If there’s such a thing as a refined vegetable, it might just be the leek. Leeks are alliums (members of the onion family), and gently but distinctly flavor a dish without overpowering other ingredients. Leeks are also lovely plants, with white, crisp stalks (the part of the plant used in cooking) topped by green leaves. They grow tidily and fairly easily, though they do require a good washing after harvest because they can trap dirt between the sheaves. Sauté sliced leeks and add to salads, stir-frys and frittatas, serve them as a side dish or as the focus of a cold (or hot) soup. Bigger isn’t better when it comes to leeks; smaller leeks are more tender and sweet than the larger ones.
What to Make: French Leek Pie with Gruyere Cheese
You can find this recipe located in our produce department, in the November 2 Co+op Deals flyer and Stronger Together website.
Looking for a coupon? Save on ingredient items for the French Leek Pie with online coupons! Coupons good through November 15, 2011.