[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-400895-105":3,"detail-sidebar-cat-0-en-105":80,"doc-detail-400895-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":73,"head_meta":75,"extra_data":77,"updated_unix":79},105,"en","english-leek-monthly-quick-fix-cooking-with-leeks","English Leek Monthly - Quick Fix - Cooking with Leeks","","Nutrition-focused leaflet promoting leeks as a versatile, milder alternative to onions, with storage, washing, and preparation steps. Highlights eating methods raw or cooked, including salads, casseroles, roasted leeks, soups, and vinaigrette serving, plus discarding fibrous dark green tops. Provides detailed safety and quality guidance: refrigerate soon after harvest, wash thoroughly to remove grit, trim and rinse between layers, and instructions for freezing in airtight bags. Includes two recipes: Sautéed Leeks and Apples and Leek and Mushroom Orzo.",{"@graph":14,"@context":72},[15,34,55],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/english-leek-monthly-quick-fix-cooking-with-leeks/400895/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/english-leek-monthly-quick-fix-cooking-with-leeks/400895.png","ImageObject",300,407,{"name":42,"@type":43},"4398046744996","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-09-29","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":30},"InteractionCounter",{"@type":54},"ViewAction",{"@type":56,"mainEntity":57},"FAQPage",[58,64,68],{"name":59,"@type":60,"acceptedAnswer":61},"How should leeks be selected and trimmed for cooking?","Question",{"text":62,"@type":63},"Choose firm, crisp stalks with as much white and light green as possible, avoiding yellow or withered tops. Discard the dark green tops and trim away roots and damaged outer layers.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"What is the recommended way to wash leeks?",{"text":67,"@type":63},"Wash just before use and rinse thoroughly under running water. Clean between each layer because soil and grit are often trapped as they grow.",{"name":69,"@type":60,"acceptedAnswer":70},"How long can leeks be stored in the refrigerator and can they be frozen?",{"text":71,"@type":63},"Refrigerate in a plastic bag for up to two weeks. Leeks can be frozen in slices or whole lengths in airtight bags for best quality within 3 months.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},400895,1790618541,{"code":4,"msg":81,"data":82},"success",[83,87,91,95,100,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":84,"show_sort_weight":85,"slug":86},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":88,"show_sort_weight":89,"slug":90},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":92,"show_sort_weight":93,"slug":94},"Exam",70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},7,40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":81,"data":131},{"doc_id":78,"user_id":132,"nickname":42,"user_avatar":11,"doc_module":4,"category_id":106,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":133,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":30,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":138,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":139,"faqs":140,"seo_title":141,"seo_description":12,"update_tm":142,"read_time":96},4398046744996,"Give Your Family More of the Good Stuff!  \n$hop and $ ave  \n􀀁 Select firm, crisp stalks with as much white and light green as possible. (The dark green portion is not edible.) Avoid leeks with yellow or withered tops.  \n􀀁 Fresh leeks are generally available year round.  \n􀀁 Frozen leeks might be a good option for some recipes and are easy to keep on hand.  \nLeeks are similar to onions but have a sweeter, milder flavor.  \nQuick Fix  \n􀀁 Leeks can be eaten raw or cooked.  \n􀀁 Use sliced leeks in salads– green, pasta or potato.  \n􀀁 Add leeks to casseroles for a mild onion flavor.  \n􀀁 Roast leeks in the oven along with your favorite vegetables.  \n􀀁 Add leeks to soups or stews.  \n􀀁 Serve cooked leeks with a little vinaigrette dressing.  \n􀀁 Use raw chopped leeks as a garnish like green onions.  \nDiscard the dark green tops. They are fibrous and do not softenduring cooking.  \nEat the center section. The  \n white and lightgreen part is more tender.  \nTrim away the roots.    \n􀀂 Leeks are best used soon after harvest. Refrigerate in a plastic bag for up to two weeks.  \n􀀂 Wash just before use. Leeks need to be washed well because soil is pulled up around the stem as they grow. There is almost always grit caught between the layers.  \n• Cut off the roots, the dark green tops, and any damaged outer layers.  \n• Slice once lengthwise.  \n• Rinse thoroughly under running water, cleaning between each layer to remove soil and sand.  \n• Chop or slice as needed.  \n􀀂 Leeks can be frozen in slices or whole lengths. Seal in airtight bags. For best quality, use within 3 months.  \nThis material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) . SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211 . USDA is an equal opportunity provider and employer.  \n2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.  \nCooking with Leeks  \nSautéed Leeks and Apples  \nIngredients:  \n1 medium leek, chopped (about 3 cups)  \n2 teaspoons oil  \n2 medium apples, cored and chopped  \n1 Tablespoon honey  \n1 teaspoon vinegar  \n¼ teaspoon each salt and pepper Directions:  \n1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).  \n2. Add apples and continue cooking, stirring frequently, until apples begin tosoften (about 3 minutes).  \n3. Remove from heat. Add honey, vinegar, salt and pepper. Stir gently to combine all ingredients. Serve warm.  \n4. Refrigerate leftovers within 2 hours. Makes about 4 cups  \nPrep time: 10 minutes  \nCook time: 8 to 10 minutes  \nWhen kids help make healthy food, they are more likely to try it. Show kids how to:  \n􀀁 wash produce under cool running water.  \n􀀁 measure and mix ingredients.  \n􀀁 slice or chop produce on a cutting board by cutting down and away from their fingers and body.  \nLeek and Mushroom  \nOrzo   \n Go to  \nIngredients: [FoodHero.org](FoodHero.org)  \n2 cups leeks, chopped  for easy, tasty   \n1 Tablespoon oil  leek recipes  2 cups mushrooms, sliced   \n1 cup dry orzo (rice shaped pasta)   \n2 cups chicken or vegetable broth 1½ cups tomato, chopped  \n3 Tablespoons light cream cheese  \n1 teaspoon garlic powder  \n¼ teaspoon each salt and pepper Directions:  \n1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).  \n2. Add mushrooms and cook until soft (about 5 minutes).  \n3. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.  \n4. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almos","cbCaij47jTycaUZP","https://ap.wps.com/l/cbCaij47jTycaUZP","pdf",2201401,"English","# Quick Fix\n# Cooking with Leeks\n## Sautéed Leeks and Apples\n## Leek and Mushroom Orzo\n# Preparation, Storage, and Freezing","[{\"question\":\"How should leeks be selected and trimmed for cooking?\",\"answer\":\"Choose firm, crisp stalks with as much white and light green as possible, avoiding yellow or withered tops. Discard the dark green tops and trim away roots and damaged outer layers.\"},{\"question\":\"What is the recommended way to wash leeks?\",\"answer\":\"Wash just before use and rinse thoroughly under running water. Clean between each layer because soil and grit are often trapped as they grow.\"},{\"question\":\"How long can leeks be stored in the refrigerator and can they be frozen?\",\"answer\":\"Refrigerate in a plastic bag for up to two weeks. Leeks can be frozen in slices or whole lengths in airtight bags for best quality within 3 months.\"}]","English Leek Monthly - Quick Fix - Cooking with Leeks | PDF",1790515061]