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The allium family (including garlic, onions, leeks, shallots, and chives) is well known to even the most basic chef. After all, what pantry is complete without onions and garlic? But these tasty plants are also nutrition powerhouses, packed with antioxidants that have shown potential in the fight against cancer, heart disease, and diabetes.

This weeks recipe uses leeks in a potage, or soup, and was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

“Eat leeks in March, garlic in May, all the rest of the year the doctors may play.”

Old English Proverb

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