Wednesday, January 5, 2011

Kim's Fresh Veggie Delivery

What do you do with a big box of fresh unfamiliar veggies? Well, I have a friend who wanted some options for the red kale, leeks, radicchio and cauliflower that were delivered to her.

The leeks are great in Potato Leek soup. Cut off at the point where they get dark green (the dark green is too tough), slice it directly down the middle, then slice into half moons. Put them in a big bowl of cool water to let the dirt settle to the bottom.

In the meantime heat some olive oil in a soup pot. Pull out the leaks and place in a colander. (Shake them of excess water and put them in the soup pot) medium heat. In the meantime cut up some Yukon gold potatoes and put in the pot with leeks. Stir occasionally. Add salt and pepper to taste.

Once the leeks and potatoes have sauteed a bit add a large can of low sodium chicken or veggie broth. Simmer for 20 minutes until potatoes are tender. Use an immersion blender but leave some of the potatoes in pieces. Add some fat free 1/4 cup of half and half and heat a few more minutes and serve. The soup should be creamy, with some texture.

Top with shredded Cheddar, sour cream, chives, bacon bits and serve with warm french bread.

The Kale, after washed, trimmed from the stalk and chopped can be sauteed in garlic and olive oil. This mellows out the kale and gives it a tasty, garlicky flavor. Sprinkle with salt to taste.

Cauliflower can be steamed and topped with cheese (her families favorite), or cut up into pieces and roasted in the oven at a high temperature coated lightly with olive oil and sprinkled with salt and pepper. Delish!

Radicchio is not my favorite, but it is used on salads and can be grilled/charred a bit and eaten on the side.

Enjoy these ways to cook these delicious veggies.

back to yogurt

fat and happy

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