marcus Off Duty by Marcus Samuelsson.  It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ cup coconut milk
2 tablespoons soy sauce
1 tablespoon grainy mustard
6 slices bacon, cooked, drained and crumbled
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped kale, spinach, or chard leaves
 
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
 
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
 
1. Make the greens.  Bring coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.
2.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 mins, then discard.  Add the greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, 20 mins.
3.  Make the Mac and Cheese.  Preheat the broiler.  Oil a 9x13" baking dish.
4.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they're tender and golden brown, 8-10 mins.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and creme fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and pepper to taste.
5.  Add the cooked pasta and greens to the sauce and toss to combine.  Transfer to the baking dish.
6.  Make the topping.  Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5-8 mins.  Serve immediately.

Chimichurri

This is a classic Argentine herb sauce that is especially good on grilled vegetables or meats (or try it with roasted beets!)  We’ve been making it weekly with the abundance of parsley and cilantro coming out of our high tunnels.  We don’t have fresh oregano at the moment, but it’s just as good without!

1 ½ cups fresh parsley, most of the stems removed

½ cup fresh cilantro, most of the stems removed

1 tablespoon fresh oregano leaves

3 garlic cloves, smashed

1 teaspoon hot red chile flakes

2 tablespoons red wine vinegar

3 tablespoons neutral oil

Salt and pepper to taste

3 tablespoons olive oil

In a food processor, combine all the ingredients except the olive oil.  Process until combined, then stir in the olive oil by hand.  Taste, adjust the seasoning, and use as soon as you can.  It’ll keep in the fridge for only a couple of days, so use it quickly.

Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger
 

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

  1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
  2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
  3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
  4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
  5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

  1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
  2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
  3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Spinach Quiche

First, make a crust.  Here is Katherine’s favorite flaky no-butter crust: (1 single crust)
1 cup white flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1/3 cup cold water
1 teaspoon cider vinegar
pinch salt

Microgreens to garnish
 

Mix all ingredients together, DO NOT KNEAD.  Roll out on a floured surface, then carefully fold into quarters, and unfold into pie plate.
 

Then, make the quiche filling.
6 eggs, room temperature
2 cups grated cheese
2 cups cream or milk, heated until just warm
1 cup cooked, drained and chopped spinach
 ½ teaspoon salt
¼ teaspoon grated nutmeg
 

  1. Preheat oven to 425F.  Bake pie crust for 10-12 minutes, then remove and cool while you prepare the filling.  Reduce oven temperature to 325F.
  2. Combine eggs, cheese, milk, spinach, salt and nutmeg and beat until blended. 
  3. Put the partially cooked shell on a baking tray and pour in the egg mixture.  Bake for 30-40 minutes, or until almost firm and lightly browned on top.  It should still jiggle just a little in the middle.  Reduce the oven heat if the shell’s edges are darkening too quickly.  Cool on a rack and serve warm or at room temperature.

Big Wok Rapini Stir Fry

This is a Moose Meadow Farm original!


1 tablespoon neutral oil like coconut or canola
1 tablespoon fresh ginger, finely chopped
1 tablespoon garlic or shallot, finely chopped
1 dry cayenne pepper, crushed, or 1/2 teaspoon powdered cayenne
2-3 carrots, sliced on the diagonal
1 5oz bag rapini, roughly chopped (stems and all)
2 cups cooked rice
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar

1.  Heat oil in a large wok.  When hot, add carrots, ginger, garlic or shallot, cayenne, and a pinch of salt.
2.  Mix vinegar, soy sauce, and sugar in a small bowl with a whisk.  Set aside.  
2.  Stir fry until the aromatics are fragrant and the carrots begin to soften and brown.
3.  Add rapini and sitr fry to mix.  Add rice and stir to mix.
4.  Add vinegar sauce, turn off heat, and stir to mix everything together.  Serve immediately.

Carrot Ginger Soup with Cashew Cream and Spiced Chick Peas

This recipe comes from  the Dishing Up the Dirt cookbook

  • 2 tablespoons coconut oil or other neutral oil
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne
  • 1 teaspoon fine sea salt
  • 1 1/2 pounds carrots, chopped into 1-inch chunks
  • 4 1/2 cups water + additional to thin if necessary
  • Black pepper to taste
  • Chopped parsley for serving

Cashew Cream

  • 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
  • 3/4 water + additional to thin as needed
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon fine sea salt

Spiced Chickpeas

  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon grapeseed oil (or olive oil)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder 

Preparation

  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
  2. Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
  3. Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
  4. Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
  5. Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.

Scallion Pancakes

This is a relatively new discovery for us, but these pancakes are so delicious!

1 tablespoon miso paste
1 cup water
1 cup flour
1 egg
1 teaspoon chopped fresh ginger
1/2 cup cubed, cooked potatoes
1 bunch scallions, trimmed and chopped small
1 tablespoon neutral oil

1.  Mix miso with water until dissolved.  Add egg and beat well.  Add flour, ginger, potatoes and scallions and stir gently until well mixed.  
2.  Heat oil in a 12" cast iron skillet or other non-stick pan.  When hot, add the batter all at once and press down with a spoon or spatula until it fills out the pan and is flat.
3.  Cook on one side until it starts to get crisp.  Then flip it over by slicing it in half and using a spatula to flip each half separately, or turn it upside down onto a plate and then slide it back in the pan to cook the other side.  Don't be afraid if it breaks apart!  It'll still be tasty.
4.  When both sides are crisp, remove from pan, slice into triangles, and serve.

Ethiopian Lentil Soup

We have been making this soup weekly!  Don't fear the combination or amount of spices; they work very well together to give an authentic flavor.

2 cups raw brown or green lentils, soaked if desired
1 medium onion, diced
2 tablespoons neutral oil like grapeseed or canola
2 cloves garlic, minced
1" fresh ginger, minced
1 dried cayenne chile or 1 tablespoon hot red chile flakes
2-3 carrots, sliced
about 1# potatoes, diced in 1" cubes
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 quart bag whole frozen tomatoes or two 14 oz cans of whole tomatoes
about 2 quarts water or stock

1.  Heat oil in a deep stock pot.  Add onions and saute until clear.  Add ginger, garlic and cayenne, stir to mix.  Add all the spices, including salt to taste, and stir to coat.
2.  Add lentils, dry or soaked, carrots and potatoes to the pot and stir to coat in spice mixture.
3.  Add tomatoes and water to cover by at least 1".  Cover and bring to a boil, then reduce heat and simmer until the tomatoes are incorporated and potatoes are cooked, about 30 minutes.
4.  Adjust seasoning with salt and spice, then serve with parsley as a garnish.

Tomato and Rice Soup

A Moose Meadow Farm original

1/4 cup olive oil
1# onions, diced
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of dried thyme and dried oregano or marjoram
2 cups chopped fresh or 1/2 cup chopped dried mushrooms (we use dried morels - thanks Laura!)
2 cups uncooked brown rice
1 quart canned or about 3# frozen whole tomatoes
About 1/2 gallon water or stock
4 cups roughly chopped greens, like radish or turnip greens, kale, chard or bok choi

1.  In a large soup pot, heat the olive oil over medium-high heat.  Add the onion, garlic and herbs.  If using fresh mushrooms, add them here.  Saute until the onions start releasing their liquid, about 5 minutes.
2.  Add the rice and the dried mushrooms if using dried, and stir to coat in oil.  
3.  Add the tomatoes and broth or water, cover and bring to a gentle boil.  Turn heat down to medium and simmer until the rice is cooked.  
4.  Stir in greens just before the rice is done.  Serve hot with crusty bread or homemade croutons!

French Onion Soup

This recipe is adapted from thekitchn.com

2 1/2 pounds yellow onions
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1/2 teaspoon sugar
8 cups beef, chicken, or vegetable broth
3 tablespoons flour
1/2 cup white wine, optional
1/4 cup brandy, optional
6 to 8 baguette slices, toasted
1 1/2 to 3 cups shredded Gruyere or Parmesan cheese (1/4 to 1/2 cup per serving)
Minced raw shallot or onion, to garnish

  1. Peel and slice the onions into half moons.  Cut the half moon slices in half.  You want about 6 cups of chopped onions.

  2. Melt the butter with the oil over medium-low heat in a large saucepan.  Add the onions after the butter foams up and then settles down; stir to coat with the butter.  Cover the pan and cook for 15 minutes on low heat.

  3. Remove the lid. The onions should have wilted down somewhat. Stir in 1 teaspoon salt, a generous quantity of black pepper, and 1/2 teaspoon sugar (this helps the onions caramelize).

  4. Turn the heat up to medium and cook, uncovered and stirring every few minutes, until the onions are deeply browned. Turn down the heat if the onions scorch or stick to the pan; the browning doesn't come through burning, but through slow, even caramelization.  This will take about 20 minutes.

  5. As the onions approach a deep walnut color, heat the broth in a separate pot.  Add 3 tablespoons flour to the caramelized onions and cook and stir for about 1 minute.

  6. Add the hot broth to the caramelized onions and bring to a boil. If using wine, add this now too. Lower the heat and partially cover the pan. (If you want to add other aromatics such as herbs or spices, do so now.) Cook gently over low heat for at least 1 hour or until the broth is slightly reduced.

  7. Taste and season with additional salt and pepper if needed. Add a finishing splash of brandy, if desired!

  8. Heat the oven to 350°F. Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl.  Place the bowls on a baking sheet or in a casserole dish. Bake until the cheese is thoroughly melted.

  9. Turn the oven from bake to broil and broil the soup for 1 to 3 minutes or until the cheese is browned and bubbling. Remove carefully from the oven and let cool for a few minutes before serving on heatproof dishes or trivets. Serve with freshly ground pepper and minced fresh onion or shallot, which provides a welcome bite in contrast to the very sweet and mellow soup.

MMF Fried Rice

A more grown up version of our staple, rice and vegetables


1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste

1.  Heat oil in large, flat bottom skillet.  Add onion, carrot and leek, salt and pepper.  Stir fry until onions begin to release some liquid.
2.  Add bok choi, scallion and  radish with greens if using, and stir fry for a minute or so. 
3.  Add rice and curry paste, mix well.  Crack egg into skillet if using, and stir until well cooked.  Turn off heat and serve hot.
 

Herb Roasted Carrots, Onions and Apples

 

  • 2 large red onions cut into wedges
  • 8 carrots cut into 2 inch pieces
  • 4 apples cut into wedges
  • 2 cloves garlic grated
  • 1 tbs olive oil
  • 2 tsp Herbes de Provence
  • ½ tsp salt
  • ¼ tsp pepper  
  • 1 tablespoon fresh parsley for garnish
  1. Pre-heat oven to 375 degrees.
  2. Place all ingredients in a large bowl and mix well ensuring all ingredients are evenly coated with oil and spices.
  3. Place on a baking tray and roast for 45 minutes or until onions are caramelized and carrots are tender.  Garnish with parsley and serve.

Radish Salsa, fall version

Try this super simple recipe as a colorful condiment on your Thanksgiving table!
 

2 bunches radishes
1 bunch scallions, minced
1 tablespoon minced jalapeno or shallot
2 tablespoons minced fresh parsley
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Cut the radishes into thin round slices.  Combine all the ingredients in a large bowl and mix gently to combine.  Allow to sit at least 20 minutes before serving.  

Garlic and Parmesan Roasted Fingerling Potatoes

This recipe comes from Kitchen Swagger.com.  Locavore it!  Replace parmesan with local goat cheese, omit pepper and salt, and either omit olive oil and use only local butter or replace with local sunflower oil

1 pint fingerling potatoes
2 cloves minced garlic
1/4 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced herbs like rosemary, parsley, thyme or sage
Salt and pepper to taste

1. Preheat oven to 425F.  Cut potatoes in half lengthwise.  
2.  In a 12" cast iron skillet, combine all the ingredients, but only half the parmesan at this time. Stir and mix until potatoes are well coated.  
3.  Place skillet in the oven and bake until the potatoes are well browned and slightly crispy, 25-30 minutes.  Let cool for a few minutes, top with the remaining cheese, then serve.

Crispy Fried Shallots

Master this recipe, and you'll have an elegant and flavorful garnish to elevate any dish!  This recipe comes from The Splendid Table

1 cup canola oil
4 thinly sliced shallots, about 2 cups

1.  In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.

2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 375°F on the deep-fry thermometer, add the fried shallots and cook just until they are crispy and well-browned, about 5 seconds, watching carefully so the shallots don't burn.

3. Pour the oil and shallots through the sieve to immediately stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.

Leek and Feta Cornbread

 

½ cup yogurt

¾ cup olive oil

3 eggs

1 ½ cups flour

½ cup fine corn flour

2 large leeks

1 teaspoon baking powder

½ teaspoon fresh ground black pepper

1 teaspoon salt

1 cup crumbled feta cheese

1.    Preheat oven to 400F and grease a 9x13 size pan or 12” round skillet.

2.      Prepare leeks by cutting them into bite-sized pieces and rinsing the dirt off.

3.      Mix eggs, yogurt and oil in a bowl, add the corn flour and whisk, then let sit for 3 minutes.

4.      Sift together the flour, pepper, salt and baking powder with a whisk.  Add to egg mixture and stir together.

5.      Add leeks and feta, combine, then pour into pan and press evenly.  Bake fro 25-30 minutes.