Courtesy of Scarsdale / Eastchester http://www.mrsgreens.com

Corn-Leek Saute Diet Type: Vegan Cooking Time: Under 30 minutes Ingredients:   1 tablespoon olive oil   3 leeks, sliced into half moons, washed   6 ears fresh corn, removed from cob   black pepper to taste   1 tablespoon Ume Plum Vinegar (umeboshi vinegar)   Directions: Heat a heavy skillet over high heat. Add oil and leeks, letting them cook for 5 minutes, stirring once or twice. When the leeks are at their brightest green and still firm, add the corn kernels and toss together until the corn turns a deep yellow, about 5 minutes. Sprinkle with pepper. Splash with the umeboshi vinegar and cover for 2 minutes more, letting it steam. Serve immediately. Servings: 4 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 4 Amount Per Serving  Calories 165 Calories from Fat 44  % Daily Value* Total Fat 5g 8%   Saturated Fat 1g 4%   Mono Fat 3g   Sodium 412mg 17% Total Carbs 30g 10%   Dietary Fiber 4g 17% Protein 4g   Iron 13% Calcium 4% Vitamin B-6 10% Vitamin C 17% Vitamin E 6% Vitamin A 1% Selenium 2% Manganese 25% Copper 5% Zinc 4% Pantothenic acid 9% Niacin 10% Riboflavin 6% Thiamin 20% Folate 23% Potassium 12% Phosphorus 12% Magnesium 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.