Korean Veggies: Love those Leeks!

The Osan Commissary has a nice little selection of organic local veggies- you can find them as you go past the check-in desk, and often they're very inexpensive. They're in a refrigerated case on the left side as you enter the produce section. But some of that stuff is pretty weird; what to do with it? Here's an idea for using local leeks (usually on the bottom shelf; they look like large, long green onions):

POTATO-LEEK SOUP

1 package leeks

4 large peeled and chopped potatoes

1 head cauliflower, cut into chunks

Garlic cloves, roasted, or minced garlic in an amount that suits you

Chicken bullion or chicken stock

Wash the leeks well; they can have silt and sand in the 'branches'. Slice them up and stir fry them in a little oil or butter until they're greenish-brown and flattened. If you're using minced garlic, add to the leeks. Cook the potatoes and cauliflower until soft in just enough water to cover them. Toss in a couple of bullion cubes or use half water and half chicken stock for cooking water. Add the roasted garlic, and mash the potatoes cauliflower up. Puree it in the blender, then put it back in the pan and add the leeks. Serve it with crusty bread for an awesome and healthy autumn meal.

LEEK-PECAN RAVIOLI

Cheese tortellini or ravioli (or choose another pasta)

1 package leeks, washed and sliced

Minced garlic, in an amount that suits you

1/2 cup chopped pecans

2 cups fresh or frozen veggies: chopped spinach, sliced mushrooms, green beans, or sliced zucchini will work nicely; use any veggies your family likes!

Shredded parmesan cheese

Quickly toast the pecans in a couple tablespoons of olive oil at medium high heat on the stovetop. They'll burn quickly, so watch them carefully. Scoop them out of the oil and set aside, then put the garlic and leeks in the oil until they're good and cooked; about ten minutes. Add the veggies until just cooked, put the pecans back in, and season to taste. Serve over the ravioli or tortellini with shredded parmesan on top.