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Leeks

Explore 145 recipes, 2 articles, 7 galleries, 54 videos, and more

Chicken, Leek, and Mushroom Casserole

Ingredients
  • 1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
  • Coarse salt and freshly ground pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 leek, white and pale-green parts only, coarsely chopped and rinsed well
  • 1 celery stalk, cut into 1/2-inch dice
  • 10 ounces cremini mushrooms, halved if large
  • 3 tablespoons all-purpose flour
  • 3 tablespoons dry sherry
  • 2 1/4 cups homemade or store-bought low-sodium chicken stock
  • 3/4 cup whole milk
  • 1 dried bay leaf
  • 8 slices dense multigrain bread, crusts removed, slices cut into triangles
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/3 cup finely grated Parmesan cheese (1 ounce)
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Basic Vegetable Stock

Other Ideas:
Carrots, Celery, Onions, Stock
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 large onions, quartered
  • 2 large carrots, quartered, tops reserved
  • 2 celery stalks, quartered
  • 8 large cloves garlic, crushed
  • 2 large leeks, washed, trimmed, and tough outer leaves removed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 whole black peppercorns
  • 1 whole clove
  • 3 quarts water
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Warm Leeks Vinaigrette (Poireaux Tiedes En Vinaigrette)

Other Ideas:
French, Side dishes
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Skirt Steak with Pan-Fried Polenta

Time:25 mins
Ingredients
  • 1 1/4 pounds skirt steak (fat trimmed), cut into 4 pieces and patted dry
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • Reserved polenta, cut into 8 wedges
  • 4 cups reserved leeks
  • 3 ounces baby arugula (about 3 cups)
  • 1/2 cup loosely packed fresh parsley leaves
  • Lemon wedges (optional), for serving
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Roasted Vegetable Soup

Time:1 hour 30 mins
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Leek and Brie Bruschetta

Time:35 mins
Ingredients
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
  • 1 teaspoon dried thyme
  • Coarse salt and freshly ground pepper
  • 4 large slices (1/2 inch thick) hearty country bread
  • 8 ounces Brie cheese, thinly sliced
  • 2 plum tomatoes, thinly sliced crosswise
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Mushroom and Leek Duxelles

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Leftover Turkey Chili with Cheesy Cornbread Topping

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, cut into 1/2-inch pieces
  • 3 ribs celery, cut into 1/2-inch pieces
  • 1 leek, white and light green parts only, cut into 1/2-inch pieces
  • 3 carrots, cut into 1/2-inch pieces
  • 2 tablespoons tomato paste
  • 3 tablespoons chile powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon coarse salt
  • 3 cups homemade turkey or chicken stock or store-bought low-sodium chicken broth
  • 1 cup canned crushed tomatoes
  • 2 cups prepared turkey gravy
  • 2 pounds shredded cooked turkey
  • 2 (15.8-ounce) cans black beans, drained and rinsed
  • Cornbread Batter
  • 8 tablespoons shredded white cheddar cheese
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Creamed Leeks

Time:55 mins
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Leeks Vinaigrette

Ingredients
  • 4 medium leeks, halved lengthwise, well washed
  • 1 1/2 cups Homemade Chicken Stock
  • 2 sprigs fresh tarragon
  • 1 teaspoon unsalted butter
  • 3 tablespoons Champagne vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Chopped fresh herbs, such as parsley, chervil, and tarragon, for garnish
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