About Me: Leeks are part of the allium family along with onions and garlic. They have a nice buttery taste to them and in a pinch can be substituted for onions in recipes, however, they do not caramelize well compared to onions. Leeks are rich in vitamin C, D, B, and Calcium. Use them in a salad after sautéing, in casseroles, stews, or make into leek paté.

To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms (with roots attached) in a bag and store them in the crisper drawer of your refrigerator where they will keep for at least 2 weeks.


Miso Squash Broth With Soba Noodles

Vegetable Pot Pie