Leeks Vinaigrette

Photo of harvested and trimmed leeks from Lucy May from Unsplash

Enjoy the simplicity of our leeks vinaigrette, a dish that celebrates fresh flavors in every bite. Tender leeks are lightly cooked and dressed in a tangy vinaigrette, creating a delightful balance of sweetness and acidity. Perfect as a refreshing side or a light appetizer, it’s a culinary delight that’s both satisfying and invigorating.

Photo of harvested and trimmed leeks from Lucy May from Unsplash

Leeks VInaigrette

Cooks Illustrated
Enjoy the simplicity of Leeks Vinaigrette, where tender leeks are gently poached and dressed in a tangy vinaigrette, creating a refreshing and elegant dish. This classic French recipe highlights the delicate sweetness of leeks, balanced perfectly with the bright acidity of the vinaigrette, making it a perfect addition to any meal.
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Total Time 1 hour 15 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 3 leeks (1-1.5" diameter, with 8-9" of white and light green parts) white and light green parts only
  • Table salt for simmering leeks
  • 2 tsp + 3 Tbsp extra-virgin olive oil divided
  • 3/4 cup fresh bread crumbs
  • 2 Tbsp finely grated Parmesan cheese
  • 2 Tbsp finely chopped fresh parsley divided
  • 1/4 tsp pepper
  • 1.5 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove minced to paste

Instructions
 

  • Trim roots from leeks, leaving base intact so layers stay together. Starting 1 inch above base, halve leeks lengthwise (they'll still be joined at base). Rinse thoroughly between layers to remove any dirt. Tie halves of each leeks together with kitchen twine about 2" from top.
  • Bring 3 quarts of water to boil in Dutch oven. Add leeks and 3 Tbsp salt and return to boil. Adjust heat to maintain simmer. Cover and cook until area just above base can be pierced easily with paring knife, 15-20 minutes.
  • Using tongs, grasp 1 leek close to base and hold vertically over pot to drain briefly. Transfer to paper towel-lined plate and repeat with remaining leeks. Let sit until cool enough to handle, about 10 minutes. While leeks cool, make crumbs and vinaigrette.
  • Heat 2 Tbsp oil in 8" non-stick skillet over medium heat until shimmering. Add bread crumbs and cook over medium heat, stirring frequently, until deep golden brown, 4-5 minutes. Off heat, sprinkle with Parmesan and let sit until crumbs are just warm, about 5 minutes. Add 1 Tbsp parsley and pepper and stir, breaking up any clumps.
  • Whisk vinegar, mustard, 1 Tbsp water, and garlic together in small bowl until combined. Whisking constantly, drizzle in remaining 3 Tbsp oil. Whisk remaining 1 Tbsp parsley.
  • Squeeze leeks over sink to remove excess water. Remove twine and finish cutting leeks in half lengthwise. Cut each half crosswise into thirds (do not remove bases or leeks; they're delicious). Spread half of vinaigrette over bottom of serving platter. Arrange leeks on platter, cut side up, opening layers slightly. Drizzle evenly with remaining vinaigrette. Sprinkle with breadcrumb mixture and serve.

Notes

Note: Dressed leeks can be covered loosely and stored at room temperature for up to 3 hours.
This recipe was published in Cooks Illustrated.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Leek and Spring Onion Gratin

Pics of a cheesy dish from Tomoyo S. from Unsplash

Savor the essence of the season with our leek and spring onion gratin. Layers of tender leeks and spring onions bake to perfection, offering a blend of sweet and savory flavors. Topped with golden breadcrumbs and cheese, it’s a comforting dish that celebrates seasonal freshness and satisfaction.

Pics of a cheesy dish from Tomoyo S. from Unsplash

Leek and Spring Onion Gratin

David Tanis
Savor the essence of spring with a Leek and Spring Onion Gratin, where tender leeks and vibrant spring onions are bathed in a creamy sauce, topped with a golden crust of cheese. This comforting dish captures the freshness of the season in every bite, offering a delightful combination of flavors and textures that's sure to please any palate.
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Total Time 1 hour
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 scallions thinly sliced
  • 2 stalks green garlic or 2 garlic cloves thinly sliced
  • 1/2 tsp fine sea salt more as needed
  • 1/4 tsp black pepper
  • 3 leeks, white and light green parts only halved lengthwise and cut into 1-inch pieces crosswise
  • 2 spring onions cut into 1-inch wedges
  • 3 Tbsp butter cut into cubes
  • 5 anchovies minced
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Panko breadcrumbs
  • 1 tsp thyme leaves, finely chopped
  • 1 tsp finely grated lemon zest
  • Pinch of red pepper flakes
  • 1 Tbsp extra-virgin olive oil, plus more for drizzling
  • 4 oz Gruyere coarsely grated
  • 1 cup heavy cream

Instructions
 

  • Place a rack in the top third of the oven and heat to 400°F. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12" cast iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5-10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, Panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyere evenly into skillet over leeks, pour in cream, then top with the breadcrumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15-20 minutes. Cool slightly, then serve warm.

Notes

This recipe was written by David Tanis and published in City Kitchen
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Leeks with Prosciutto and Parmesan

Photo of prosciutto from Allan Francis from Unsplash

Experience culinary perfection with our leeks accompanied by prosciutto and Parmesan, a delightful symphony of flavors and textures. Tender leeks are lovingly wrapped in savory prosciutto, then baked to caramelized perfection, creating a mouthwatering combination of sweet and salty notes. Topped with freshly grated Parmesan cheese, each bite offers a burst of rich umami goodness that tantalizes the taste buds. Whether served as an elegant appetizer or a decadent side dish, our dish promises to elevate any meal with its irresistible blend of flavors.

Photo of prosciutto from Allan Francis from Unsplash

Leeks with Prosciutto and Parmesan

Rodale's Organic Life
Delight in the savory elegance of Leeks wrapped in Prosciutto and Parmesan, where tender leek bundles are enveloped in salty prosciutto and adorned with nutty Parmesan cheese. This sophisticated dish offers a symphony of flavors and textures, marrying the sweetness of leeks with the richness of prosciutto and the sharpness of Parmesan for an unforgettable culinary experience.
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Course Appetizer
Servings 4 servings

Ingredients
  

  • 3 medium leeks dark green tops removed
  • 2 cups chicken stock
  • 1/2 tsp kosher salt
  • 1 cup finely grated Parmesan cheese
  • 6 thin slices prosciutto 3 oz
  • 1 Tbsp unsalted butter

Instructions
 

  • Shave off root end of each leek, making sure to keep the bottom intact to hold leek together. Cut leeks in half lengthwise, clean under water, and drain.
  • Combine chicken stock, 2 cups water, and salt in a medium skillet and bring to a boil. Reduce to a bare simmer and add leeks. Simmer until very tender, about 30 minutes. Turn off heat and let sit until cool enough to handle.
  • Heat broiler and position a rack 6" from heat. Transfer leeks to a baking dish, sprinkle with 1/2 cup cheese, and wrap each in a slice of prosciutto. Add a few tablespoons poaching liquid to dish. Dot leeks with butter, sprinkle with remaining cheese, and broil until golden brown, about 5 minutes.

Notes

This recipe is originally from Rodale's Organic Life.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Vegan French-Style Braised Leeks

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Crafting vegan French-style braised leeks is a culinary journey that’s delightfully simple and immensely gratifying. This dish highlights the leeks’ natural delicate flavor and delivers a rich, comforting taste, reminiscent of traditional French cuisine. However, the joy isn’t solely about taste; it’s also about embracing the goodness of plant-based, wholesome ingredients in this classic recipe. The process is uncomplicated, and the result is a dish that will warm your heart with its depth of flavor and the knowledge that you’ve chosen a compassionate and delicious path to savor.

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Vegan French-Style Braised Leeks

Camilla Sanderson
This dish beautifully accentuates the leeks' delicate flavor, delivering a rich, comforting taste that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 2 leeks, thickly sliced
  • 2 cloves garlic, minced
  • 250 ml vegetable stock
  • 2 Tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp dried thyme
  • A pinch of salt and black pepper

Instructions
 

  • Heat the oil in a large skillet or frying pan on a medium heat. Once hot, add the leeks and sauté over the heat, stirring often, for 3 minutes until nicely browned. Then add the garlic and stir over the heat for another minute until browned.*
  • Once browned, add the vegetable stock and the rest of the ingredients, stir well, put the lid on and turn the heat down to low. Simmer over the low heat for 20 minutes, stirring occasionally.
  • It is ready when the leeks are meltingly soft. Test them with a sharp knife which should slide in very easily. If there is any resistance against the knife, keep cooking for a few more minutes with the lid on until they are super soft.
  • Once soft, take the pan off the heat and serve, garnished with fresh herbs if you like. It will also keep for up to half an hour with the lid on to keep it warm.

Notes

* Be careful to ensure that the garlic does not burn or else it will give a bitter flavour to the dish. If the garlic starts to catch at all, just add a splash of water to bring the temperature down and stop it from burning.
** If it starts to look too dry at any point (it will depend on the size of your pan and how well the lid fits), just add a little more water to make it more saucy. If it looks too wet, just remove the lid and boil it off for a few minutes until there is the amount of sauce that you prefer.
This recipe is originally from the Cooking with Camilla blog.

Asparagus Risotto

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus risotto is a creamy and flavorful dish that showcases the vibrant taste of asparagus in a comforting way. With a handful of ingredients and simple cooking techniques, you can create a delightful risotto that is both satisfying and indulgent. The tender asparagus spears, combined with the creamy Arborio rice, create a harmonious blend of textures and flavors. Whether enjoyed as a main course or as a side dish, asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds. Embrace the process of making this risotto and savor its deliciousness with every luscious spoonful.

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus Risotto

Love and Lemons
Asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Main Course, Side Dish
Servings 4 servings

Ingredients
  

  • 1 Tbsp extra-virgin olive oil
  • 2 cups chopped leeks
  • 1/2 tsp sea salt (or to taste)
  • 2 cloves garlic (minced)
  • 1 cup uncooked Arborio rice (rinsed)
  • 1/2 cup dry white wine
  • 4 cups vegetable broth (room temperature)
  • 1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped chives
  • 1/4 cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
  • Lemon zest (for garnish)
  • Grated pecorino cheese (optional)
  • Freshly ground black pepper (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
  • Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
  • Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

Notes

This recipe came from the Love and Lemons blog.

Potato Leek Soup

Photo of potato soup from Karolina Grabowska from Pexels
Making potato leek soup at home is a rewarding and effortless experience. This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness. With minimal ingredients and simple steps, you can create a hearty and satisfying dish. The creamy texture of the soup, along with the delicate sweetness of leeks, makes it a perfect choice for a cozy meal. Whether enjoyed as a starter or a main course, homemade potato leek soup is a comforting option that will warm your heart and soul. Embrace the ease of preparation and relish the delicious simplicity of this timeless soup.
Photo of potato soup from Karolina Grabowska from Pexels

Potato Leek Soup

Jenn Segal
This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6 people

Ingredients
  

  • 3 Tbsp unsalted butter
  • 4 large leeks, white and light green parts only (roughly chopped, about 5 cups)
  • 3 cloves garlic (peeled and smashed)
  • 2 lb Yukon Gold potatoes (peeled and roughly chopped into ½-inch pieces)
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped (for serving)

Instructions
 

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
  •  Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
  • Garnish with fresh herbs if desired.

Notes

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
This recipe is courtesy of Jenn Segal from Once Upon A Chef.