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5f67cdbf c2f1 4d63 bf1d 6185fbeb67ef  2016 05 14 15 43 04
Food52
Food52

What's your favorite way to use up an abundance of spring leeks? Editor Sarah Jampel took a cue from Molly Wizenberg's leeks vinaigrette and boiled leeks sliced lengthwise but left in tact for 10 minutes until they were butter-soft. Then she doused them in a lemony vinaigrette mixed with pea pesto.

Jill @feedtheswimmers
Jill @feedtheswimmers
I love to cut them into 1"-2" pieces, roast them 375-425F in lots of olive oil until they are all melty and caramelized.