Type what you have

Ingredients

• ✓ leek
• butter
• garlic
• gouda cheese
• chicken breast
• prosciutto

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
3. 3 Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

By PUFF3978

Ingredients

• ✓ leek
• olive oil
• radish greens
• egg
• parmesan cheese
• heavy cream
• radish

Instructions

1. 1 Heat oil in a large oven-safe skillet over medium heat. Add leeks; cook and stir until softened, 3 to 5 minutes. Add radish tops; cook until wilted, 3 to 5 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Whisk eggs, Parmesan cheese, and cream together in a bowl; add to the skillet. Reduce heat to medium-low; cover the skillet and cook until edges are firm and begin to pull away from sides of the skillet, 5 to 10 minutes.
4. 4 Cook in the preheated broiler until lightly brown on top, 3 to 5 minutes.
5. 5 Rest for 10 minutes; top with shredded radishes. Serve warm or cold.

By Buckwheat Queen

Ingredients

• ✓ leek
• butter
• salmon
• red onion
• garlic
• light cream
• sour cream
• cornstarch
• lemon zest
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

Ingredients

• ✓ leek
• butter
• rosemary
• garlic
• tomato
• cayenne pepper
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Ingredients

• ✓ leek
• olive oil
• arborio rice
• vegetable broth
• garlic
• red chile pepper
• shrimp
• scallop
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ leek
• vegetable oil
• mushroom
• salt
• red pepper flake
• black pepper
• tomato
• creme fraiche
• carrot
• red lentil
• vegetable broth
• sambal oelek

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

By AngelasHeavencom

Ingredients

• ✓ leek
• olive oil
• carrot
• zucchini
• green bean
• celery
• vegetable stock
• tomato
• thyme
• cannellini bean
• elbow macaroni
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
2. 2 Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
3. 3 Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

By Allrecipes Member

Ingredients

• ✓ leek
• olive oil
• garlic
• arborio rice
• chicken broth
• white wine
• bay scallop
• shrimp
• snow pea
• red bell pepper
• parmesan cheese
• basil
• lemon juice
• black pepper

Instructions

1. 1 Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.
2. 2 Pour in 1 1/2 cups chicken broth and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, continuing to stir occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stirring constantly.
3. 3 Add scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until remaining liquid is almost absorbed and seafood has cooked, about 5 minutes. When rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

By claudinhull

Ingredients

• ✓ leek
• olive oil
• onion
• carrot
• celery
• garlic
• rosemary
• butternut squash
• arborio rice
• white wine
• vegetable broth
• mozzarella cheese
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
2. 2 Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
5. 5 Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ leek
• black pepper
• salt
• kale leaves
• red pepper flakes
• thyme
• tomato paste
• zucchini
• vegetable broth
• tomato
• cannellini bean
• water
• farro
• garlic
• onion
• carrot
• celery
• olive oil
• cannellini bean

Instructions

1. 1 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
2. 2 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
3. 3 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
4. 4 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.

By Nichole Spell

Ingredients

• ✓ leek
• lemon juice
• flat-leaf parsley
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ leek
• butter
• salt
• black pepper

Instructions

1. 1 Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
2. 2 Melt butter in a large skilled over medium heat. Add leek slices and cook undisturbed for 8 minutes.
3. 3 Flip slices over and season with salt and pepper. Cook for 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ leek
• russet potato
• egg
• flaxseed meal
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ leek
• carrot
• chicken broth
• butter
• sugar
• thyme
• kosher salt
• black pepper

Instructions

1. 1 Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

By mcgerm

Ingredients

• ✓ leek
• olive oil
• vegetable broth
• water
• potato
• cayenne pepper
• salt

Instructions

1. 1 Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
2. 2 Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
3. 3 Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

By plasticRobot

Ingredients

• ✓ leek
• butter
• white wine
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ leek
• fennel bulb
• bay leaf
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ leek
• olive oil
• mushroom
• long grain white rice
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ leek
• garlic
• butter
• russet potato
• vegetable broth
• italian seasoning
• rosemary
• half-and-half
• black pepper

Instructions

1. 1 Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 2 Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3. 3 Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

By jenPT

Ingredients

• ✓ leek
• butter
• black pepper
• salt
• coriander
• broccoli
• chicken broth
• evaporated milk

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

Ingredients

• ✓ leek
• vegetable oil
• onion
• pumpkin
• sweet potato
• vegetable broth
• coconut milk

Instructions

1. 1 Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
2. 2 Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

By sexyliscious

Ingredients

• ✓ leek
• cod fillet
• sesame oil
• chili sauce
• bacon
• enoki mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
2. 2 Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
3. 3 Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

By BRADYSMOM17

Ingredients

• ✓ leek
• chicken breast
• chicken broth
• carrot
• cabbage
• egg noodle
• thai chile sauce

Instructions

1. 1 Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
2. 2 Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

By KLEENESTAR

Ingredients

• ✓ leek
• water
• white wine
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ leek
• butter
• celery
• garlic
• yukon gold potato
• vegetable broth
• water
• heavy cream
• salt

Instructions

1. 1 Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
2. 2 Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

By dave yonathan

Ingredients

• ✓ leek
• chardonnay wine
• sugar
• creme fraiche
• salt
• black pepper

Instructions

1. 1 Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2. 2 Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

By jennifer

Ingredients

• ✓ leek
• potato
• chicken broth
• margarine
• heavy cream

Instructions

1. 1 In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. 2 In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

By Michele Hodge

Ingredients

• ✓ leek
• butter
• onion
• celery
• potato
• water
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
2. 2 Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

By foodcanuck

Ingredients

• ✓ leek
• butter
• shallot
• butternut squash
• curry powder
• brown sugar
• chicken broth
• sour cream
• chive

Instructions

1. 1 Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. 2 Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 3 Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

By College Inn Broths and Stocks

Ingredients

• ✓ leek
• olive oil
• garlic
• white wine
• tomato
• chicken broth
• thyme
• dill weed
• sole fillet

Instructions

1. 1 Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
2. 2 Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

By HamiltonGrills