We went grocery shopping today, and I was inspired by an item that I buy every time we go to the grocery store. The leek! It's a part of the onion and garlic family, but it's much more mild than either of those ingredients. Leeks are generally sold in stalks that have a gradient of white (at the bottom) to dark green at the tips of the stalk. Generally, we cut off the dark green portion because the leaves are very tough. Using the light green and white parts of the leek can add a lot of flavor to so many different dishes.
Because of the way a leek is formed, it's easier to clean it once you've cut it in half. Normally, I will slice the leek down the middle, the long way, and then run cold water over each half, pulling the layers of stem apart a little bit in order to get the dirt out. You can also soak the pieces in cold water once it is sliced completely.
Leeks make for a great side dish if you cut them a bit thicker, and saute them in a bit of butter and salt and pepper. They make a lovely bed for a piece of salmon, and a nice thick sauce for a chicken breast as well. You can use them in place of onions in a risotto, and they make a great addition to a spaghetti carbonara. One of my favorite things to add to an omelette are leeks, too!
Next time you are at the grocery store, pick up a few leeks...and experiment with using them for all sorts of different meals. I love when I find an ingredient that I seriously can't live without! I guarantee you if you open my fridge, you will always find at least one leek in there...unless I've eaten them already!
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