Yesterday, I got a yen for some Cock-a-Leekie Soup, and so I had to buy parsnips and leeks. Cock-a-Leekie Soup is a Scottish peasant dish that goes back 500 years. It always contains chicken, leeks, and prunes. I’ve used this recipe from a Cooking Light magazine for many years. It seems to have passed through Colonial India.
I planned to head over to the Union Square Greenmarket first thing in the morning, but when I got up, it was raining hard. Not to worry! Time for my cute rain boots and sturdy umbrella. The greenmarket was empty. Soup is good on a rainy day.
At the greenmarket, only one farmer had leeks for $4 per pound! But I had to have leeks and his were in great shape. While I was bemoaning the price, the farmer pointed to a man who was giving away free yogurt and so, together we walked over to the truck. I said the magic words, “food blogger” and I walked away with a case. The yogurt, Olympus Authentic Greek Strained Yogurt, is seriously good. It is extra creamy, but very light and clean, slightly tangy with a hint of sweetness, and it is low in fat. It really does taste like the yogurt in Greece. My leeks came with a bonus. Only in New York City.
Carrots, Beets, and Apples
Besides parsnips and leeks, I bought carrots, beets and apples. I’m making another old favorite from Cooking Light, Date-Nut-Carrot Bread, and I’m also making a new recipe, ABC Salad – shredded apples, carrots and beets. Joan Dye Gussow recommends it. It is a natural “detox” for the body, if you think that way. This recipe has lots variations too. For instance, I added the apple to the Carrot and Beet Salad with Ginger Vinaigrette. Enjoy!
Your thoughts: What healthy recipes are you making this weekend?