is amazing I use leeks in lots of soups and stews love it. I make a bean soup with ham, leeks, cabbage, onions, and potato. It is a great soup with lots of flavor. Pan sauteed with garlic and butter and fresh spinach. Serve as a... (32 replies, last updated by Scargod October 20, 2009)

unforgettable dish is a peasant dish from france with chicken breast, garlic, onions, leeks, tomaotes, cream, white wine. Fabulous, don’t have the recipe with me, should be some similar recipe in most cookbooks. Might... (25 replies, last updated by macca March 20, 2007)

Heidi, I heard a report on these greens last night on NPR and was intrigued. i have never had em, but they were described as being in the garlic/onion/leek family but stronger and more pungent than all of the above. What do they... (21 replies, last updated by DockPotato March 26, 2009)

this was the best base recipe i’ve used: 6 potatoes, diced (idaho makes a pretty white soup) 1 onion 3 cloves of garlic 1 sprig thyme 2 quarts chicken stock 1 cup cream 1 leek over medium heat, saute onions and garlic. Add diced... (2 replies, last updated by obermeier October 28, 2005)

for vegetarians. 2 large leeks 1 1/2 pounds mushrooms 4 tbsp butter, plus more for the loaf pan 2 cloves garlic, minced 1/4 cup dry vermouth 2 tbsp. lemon juice grated zest of 1/2 lemon 3 tbsp chopped fresh parsley 3 tbsp. snipped fresh... (3 replies, last updated by spunkybart October 26, 2009)

) if you can eat garlic scapes, why not leek and onion scapes? however, i haven’t had any luck finding any info—recipes, whether they will kill you, etc.—on non-garlic scapes. any ideas / experiences /... (9 replies, last updated by Aromatherapy June 18, 2008)

Make "pesto" with olive oil, pepper, and parmesan or romano, and toss with anything you’d put pasta on. I just chop them in the chopper cup attachment to my immersion blender. Or saute in olive oil with potatoes, add water... (13 replies, last updated by Pat Goldberg May 22, 2003)

this together and it was quite successful. It would be great with some akes or all kinds of other additions. 1) Cook spaghetti and broccoli together, drain. 2) Saute a few cloves of chopped garlic, some chopped shallot, and some... (1 reply, last updated by sarah galvin July 1, 2008)

well...it’s not really a pesto. I’m trying to salvage fridge ingredients. Basically it’s sauted (sp?) garlic, then lemon juice and cream, bit of fresh rosemary, fresh basil, lemon zest, pine nuts, and finishing... (17 replies, last updated by hungry_pangolin June 8, 2007)

yellow off quickly...on monday we madewild leek/basil and wild leek /parsley pestos to sell at riverdale organic market on tuesday...they are harvested on private woodlots and crown land with great attention to long term... (63 replies, last updated by Tatai May 24, 2009)

over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season... (17 replies, last updated by AnneInMpls March 9, 2006)

is like a small leek, and the flavor is garlic with some green onion and leek in the mix. So, to reiterate, what to do with them? (2 replies, last updated by Louise July 9, 2007)

If you have the ones that look like “green onions” as opposed to garlic scapes, then I have simply sliced them up in any saute or stir-fry. My first experience with them was in a fresh salsa. Food process with good... (10 replies, last updated by lovtomato February 15, 2009)

I received garlic scapes in my organic produce box this week and I made a great omelette with them last night. I will spare you the mixing the egg and making the omelette part. 1. Chop 1 garlic scape and sauté in a little bit of... (7 replies, last updated by ChiliDude July 7, 2005)

://www.triplemoon.com/cookbook/messages/4446.html Garlic scape pesto: http://www.moscowfood.coop/archive/scapes.html Garlic Scape Pesto w/Sunflower Seeds http://homepage.mac.com/parkslopecsa/recipes/recipes071102.htm Veronica’s... (6 replies, last updated by susan dibiase July 1, 2003)