Drum roll please!
I’m so excited to announce that the very first “Weekly Veggie” is…
In the past my love for the Leek was always very strong. I’d caramelize it with red onion and a dash of Tamari and could practically eat it by the spoonful. Since I shy from using my stove/oven anymore these days I can’t tell you when the last time was that I actually consumed a Leek – it never really occurred to me that it would (or could) be tasty as a raw veggie. However a recent episode of Iron Chef America got me inspired and thinking about my beloved veggie yet again. I watched with amazement as the chefs prepared the Leeks in so many different forms, including raw. I practically fell out of my seat with excitement knowing instantly that I had to revisit the Leek with a new set of eyes.
This Saturday’s trip to the local Farmers Market was nothing shy of inspiring and influential on my decision to pick the Leek as a “Weekly Veggie”. Everywhere I turned there it was – “in season” is an understatement.
So here I am…and here you are…
I just can’t convey my excitement!. It’s pretty silly actually. I’ve literally been bouncing around my kitchen for five and a half hours.
I really hope you’ll tune into AtVdailyfix for tons of updates on the “Weekly Veggie”. You’ll get to see my meals throughout the week, and on Sunday I’ll re-convene back here (on the blog) to share recipes, pretty photos, and details on all of the yummy foods you’ve been teased with.
For now how about some “Weekly Veggie” food prep pics?
Zucchini --- I'm currently dehydrating the peels for a future surprise
Cleaning the Leek greens
Dehydrating the Leek greens for lots of goodies
Slice lengthwise, making sure to only penetrate one layer of the Leek at a time.
Spiral sliced Leek whites marinaded in Coconut Aminos
Julienned Leek whites
Sarahfae - AtV