Eatwell Farmhouse Kitchen

1 Roasting Chicken
Eatwell Farm Rosemary, Lemon or Smoked Chili Salt
Rub the chicken liberally with Eatwell Farm’s Rosemary, Lemon or Smoked Chili Salt.  Give it a good grinding of pepper.  Roast until the internal temp reaches 160 F and the juices run clear.  

Roasted Romanesco
Since the oven is on, go ahead and roast up the romanesco.  Wash, then cut into individual florets.  Put into a glass baking dish and drizzle with good olive oil, sprinkle with Eatwell Farm Rosemary,  Smoked Chili or Lemon Salt, grind on some black pepper and roast.  I usually roast romanesco at 425 F for about 20 minutes, then I give it a good toss with a large spoon and roast for another 5 minutes.  Check to see if it done to your preference.

Creamed Leeks
Eatwell Farmhouse Kitchen

1 bunch Leeks, cut tops off but leave a good 2 + inches of green on, wash extremely well
3 TB Butter
2 TB Flour
1 tsp Eatwell Farm Lemon Salt
Freshly ground Black Pepper
1 TB Eatwell Farm Verjuis
1/2 cup Milk, Half & Half or Cream
3/4 cup Leek cooking Water

Cut the leeks in half lengthwise, make sure they are thoroughly washed.  Lay down in a pan with about 1 inch of water and cook leeks until tender.  In the meantime, melt butter in a heavy bottomed saucepan until foamy, then add flour.  Stirring constantly, cook on medium heat until just turning golden.  Take off heat, while whisking add the milk or cream or half & half.  This will make a fairly thick paste, if not cook it just a bit more. Then add 1/2 cup of leek cooking water.  Season with salt and pepper, and add a splash of Verjuis or a squeeze of lemon juice.  Taste and adjust seasoning.  If it is too thick you can add more of the cooking water.