Leeks with Herb Vinaigrette

Leeks with Herbs Vinaigrette
Leeks with Herbs Vinaigrette

This Leeks with Herb Vinaigrette recipe is one of the best ways to incorporate leeks in your diet. This recipe makes the leeks soft and smooth, and a lot of people that don’t even like leeks fall in love with their silkiness in this dish. Plus it’s super quick, easy, and perfect for company. Try it, you’ll understand!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you’re like me and you love leeks, try this Shiitake and Leek Spaghetti or this Potato and Leek Soup.

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Leeks with Herb Vinaigrette

Leeks with Herbs Vinaigrette
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Ingredients

Scale
  • 4 large leeks, cleaned and cut into 1” logs
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard, or old fashion mustard
  • 3 tablespoons white wine vinegar
  • 3 green onions, minced
  • 2 tablespoons parsley, minced (plus 1/4 cup to garnish)
  • 1 tablespoon tarragon, minced (optional)
  • Sea salt and pepper, to taste

Instructions

In a large pot of salted, boiling water, cook the leeks until they are tender, about 15 minutes. Drain and rinse under cold running water. Drain well with paper towels. In a small mixing bowl, add the olive oil, mustard, wine vinegar, green onions, 2 tablespoons parsley, and 1 tablespoon tarragon, if using. Mix well. Taste and season with sea salt and pepper. Place the leeks in a large serving platter, top with the vinaigrette and the leftover 1/4 cup parsley.

Keywords: leeks, herbs, salad

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Poireaux à la vinaigrette aux herbes

Leeks with Herbs Vinaigrette
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Ingredients

Scale
  • 4 gros poireaux, nettoyés et coupés en rondelles de 1 pouce
  • 1/4 tasse d’huile d’olive
  • 2 c. à soupe de moutarde de Dijon ou à l’ancienne
  • 3 c. à soupe de vinaigre de vin blanc
  • 3 oignons verts, émincés
  • 2 c. à soupe de persil, émincé (plus 1/4 tasse comme garniture)
  • 1 c. à soupe d’estragon, émincé
  • Sel et poivre, au goût

Instructions

Dans une grande casserole d’eau bouillante salée, cuire les poireaux environ 15 minutes, jusqu’à ce qu’ils soient tendres. Égoutter et passer sous l’eau froide, pour arrêter la cuisson. Sécher à l’aide de papier absorbant. Dans un petit bol à mélanger, ajouter l’huile d’olive, la moutarde, le vinaigre de vin, les oignons verts, le persil, et l’estragon, si désiré, et bien mélanger. Assaisonner de sel et de poivre, au goût. Déposer les poireaux sur une grande assiette de service, verser la vinaigrette, et garnir de persil.

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
Banza Rotini with Leeks and Shiitake Mushrooms

This Banza Rotini with Leeks and Shiitake Mushrooms is a protein-packed dish. If you eat a plant-based diet and protein intake is on your mind, this recipe is for you. Take comfort in knowing that just the pasta part of the meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas. You eat pasta, you eat chickpeas! Whatever you add to this will simply boost your nutrient intake, so it’s a hefty good start!

Here, I used one of my favorite combinations: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful Banza recipe, check out the Banza Ziti Bolognese with Italian Sausage.

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 package Banza Rotini, cooked according to package directions
  • 2 tablespoons olive oil
  • 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
  • 1 sprig fresh thyme
  • 7 oz shiitake mushrooms, trimmed, sliced thin
  • 2 teaspoons jerk spice mix (optional)
  • 1 can coconut milk
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup toasted pecan halves (optional)
  • Sea salt and pepper

Instructions

In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.

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Rotini de garbanzo avec poireaux et shiitakes

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 boîte de pâtes de garbanzo, cuites selon les directives 
  • 2 c. à soupe d’huile d’olive
  • 2 poireaux, propres et coupés en deux sur la longueur et ensuite en tranches minces
  • 1 branche de thym frais
  • 7 onces de champignons shiitake, parés et coupés en tranches minces
  • 2 c. à thé de mélange à épices jerk (en option)
  • 1 boîte de lait de coconut
  • 1 c. à soupe de persil frais, émincé
  • 1/3 tasse de noix de pécan (en option)
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle de fonte, chauffer l’huile à feu moyen. Ajouter les poireaux, le thym, et de généreuses pincées de sel de mer et de poivre. Cuire doucement, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 8 à 10 minutes. Ajouter ensuite les champignons et cuire jusqu’à ce qu’ils soient tendres, environ 5 minutes de plus. Ajouter le mélange d’épices jerk et bien mélanger. Ajouter le lait de coconut et mélanger. Ajouter les pâtes cuites, réchauffer, ajuster les assaisonnements si nécessaire, et retirer du feu. Garnir de persil frais et des noix de pécan rôties. Bon appétit!

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This is all that's needed to get this creamy deliciousness!
This is all that’s needed to get this creamy deliciousness!