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Leeks

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

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Greek Salad

Ingredients
  • 1 1/2 cups vegetable oil
  • 1 leek, white and pale green parts only, cut into 3-inch julienne
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 English cucumber, peeled, quartered lengthwise, and sliced crosswise 1/3 inch thick
  • 1 pint grape tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1 Romaine heart, sliced 1/2 inch thick
  • 6 ounces store-bought stuffed grape leaves, halved
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 4 ounces Greek feta cheese
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Minestrone

Ingredients
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 3/4 cup dried cannellini beans (5 ounces)
  • 2 cups loosely packed fresh basil leaves
  • 1 large celery stalk, minced
  • 3 garlic cloves, minced
  • 8 cups water, plus more for soaking
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, chopped
  • 1 medium carrot, peeled and minced
  • 2 large celery stalks, sliced 1/4 inch thick
  • 1/2 teaspoon coarse salt
  • 1 large onion, peeled and minced (1 cup)
  • 1 dried bay leaf
  • 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1 large red potato, cut into 1/2-inch pieces
  • 2 ounces prosciutto ends (optional), cut into pieces
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • 1/4 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
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Leek Rosti and Veal

Other Ideas:
European, Main course, Potatoes, Veal
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Goat Cheese and Leek Cake with Lentil Salad

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Poached Salmon with Pickled Cucumbers

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Spring Vegetable Soup

Time:45 mins
Ingredients
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 medium leeks (white and light-green parts only), halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
  • Coarse salt and ground pepper
  • 5 cups low-sodium chicken broth
  • 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 pound green beans, trimmed and halved
  • 4 cups parsley leaves (from 1 bunch)
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Classic Greek Salad Topped with Fried Leeks

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Herbed Goat Cheese Dip for Holiday Brunch

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Ham and Leek Frittata for Holiday Brunch

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