Five Weeks of Leeks, Week 3: Cooking Leeks with James Anderson

So far in this leek series we’ve covered how to dig leeks and where to order leek treats in town. For week 3 we learn a few ways to cook leeks from Bell’s Meat and Poultry’s very own James Anderson!

Did you know James has a YouTube channel called Montgomery’s Kitchen where he shows how to cook delicious meals? Well, he does, and he’s going to give a step-by-step of how to cook with leeks!

He made three recipes with leeks that you could easily make in your very own kitchen. Check it all out below.

 

Fresh Salsa Verde with Leeks

This was a first for James making this combo and it did NOT disappoint!

  • 4 medium tomatoes, chopped
  • A Spanish onions, chopped
  • A jalapeno or two, chopped
  • 1 cup of cilantro, chopped
  • A handful of fresh leeks, chopped

Put in a food processor. Add:

  • Juice of fresh squeezed lime

Pulse to your desire of chunkiness. Add some salt.

Enjoy!!!


Zuppa Toscana

Watch James make this from scratch on episode 4 of Montgomery’s Kitchen by clicking here. Just sub out the kale for leeks!

 

Kielbasa Surprise

To get the full recipe, click here to watch episode 11 of Montgomery’s Kitchen. Just add leeks!

 

Bell’s Meat and Poultry, where James is a full-time butcher, uses leeks they freeze or dehydrate in their goods throughout the year. From sausages to dips to cheese to hotdogs and even in their Bigfoot Burgers, leeks are a staple.

 

 

Hope you feel inspired to get in your kitchen to try one of these leek recipes or to cook up one of your own!

 

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