Leeked

Leeks are one of those vegetables that you look at and wonder, "How might I use these in every day cooking?" They pop up on cooking shows and in food magazines as this extra special vegetable that has powers the common chef is unable to handle. The reality is, the leek is just like an oversized green onion. Just look at them. They are not hard to prepare, like an artichoke, nor are they above your culinary abilities. I have found over the past week that the leek is a great substitute for any onion and can bring a slightly different flavor profile and texture to your dishes.



I chose to simply dice one up and use it in an omlelete on Saturday morning and in some breakfast fajitas this morning. These cousins of the onion provide a great look in your dish because of their unique rings and green color. I just think there are so many vegetables, and foods for that matter, that we shy away from cooking with because of the mystique that can surround them. The leek is not scary and is very versatile. I used it in my chicken stock, a salad, and for a couple different breakfasts. I encourage you to reach outside of your comfort zone, especially in this economy, and find alternatives to the staples you typically gravitate towards. The leek, like the eggplant, is something that should not scare you. You can do it. Impress your friends and delight your taste buds. Chop chop!!