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Catholic Recipe: Poireaux a la Provencale

    INGREDIENTS

  • 3 pounds leeks
  • 3 Tablespoons olive oil
  • salt and pepper
  • 1/2 pound tomatoes
  • 12 black olives
  • juice of 1 lemon
  • 1 teaspoon chopped lemon peel
  • Details

  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

Also Called: Poireaux à la Provençale, Leeks à la Provence

This is a nice vegetable appetizer, perfect for the vegetables that are in abundance in summer. Since legend has that St. Martha went to Provence, this recipe comes from that area of France.

Since Jesus told Martha to not worry about things, but to listen to His word, we should keep our meals simple on this day, and spend time outside of the kitchen to meditate on the Gospel.

DIRECTIONS

Clean the leeks thoroughly and chop into half-inch lengths. Put the oil in a shallow casserole and, when it is heated but not too hot, add the leeks, season with salt and pepper, and simmer for about ten minutes. Add the tomatoes cut in half, the olives which have been stoned, the juice of the lemon, and the lemon peel, and simmer for another fifteen minutes. Serve cold.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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