Leeks

A thick, white stalk with multiple long, flat, dark green leaves wrapped around each other at the opposite end.

Trim roots and dark green tips of leaves, then slice leeks in half lengthwise. Wash under water thoroughly, focusing on the base of the leaves and checking for bits of dirt tucked away between the layers. It can help to put prepared leeks (chopped or diced) in a bowl of cold water and wait a few minutes. The leeks will float to surface and any soil will sink to the bottom of the bowl. Carefully remove the prepared leeks by skimming them from the bowl, leaving the soil behind.

BOIL: To make a simple vegetable stock, slice into thin strips and add to a pot with chopped carrots, onions, salt and pepper to taste, and plenty of water. Bring to a boil over high heat, then reduce to low and simmer for 30 minutes.

SAUTÉ: Slice into strips. Add some cooking oil or butter to a skillet and place over medium heat. Carefully add the sliced leek and a dash of salt. Cook, stirring occasionally, until the leek becomes soft and golden brown, about 5-8 minutes.

Refrigerate in a plastic or reusable storage container for up to 5 days.