My Little Recipe Book
Best Lemon Recipes
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WOW! That looks good!
Laura, I think you will like this. It goes with/on anything.
I agree that leeks are so good. Jacque Pepin is right. I love how you have used this on flatbread Madonna. It reminds me that I too should keep some in the freezer. This is such a versatile recipe. Will safe. Thank you.
I agree that leeks are so good. Jacque Pepin is right. I love how you have used this on flatbread Madonna. It reminds me that I too should keep some in the freezer. This is such a versatile recipe. Will save. Thank you.
Penny I hope you will give it a try, it is so versatile. And I try to keep or make flatbread and keep it in the freezer for those days when I don’t know what I am going to have.
As always, thanks for stopping by. 🙂
You always share the most flavorful recipes, Madonna! I wish I had a slice of your pizza for dinner tonight!
Kitty, you are so kind. It is my goal to learn to have good things on hand. The great thing about blogging is I get to collect little recipes for my culinary toolkit.
This looks delicious, especially as a topping for pizza. I’m working on creating my own recipe for simple whole grains flatbread with clean ingredients that I can just pull out of the freezer, and this would make the perfect topping for that, so this is inspiring me to get back into the kitchen and do some more testing! I’ve been doing a lot of research and blogging about healthy ways to eat whole grains/gluten, if you’re interested. My site is http://www.widemeadow.com. 🙂 Pinning and I can’t wait to try your recipe! 🙂
I hope you will give it a try. I try for the most part to keep to non-processed food and even if I purchase bread at the market I read the ingredients and if it has too many ingredients I will pass on it. And of course if it has soy then I rule it out. Thank you for stopping by.
Yum, I would gladly enjoy this sauté for breakfast, lunch or dinner. It would be wonderful in an omelet!
Chris, I think it could be incorporated into any meal. I can’t believe two ingredients make a dish. (That is not counting o.o. or s & p.) As always I love your input.
I confess I have never had leeks before, but the recipe looks like it would be tasty. Pinning to share and I thank you so much for sharing your recipe with us this week at Brag About It!
~Laurie
Thank you Laurie. Please give leeks a try. I just made vegetable soup with my remaining leek and the flavor and body it gave is just remarkable. If you have never had them, trim and use only the white and “light” green and please be sure to rinse them carefully and thoroughly because dirt and sand accumulate within the layers. You can make vegetable stock from the tough green part and of course discard after you have extracted all their flavor.
Jacques Pépin is a genius, isn’t he? His cookbooks are so solid — all of his recipes work (and are good!), which isn’t the case with all writers. Haven’t seen him on TV for ages (I don’t watch much), but I remember him being very good at that, too. Anyway, I agree about serving this over polenta — that’d be such a nice dish. But I’d like it on a flatbread, too. Good stuff — thanks.
I watch PBS to avoid too much political “breaking news”. Jacques has a new series that I am enjoying. I like that he now cooks small recipes. Thanks for stopping by John.
I have leeks in my fridge right now with no idea what to do with them! Maybe this is a good way to use them! Thanks for sharing the recipe at Dishing It! & Digging It!
Jennifer I love this mixture for so many things. Like Jacques says, there is nothing like a leek. Thank you so much for stopping by.
I love leeks too and agree with Jacques 🙂 I can even imagine this on top of a grilled hamburger this summer or a condiment for grilled anything! So delicious.
Susan, that is a great idea.
This sounds and looks delicious! We love pizza with no meat but covered with delicious veggies. I like Susan’s idea of putting this on other things too.
Happy Thoughts of Home. We are so glad you joined us. 🙂
Good morning Ms. Lemon! Featuring you today at Thoughts of Home on Thursday.
Jenna, I was shocked by the simplicity myself. Thanks for stopping by.
I really like the idea of using your sauté as a topping for polenta. Wishing you a lovely day. 🙂
Your Leek Shiitake Saute looks amazing! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
So simple, but so versatile, this is a keeper!
mmm. . . This looks yummy.