If you are looking for an onion that is easy to use in your kitchen, consider leeks. Here is what is good about them:
- they are more mild
- they do not require peeling
- they keep well for a month in the refrigerator
- you can slice them as you go
- no crying while peeling or slicing
- delicate delicious flavor
- pretty green color
- much easier to slice
It is easy to clean them - just cut off the roots, cut them in half lengthwise and then rinse away any dirt. After that you can slice them and use them like onions in any dish.
We use them in soups, sprinkled over roasted items, with baked fish, and in salads.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.