Leeks

• 3 TBLS cooking oil
• 1-2 leeks, cleaned and sliced
• 3 large carrots, chopped
• 1.5 cups lentils, any color
• 3 cloves garlic, minced
• 2 medium potatoes, chopped
• 3-4 cups broth of choice
• 1 cup coconut milk, or to taste
• 1 TBLS ginger root, minced
• 1 TBLS lime juice, or to taste
• 1 TBLS sweetener of choice
• 1 TBLS curry powder
• Salt to taste
• ½ pound spinach, chopped

• 3-4 TBLS butter
• 1-2 cups leeks, cleaned and sliced
• 2-4 cups kale, chopped
• 3 cups potatoes, cut in ¾” dice
• 3 cups chicken stock
• 1 bay leaf
• 1 tsp salt, or to taste
• ¼ cup heavy cream

You could put this over any tender green.  Spinach or baby kale would work well here, too.

• 1 pound Brussels sprouts, ends trimmed and halved or quartered
• 1 bunch leeks, cleaned well and coarsely chopped
• Salt and pepper to taste
• 1-2 cloves garlic, chopped, to taste
• 2-3 TBLS olive oil
• 1-2 TBLS balsamic vinegar
• Drizzle of honey, to taste

What does melted leeks not go with??  Try it on a pasta salad, mac and cheese, pizza, to top fish, with mashed potatoes, or on eggs with a little goat cheese on top.  Mmmm!

This recipe is another variation on the basic way that I make soup.  You can really add any veggie ingredients you want with the same form so if you don't have one substitute another.  This would be good with cooked winter squash instead of carrots.

2-4 TBLS oil or butter
1 bunch leeks, cleaned and sliced
1 pound carrots, peeled and chopped
1 large apple, peeled and chopped
1-3 garlic cloves, minced
1-2 teaspoons curry powder, to taste
chicken broth to cover
coconut milk to taste (I used 1/2 can)
salt to taste

I consider this recipe to be a basic formula to which you can add anything to dress it up!  I've listed some ideas below and get creative adding your own!  Let me know if you come up with a good one ;)

1 bunch of leeks, cleaned and sliced thinly
½ to 1 head cabbage, cored and shredded
2-4+ TBLS butter
1-3 garlic cloves, minced
salt and pepper to taste
optional: crumbled bacon, blue cheese, minced apple, ground cumin and/or other dried/fresh herbs to taste

1 bunch leeks
2 tsp red wine vinegar (or vinegar of choice)
½ tsp Dijon mustard
Salt and pepper to taste
1 Tbls olive oil
½ Tbls chopped fresh parsley (or other fresh herb)

Cut leaves off leeks, and slit halfway through each leek starting from green end, stopping 2 inches shy of the white end. Rinse in a bowl of water to clean. Add leeks to a pot of boiling salted water (5 cups water, 1 tsp salt) and simmer until tender, about 10 min. Drain. In a small bowl, whisk together vinegar, mustard, salt and pepper, olive oil and parsley. Drizzle over leeks. Serves 2-4.

This recipe can be made in early summer or late fall or winter, using baby leeks and new potatoes or fall leeks and potatoes.

1 large or 2 medium leeks or one bunch of baby leeks, cleaned and chopped
2 tbls butter
¾ pound potatoes, chopped
4 cups chicken broth (or vegetable broth)
Several sprigs of thyme (optional)
¾ cup heavy cream
Salt and pepper to taste
Minced chives or parsley or green onion tops for garnish (optional)