Summer Fun with Leeks and Squash

A leek dish inspired by Angelina of Angelina’s Kitchen

I don’t think I had ever eaten a leek til I moved to the states. There are many varieties of green onions and scallions in Japan but not leeks. The first few times I had it, I only ate the white part. The green stuff just looked too tough to eat. Then we started growing them and Angelina wanted some for her kitchen. I asked her how she normally prepared leeks and I was blown away that she cooked the whole thing. When a leek is super fresh, the green part is tender enough to eat steamed. So don’t you throw away the green part! It is the best part!

Ingredients ( Serves 2)

1 Leek, green part cut into 1 inch sizes

3  Amish Paste Tomatoes, chopped

1 squash, quartered and sliced

1 clove of German White Garlic, crushed and sliced

1/2 tsp dried oregano

1/2 chili pepper

1 Tbsp olive oil

salt and pepper to taste

a little water

a handful of basil

Preparation

1. Heat the oil add garlic and saute til fragrant. Add squash, leeks, chilli pepper and tomatoes and saute a few more minutes.

2. Add salt, oregano and a little water then cover and simmer on medium heat for 15 minutes.

When everything is tender, mix in the basil.

Serve with rice or bread!