Leeks, which have been arriving in our CSA share over the past two weeks, are a difficult sort, with unwieldy rubbery ends and tons of sand. But there’s also something wonderful about their flavor, like an onion but more buttery, and brimming with an earthy green-ness. Cooked well, leeks are supple and rich, and incorporate themselves beautifully into a host of classic fall dishes.
Presently, I’m roasting red peppers, and caramelizing leeks for a bitter, sweet, oniony radicchio salad based on one I spied in this month’s Bon Appétit. If it goes well, I’ll check back in soon with a recipe. In the meantime, here’s our classic leeks vinaigrette and a hearty sausage and leek stew. Over on Simple Bites, Aimée has a helpful guide to leeks. There’s also this recipe for leek and butternut squash risotto and this one for a mustardy fingerling potato salad with leeks.