Three Delicious Recipes Made With Leeks

Leeks are vegetables that are related to onions, shallots, and scallions. They are versatile, tasty, and are good for you – with plenty of fiber, vitamins, minerals, and antioxidants. Here are three of our favorite ways to prepare leeks in delicious and savory ways.

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Savory Leek and Tomato Pie

Ingredients
2 9-inch ready-to-bake pie crusts
2 tbsp extra-virgin olive oil
1 leek, thinly sliced
8 oz. cherry or grape tomatoes, halved
¼ cup flat-leaf parsley, chopped
8 oz. sliced fresh mushrooms, chopped
Salt and pepper to taste
2 cups cheddar cheese, shredded
8 large eggs
1 ½ cups milk

Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.

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In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

Baked Salmon with Leeks

Ingredients
1 1/2 to 2 pounds of salmon fillets, cut into 4 portions
1 tbsp butter
2 tbsp olive oil
2 large bell peppers, cored and sliced
3 medium leeks, sliced thinly
1/2 tsp salt
1 tsp dried tarragon
4 tsp dry vermouth or dry white wine
4 lemon wedges

In a large sauté pan, heat the butter and olive oil on medium heat until the butter is melted and foamy.  Stir in the sliced leeks and bell peppers, sprinkle with salt and dried tarragon, and gently cook until completely soft, 10 to 15 minutes.

Preheat oven to 375 degrees F. Prepare 12×12-inch foil pieces for each of the salmon fillets. Portion out the leek and bell pepper mixture evenly onto the centers of each of the foil pieces. Top with a salmon fillet. Sprinkle lightly with salt. Sprinkle each fillet with a teaspoon of dry vermouth or white wine if desired.

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Fold up the foil packets to allow some room over the salmon, but seal so that steam is not allowed to escape. Place the salmon filled foil packets on a baking sheet and  place in the oven in the middle rack. Bake until the salmon is just cooked through, about 10 to 12 minutes. Sprinkle with lemon juice to serve or serve with lemon wedges.

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