Recipes

LET'S GET COOKIN'

[cooked-tags child_of="leek"]
This delicious soup can be made vegan (by omitting the cream and using veggie stock), and is the perfect accompaniment to those "first-sweater-nights" in early Fall.
This is a quick and savory breakfast or brunch dish and is a great way to use up some of your extra zucchini over the Summer!

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