1 bunch of Red Dog Farm leeks
1 lb. of Red Dog Farm zucchini
3 Tbls. extra-virgin olive oil
½ cup of chopped parsley
1 Tbls. extra-virgin olive oil
1 tsp. orange zest
¼ cup of fresh squeezed orange juice
1 Tbls. soy sauce
1 clove of crushed garlic
1 tsp. of crushed red pepper flakes
a pinch of salt

Cut the leeks in half lengthwise and remove the darker green, tougher part of the leek (rinse any dirt out of the inner layers at this point). Leave a bit of the root attached to hold the leek together. Cut the zucchini in half lengthwise. Coat the leeks and zucchini with the 3 Tbls. of olive oil and grill* over medium heat, turning often enough to prevent charring in any one spot. Remove leeks and zucchini each when tender. On a cutting board remove the root of the leeks and coarsely chop the leeks and zucchini into ½”-1” pieces. Whisk the rest of the olive oil, orange juice and zest, soy sauce, crushed garlic, pepper flakes and salt together. Pour over the hot vegetables and toss with the chopped parsley.

*if you do not have a grill an alternative is to broil the vegetables on low, again turning them often enough so they do not just char on one side and cook all of the way through.