Brown Market Shares Program
Established 2006


How To Use Leftovers: Leeks

Though leeks can often be seem like a daunting ingredient, they are actually quite versatile and easy to use. Leeks have a very similar flavor to onion, but are a bit more mild, and hold up their crunch when cooked. For this reason, leeks are a great substitute for onions when you want to make their presence known. If you have an extra leek lying around and are weary of handling it, don't be! Follow our instructions on how to prepare it:

How to Clean a Leek:

Begin by cutting about 1/2 an inch from the bottom white part of the leek, to remove the roots. From the top of the leek, cut about 1/3 into the leek, removing the dark green parts. Compost the rest! What you will have left is the freshest, most delicious part of the leek. From here, chop the leek into about 1 inch pieces. Transfer these to a bowl of warm water. Rinse the leeks to remove and sand or dirt that may have been caught between layers. Once you drain and pat dry, your leeks are ready to use! 

After you've cleaned your leek, try one of these delicious recipes:

1) Sweet Potato and Leek Casserole: With all the hearty flavors of leek and potato soup, but with the added decadence of sweet potato.

2) Roasted Leeks: Sweet and simple is sometimes all you need.

3) Mini Leek and Carrot Frittatas

1 leek, cleaned and diced*
2 carrots, cleaned and diced*
Salt, pepper to taste
1 t oil
12 Pat's Pastures eggs*
2 t salt
2 t pepper
2 t garlic powder
1 dash Sriracha

1) Preheat oven to 350°F
2) In a skillet add oil, carrots, leeks, salt and pepper
3) Saute until vegetables are tender, about 8 minutes
4) Meanwhile, in a large bowl crack 12 eggs, whisk until yolks and whites have combined
5) Add salt, pepper, garlic powder, and Sriracha
6) Spray a mini muffin tin with baking spray
7) Add a small amount of vegetable mixture to each muffin cup
8) Spoon in egg mixture over vegetables, making sure not to overfill
9) Bake for 18 minutes, or until frittatas begin to brown. Remove from over, and enjoy!


*Banner photo: Pastel Magazine