Add the leeks and water, season with a touch of salt and pepper, cover, and reduce heat to low, cooking for about 10 minutes, or until the leeks are soft. Take the lid off and allow the leeks to ...

Fry for 3 minutes, stirring frequently, until the leeks are soft. Add the cumin, lemon and vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated.

Add the leeks and water, season with a touch of salt and pepper, cover, and reduce heat to low, cooking for about 10 minutes, or until the leeks are soft. Take the lid off and allow the leeks to ...

Heat the oven to 375F. In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are tender, 6 to 8 minutes. Add the garlic ...

Potato leek and feta pie is a simple vegetarian dish that combines an amazing filling of roasted potatoes, sautéed leeks, eggs, milk and feta; all housed within a simple pie crust. The taste is ...

Make the most of leeks in this veggie hash with fried eggs. A topping of crispy sage leaves really adds to the flavour. Garnish with grated cheese, if you like Prep: 15 mins Cook: 45 mins Easy ...

Northern Michigan Recipe: This recipe from The Intentional Minimalist features local produce from 9 Bean Rows, Birch Point Farms and Verdant Farms.

8 medium leeks (4 pounds), white and tender green parts only, halved lengthwise. 3 tablespoons Champagne vinegar. 1 small shallot, minced. 1 teaspoon whole-grain mustard ...