Not sure about leeks? We get it; outside of classic leek & potato soup, long green and white leeks can be kind of a mystery. What if we told you leeks can add their mildly sweet, oniony flavor to so much more? Check out these 28 leek recipes for proof—we know youll “leek” them a lot.
Leeks are part of the allium vegetable family and are similar to other types of onions, shallots, and garlic. They’ve got a milder, sweeter taste than an onion, making them great for adding flavor without being overpowering. What’s not so sweet? Cleaning them. Without the papery outer skin of their vegetable cousins, leeks are much more susceptible to dirt getting trapped within their layers. Don’t be intimidated, though, we promise they’re worth the effort! Here’s our best method for making sure none of that dirt ends up in your final dish: Place your sliced leeks in a large bowl of water (a “water bath”) and swish them around to separate the layers. Let them sit for 5 to 10 minutes, then pull the leeks out using a slotted spoon or sieve, taking care to not pull any of the dirt that has sunk to the bottom with them.
For more spring vegetable inspiration, check out our favorite asparagus recipes, our top spring pastas, our raddest radish recipes, and our best spring salads too.
The secret to the best split pea soup? A good, smoky ham hock. If you dont have one or dont eat meat, consider using some smoked paprika instead.
Few dishes mean “spring” like pasta primavera. Primavera in the name alone brings to mind fresh veggies, like zucchini, English peas, leeks, and peppers, all of the things beginning to bloom for a vibrant season of produce ahead. Feel free to swap in whatever you can find at the farmers market.
Tomato butter works wonders on chicken. Not only does it keep the bird moist, but the healthy dose of tomato paste brings a slightly sweet, umami acidity, which chicken can often use.
Leeks in particular have a wonderful flavor that is quite mild which makes them lovely to pair with simple veggies in the spring like asparagus and peas, and heartier veggies in the fall like winter squash and potatoes.
Skillet Mac ‘n’ Cheese With Chicken & Broccoli
Cooking the broccoli in the same water as the pasta is GENIUS. Plus, broccoli means this is totally healthy and its cool to have seconds (read: thirds), right?
You have the classic steak fajitas and chicken fajitas, but what happens to a fajita dish when the meat leaves the equation? Our former Senior Food Producer June Xie made these vegetarian fajitas during a special edition episode of Budget Eats where she bought nothing and cooked through what she had in her kitchen for an entire week. The answer: surprisingly delicious things.
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Creamy White Bean & Sausage Soup
A little heat tamed by cream turns this nearly effortless soup into a feel-good go-to. Why add a Parmesan rind, you may ask? Because it makes the soup salty and nutty and is undeniably good. Pro tip: Keep the sausage pieces chunky so they don’t get lost.
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When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING. A good stuffing makes or breaks Thanksgiving dinner, and this one will absolutely make your holiday meal all the better.
Get the Classic Turkey Stuffing recipe.
Its time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar) and just enough kale to lend the dish a healthy-ish twist.
Get the Butternut Squash Casserole recipe.
Leek has never been this delicious before You Must Try This Recipe
FAQ
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