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by Erin Marissa Russell
Has your garden produced a pile of leeks that you’re now wondering how to serve? American cuisine doesn’t often call on these tasty members of the allium family, but if you’re growing them this season, we assume you know just how delicious they are already. The recipes featured in this article will give you lots of new ideas for ways to serve all the leeks you’ve grown in your garden.
How to Clean Leeks
The stacked, folded leaves of your garden leeks seem to be the perfect shape to trap and hold dirt and other garden debris that isn’t so tasty. Make sure to clean your leeks as directed here to prevent that dirt from ending up on someone’s plate. If your recipe calls for chopped leeks, do your knifework, then immerse the sliced leeks in a bowl of cold water, swishing them and draining, then replacing the liquid until it comes out clear. If you’ll be leaving your leeks more in their original shape, be sure to fan out the leaves under the running tap so any dirt or debris between the leaves is washed away.
How to Cut Leeks
After you’ve cleaned your leeks, first cut off the root end and dispose of it. If your recipe doesn’t use the dark green part of the leek leaves, you can cut those off and discard them as well. Then follow the directions in your recipe for slicing your leeks before using them.
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Combine Leeks with Other Homegrown Vegetables for Fresh Side Dishes
Leeks have a clean, almost grassy flavor that’s the perfect partner for lots of vegetables (and maybe some of those vegetables are ones you’re also growing in the garden). The recipes listed below will pair your homegrown leeks with lots of other veggies for delightful sides to accompany whatever you’re serving today. Take a look at the recipes here to see what we mean.
Anna Stockwell’s 3-Ingredient Lemony Green Beans with Frizzled Leeks on Epicurious
Chatelaine’s Roast Squash Ratatouille
Cookstr’s Tian of Summer Vegetables Provençal
Deborah Madison’s Spring Garden Hodgepodge of Radishes, Leeks, and Peas on Serious Eats
Feed Your Soul Too’s Pasta and Vegetables in a Curry Sauce
Food52’s Leek, Fennel and Mushroom Galette
Food & Style’s Butternut Squash and Leek Latkes with Pan-Roasted Cumin
Food Confidence’s Butternut Squash with Leeks and Baby Spinach
Garlic and Zest’s Braised Leeks and Carrots with Toasted Crumb
Genius Kitchen’s Leeks with Greens
Hugh Fearnley-Whittingstall’s Squash Stuffed with Leeks on The Guardian
Land O Lakes Snap Pea Sauté with Leeks
Mark Bittman’s Mushroom and Leek Sauté on Epicurious
Minimalist Baker’s Mushroom and Leek Risotto
MyRecipes’ Lemon Risotto with Peas, Tarragon and Leeks
Real Housemoms’ Butternut Squash and Leek Stuffing
Taste of Home’s Brussels Sprouts with Leeks
Sunset Magazine’s Three Peas with Leeks, Mint, and Cream
Williams Sonoma’s Summer Squash and Leek Puree
Take a Cue from Italian Chefs When You’re Preparing Leeks.
There’s just something about Italian cuisine that makes leeks from the garden shine. Whether they’re sauteed and stirred with pasta or layered into a baked lasagna, leeks are right at home in many Italian dishes. Learn about how the Italians eat their leeks with the collection of recipes in this section.
Academia Barilla’s Fettuccine with Italian Sausage and Leeks
Ashley Rodriguez’s Creamy One-Pot Spaghetti with Leeks on Food and Wine
Edible San Diego’s Italian Marasala Braised Leeks Parmesan
Fine Cooking’s Orecchiette with Leeks, Spinach, Sausage and Peas
Food52’s White Lasagna with Leeks and Mushrooms
Food Republic’s Braised Leek Prosecco Chicken
Hello Fresh’s Mushroom and Leek Tagliatelle with Thyme, Garlic, and Parmesan
Italy Magazine’s Prosciutto and Leek Involtini
James Beard Foundation’s Italian-Style Leek Tart Porrata
Jo Cooks’ Sausage Leek and Ragu Gnocchi
New York Times’ Linguine with Smoked Bacon, Leeks and Clams
Olive Magazine’s Leek Fondue Linguine
Real Simple’s Shrimp, Leek, and Spinach Pasta
Salvatore Denaro’s Penne with Cauliflower and Leeks on Food & Wine
Susie Middleton’s Creamy Baked Leeks with Garlic, Thyme and Parmigiano on Fine Cooking
Tim Cole’s Linguine with Spicy Leek and Tomato Sauce on Epicurious
Woman’s Day’s Leek and Lemon Linguine
Create Savory Comfort Foods with Leeks and Dairy.
Dairy makes anything creamy and delicious, and your homegrown leeks are no exception. Whether they’re folded into a cheesy casserole or topped with a savory, flavorful whipped cream, adding dairy to your leek dishes is a surefire way to make this veggie a hit at the dinner table. The recipes we’ve rounded up here should inspire you.
Dana Treat’s Crostini with Goat Cheese and Leek Confit
Ditch the Carbs’ Creamed Leeks with Garlic and Cream Cheese
Fine Cooking’s Summer Squash, Leek, Spinach, and Parmesan Gratin
From a Chef’s Kitchen’s Butternut Squash, Leek and Gruyère Tart
Lemm on Food’s Leek and Blue Cheese Tart
NaomiLoves’ Leek, Potato, and Bacon Pie
Martha Stewart’s Lemony Leeks with Chickpeas and Feta
New York Times’ Leek and Vegetable Fritters with Lemon Cream
The Flexitarian’s Curried Broccoli and Leek Quiche
The Flexitarian’s Leek & Comté Curried Mini Quiches
The Spruce Eats’ Classic Cheese and Leek Souffle
Call on Recipes from Around the Globe for New Ways to Eat Leeks.
Most American diners have limited leeks to a few standard dishes, but in other cuisines, leeks are a more common star. Persian recipes include leeks in a variety of ways, and lots of other Asian or European cultures have their own traditional treatments. Expand your culinary horizons with these flavorful meals that will make good use of your homegrown leeks.
Better Homes and Gardens’ Greek Leeks and Shrimp Stir-Fry
Dagmar’s Kitchen’s A Green Coconut Curry with Chickpeas and Beans
Feed Me Phoebe’s Vegetarian Butternut Squash and Leek Paella
Felicia Zee’s Ghormeh Sabzi (Persian Herb Stew)
Food52’s Balkan Lamb and Leek Pie
Food52’s Greek-Style Leeks with Prunes and Cinnamon
Food52’s Maygu Sabzi (Persian-Style Saffron Shrimp with Leeks and Herbs)
Fork in the Road’s Za’atar Crispy Chickpea Leek Salad
Mushrooms Canada’s Mushrooms Coconut Curry with Leeks and Paneer
NHK World-Japan’s Japanese Leek and Ginger Chicken Curry
Roti + Rice’s Sukiyaki (Japanese Beef Hot Pot)
The Mostly Healthy’s Potato Leek Lentil Curry
Savory Nature’s Moroccan Sweet Potato Spinach Cauliflower Curry
Spicy Stir-Fried Leeks with Beef and Onions on Serious Eats
The Splendid Table’s Kuku Sabzi (Persian Herb and Greens Frittata)
The Spruce Eats‘ Traditional Cock-a-Leekie Soup
Unicorns in the Kitchen’s Sabzi Polo (Persian Herb Rice)
Well Plated by Erin’s Thai Chicken Curry
What Jew Wanna Eat’s Vegetable Kugel with Caramelized Leeks
Call on the Classic Preparation and Serve Your Leeks in Simmered Soups.
Leek and potato soup is a classic, and rightfully so. When they’re cooked for long periods over low heat, leeks absolutely melt into a broth. Their oniony, buttery flavor lends itself perfectly to soups from traditional comforting bowls of veggie blends to curried concoctions that spice leeks up. Read the recipes below for a few of our favorite soup recipes that feature leeks.
A. Vogel’s Bombay Potato and Leek Soup
ABC’S Autumn Leek and Potato Soup with Persian Feta and Bacon
Better Homes & Gardens’ Chickpea, Leek, and Spinach Soup
Ceara Kitchen’s Chickpea Coconut Curry Soup
Food & Wine’s Butternut Squash and Leek Soup
Food52’s Roasted Leek and Cauliflower Soup with Green Apple Vinaigrette
From a Chef’s Kitchen’s Cream of Asparagus and Leek Soup with Curry
Healthy Nibbles’ Thai-Spiced Potato Leek Soup
Joy of Kosher’s Curried Squash Soup with Frizzled Leeks
Love & Lemons’ Green Garbanzo & Leek Soup
Sandra Lee’s Potato Leek Fondue Soup on Food Network
Shescookin’s Butternut Velvet Soup
The Spruce Eats‘ Smoked Haddock Chowder with Sweetcorn
Match Leeks with Flavorful, Unusual Ingredients for Memorable Dishes.
Leek and potato are an age-old pairing, but there are plenty of more unusual flavors that will partner just as well with the leeks your garden produces. From specialty ingredients (like saffron and anchovies) to those you just wouldn’t normally consider including in a leek dish (like millet or walnuts), the recipes below call on innovative flavorscapes to help your homegrown leeks shine.
AllRecipes’ Bloody Mary Short Ribs
Bon Appetit’s Bacon and Leek Risotto with Poached Egg
Chowhound’s Bacon and Hazelnut Leeks
Food52’s Sautéed Leeks and Green Apple with Tarragon Bearnaise
Food52’s Leeks with Egg and Lemon Anchovy Vinaigrette
Gather and Dine’s Baked Harissa Chickpeas with Leeks, Potatoes, and Garlic Yogurt
Genius Kirchen’s Sautéed Green Apples and Leeks
Gourmet Traveler’s Trumpeter with Curry Butter and Leek
Janet Fletcher’s Mussels with Leeks, Saffron, and Cream on Epicurious
Joy of Kosher’s Turkey and Walnuts en Papillote
Plated’s Farro and Arugula Salad with Melted Leeks and Toasted White Beans
Marinola’s Baked Leek with Millet, Lentil and Hazelnuts
Martha Stewart’s Apple, Leek, and Butternut Squash Gratin
The Splendid Table’s Butternut and Sweet Leek Hash
The Spruce Eats’ Chicken Leek, Caerphilly Cheese, and Prune Pie
Don’t Forget About the Dark Green Parts of the Leek When You’re Cooking.
Though many recipes call only for the white and light green parts of leeks, the tougher leek greens are just as delicious when cooked properly. Some chefs trash them, saying that the dark green ends of the leek leaves are too tough to be tasty. With proper preparation, though, they’re just as tender and edible as the rest of your homegrown leeks. Reference the recipes here for ideas.
Cooking Chat’s Sautéed Leek Greens with Bacon
Edible Communities’ Leek Green and Saucy Shrimp Stir-Fry
Genius Kitchen’s Crustless Leek, Greens and Herb Quiche
Lifehacker’s Fried Leek Greens on Scrambled Eggs
James Beard Foundation’s Creamed Leek Tops
Oprah’s Leek Greens Carbonara with Bacon and Basil
Saveur’s Grilled Greens and Leek Tops with Chile-Garlic Sauce
The Spruce Eats’ Buttered Leeks
Susan Herrman’s Leek Tart on Epicurious
The Splendid Table’s Leek Greens Stir-Fry with Salty Pork Belly
Vegetarian Times’ Provolone and Leek Greens on Country Sourdough
With so many recipes to choose from, you’re probably ready to get into the kitchen and see what your leeks can do. There’s nothing more flavorful than veggies fresh from the garden, and armed with these ideas for cooking your leeks, they’re sure to delight your dinner guests.
Want to learn more about cooking with leeks?
All Recipes covers Leek Recipes
BBC Good Food covers Leek Recipes
BON APPÉTIT covers 20 Leek Recipes That Are Like, ‘Onion Who?’
BRIT + CO covers 12 Leek Recipes You Need in Your Life
CheatSheet covers Cook to Get Cut: 5 Healthy Leek Recipes That Taste Great
Delish covers 16 Leek Recipes You Have to Try
Eating Well covers Healthy Leek Recipes
Epicurious covers 19 Favorite Leek Recipes
Television Food Network covers What Do I Do with Leeks?
Television Food Network covers Leek Recipes
From the Grapevine covers Many Ways to Cook With Leeks
Fruits & Veggies covers Top 10 Ways to Enjoy Leeks
Gimme Some Oven covers How to Cut Leeks
Grist covers Spring Guide to Delicious Leek Recipes
Healthline covers 9 Recipes That Are All About Leeks
Huffpost covers Leek Recipes We Love That Aren’t Just Potato Leek Soup
Olive Magazine covers Best Ever Leek Recipes
Martha Stewart covers Leek Recipes
Rachel Ray Magazine covers Leek Recipes
SAVEUR covers 20 Great Leek Recipes for the Spring Diet
Simple Bites covers Spotlight Ingredient: Leeks
Simply Recipes covers How to Clean Leeks
Taste and Tell covers The Leftover Leeks
Taste of Home covers 20 Delicious Ways to Use Winter Leeks
The Guardian covers Leek Recipes for Saint David’s Day
The Spruce Eats covers Best Leek Recipes
The Kitchn covers What to Do With Leeks?
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