I was at the grocery store last night, picking up items for the night’s dinner, plus a few other things that I needed to get. On the menu for the night was a dish that called for leeks. But I only needed one, and they were sold in bunches of 4. I bought them anyway, as they were something I couldn’t skip out on for the recipe.
When I got home and was preparing dinner, I was thinking about my leeks. Leeks are something that I never even used until probably a year ago, so my archive of recipes using them is slim to none.
I will air my dirty laundry and say that I am really bad about using all of the produce I purchase. The packages they sell at the grocery store are often too much for just two people, and after I prepare the meal that I purchase it for, the rest often gets lost in the depths of the refrigerator. That’s when I had an idea pop into my head – and I need your help and for you to play along!!
In the comments, I want to know a recipe (or 2, or as many as you have!) that has leeks in it. If you just have the recipe and want to list it, list it in the comments. If you have made a dish with leeks on your blog, link your post in the comments.
I will continue to add to this post – featuring a “roundup” of sorts. And I am going to link this post in the left sidebar of my blog. That way, if you ever find an abundance of leeks in your fridge, you can come here for a plethora of ideas!! If there is enough response, I might do a bi-weekly or monthly post featuring a different vegetable or herb. The cost of living is just too high today to let food go to waste. Your recipe doesn’t have to feature leeks as the main ingredient or anything, but as long as it has leeks in it – the recipe will be featured.
I hope you all will play along! I don’t want those poor leeks in my fridge to go to waste!!
Carla from Four Foodies recommends the Leeky Linguine with Shrimp from Rachael Ray. You know I’m a RR fan, so this one is looking great to me! She doesn’t have a post about it on her blog, but she assures us that it is delicious!
Ben from What’s Cooking says his dad used to grill them with steak. I’ve never had a grilled leek, but bbq season is just around the corner! (The weather here is just not cooperating!)
Dawn from Dawn’s Recipes brings us 2 great leek recipes! Pan-Seared Scallops on Linguine with Tomato-Cream Sauce and Disney’s 50’s Prime Time Cafe Chicken Pot Pie. Both look and sound delicious!
Rachel from Coconut & Lime gives us 4 recipes that all sound fabulous – Beer Braised Beef with Leeks, Pork & Fennel Stew, Corn Potato Leek Chowder, and Potato Leek Bacon Soup. I have been wanting to give fennel a second try (since it has never been a favorite of mine) so I just may have to try it in that Pork and Fennel Stew!
Courtney from Coco Cooks brings us the ultimate diet from French Women Don’t Get Fat. “There is a recipe for a slimming soup of leeks. Its just boiled leeks. You drink the broth for a weekend.You can eat the leek slices with some lemon juice and a little bit of olive oil. This is for a weekend , to conclude with a dinner of small piece of fish or chicken, veggies and some fruit. I have done it a a few times and its amazing the water weight you loose. Not food blog worthy, but a great way to use surplus leeks!” If you don’t want a diet of leek soup, you can try her Oyster Mushroom, Pumpkin, Leek and Feta Tarte. Sounds delicious!!
Cathy from Noble Pig says that leeks are her secret ingredient for all soup!
Just listen to what Marc from The Bokey Chronicles likes to do with leeks – “I like them caramelized in a dijon cream sauce and served over salmon that has been baked and then broiled, seasoned with butter and Penzey’s Fox Point. You can make the sauce while the fish bakes and broils. To make the sauce, thinly slice 1-2 leeks. Melt 3 Tbsp. butter in skillet. Sauté leeks until they begin to caramelize. Add 1 pint heavy cream and bring to a slow rolling simmer over medium heat, stirring occasionally (it will foam when it first begins to boil). Continue simmering until sauce thickens. Add 1 Tbsp. Dijon or spicy brown mustard. Add salt to desired taste. They are also terrific caramelized and used in bulk (4-6 leeks) in a quiche with sundried tomatoes and fresh basil.” My mouth is totally watering now!!
Psychgrad from Equal Opportunity Kitchen also enjoys Potato Leek Soup, but also suggests goat cheese stuffed mushrooms topped with leeks. What a perfect appetizer!
Toni from Daily Bread Journal just made a Shrimp Charmoula that had leeks in it. I had never heard of charmoula before, so not only is this a delicious sounding recipe, but it taught me something new that I want to try!