Delightfully Healthy! Leeks, Sweet Potatoes & More!

Tasting Friday 10/21, 4:30pm to 6:30pm
leeks_squareMinimal ingredients and the simplistic preparation of this sweet potato and leek soup will surely win you over! Leeks, garlic, and onions belong to the same vegetable family; yet, leeks tend to live in the shadow of their other vegetable counterparts. Leeks are mild when compared to garlic and onions and are a great way to season dishes subtly. They may even become your new favorite “secret” ingredient! Both leeks and sweet potatoes are rich in vitamin A which aids in vision and immune health. The addition of coconut milk contributes to the creamy consistency and sweet flavor. This dish is free from ingredients containing gluten and dairy, which makes it a great choice to serve at social gatherings.


Fresh, juicy cherry tomatoes are mostly associated with summer, but don’t give up on them just yet! What better way to get one last recipe out of cherry tomatoes than to make a delightfully classic Italian appetizer? Bruschetta is a wonderful dish for as long as fresh tomatoes are around! Along with roasted garlic, balsamic vinegar, basil (dried is a great alternative when fresh is no longer in season!), and crusty, buttery bread… How can you say no? Cherry tomatoes are abundant in vitamin C – ideal for boosting immune health with cold season upon us. They are also high in an antioxidant called lycopene.


Leek and Sweet Potato Soup

Adapted from


1 onion, chopped

3 cloves garlic, crushed

2 tsp ground cumin

1 tbsp olive oil

2 or 3 large leeks, top part removed, and softer part sliced in rounds

4 cups vegetable broth

4 sweet potatoes, scrubbed, peeled and chopped

1 can unsweetened, lite coconut milk

Sea salt and freshly ground black pepper to taste


  1. Sauté the onions with the olive oil in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning.
  2. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
  3. Sprinkle in the cumin and combine well.
  4. Add the stock and the sweet potatoes. Bring to a boil and then allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.
  5. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
  6. Puree the soup in a blender (optional) and serve.

Serves 4


Cherry Tomato Bruschetta

Adapted from


3 Tbs extra-virgin olive oil

5 cloves garlic, finely minced

2 pints cherry tomatoes, cut into quarters

1 T balsamic vinegar

16 fresh basil leaves, cut into thin strips (3-4 tsp dried)

Salt and freshly ground pepper

1 whole baguette or crusty loaf of choice


  1. In a small skillet, heat oil and garlic over medium-high heat until golden.
  2. Pour garlic and oil into mixing bowl and add tomatoes, balsamic, basil, salt, and pepper.
  3. Toss to combine.
  4. Cut baguette into diagonal slices and dry roast in 350 degree oven for about 5 minutes, or until crisp.
  5. To serve, spoon tomato mixture generously over the slices of bread.