An allium vegetable like garlic, the leek’s distinctive flavor makes it the perfect addition to a variety of dishes. Stronger when raw, delicate and sweeter when cooked, the leek is a versatile ingredient for soups, sauces, omelets and casseroles.

Leeks in the field.
Close up of leeks in the field.
Leeks with white background. Leeks with white background.


Leeks can be prepared the same way as their cousin, the onion: raw, steamed, sautéed, boiled, fried or grilled. Try them sautéed with apples for a delicious meat topper or baked into a savory quiche with crispy bacon and Gruyère cheese.

At the store, look for firm and straight leeks with dark green leaves and white necks. Choose leeks that are about an inch thick, and have a long white to pale green shaft. Avoid limp or dry leeks.

Keep in the refrigerator unwashed and untrimmed. Leeks will last between one to two weeks. Make sure to wrap them loosely in plastic to help retain moisture.

When ready to cook, cut off the green tops and remove the outer leaves; these leaves will be tough and dark green. Wash with cool water, making sure to rinse between the leaves where dirt may be trapped. Leeks can be chopped first and then washed. To use the whole vegetable, save the leaves to make stock.


Leeks are an excellent source of vitamin K, with 29 percent of the daily recommended value in a single one-cup serving. It is a good source of the mineral manganese, like spinach and chard. Other vitamins and minerals include vitamin A, vitamin C, vitamin B6, copper, folate, iron and calcium.

Cauliflower Drop Biscuits with Cheddar, Bacon and Leeks


  • 5 pieces of thick cut bacon (optional)*
  • 1 head of Josie’s Organics cauliflower
  • 2 cups water or vegetable broth
  • 2 cups All-Purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons Kosher salt
  • 2 cups of sharp cheddar cheese, grated
  • 1 stick cold, unsalted butter
  • 1 cup buttermilk, well shaken (plus bit more if needed)
  • 1 Josie's Organics leek, cleaned very well and finely chopped (greens only)

Makes 24 biscuits

*If using bacon, place on a rimmed baking sheet and cook 15-20 minutes at 400° until crisp, turning once a few minutes before done to ensure even cooking. Place on paper towels to remove grease, and then cut into ¼- inch pieces once cooled.

Preheat oven to 400°. Line a couple rimmed baking sheets with parchment paper.

Wash the whole cauliflower thoroughly, including leaves and core, to use all parts in the recipe. Break florets into 1-inch pieces. Chop stems and leaves into 1-inch pieces as well.

Place florets, core and leaves in a medium to large pot and add water or broth. Bring to a low boil on medium-high heat. Cover and cook 20-25 minutes until the largest pieces are tender with a knife.

Drain in a colander and let cool 10-15 minutes until room temperature.

Using tea towels or several folded sheets of thick paper towels, press down hard on cauliflower to drain and wick away as much moisture from the cauliflower as possible (excess water makes the biscuits mushy and not rise). Set aside.

Add flour, baking powder, baking soda, salt and cheddar cheese to a large mixing bowl and combine well with a fork. Using a box grater, grate cold stick of butter into bowl. Work butter into dry ingredients with your fingers until pea-sized crumbles form. Add cauliflower and slowly pour in buttermilk. Mix gently with your hands to bring the dough together—it should be a little tacky to the touch. Add chopped leeks and bacon, and gently fold in until incorporated.

Using a kitchen tablespoon or small ice cream scoop, drop the biscuits about an inch apart onto the baking sheets.

Bake 20-25 minutes or until biscuits are golden brown and crispy on the edges, turning baking sheet halfway through to ensure even baking. Remove from oven and transfer to a wire rack to cool slightly before serving.

Total Fat
Saturated Fat