28 Ways to Love Leeks
This roundup of leek recipes shows the big onion to its greatest advantage—from traditional soups to brunch casseroles, quiches, salads and more! Their surprisingly delicate flavor and high nutritional value make them a great staple.
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian flavored dish is a family favorite. —Roxanne Chan, Albany, California
This savory, nontraditional tart is a favorite among family and friends! —Jean Ecos, Hartland, Wisconsin
Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If baby Vidalia onions are available, I use those. —Ramona Parris, Acworth, Georgia
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. —Amy Samuel, North Pole, Alaska
Emperor Nero thought leeks would improve his singing voice. At our house, we believe they add fresh flavor to this easy hash brown bake with prosciutto. —Gilda Lester, Millsboro, Delaware
The colors of the dish remind me of autumn, my favorite season. Butternut squash is nutritious as well as colorful. This is an example of cooking it a way other than mashed and sweetened. The pork tenderloin medallions are mildly seasoned with rosemary and are very tender.—Louise Nowak, Columbia, Connecticut
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
I love all the ingredients in this recipe because they’re perfect together. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious! —Barbara Lento, Houston, Pennslvania
This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.
I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. —Merry Graham, Newhall, California
I love to prepare gluten-free and dairy-free dishes, and this recipe meets the criteria when you use gluten-free pasta. This dish shows you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York
My vegetarian friend inspired me to create this dish when she was longing for a great Gyro with lots of cucumber. I made this salad instead, with some pita bread for scooping, and it turned out to be a real treat.—Aysha Schurman, Ammon, Idaho
Honey mustard is the condiment around here, so I wanted a healthy recipe to serve it with. Roasted turkey with a dash of curry fits the bill. —Carol Witczak, Tinley Park, Illinois
This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it’s special to serve. —Margaret Adams, Pacific Grove, California
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
This is an amazing dish. It’s so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. —Kelly Remington, Arcata, California
Experimenting in the kitchen is a passion of mine. One day I had some scallops and decided to create a scallop cake, which turned out to be a great decision. Both the cakes and aioli sauce can be made the day before, so all you have to do is cook the cakes just before serving. —Iisha Leftridge-Brooks, Sacramento, California
I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Vicki Kamstra of Spokane, Washington writes, "I found this years ago, it has truly been a crowd pleaser. I often use whole wheat pasta instead; it's a great substitution!"