Happy Savory Saturday! Let’s shine a little light on an often-overlooked veggie that brings big flavor—leeks.
These mellow, onion-like beauties turn sweet and buttery when cooked, making them a perfect base for soups, risottos, savory tarts or simple sautés. I love how leeks add depth to dishes without overpowering them—they’re subtle, silky and oh-so-satisfying.
Just a tip before you dive in:
Be sure to rinse leeks well to remove all debris. Dirt tends to hide between the layers, so slice them lengthwise and rinse thoroughly under cold water before chopping, slicing or dicing.
Some ideas to get you started:
– Sauté leeks with mushrooms and thyme, then spoon over toast
– Roast them until tender and serve with lemon and herbs
– Add to lentil soup or potato stew for next-level comfort
Leeks are rich in antioxidants and fiber and they support heart health too—what’s not to love?
Hope you get something savory simmering this weekend. Let me know how you like to cook with leeks—I’m always up for new ideas.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
