Recipes with leeks
612 recipes
Cream of Fiddlehead Soup
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
Spring Vegetable Stew
A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.
Le Papet Vaudois
Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.
Leeks with Celery
Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.
Yankee Beef Platter
Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.
Favourite Tofu & Veggie Burgers
Tofu and veggie burgers with mashed tofu, grated carrot, minced leeks, and toasted sesame seeds, kneaded into patties and pan-fried crisp. The vegetarian burger that holds together without eggs or breadcrumbs.
Prassopitta
Prassopitta is a Greek leek and feta phyllo pie: buttery layers of flaky phyllo hiding a filling of sauteed leeks, egg, and crumbled feta. Savory, shatteringly crisp, deeply traditional.
Vegetable Minestrone Soup
Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.
Mushrooms & Leeks with Saffron Rice
Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.
Porridge Meat Loaf
Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.
Bouillabaisse Et Rouille
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Cheese Pasties
Cheese pasties, hand-held British turnovers stuffed with sharp cheddar and diced root vegetables (turnip, carrot, leek, celery) in a flaky butter shortcrust, warmed with mace and cayenne. Crimped, baked golden, and even better the next day.
Pesto Pasta & Vegetables
Pesto pasta shells with sauteed leeks, sun-dried tomatoes, black olives, and chopped hard-boiled eggs topped with Parmesan. A quick vegetarian pasta dinner.
Gribiche Sauce
Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.
Pheasant Stuffing
French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.
Brussel Sprouts Pasta
Vegetarian Brussels sprouts pasta with sauteed leeks, red bell pepper, soy sauce, and cheddar cheese tossed with fresh parsley. Golden edges on every sprout.
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.
Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.
Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.
Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.
Tofu and veggie burgers with mashed tofu, grated carrot, minced leeks, and toasted sesame seeds, kneaded into patties and pan-fried crisp. The vegetarian burger that holds together without eggs or breadcrumbs.
Prassopitta is a Greek leek and feta phyllo pie: buttery layers of flaky phyllo hiding a filling of sauteed leeks, egg, and crumbled feta. Savory, shatteringly crisp, deeply traditional.
Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.
Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.
Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Cheese pasties, hand-held British turnovers stuffed with sharp cheddar and diced root vegetables (turnip, carrot, leek, celery) in a flaky butter shortcrust, warmed with mace and cayenne. Crimped, baked golden, and even better the next day.
Pesto pasta shells with sauteed leeks, sun-dried tomatoes, black olives, and chopped hard-boiled eggs topped with Parmesan. A quick vegetarian pasta dinner.
Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.
French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.
Vegetarian Brussels sprouts pasta with sauteed leeks, red bell pepper, soy sauce, and cheddar cheese tossed with fresh parsley. Golden edges on every sprout.
