Today’s Meatless Monday blog was written by Catherine Bilinski, a volunteer testing and tasting recipes from our Vermont Fresh: A Fruit and Vegetable Handbook. She takes us into her kitchen and shares her stories and tips for cooking a delicious Braised Scallions or Leeks in Mustard-Cream Sauce with Smoked Spanish Paprika. 

Serves 4
This accompanies a pork loin or chops particularly well, so pull this out for company but still keep it handy for family occasions. Everyone wants and needs to feel this special from time to time! While the roast rests, use the pan drippings after removing all but 1 Tbsp of the fat, deglazing the pan with the stock and wine.

Scallions are what I grew up calling green onions. Leeks are their similar-looking but much larger cousins. Leeks are trimmed as shown in the photo to the right. Typically, they’re sandy, so cut straight down through the stalk just below the palest green and then up through the entire end of the trimmed green portion. Gently separate the layers and wash carefully under running

2 bunches scallions or 8 slender leeks
½ Cup chicken stock
½ Cup white wine
¼ Cup cream or evaporated milk
1 tsp smoked Spanish paprika

Trim the root tips and 1 to 2 inches of the green tops from the scallions, then pull off any outer white layer that looks a bit sad. In a shallow pan wide enough to hold them flat, braise the scallions over medium heat until just tender through the white parts, turning them with tongs. Remove to the serving platter to the side of the roast, tented with foil to keep them hot. Whisk in the smoked paprika and let the remaining liquid in the pan reduce to about ½ cup, raising the heat if necessary. Then off heat, add the cream or milk, stir to incorporate and transfer into a sauce boat. Serve immediately.


Leeks belong to the Allium (onion) family, as you may have been able to guess from the way they look, but their more delicate flavor and texture makes them a specialty vegetable.  Popular in upscale restaurants, leeks also lends themselves to simple home-cooking.  Leeks were highly esteemed by the ancient Romans and have remained popular through the centuries.  Instead of forming a bulb beneath the soil, leeks form a long cylinder of tightly bunched leaves that branch out at the top.  The firm, white, base of this cylinder is the part that is generally eaten.  To keep the base of the leeks white, soil is generally pushed up around them, which keeps that part of the plant from producing Leekschlorophyll.  As a result, dirt often lodges in the crevices around the base of the leaves, meaning leeks need careful cleaning.