Here are two great recipes using our veggie of the week, Wild Leeks! Pasta with Wild Leek Pesto and Roasted Tomatoes Serves 4 via: http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=1694&recipeType=1 Ingredients:

  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • salt and pepper
  • pasta for 4 people
  • 1 cup chopped wild leeks
  • 1/4 cup olive oil
  • 1/2 cup parmigiano, freshly grated
  • 2 tablespoons pasta cooking water
Directions:
  1. Preheat the oven to 400 degrees F.
  2. Wash and dry the cherry tomatoes. Cut the tomatoes in half and spread on a baking sheet, cut side up, and combine with 1 tablespoon olive oil and salt and pepper to taste. Roast for 20 to 25 minutes until the tomaotes have softened and browned. Once done, place the tomatoes and any juice in a bowl; set aside.
  3. Cook the pasta according to package directions. Reserve two tablepoons of the water the pasta water.
  4. While the pasta is cooking, place leeks and olive oil in a food processor and process until chunky. Mix in 1/4 cup of the parmigiano.
  5. Once pasta is cooked, toss the leek pesto with the pasta. Add the cherry tomatoes and the reserved pasta water. Mix well, adding more parmigiano as necessary.
  6. Serve with an extra sprinkling of parmigiano.
  7. Enjoy!
Wild Leek Twice Baked Potatoes Serves 4 via: http://scrumpdillyicious.blogspot.ca/2011/05/wild-leeks-springtime-treat_10.html Ingredients:
  • 1/4 lb fresh wild leeks, rinsed
  • 3 tbsp unsalted butter
  • 3 tbsp heavy cream
  • 2 small baking potatoes, baked
  • salt & pepper to taste
  • chives, for garnish
Directions:
  1. Preheat oven to 400°F. Cut each russet in half and scoop out the center of both halves. Make sure each half still has about ¼" of potato left in them. Serve the other four as potato skins or discard them.
  2. Run the scooped out potato chunks through a potato ricer or food mill.
  3. Finely chop the ramps and sauté them in the butter. Mix the ramps, the butter they were cooked in, the cream, and salt & pepper to taste into the potato filling.
  4. Stuff the three reserved halves with the filling. Put the potatoes in a baking dish or on a baking sheet and bake until heated through and golden brown.
  5. Garnish with chives and serve.