leeks

If you weren't satisfied with these meat-free meal ideas, I've got one more recipe suggestion for you: asparagus and mushroom lasagna. I made this amazing dish for a dinner party in honor of a friend who is a longtime vegetarian. Everyone, even the die-hard meat eaters in attendance, loved it!

Although the ingredients are basic, this lasagna is wonderfully delicious. For maximum flavor, use a good quality vegetable stock and fresh mushrooms, and be sure to generously season the white sauce. It's rich without being heavy; with the seasonal components, it makes a great centerpiece to a Spring meal.

I snapped a few pictures at the dinner and hoped to get a stunning photo the following day when the lighting was better. However, the lasagna was so good that people went back for seconds, and there was none left! Seriously, you should really give this recipe a try.

The other day, a friend and I were watching Tyler's Ultimate: Pizza on Food Network. He made two amazing looking pies, and one of them had thinly sliced potatoes on top. I was shocked when my friend, a total foodie, said, "I've never had pizza with potatoes on it." Thus, it's time for her — and you! — to enjoy the delectable world of potato pizza. Usually pizzas that are topped with potatoes are not the tomato sauce kind, but more like the flatbread seen here. Combined with herbs, leeks, and Gruyère, the potatoes work surprisingly well on pizza dough. It's a simple yet satisfying meal, so get the recipe now.

Since I'm a huge fan of the way Ina Garten takes classic recipes and turns up the volume, I recently decided to give her potato and leek soup a try. Instead of simply sauteing and simmering the vegetables, she roasts them in the oven until soft, crisp, and caramelized. The resulting soup is full of deep flavor with a rich velvety texture.

When you eat this luxurious soup, it's hard not to imagine yourself instantly transported to the Hamptons, where you enjoy it curled up on a huge couch in Ina's country chic home. Although the fried shallot garnish is listed as optional, in my opinion, it's a must make. The addition of crunchy-sweet shallot bits takes this soup to a whole new level. Plus, it's fun to scare your vegetarian friends into thinking they're bacon bits! Get the easy and rewarding recipe now

Chicken, when served with a saucy side of leeks and mushrooms, makes for a smooth-sailing weeknight supper. Use healthy skinless chicken thighs from last night's meal as the star of the dish, simmering and serving it in a white wine sauce.

Although white wine, mushrooms, and leeks are a standard flavor combination, change things up by switching out button mushrooms for Asian shiitakes and stirring in anise-tinged tarragon at the end. Make this fast and easy dinner for two tonight when you read more.

On cold Winter days, there is nothing better than a comforting bowl of soup. With its rainy weather, this past weekend was a perfect time to try out a new soup recipe: celery root and leek. When a couple of friends stopped by and I didn't have enough bowls for everyone, I took a tip from PartySugar and served my piping hot soup in small coffee mugs.This soup can easily be prepared a couple days in advance and would freeze well, if you wanted to make it in larger batches. The texture of pureed celery root and leek is exceptionally smooth and creamy — even though there is no cream in the actual soup. It's full of fresh flavor and even better once topped with tangy crème fraîche and chopped chives. To warm up this Winter, keep reading for the recipe.

The beginning of the workweek is always on the strenuous side, so keep Monday nights as effortless as possible by selecting a swift dinner recipe that calls for ingredients you've already got on hand.

By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.

Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more.

There's no better way to really catch Fall fever than to prepare a steamy seafood dish that also incorporates the season's top produce picks.

For dinner tonight, sauté aromatic leeks and unconventional hen of the woods mushrooms in butter, add broth, and simmer halibut and clams in liquid until just barely cooked.

The resulting meal, which is delicate both in texture and flavor, makes for an enjoyable end to the weekend. Ready to cook it? Then read more.

After putting together a super tasty Tex-Mex mac and cheese, I wanted to make something a little more traditional, but still with a twist. I found a recipe for sharp cheddar mac and cheese that's infused with sauteed leeks. Leeks are a cousin to the onion family; however, they're much more subtle, sweet, and earthy. The sharp cheddar cheese complements the complexity of the leeks.

The leftovers of this mac and cheese are even better because the flavors have more time to mingle and develop. The next time I make this dish, I plan on crumbling bacon over the top — it would take this recipe to a whole new heavenly level. If you're ready for the next mac attack, keep reading

With their mild onion flavor and thick white stalk, leeks are one of my favorite vegetables. They're excellent in cold weather preparations like soups, stews, and braises. When cooking with leeks, it's important to take the time to properly clean them. Because of the way they grow, leeks are one the dirtiest of vegetables, with mud and dirt getting trapped between the layers. Here's how I like to clean mine:

1. Most recipes call for the white and light green parts only. Start by slicing the dark green part off. Slice off the bottom end.
2. Cut the leek in half lengthwise and dice according to the specifications in your recipe.
3. Fill a large bowl with cold water. Toss the chopped leeks in the water and swirl with your hands.
4. Let stand in the water for several minutes. Swirl with your hands again to ensure all the dirt is removed.
5. Drain in a colander and dry with a paper towel.

Do you cook with leeks? How do you prepare them?