Recipes for the March GGFB!

Hi Everyone

Here are some recipes to use some of the items in your March Good Food Box!! If you are struggling to think about cooking your Kale or Leeks here you go!

Thank you our Wilma Davies for providing these recipes!!

Corrine

Leek Potato Soup

6 potatos

6 cups chicken broth

3 leeks sliced finely

3 tbs oil

2 cups milk

salt and pepper

Place diced potatoes and chicken broth in a large saucepan, Bring to a boil and cook until tender.. about 10 min.

Trim roots from the leeks cut leeks in half from the top to bottom.. WASH the sand from EACH leaf running under water. slice leeks finely, Heat oil in a large pan. S

Add cooked leeks to potatoes and broth. Saute leeks until translucent over medium heat. about 5 to 7 min.

Season with salt and pepper. Bring to a simmer over mend heat and stir in milk

Serve immediately

 Photo Credit ONLY: http://www.simplyrecipes.com/recipes/potato_leek_soup/

Cauliflower and Kale Soup

1/2 cup diced onions,

1 1/2 tsp olive oil

1/2 cup white wine (can be substitute

with lemon juice or cranberry juice)

1 regular size cauliflower chopped into pieces

3 1/2 cups vegetable stock, (I use 1 chicken bouillion cube with 3 1/2 cups of water

1 cup kale thinly sliced and lightly packed

1/4 cup fresh tarragon (try adding 2 tbs first, taste and use your tastebuds to decide if you’d like more tarragon. salt an pepper to taste

1. Heat oil in pot and add onions and garlic. Cook until translucent

2. add wine and cook until wine is refuced in half.. (I just guess)

Boil some water and measure 3.5 cups and add the bouillion to help dissolve it faster if you are not using stock

4. add cauliflower and stock in the pot and bring to a boil reduce heat to med.-low and cook for about 20 min.. until cauliflower is soft. (not mushy) Poke with a fork and it should gp through easily but not fall apart. If your’re worried check at 15 min

5 add kale and cook another 5 min on low heat ..Remove from heat then blend/puree

6 add salt and pepper to taste and chopped up tarragon

Sprinkle extra tarragon on top when serving if desired.

Kale Chips

2tbs oil

2 tbs lime juice or balsamic vinegar or sherry

1/2 tsp sea salt.

Heat oven to 350

Toss kale with above and roast 5 to 7 min.

Baked Cod with Balsamic Vinegar, Tomatoes & Leeks

4-6 oz. cod filets
2 tsp. olive oil
1 tsp. minced garlic
1 leek white part only, cut into 1/4" half moons
1 can diced tomatoes (28 oz.)
1/4 cup balsamic vinegar
1/4 cup fresh basil, minced

Heat olive oil in sauté pan. Add garlic and leeks.
Cook over low heat until leeks are tender. Add tomatoes, basil and balsamic vinegar. Bring to boil, then let simmer 5 minutes. Place fish filets in baking dish and pour tomato mixture over. Cover with foil and bake for 20 minutes at 375 degrees. Serve immediately.