My sense of humor hasn’t changed much as I got older. Cheesy jokes get me every time. It wasn’t until I was a full blown adult that I found out that the joke about Fozzie Bear’s jokes is that they are bad. I always thought he was so hilarious. I still find myself laughing inappropriately loud at his jokes. He is my favorite.
April Fools? Not really my thing. Knock knock jokes about oranges and bananas? Now you have my full, undivided attention!!
I am still in amped for spring mode. So I have been itching to make some leek dishes! I realized after the fact that I should have taken pictures of the way I cut leeks. They can be intimidating vegetables, you cut off a lot of what would appear to be perfectly good leek because the really dark green part can be super tough. So here is what I do:
- Trim off the bottom root
- Trim off the very top dark green
- Starting from the light green to the dark green (carefully!) with my knife I cut off the dark green parts on an angle like I am making a stick pointy. Like a stake from Buffy. This way you get to keep some of the inner leaves that are not as tough, but get rid of the super tough darker parts
- Slice the leeks in half long ways
- Then chop them up
Here is where I actually realized photos are worth a thousand words (and would spare you from my child-of-the-90s Buffy references)
- I then put the leeks in a bowl of cold water and give them a good swish around. Leeks tend to be really sandy, and the sand and dirt will sink to the bottom of the bowl and the leeks float, so you can just scoop them off the top and you are ready to cook!
Health highlight of Leeks: Leeks are in the same family of vegetables as garlic and onions, and have similar wonderful health benefits. They are anti-inflammatory, high in antioxidants, and can help protect your heart. They may even help protect against cancer. They are really good source vitamin K, which is good for your bones and heart. And they are high in folate, which can help support your heart health and brain health!
- 8 oz Pasta
- ½ cup Sun Dried Tomatoes (chopped)
- 2 large Leeks (see above for how to trim them)
- 1 tablespoon EV Olive Oil
- 1 Avocado
- 2 tablespoons Balsamic Vinegar
- Salt and Pepper
- Bring a medium pot of water to a boil
- Add the pasta and sun dried tomatoes, cook according to the pasta box for al dente
- (Start on the below, but when the pasta is done drain and set aside)
- In a large saute pan add the olive oil and leeks, saute stirring occasionally so the leeks get tender but not brown
- When the leeks are tender, add the pasta and sundried tomato combo to the pan
- In a small bowl mash the avocado with the balsamic vinegar
- Add to the leek and pasta combo, toss to coat
- Season with salt and pepper
- Dish up and enjoy!!