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Lovely Leeks - 889 recipes

The mild, onion-like flavor of Leeks is a welcome addition to stocks, soups, salads and more!

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By á-4084

Rate this recipe 4.8/5 (4 Votes)
Grilled Leeks with Leek-Tomato Salad and Citrus Dressing 1 Picture
Details

Servings 1

  • 2.00 large leeks
  • Extra-virgin olive oil
  • Salt
  • 0.50 tsp. lime zest
  • 0.50 tsp. tangerine or orange zest
  • 2.00 tbsp. lime juice
  • 2.00 tbsp. tangerine juice
  • 1.00 tbsp. soy sauce
  • 1.00 pinch crushed red pepper
  • 0.50 c. fresh corn kernels
  • 1.00 c. mixed heirloom cherry tomatoes

See this recipe

Light a grill. Separate the dark green leek tops from the white and tender green parts

Top rated Leek recipes

By

In a large Dutch oven, saute the leeks and garlic

  • 1 bunch asparagus
  • 6 red potatoes, scrubbed, cubed
  • 2 tablespoons olive oil
  • 2 leeks, trimmed, white parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1 (32-ounce) container vegetable broth
  • 1 tablespoon fresh thyme leaves or more to taste
  • Salt and freshly ground black pepper to taste
4.6/5 (5 Votes)

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Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large ...

  • 4 large leeks, white and pale-green parts only, tough outer layer removed
  • Kosher salt
  • 1 small shallot, finely chopped
  • 1/2 garlic clove, finely grated
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon sugar
  • 1/4 cup olive oil
  • Freshly ground black pepper
4.8/5 (5 Votes)

By

1. Bring a medium pot of liberally salted water to a boil

  • Salt, preferably fleur de sel
  • 6 small leeks, whites and pale green parts only
  • 7 –9 tbsp. extra-virgin olive oil
  • 2 heads garlic, cloves separated and peeled
  • 6 slices crusty country bread
  • 4-5 anchovy filets (optional), cut into strips
  • Freshly ground black pepper
4.9/5 (8 Votes)

By

Place a steamer basket or colander in a large lidded pot filled partway with water

  • 6 leeks, trimmed, outer leaves discarded and light green and white parts cut into 1 1/2-inch pieces and rinsed in a colander
  • Juice from 1/2 small lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3/8 teaspoon salt
  • 1/3 cup Greek yogurt
  • 2 garlic cloves crushed with a pinch of kosher salt to form a paste
  • 1 tablespoon chopped dill leaves
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon ground sumac
4.3/5 (3 Votes)

By

In 3-quart saucepan, place potatoes, leek, garlic, salt and broth

  • 3 lb potatoes (about 8 medium), peeled and cut into pieces
  • 2 cups sliced leek with some of green top (about 1 medium)
  • 4 cloves garlic, peeled
  • 3/4 teaspoon salt
  • 1 cup Progresso® chicken broth (from 32-oz carton)
  • 1/4 cup whipping (heavy) cream
  • 1 tablespoon butter or margarine
  • Additional whipping (heavy) cream, heated, if desired
  • 1 tablespoon chopped fresh chives
4.5/5 (47 Votes)

By

In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender

  • 3 celery ribs, chopped
  • 2 medium onions, chopped
  • 3 medium leeks (white portion only), chopped
  • 1 medium green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 medium potatoes, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 cup water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1/4 cup fat-free milk
  • 1/2 cup reduced-fat sour cream
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5/5 (5 Votes)

By

In a small skillet, saute leek in butter until tender

  • 1 medium leek (white portion only), finely chopped
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • Dash salt and white pepper
  • Dash ground nutmeg
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells
  • 2 ounces Brie cheese, rind removed
5/5 (4 Votes)

By

Bitter meets sweet in this warm salad

  • 1 tablespoon grated orange rind $
  • 5 tablespoons fresh orange juice $
  • 1/2 teaspoon honey
  • 3 tablespoons toasted walnut oil
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  • Cooking spray
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5/5 (3 Votes)

By

Saute 1 sliced leek (white and light green parts only) in a pot with olive oil

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  • Olive oil
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  • 3/4 tsp kosher salt
  • 2 C water
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  • 1 lemon, zest and juice
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5/5 (3 Votes)

By

Servings: 6 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 3 pt Calories: 110

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 large white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper
5/5 (3 Votes)

By

For leeks: Bring leeks and cream to boil in heavy medium saucepan

  • Leeks:
  • 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
  • 3/4 cup whipping cream
  • Mushrooms:
  • 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
  • 1 large onion, halved, thinly sliced lengthwise
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tablespoon white truffle oil
  • 1 teaspoon minced fresh thyme leaves
  • Risotto:
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 large onion, chopped
  • 1 1/2 cups arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
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  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons shaved or chopped black truffle (optional)
  • Chopped fresh parsley
5/5 (3 Votes)

By

Fill a pot with 8 cups water and set over high heat

  • Sea salt
  • 1/2 tablespoon whole black peppercorns
  • 2 fresh bay leaves
  • 12 thyme sprigs
  • 10 parsley sprigs, plus 1/4 cup finely chopped parsley leaves
  • 1 stalk celery
  • 1 red onion, halved
  • 8 medium carrots, peeled
  • 4 large leeks, halved lengthwise
  • 4 bone-in, skin-on chicken legs, seasoned with salt
  • 5 eggs
  • 4 oil-packed anchovy fillets
  • 10 capers, rinsed
  • 1 teaspoon Dijon mustard
  • Leaves from 1 bunch tarragon, finely chopped
  • 1/2 teaspoon red wine vinegar
  • 1/2 cup olive oil
5/5 (2 Votes)

By

Cook the bacon in a medium-sized pot for 4-5 minutes, or until brown

  • 1/4 lb (125 g) bacon, chopped
  • 2 cloves garlic, chopped
  • 2 leeks, cleaned and sliced
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  • 1 small red bell pepper, chopped
  • 1 small red onion, chopped
  • 4 cups (1 L) vegetable stock
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 Tbsp (30 mL) Dijon mustard
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/2 cup (125 mL) light cream or heavy cream
  • 1/2 cup (125 mL) chopped fresh parsley
5/5 (2 Votes)

By

Trim root tip and stalks from leek

  • 1 large leek
  • 2 tablespoons butter, divided use
  • 1 cup champagne or white wine
  • 1 / 3 cup heavy cream
  • 1 teaspoon lemon zest
  • 12 large sea scallops (about 10 ounces total), thawed if frozen
  • Salt and pepper
5/5 (2 Votes)

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