24+ Flavorful Summer Leek Recipes to Try This Season

Summer is the season of fresh produce, and among the many delicious vegetables that peak during these warm months, leeks stand out for their delicate flavor and versatility.

Whether you’re grilling them, tossing them into salads, or incorporating them into savory tarts and soups, leeks are a perfect ingredient to highlight in your summer cooking.

Known for their mild onion-like taste, leeks can be used in both simple and more elaborate dishes, making them an essential ingredient for your seasonal menu.

If you’re looking for inspiration to incorporate this vibrant vegetable into your meals, look no further.

We’ve gathered 24+ summer leek recipes that will bring fresh, delicious flavors to your table, all while showcasing the unique sweetness and texture of leeks.

Whether you’re hosting a summer barbecue, preparing a light lunch, or making a family dinner, these leek-based recipes are sure to elevate your summer dining experience.

24+ Flavorful Summer Leek Recipes to Try This Season

Leeks are an often-overlooked vegetable, but when you incorporate them into your summer meals, they add a deliciously unique flavor and texture that can elevate a dish from simple to extraordinary.

Whether you’re using them as a key ingredient or adding them as a supporting flavor, leeks are incredibly versatile.

From fresh salads to comforting casseroles, the possibilities are endless.

With our collection of 24+ summer leek recipes, you’ll have endless inspiration to bring the natural sweetness and delicate flavor of leeks into your kitchen all summer long.

So go ahead, get creative with this seasonal gem, and make your summer meals even more special with the wonderful taste of leeks.

Grilled Leek and Corn Salad with Lemon-Herb Dressing

Sweet grilled leeks meet charred corn in this refreshing and bright summer salad.

The smokiness from the grill pairs beautifully with the zing of a lemon-herb vinaigrette, making it a perfect side dish for picnics or BBQs. This salad is not only vibrant in flavor but also packs in fiber and vitamins from the leeks and corn.

Ingredients:

• 3 large leeks, trimmed and halved lengthwise
• 2 ears of corn, husked
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 2 tbsp chopped fresh herbs (parsley, dill, or basil)

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush leeks and corn with olive oil and season with salt and pepper.
3. Grill leeks for about 4–5 minutes per side, until slightly charred and tender. Grill corn until nicely charred all over, about 10 minutes.
4. Remove from grill. Slice leeks into bite-sized pieces and cut the corn off the cob.
5. In a small bowl, whisk together lemon juice, mustard, garlic, and herbs. Drizzle in remaining olive oil while whisking until emulsified.
6. Toss grilled leeks and corn with the dressing. Serve warm or at room temperature.

This salad brings out the natural sweetness of leeks and corn, enhancing them with the brightness of lemon and herbs.

It’s a celebration of summer produce and makes a delightful addition to any warm-weather meal.

Chilled Leek and Cucumber Soup

This cool and creamy soup is a summer twist on the classic vichyssoise, replacing potatoes with refreshing cucumber.

It’s light, hydrating, and packed with the subtle sweetness of leeks, making it an ideal starter or light lunch on a hot day.

Ingredients:

• 2 tbsp butter or olive oil
• 3 leeks, white and light green parts only, thinly sliced
• 1 garlic clove, minced
• 2 cucumbers, peeled and chopped
• 3 cups vegetable broth
• 1 cup plain Greek yogurt
• Salt and pepper to taste
• Fresh dill and chives for garnish

Instructions:

1. In a pot over medium heat, melt butter or heat oil. Add leeks and cook until soft, about 8 minutes. Add garlic and cook 1 more minute.
2. Add cucumbers and broth. Bring to a boil, then reduce to a simmer for 10 minutes.
3. Let cool slightly, then puree in a blender until smooth.
4. Stir in yogurt, then season with salt and pepper. Chill for at least 2 hours.
5. Serve cold, garnished with dill and chives.

The chilled leek and cucumber soup is the ultimate palate cooler.

With creamy tang from the yogurt and a fresh crunch from the cucumbers, it’s as satisfying as it is soothing. A glass of crisp white wine wouldn’t hurt alongside, either.

Leek and Goat Cheese Flatbread with Honey Drizzle

Elegant yet simple, this flatbread is a perfect appetizer or light dinner.

The caramelized leeks provide a deep, savory base, while creamy goat cheese and a touch of honey bring a harmonious sweet-savory balance. Serve it hot from the oven or room temperature for a chic summer spread.

Ingredients:

• 1 store-bought or homemade flatbread/crust
• 2 tbsp olive oil
• 2 leeks, halved and thinly sliced
• 1 tsp fresh thyme leaves
• 1/2 cup crumbled goat cheese
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a pan over medium heat. Add leeks and thyme, cooking until soft and caramelized, about 10 minutes. Season with salt and pepper.
3. Place flatbread on a baking sheet. Spread the caramelized leeks evenly over it.
4. Top with crumbled goat cheese. Bake for 8–10 minutes, until the edges are golden and cheese is slightly browned.
5. Drizzle with honey just before serving.

This flatbread brings bold flavors together in a gourmet-style dish that’s surprisingly easy to make.

The combination of creamy cheese, rich leeks, and sweet honey makes it a memorable treat for summer evenings with friends.

Summer Leek and Zucchini Frittata

This garden-fresh frittata is the ultimate brunch or picnic dish.

Leeks and zucchini bring lightness and a gentle sweetness, while eggs and cheese offer substance without feeling heavy. Served warm or chilled, it’s satisfying without turning on the oven for hours.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, sliced (white and light green parts only)
• 1 small zucchini, thinly sliced
• 6 large eggs
• 1/4 cup milk
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In an ovenproof skillet, heat oil and sauté leeks until soft, about 5 minutes. Add zucchini and cook 3–4 more minutes until tender.
3. In a bowl, whisk eggs, milk, Parmesan, salt, and pepper.
4. Pour egg mixture into skillet over veggies. Stir gently to combine, then cook undisturbed for 2–3 minutes until edges begin to set.
5. Transfer skillet to oven and bake for 10–12 minutes or until the center is set.
6. Cool slightly, then slice and garnish with fresh basil.

This frittata captures the essence of summer simplicity—fresh vegetables, minimal effort, and loads of flavor.

It’s just as delicious cold from the fridge the next day, making it a great make-ahead option.

Leek and Tomato Galette with Feta Crust

Rustic, vibrant, and full of seasonal flavor, this savory galette brings together sweet summer tomatoes and silky sautéed leeks wrapped in a flaky, herbed crust.

The feta cheese in the dough adds a tangy twist that complements the vegetables beautifully.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 2 leeks, thinly sliced
• 1 tbsp butter or olive oil
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1 tsp thyme or oregano
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, cook leeks in butter or oil until soft and golden, about 8 minutes.
3. Roll out pie crust into a 10-inch round. Spread leeks in the center, leaving a 2-inch border.
4. Top with cherry tomatoes, feta, and thyme. Season with salt and pepper.
5. Fold edges of the crust over the filling, pleating as needed. Brush crust with beaten egg.
6. Bake for 30–35 minutes, or until golden brown and bubbly.

This galette feels like something you’d enjoy in a countryside kitchen with a glass of chilled rosé.

It’s rustic elegance at its best and makes a striking centerpiece for a summer lunch.

Charred Leek Tacos with Avocado Lime Slaw

These plant-forward tacos are full of smoky, creamy, and zesty notes. Charred leeks bring a slightly sweet, caramelized flavor that’s balanced by a crunchy avocado-lime slaw.

They’re fresh, fast, and totally taco-night approved.

Ingredients:

• 3 leeks, halved lengthwise
• Olive oil for brushing
• 1 avocado, sliced
• 2 cups shredded cabbage
• Juice of 1 lime
• 1 tbsp mayonnaise or Greek yogurt
• Salt and chili flakes to taste
• Corn tortillas
• Fresh cilantro, for garnish

Instructions:

1. Preheat a grill or grill pan. Brush leeks with oil and grill for 4–5 minutes on each side until nicely charred. Slice into bite-sized strips.
2. In a bowl, mash half of the avocado. Mix with lime juice, mayo/yogurt, cabbage, and seasoning to make the slaw.
3. Warm tortillas on the grill or stove.
4. Fill each tortilla with leeks, avocado slices, and slaw. Garnish with cilantro and extra chili flakes if desired.

These tacos are light yet filling, bursting with color and flavor in every bite.

They offer a clever way to enjoy leeks in a totally unexpected—and totally delicious—way.

Lemon Leek Risotto with Asparagus

This creamy risotto highlights the subtle flavor of leeks, paired with fresh asparagus and bright lemon.

The gentle richness of the dish is balanced by the crisp vegetables and citrusy notes, making it a comforting yet light option for a summer dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 leeks, sliced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, warmed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Juice and zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add onion and leeks, cooking until softened, about 5 minutes.
2. Stir in Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook until it evaporates.
4. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed. Continue adding broth and stirring for about 20 minutes, until the rice is tender and creamy.
5. In the last 5 minutes, add the asparagus to the risotto to cook through.
6. Once the rice is cooked, stir in lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with extra lemon zest or herbs if desired.

This lemon leek risotto is fresh and vibrant, with the richness of the rice and the bright, seasonal flavors of asparagus and lemon.

It’s an elegant yet simple dish that’s perfect for an al fresco dinner.

Grilled Leek and Tomato Skewers with Balsamic Glaze

These grilled leek and tomato skewers are the perfect summer appetizer or side dish.

The leeks become wonderfully smoky and tender when grilled, and the combination of sweet, juicy tomatoes adds a burst of flavor. A drizzle of balsamic glaze enhances the overall profile with a touch of tangy sweetness.

Ingredients:

• 2 large leeks, trimmed and cut into 2-inch pieces
• 12 cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp fresh thyme or rosemary
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Thread leek pieces and cherry tomatoes onto skewers, alternating between them.
3. Brush with olive oil and sprinkle with thyme, salt, and pepper.
4. Grill the skewers for 4–5 minutes on each side, until the leeks are charred and tender, and the tomatoes are slightly blistered.
5. While the skewers are grilling, whisk together balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and reduce until it thickens, about 5 minutes.
6. Drizzle the balsamic glaze over the skewers before serving.

These skewers are an easy way to enjoy leeks in a summery, portable form.

The smokiness from the grill and the sweetness from the tomatoes pair beautifully with the tangy balsamic glaze, making these a crowd-pleasing dish for any outdoor gathering.

Leek, Potato, and Dill Salad

A twist on the classic potato salad, this dish incorporates sautéed leeks for added flavor and texture.

The fresh dill and tangy mustard dressing keep it light and refreshing, making it a perfect side dish for barbecues or potlucks.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 leeks, sliced
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tbsp honey
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil and cook the potatoes until tender, about 10–12 minutes. Drain and let cool slightly.
2. In a skillet, heat olive oil and sauté the leeks until soft and slightly caramelized, about 7 minutes. Set aside to cool.
3. In a bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine the potatoes, sautéed leeks, and fresh dill. Toss with the dressing and adjust seasoning as needed.
5. Chill in the fridge for at least 30 minutes before serving.

This potato salad with leeks and dill brings a wonderful depth of flavor with the sweetness of the leeks and the tangy mustard dressing.

It’s a unique, savory option that will stand out at any summer gathering.

Leek and Mushroom Quiche with Spinach

This savory quiche is a fantastic summer brunch dish.

The earthy flavor of leeks pairs beautifully with sautéed mushrooms and fresh spinach, while the flaky crust and creamy filling provide the perfect balance of textures. It’s ideal for a leisurely weekend breakfast or a light dinner.

Ingredients:

• 1 pre-made pie crust
• 2 tbsp butter
• 2 leeks, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add leeks and mushrooms, cooking until softened, about 8 minutes. Stir in spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside to cool.
3. In a bowl, whisk together eggs, heavy cream, Gruyère cheese, salt, and pepper.
4. Pour the leek and mushroom mixture into the pie crust, then pour the egg mixture over the top.
5. Bake for 35–40 minutes, until the quiche is set and golden on top.
6. Let cool slightly before serving. Garnish with fresh thyme if desired.

This quiche is rich and satisfying, with the earthy leeks and mushrooms shining through in each bite.

It’s the perfect dish to serve for a summer brunch, especially when paired with a light salad and a glass of chilled white wine.

Leek, Ricotta, and Pesto Stuffed Bell Peppers

These stuffed bell peppers are a colorful, nutritious dish filled with leeks, ricotta, and a touch of pesto.

The combination of creamy ricotta and aromatic pesto makes for a flavorful filling, while the peppers provide a satisfying crunch. This dish works wonderfully as a side or a main for a light summer meal.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 cup ricotta cheese
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup cooked quinoa or rice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add leeks and cook until softened, about 5–7 minutes.
3. In a bowl, combine cooked quinoa or rice, ricotta cheese, pesto, sautéed leeks, salt, and pepper. Stir until well combined.
4. Stuff each bell pepper with the ricotta mixture, pressing down gently to fill them evenly.
5. Place stuffed peppers on a baking sheet and bake for 25–30 minutes, or until the peppers are tender.
6. Garnish with fresh basil before serving.

These stuffed bell peppers are a vibrant, healthy summer dish that feels indulgent without being heavy.

The ricotta filling is creamy, while the pesto adds a rich, herbaceous flavor, making it a delightful vegetarian option for your summer table.

Leek and Sweet Potato Tacos with Avocado Salsa

Sweet potatoes and leeks come together in this taco recipe to create a savory-sweet combination that is both hearty and light.

Paired with a fresh avocado salsa, this dish offers a delicious balance of textures and flavors that is perfect for a summer dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 tsp cumin
• Salt and pepper to taste
• Corn tortillas
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• 2 tbsp chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender.
3. While the sweet potatoes roast, heat the remaining olive oil in a skillet. Add leeks and sauté until softened and lightly caramelized, about 8 minutes. Season with salt and pepper.
4. To make the salsa, combine diced avocado, cherry tomatoes, red onion, lime juice, and cilantro in a bowl. Season with salt and pepper.
5. Warm the corn tortillas in a skillet or on the grill.
6. Assemble the tacos by adding roasted sweet potatoes and sautéed leeks to each tortilla, then top with avocado salsa.

These tacos are colorful and full of flavor, with a great balance of sweetness from the potatoes and a creamy, tangy topping from the avocado salsa.

They’re an excellent choice for a casual summer meal, and you can even make them vegan by using a plant-based tortilla!

Leek and Shrimp Stir-Fry with Ginger Soy Sauce

This light and flavorful stir-fry combines tender shrimp with the sweet, delicate taste of leeks, all brought together by a zingy ginger soy sauce.

It’s a quick and easy meal perfect for busy summer evenings when you want something satisfying but light.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 leeks, sliced
• 1 bell pepper, sliced
• 2 tbsp olive oil
• 1-inch piece of fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp chili flakes (optional)
• 2 tbsp sesame seeds for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat. Add leeks and bell pepper, stir-frying for about 3–4 minutes until they soften.
2. Add the shrimp to the pan and cook for 2–3 minutes on each side until they turn pink and are cooked through.
3. In a small bowl, whisk together grated ginger, soy sauce, sesame oil, rice vinegar, honey, and chili flakes (if using).
4. Pour the sauce over the shrimp and vegetables, stirring to coat evenly. Cook for an additional 2 minutes to combine flavors.
5. Serve over cooked rice, garnished with sesame seeds.

This stir-fry is a perfect summer meal, offering a balance of sweet shrimp, tender vegetables, and the rich umami of the ginger soy sauce.

It’s quick, easy, and bursting with fresh flavors that make it an ideal dish for a weeknight dinner.

Roasted Leek and Carrot Soup

A warm, comforting soup that celebrates the earthy sweetness of roasted leeks and carrots, perfect for the cooler evenings that can still pop up during summer.

The roasting process enhances the natural sweetness of the vegetables, making this soup velvety and rich without being overly heavy.

Ingredients:

• 3 leeks, cleaned and sliced
• 4 medium carrots, peeled and sliced
• 2 tbsp olive oil
• 1 garlic clove, minced
• 4 cups vegetable broth
• 1 tsp fresh thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Place sliced leeks and carrots on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes, or until the vegetables are tender and lightly caramelized.
2. In a large pot, sauté garlic over medium heat until fragrant, about 1 minute.
3. Add the roasted leeks and carrots to the pot along with vegetable broth, thyme, and cumin. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. If the soup is too thick, add more broth or water to reach desired consistency.
5. Stir in heavy cream or coconut milk for added creaminess, then adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme or a swirl of cream.

This soup is hearty yet light, with a delicate sweetness that is perfect for a relaxed evening.

It’s an excellent way to use up seasonal produce and makes for a satisfying, wholesome dish for the whole family.

Leek and Ricotta Stuffed Zucchini Boats

These zucchini boats are a healthy, flavorful way to enjoy summer’s bounty.

Stuffed with a mixture of sautéed leeks, creamy ricotta, and a bit of Parmesan, they are baked until golden and bubbly. A perfect side dish or light main for a summer gathering.

Ingredients:

• 4 medium zucchinis
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cut zucchinis in half lengthwise and scoop out the center with a spoon, creating boats. Place on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add leeks and cook until softened, about 5 minutes.
3. In a bowl, combine sautéed leeks, ricotta, Parmesan, nutmeg, salt, and pepper. Stir until well mixed.
4. Spoon the ricotta mixture into the zucchini boats, packing them gently.
5. Bake for 20–25 minutes, or until the zucchinis are tender and the filling is golden brown.
6. Garnish with fresh parsley and serve.

These stuffed zucchini boats are light yet filling, with the creamy ricotta and savory leeks creating a satisfying filling that pairs perfectly with the mild, tender zucchini.

It’s a great way to make the most of summer vegetables!

Leek and Corn Chowder

This creamy, comforting chowder combines the sweetness of fresh summer corn with the delicate flavor of leeks.

The addition of potatoes makes it hearty, while the touch of cream keeps it rich but not too heavy. Perfect for a cozy dinner on a cool summer evening.

Ingredients:

• 2 leeks, cleaned and sliced
• 2 tbsp butter
• 2 medium potatoes, peeled and diced
• 2 cups fresh corn kernels (or frozen)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the leeks and cook until soft, about 5 minutes.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
4. Stir in the corn, heavy cream, and thyme. Cook for an additional 5 minutes until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This chowder is a creamy, comforting dish that balances the sweetness of corn and the mild, savory flavor of leeks.

It’s perfect as a starter or a light main dish for a summer dinner.

Leek and Prosciutto Stuffed Chicken Breast

This stuffed chicken breast is elevated with the combination of leeks and prosciutto, offering both savory and slightly salty flavors.

The leeks provide a subtle sweetness, while the prosciutto adds a touch of smokiness, making this dish a winner for a summer dinner party or family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 leeks, sliced
• 4 slices prosciutto
• 1/2 cup cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the leeks and sauté until soft, about 5 minutes. Remove from heat and let cool slightly.
3. In a bowl, combine the sautéed leeks, cream cheese, Parmesan, salt, and pepper.
4. Cut a pocket into each chicken breast and stuff with the leek and cheese mixture. Wrap each stuffed chicken breast with a slice of prosciutto.
5. Heat a little olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes on each side, until golden.
6. Transfer the chicken to the oven and bake for 20–25 minutes, or until cooked through.
7. Garnish with fresh thyme and serve.

This stuffed chicken breast is both savory and elegant, with the richness of the cream cheese and the smokiness of prosciutto creating a perfect pairing with the leeks.

It’s a great choice for a special summer dinner.

Leek and Roasted Red Pepper Hummus

This vibrant hummus is a twist on the classic, with roasted red peppers adding a smoky depth and leeks contributing a subtle, sweet flavor.

It’s perfect as a snack or appetizer, served with fresh pita, crackers, or vegetable sticks.

Ingredients:

• 2 leeks, cleaned and sliced
• 1 red bell pepper, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. In a skillet, sauté the leeks over medium heat with a little olive oil until soft, about 5 minutes. Let them cool slightly.
2. In a food processor, combine the sautéed leeks, roasted red pepper, chickpeas, tahini, lemon juice, garlic, and olive oil. Process until smooth.
3. Season with salt and pepper to taste.
4. Transfer the hummus to a serving bowl and garnish with paprika.
5. Serve with pita, crackers, or raw vegetables for dipping.

This hummus is a fresh, flavorful dip that combines the earthy leeks with smoky roasted peppers.

It’s a great way to bring a unique twist to your summer snacks or appetizers.

Leek and Goat Cheese Tart

This savory tart combines the delicate flavor of leeks with the tangy richness of goat cheese.

The flaky pastry adds a light and crispy texture, making this an ideal dish for a summer brunch or picnic. It’s easy to prepare and full of delicious, summery flavors.

Ingredients:

• 1 sheet puff pastry
• 2 leeks, cleaned and sliced
• 1 tbsp olive oil
• 1/2 cup goat cheese, crumbled
• 1 egg, beaten
• 1/4 cup heavy cream
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Roll out the puff pastry on a baking sheet.
2. In a skillet, heat olive oil over medium heat. Add leeks and cook until soft and slightly caramelized, about 8–10 minutes. Season with salt and pepper.
3. In a small bowl, whisk together the beaten egg, heavy cream, and fresh thyme.
4. Spread the sautéed leeks evenly over the puff pastry, leaving a small border around the edges. Crumble goat cheese over the leeks.
5. Pour the egg and cream mixture over the filling.
6. Bake for 20–25 minutes, or until the pastry is golden and the filling is set.
7. Let cool slightly before slicing and serving.

This leek and goat cheese tart is wonderfully creamy with a perfect balance of savory and tangy flavors.

It’s a great dish for entertaining or as a light meal, perfect for warm summer days.

Leek and Tomato Gratin

This leek and tomato gratin is a simple yet elegant side dish that pairs perfectly with grilled meats or as a vegetarian option.

The tomatoes offer a burst of freshness, while the leeks add a subtle sweetness, and the cheese topping gives it a crispy, golden finish.

Ingredients:

• 2 leeks, sliced
• 2 large tomatoes, sliced
• 1 cup grated Gruyère cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add leeks and sauté until softened, about 5 minutes.
3. In a baking dish, layer the sliced tomatoes and sautéed leeks. Season each layer with salt and pepper.
4. Top with grated Gruyère cheese and breadcrumbs.
5. Bake for 20–25 minutes, or until the top is golden brown and the gratin is bubbly.
6. Garnish with fresh basil before serving.

This gratin is a flavorful, satisfying dish that brings out the natural sweetness of the leeks and the acidity of the tomatoes.

It’s a perfect side for summer meals, whether you’re grilling or serving a more casual dish.

Leek and Bacon Frittata

A frittata is a great way to use up leftover vegetables and meats, and this version featuring leeks and bacon is a crowd-pleaser.

The leeks add a subtle sweetness, while the bacon brings a savory crunch. It’s perfect for a summer brunch or light lunch.

Ingredients:

• 6 large eggs
• 2 leeks, sliced
• 4 slices bacon, chopped
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, cook bacon over medium heat until crispy. Remove from the pan and set aside, leaving a little bacon fat in the pan.
3. Add the sliced leeks to the same skillet and cook until softened, about 5 minutes.
4. In a bowl, whisk together the eggs, cheddar cheese, salt, and pepper.
5. Add the cooked leeks and bacon to the egg mixture, stirring to combine.
6. Pour the egg mixture into the skillet and cook on the stovetop for 3–4 minutes, until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10–12 minutes, until the frittata is fully set and golden.
8. Garnish with fresh parsley and serve.

This leek and bacon frittata is both hearty and light, with a perfect combination of savory flavors.

It’s an easy, delicious meal that’s perfect for breakfast, lunch, or even a light dinner.

Grilled Leeks with Lemon and Herb Butter

Grilled leeks are a wonderful summer side dish, bringing out their natural sweetness and smokiness from the grill.

Paired with a fresh, tangy lemon and herb butter, this dish is simple yet full of flavor. It’s perfect as a side for grilled meats or as part of a summer BBQ spread.

Ingredients:

• 4 leeks, trimmed and halved lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• Zest of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat.
2. Clean the leeks by trimming the roots and cutting them in half lengthwise. Rinse well to remove any dirt.
3. Drizzle the leeks with olive oil and season with salt and pepper.
4. Grill the leeks for about 5–7 minutes on each side, until they are tender and have nice grill marks.
5. While the leeks are grilling, mix the softened butter with lemon juice, parsley, thyme, and lemon zest.
6. Once the leeks are done, remove from the grill and spread the lemon herb butter on top of each leek half.
7. Serve immediately as a side dish.

This grilled leek recipe offers a smoky, fresh flavor with the added brightness of lemon and herbs.

It’s a simple, yet elegant way to enjoy leeks in the summer.

Leek and Asparagus Salad with Dijon Vinaigrette

This fresh and light salad is perfect for summer days when you want something light but full of flavor.

The earthiness of leeks pairs beautifully with the tender asparagus, while the tangy Dijon vinaigrette ties everything together.

Ingredients:

• 2 leeks, cleaned and sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté until soft and golden, about 5–7 minutes. Remove from heat and set aside to cool.
2. Blanch the asparagus by boiling it in water for 2-3 minutes until tender but still bright green. Drain and transfer to a bowl of ice water to stop the cooking process. Drain well.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, red wine vinegar, and 1/4 cup olive oil. Season with salt and pepper.
4. In a large bowl, combine the sautéed leeks, blanched asparagus, and the Dijon vinaigrette. Toss gently to coat everything.
5. Garnish with fresh dill or parsley and serve chilled or at room temperature.

This leek and asparagus salad is a fresh, crisp dish with a slightly creamy and tangy dressing.

It’s perfect for a light lunch or as a side to grilled proteins.

Leek and Avocado Summer Rolls

These fresh summer rolls are light, refreshing, and packed with nutrients.

The leeks add a mild, slightly sweet flavor that pairs well with the creamy avocado and crunchy vegetables, while the rice paper wrapper offers a delicate bite. Serve these rolls with a peanut dipping sauce for extra flavor.

Ingredients:

• 2 leeks, cleaned and sliced
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro leaves
• 8 rice paper wrappers
• 1 tbsp sesame oil

For Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1 tbsp warm water (or more, to thin the sauce)

Instructions:

1. In a skillet, heat sesame oil over medium heat and sauté the leeks until softened, about 4–5 minutes. Set aside to cool.
2. Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for 5–10 seconds until softened, then lay it flat on a clean surface.
3. Layer a few slices of avocado, a small handful of leeks, cucumber, shredded carrots, and cilantro in the center of the rice paper.
4. Roll the rice paper tightly around the fillings, folding in the edges as you go.
5. To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, lime juice, honey, and warm water until smooth.
6. Serve the rolls with the peanut dipping sauce on the side.

These summer rolls are fresh, light, and bursting with flavors, perfect for a summer snack or appetizer.

The combination of creamy avocado, tender leeks, and crunchy vegetables wrapped in rice paper is a delicious and healthy treat.