Love the comfort-food taste of scalloped potatoes?  This one's for you!


Splash of olive oil
1 leek, light green and white portions, cleaned and sliced thinly
1 shallot, minced
1/2 t. salt
1/2 c. plain Greek yogurt (or sour cream)
1/4 c. chicken or vegetable broth




1 each medium zucchini and yellow summer squash
2 ears or 1 can of corn
1/2 lb. green beans or broccoli, trimmed and cut into bite-sized pieces
2 tomatoes, thinly sliced
1/2 c. panko breadcrumbs
1/4 c. grated Parmesan

Sautee shallot, leek and salt until leek is softened.  Remove from heat and stir in yogurt and broth.

Assemble the casserole.  Line a casserole pan with squash rounds, topped with a layer of tomoato slices.  Spoon half the yogurt mixture over the top.  Add another layer of the remaining vegetables.

Top with the remaining yogurt mixture.  Sprinkle breadcrumbs and Parmesan over the top.  Bake for 30 minutes, covered, at 375.  Remove cover and continue to bake for 15 more minutes, until Pamesan has crusted and breadcrumbs are toasted.






Curry Chicken with Kohlrabi, from CropSharer Nancy M --

1/4 cup curry power
3 potatoes peeled and cut into cubes
1 kohlrabi - remove leaves and cut kohlrabi into cubes
Kohlrabi leaves sliced into strips
3 chicken breasts sliced into stripes
1/2 cup coconut milk
1 can diced tomatoes with onions
Olive oil
In a big frying pan, fry chicken in olive oil.  Add everything else and add water to just to cover vegetables.
Cook for 45 minutes or until the potatoes are soft
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Parchment-Baked Fish with Leeks

4    filets white-fleshed fish (whitefish, halibut, tilapia)

1    leek

12  spears asparagus

Lemon Juice

White wine

Parchment paper

Salt & pepper


Make four large squares of parchment paper.  In each lay a fish filet, lightly salted and peppered, topped with a quartered length of leek (about 4-6 inches), spread out, and also 3 spears of asparagus.  Fold the parchment into a pocket, pour in a bit of white wine and some lemon juice.  Fold shut

Bake at 350 until fish is cooked through, about 15 minutes.

Open and serve!  The leek mellows in backing, and adds lovely flavor to the fish.