Marys Community Corner

INGREDIENTS SERVES  8 2lb leeks  8oz ready to eat prunes (stones removed)  butter salt and freshly milled black pepper  squeeze of fresh lime juice   Cut the tail ends off the leeks, split them in half lengthways and wash them thoroughly. Then shred them finely (about 1/8in or 2-3 mm). Heat a large frying pan over a high heat until very hot. Add the prunes to the dry pan and toss around for 30 to 40 seconds. This brings out the rich flavor of the prunes. Let the pan cool off and then add a knob of butter. Put over a medium heat, wait until the butter starts to bubble and then add the leeks. Season with salt and freshly milled black pepper. Turn the heat up to high and sauté for a further 2 to 3 minutes turning frequently. Add the prunes, another knob of butter and a squeeze of lime juice. Toss thoroughly and then remove from the heat. Pile into a warmed dish, and serve.

3-4 zucchini or more! Your favorite season salt or spices to season zucchini Finely grated cheese, enough to cover zucchini (I used four cheese Mexican blend, a blend of low-fat cheeses) Preheat broiler and put rack into middle position or about 4 inches away from broiler. Wash zucchini and cut off ends. Cut into slices about 3/8 inches wide. It's important that all zucchini slices are same width so they can cook evenly. Spray a large round or rectangular baking sheet with non-stick spray. Cover baking sheet completely with zucchini rounds, putting them as close together as possible. Sprinkle each zucchini piece with Spike Seasoning or whatever seasoning salt or spices you're using. Completely cover top of zucchini with grated cheese. Broil until cheese is browned and zucchini is barely tender, about 5-7 minutes. Serve immediately. Simple!