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Sautéed Leeks & Mushrooms

  • Leeks (sliced to ½ inch) - 4 bunches
  • Mushrooms (Portabella + Bella) - 1 container
  • Garlic - 3 cloves
  • Butter - 1 pat
  • Olive oil - 2 tbsp
  • Salt & pepper - to taste

First wash and slice leeks. Place in an ice bath and shock them. Heat pan to high and sauté oil and mushrooms, season with salt and pepper. After mushrooms caramelize a little turn heat down to medium-high and add leeks. Cook until leeks are soft and kill heat. Add butter and mix well. Season at the end. This goes great over steak or on top of rice.

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Lemon Aid (NGD Style)

  • Lemons (squeezed) - 24
  • Sugar - ½ cup
  • Mint (diced fine) - 1/4 cup
  • Honey - 1 tbsp

Mix and serve on the rocks!

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