23 Delicious Fall Leek Recipes for Every Taste

As the leaves begin to turn and the air grows crisp, it’s time to embrace the flavors of fall.

One often-overlooked seasonal star is the leek—a versatile vegetable with a sweet, onion-like flavor that brings warmth and depth to countless dishes.

Whether blended into creamy soups, roasted to perfection, or tucked into hearty casseroles, leeks can transform simple ingredients into rich, comforting meals.

In this collection of 23 fall leek recipes, you’ll discover everything from rustic stews and nourishing soups to elegant tarts and flavorful pasta dishes.

Each recipe captures the cozy essence of autumn while showcasing the subtle sweetness of leeks.

These recipes are perfect for family dinners, weekend gatherings, or simply enjoying a quiet, comforting meal at home.

23 Delicious Fall Leek Recipes for Every Taste

Leeks may not always be the first vegetable that comes to mind in fall cooking, but once you start using them, you’ll realize how beautifully they elevate autumn meals.

From creamy soups to rustic casseroles and crisp salads, these 23 fall leek recipes highlight just how versatile this humble vegetable can be.

Whether you’re cooking for a crowd or just for yourself, these recipes will bring a touch of seasonal comfort to your table.

So, the next time you’re at the market and spot fresh leeks, don’t pass them by—take them home and try one of these cozy fall recipes.

Creamy Leek and Potato Soup

This comforting fall soup is a classic way to highlight the sweet and mellow flavor of leeks.

The combination of earthy potatoes, tender leeks, and a touch of cream creates a silky, warming dish that’s perfect for cool evenings.

Serve it with rustic bread for a complete meal.

Ingredients:

• 3 large leeks, cleaned and sliced (white and light green parts only)
• 2 tbsp olive oil or unsalted butter
• 2 cloves garlic, minced
• 4 medium russet potatoes, peeled and diced
• 5 cups vegetable broth
• 1 cup unsweetened plant-based cream (or heavy cream if preferred)
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped
• Optional garnish: crispy croutons or fried leek rings

Instructions:

1. Prepare the leeks by slicing them lengthwise, rinsing well under running water to remove grit, and then slicing thinly.
2. Heat olive oil or butter in a large pot over medium heat. Add the leeks and sauté for about 8 minutes until they soften and turn fragrant.
3. Stir in the garlic and cook for another minute.
4. Add the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20–25 minutes, until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the mixture.
6. Stir in the cream and season generously with salt and pepper. Simmer for an additional 5 minutes to allow flavors to meld.
7. Ladle into bowls and garnish with fresh parsley and croutons or fried leek rings.

This soup embodies everything cozy about fall — creamy, velvety, and full of flavor.

It’s a simple recipe that transforms humble ingredients into a luxurious dish.

Roasted Leeks with Balsamic Glaze

Roasting brings out the natural sweetness of leeks, making them tender, caramelized, and full of depth.

When drizzled with a tangy balsamic glaze, they become a stunning seasonal side dish that pairs perfectly with roasted meats, grains, or lentils.

Ingredients:

• 5 large leeks, trimmed, halved lengthwise, and rinsed
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved leeks cut-side up on the sheet. Brush them generously with olive oil, ensuring the layers are coated. Sprinkle lightly with salt and pepper.
3. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
4. While the leeks roast, prepare the glaze by whisking balsamic vinegar, maple syrup, and Dijon mustard in a small pan. Simmer for 3–5 minutes over medium heat until slightly thickened.
5. Remove leeks from the oven and drizzle with the warm balsamic glaze. Garnish with thyme leaves before serving.

These roasted leeks are simple but elegant, with their caramelized sweetness perfectly balanced by the tangy glaze.

They add both flavor and beauty to any autumn table.

Leek and Mushroom Risotto

Rich, creamy risotto is the ultimate fall comfort dish, and leeks add a delicate sweetness that pairs beautifully with earthy mushrooms.

This recipe is slow-cooked with broth and finished with plant-based butter and nutritional yeast (or Parmesan) for a luxurious finish.

Ingredients:

• 2 tbsp olive oil
• 2 leeks, cleaned and finely sliced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1 cup mixed mushrooms, sliced (cremini, shiitake, or oyster)
• ½ cup dry white wine (optional)
• 5 cups vegetable broth, kept warm
• 2 tbsp vegan butter or regular butter
• 3 tbsp nutritional yeast or grated Parmesan
• Salt and black pepper to taste
• Chopped chives for garnish

Instructions:

1. Heat olive oil in a wide saucepan over medium heat. Add the leeks and sauté for 6–7 minutes until soft and fragrant.
2. Stir in garlic and mushrooms, cooking until mushrooms release their juices and begin to brown.
3. Add Arborio rice and stir until coated in the oil and lightly toasted, about 2 minutes.
4. Pour in white wine (if using) and let it simmer until absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 20–25 minutes.
6. Once the rice is tender and creamy, remove from heat. Stir in butter and nutritional yeast (or Parmesan). Adjust seasoning with salt and pepper.
7. Serve warm, garnished with fresh chives.

This leek and mushroom risotto is a hearty fall meal that feels both indulgent and wholesome.

Its creamy texture and rich layers of flavor make it perfect for cozy nights in.

Leek and Butternut Squash Gratin

This gratin layers the mellow sweetness of leeks with tender roasted butternut squash, all baked in a creamy sauce with a crispy topping.

It’s a cozy fall dish that works as a main for vegetarians or as a decadent side at family gatherings.

Ingredients:

• 2 tbsp olive oil or butter
• 3 large leeks, sliced (white and light green parts)
• 1 medium butternut squash, peeled and cut into thin slices
• 1 cup unsweetened plant-based cream (or heavy cream)
• ½ cup vegetable broth
• 2 cloves garlic, minced
• ½ tsp nutmeg
• ½ cup breadcrumbs
• ¼ cup nutritional yeast or Parmesan
• Salt and black pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter or oil.
2. Heat olive oil in a skillet and sauté the leeks with garlic for 7–8 minutes until soft and lightly golden.
3. In a small bowl, whisk together cream, vegetable broth, nutmeg, salt, and pepper.
4. Arrange half the squash slices in the dish, then top with half the leeks. Pour some of the cream mixture over the layers. Repeat with the remaining squash and leeks.
5. Top with breadcrumbs and nutritional yeast (or Parmesan).
6. Cover with foil and bake for 30 minutes. Remove foil and bake another 20 minutes, until golden and bubbly.
7. Garnish with thyme before serving.

This gratin brings warmth and comfort to the table, combining creamy textures with a golden crunch.

It’s a celebration of fall flavors that everyone will love.

Caramelized Leek and Apple Tart

Savory meets sweet in this rustic tart. Buttery pastry holds a filling of caramelized leeks and apples, finished with herbs and a hint of tangy mustard.

It’s an elegant fall appetizer or light lunch that pairs beautifully with a crisp salad.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tbsp olive oil or butter
• 2 large leeks, cleaned and thinly sliced
• 2 medium apples, thinly sliced (Granny Smith or Honeycrisp work well)
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• ½ cup vegan cream cheese or ricotta
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add the leeks and sauté for 10–12 minutes until caramelized. Season with salt, pepper, and thyme.
3. Roll out puff pastry slightly and place on the baking sheet. Spread with Dijon mustard and cream cheese or ricotta.
4. Arrange leek mixture evenly on top, followed by apple slices.
5. Fold the edges of the pastry inward slightly to create a rustic border.
6. Bake for 20–25 minutes until golden brown and crisp.
7. Cool slightly before slicing and serving.

This tart is a true autumn delight, balancing savory leeks with the natural sweetness of apples.

It’s simple to make yet elegant enough to impress guests.

Leek and Lentil Stew

A hearty stew is the ultimate fall comfort, and leeks add a mild onion-like sweetness that pairs beautifully with earthy lentils.

Packed with vegetables and herbs, this dish is both nourishing and satisfying, perfect for chilly evenings.

Ingredients:

• 2 tbsp olive oil
• 3 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 ½ cups green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Optional: a squeeze of lemon juice before serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks, carrots, and celery. Cook for 8–10 minutes until softened.
2. Stir in garlic and smoked paprika, cooking for 1 minute.
3. Add lentils, vegetable broth, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 35–40 minutes, until lentils are tender. Stir occasionally.
5. Remove bay leaf and adjust seasoning. If desired, add a squeeze of lemon juice for brightness.
6. Garnish with fresh parsley before serving.

This leek and lentil stew is hearty, flavorful, and packed with nutrients. It’s the perfect bowl of warmth for a crisp autumn evening.

Leek and Sweet Potato Hash

This vibrant fall hash combines the sweetness of roasted sweet potatoes with the delicate flavor of leeks.

Perfect as a hearty breakfast or a light dinner, this one-pan dish is both comforting and wholesome.

Ingredients:

• 2 tbsp olive oil
• 2 medium sweet potatoes, diced into small cubes
• 2 leeks, cleaned and sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Optional: fried or poached egg on top

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 12–15 minutes, stirring occasionally, until tender and golden.
2. Add leeks and bell pepper, cooking for another 7–8 minutes until softened.
3. Stir in garlic, smoked paprika, salt, and pepper. Cook 2–3 minutes more.
4. Serve hot as is, or top with a fried/poached egg for extra protein.

This leek and sweet potato hash is a colorful, satisfying dish that’s versatile for breakfast, brunch, or a cozy dinner.

Leek and Cauliflower Soup

Creamy without the need for dairy, this soup uses cauliflower to add body and texture while leeks provide a mellow sweetness.

It’s a healthy, warming dish ideal for chilly fall days.

Ingredients:

• 2 tbsp olive oil
• 3 leeks, sliced
• 1 head cauliflower, cut into florets
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or regular milk)
• Salt and pepper to taste
• Chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot and sauté leeks for 6–7 minutes until softened.
2. Add cauliflower and garlic, cooking for another 2 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes, until cauliflower is tender.
4. Blend with an immersion blender until smooth. Stir in almond milk, salt, and pepper.
5. Serve garnished with herbs.

This creamy leek and cauliflower soup is simple, light, and nourishing—perfect for a comforting fall meal.

Braised Leeks with White Wine

A refined yet simple side dish, braised leeks cooked in white wine and broth become tender, silky, and deeply flavorful.

They pair beautifully with roasted meats or grains.

Ingredients:

• 4 large leeks, halved lengthwise and cleaned
• 2 tbsp olive oil or butter
• ½ cup dry white wine
• 1 cup vegetable broth
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet and add leeks cut-side down. Cook 5 minutes until golden.
2. Pour in wine and let it reduce by half.
3. Add broth, thyme, salt, and pepper. Cover and simmer on low for 20 minutes until leeks are tender.
4. Remove lid and cook uncovered for 5 minutes to reduce liquid slightly.

Braised leeks are elegant, fragrant, and melt-in-your-mouth tender—a must-have fall side dish.

Leek and Carrot Fritters

These crispy fritters are a fun way to enjoy fall vegetables. Grated carrots and sautéed leeks are combined into patties and pan-fried until golden brown.

Ingredients:

• 2 tbsp olive oil
• 2 leeks, thinly sliced
• 2 medium carrots, grated
• ½ cup chickpea flour (or all-purpose flour)
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a skillet and sauté leeks until soft.
2. In a bowl, mix sautéed leeks, carrots, flour, flax egg, cumin, salt, and pepper.
3. Form mixture into small patties.
4. Heat remaining olive oil in skillet and cook fritters 3–4 minutes per side until golden.
5. Serve with yogurt sauce or tahini.

These fritters are crunchy, flavorful, and packed with seasonal vegetables—perfect as an appetizer or light meal.

Leek and Pumpkin Pasta

A creamy pasta dish that captures the essence of fall with sweet pumpkin puree and delicate leeks.

This recipe is both cozy and elegant, ideal for weeknight dinners.

Ingredients:

• 12 oz pasta of choice
• 2 tbsp olive oil
• 2 leeks, sliced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup unsweetened plant cream (or heavy cream)
• ¼ tsp nutmeg
• Salt and pepper to taste
• Parmesan or nutritional yeast for topping

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup pasta water.
2. Heat olive oil in skillet, sauté leeks and garlic until soft.
3. Stir in pumpkin puree, cream, nutmeg, salt, and pepper. Simmer 5 minutes.
4. Toss in pasta with a splash of pasta water until coated.
5. Serve topped with Parmesan or nutritional yeast.

Leek and pumpkin pasta is creamy, comforting, and full of fall flavors—perfect for cozy evenings.

Leek and Spinach Quiche

This crusted quiche combines tender leeks with spinach in a creamy custard filling.

It’s ideal for brunch, lunch, or light dinner and works beautifully warm or cold.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 2 tbsp olive oil
• 2 leeks, sliced
• 2 cups spinach
• 4 large eggs
• 1 cup milk or plant-based milk
• ½ cup cheese or vegan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place crust in a pie dish.
2. Heat oil in skillet and sauté leeks until soft. Add spinach and cook until wilted.
3. In a bowl, whisk eggs, milk, salt, and pepper. Stir in sautéed vegetables.
4. Pour filling into crust, sprinkle with cheese.
5. Bake 35–40 minutes until set. Cool slightly before slicing.

This leek and spinach quiche is versatile, satisfying, and packed with nutrients—a perfect seasonal dish for fall gatherings.

Leek and Barley Soup

A rustic, hearty soup that highlights the nutty chew of barley with the delicate sweetness of leeks.

This dish is nourishing, filling, and perfect for chilly autumn nights.

Ingredients:

• 2 tbsp olive oil
• 3 leeks, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot and sauté leeks, carrots, and celery for 7 minutes.
2. Stir in garlic and thyme, cooking 1–2 minutes.
3. Add barley, broth, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 45 minutes, until barley is tender.
5. Remove bay leaf, adjust seasoning, and garnish with parsley.

This leek and barley soup is wholesome and deeply satisfying, a perfect way to warm up on crisp fall evenings.

Leek and Pear Salad

A refreshing autumn salad that pairs the mild sharpness of leeks with the sweetness of ripe pears.

Tossed with a light vinaigrette, it makes a bright side dish to balance heavier fall meals.

Ingredients:

• 2 small leeks, thinly sliced and lightly blanched
• 2 ripe pears, thinly sliced
• 4 cups mixed greens (arugula or spinach work well)
• ¼ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Blanch leeks in boiling water for 1–2 minutes, then cool.
2. Arrange greens, pears, leeks, and walnuts in a bowl.
3. Whisk olive oil, vinegar, mustard, maple syrup, salt, and pepper into a dressing.
4. Drizzle over salad and toss gently.

This leek and pear salad is crisp, sweet, and tangy—a refreshing way to enjoy leeks in fall.

Leek and Chicken Casserole

A comforting baked dish featuring tender chicken, sweet leeks, and a creamy sauce.

This casserole is a hearty family dinner that brings warmth to the table.

Ingredients:

• 2 tbsp butter or olive oil
• 3 leeks, sliced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 cup cream or plant cream
• ½ cup chicken broth
• 1 tsp thyme
• 1 cup breadcrumbs
• ½ cup cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté leeks, mushrooms, and garlic until soft.
3. Stir in chicken, cream, broth, thyme, salt, and pepper. Simmer 5 minutes.
4. Transfer mixture to a casserole dish, top with breadcrumbs and cheese.
5. Bake for 25–30 minutes until golden and bubbling.

This casserole is creamy, savory, and deeply comforting—an ideal fall dinner.

Leek and Beet Salad with Goat Cheese

A colorful dish where earthy roasted beets meet the sweetness of leeks, topped with creamy goat cheese. It’s a vibrant and nutritious autumn side.

Ingredients:

• 2 medium beets, roasted and sliced
• 2 leeks, sliced and sautéed
• 4 cups mixed greens
• ¼ cup crumbled goat cheese (or vegan cheese)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Roast beets at 400°F (200°C) for 40 minutes until tender, then peel and slice.
2. Sauté leeks in olive oil until golden.
3. Whisk olive oil, balsamic, honey, salt, and pepper into a dressing.
4. Arrange greens, beets, leeks, and cheese. Drizzle with dressing before serving.

This leek and beet salad is earthy, sweet, and tangy—a perfect fall salad full of color and texture.

Leek and Savory Galette

A rustic free-form pie filled with caramelized leeks and herbs. This galette is buttery, flaky, and makes an elegant fall main or appetizer.

Ingredients:

• 1 sheet pie dough (homemade or store-bought)
• 3 leeks, sliced
• 2 tbsp butter or olive oil
• 1 tsp thyme
• ½ cup ricotta or vegan cream cheese
• ½ cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Sauté leeks with butter until caramelized, about 12 minutes. Stir in thyme, salt, and pepper.
3. Roll dough onto parchment. Spread ricotta in the center, leaving 2-inch border.
4. Top with leeks and cheese. Fold edges of dough over filling.
5. Bake 30–35 minutes until crust is golden.

This leek galette is rustic, aromatic, and irresistibly flaky—a cozy fall dish to share.

Leek and White Bean Stew

A protein-packed stew with creamy white beans, tender leeks, and fragrant herbs. It’s a warming vegetarian dish that’s both hearty and wholesome.

Ingredients:

• 2 tbsp olive oil
• 3 leeks, sliced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot. Sauté leeks, carrots, and garlic for 7 minutes.
2. Stir in beans, broth, bay leaf, rosemary, salt, and pepper.
3. Bring to a boil, then simmer for 25 minutes.
4. Remove bay leaf and mash some beans for creaminess.
5. Serve hot with bread.

This leek and white bean stew is filling, nutritious, and deeply comforting—an ideal plant-based fall dinner.

Leek and Ricotta Stuffed Shells

A comforting baked pasta dish where tender jumbo shells are filled with a creamy mixture of ricotta and sautéed leeks, then baked in a rich tomato sauce.

Perfect for family dinners in the fall.

Ingredients:

• 12 jumbo pasta shells
• 2 tbsp olive oil
• 2 leeks, sliced
• 2 cloves garlic, minced
• 1 cup ricotta cheese (or vegan ricotta)
• ½ cup shredded mozzarella or vegan cheese
• 2 cups marinara sauce
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells until al dente. Drain and set aside.
2. Heat olive oil in a skillet, sauté leeks and garlic for 7 minutes until softened.
3. In a bowl, combine ricotta, half the mozzarella, oregano, salt, and pepper. Stir in leeks.
4. Spread half the marinara in a baking dish. Fill shells with leek mixture and arrange in dish.
5. Top with remaining sauce and mozzarella.
6. Bake 25–30 minutes until bubbly and golden.

These stuffed shells are rich, creamy, and deeply satisfying—a classic comfort dish with a leek-inspired twist.

Leek and Walnut Pesto Pasta

A unique spin on pesto, this version uses sautéed leeks and toasted walnuts blended into a creamy, nutty sauce that clings beautifully to pasta.

Ingredients:

• 12 oz pasta of choice
• 2 tbsp olive oil
• 2 leeks, sliced
• ½ cup walnuts, toasted
• 2 tbsp lemon juice
• ½ cup olive oil (extra for blending)
• ¼ cup Parmesan or nutritional yeast
• Salt and pepper to taste

Instructions:

1. Cook pasta and reserve ½ cup cooking water.
2. In skillet, sauté leeks in olive oil until soft.
3. Blend leeks, walnuts, lemon juice, Parmesan, olive oil, salt, and pepper into a thick pesto.
4. Toss pasta with pesto, adding pasta water as needed to coat evenly.

This leek and walnut pesto is earthy, creamy, and bursting with autumn flavor—a delightful twist on a classic pasta sauce.

Leek and Potato Griddle Cakes

Golden, crispy cakes made from mashed potatoes, leeks, and herbs. Perfect as a savory snack, side dish, or even a brunch option.

Ingredients:

• 2 cups mashed potatoes
• 2 leeks, thinly sliced
• 1 egg (or flax egg)
• ½ cup flour
• 1 tbsp chopped parsley
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté leeks in olive oil until soft, about 6 minutes.
2. In a bowl, combine mashed potatoes, leeks, egg, flour, parsley, salt, and pepper.
3. Form mixture into small patties.
4. Heat oil in skillet and fry patties 3–4 minutes per side until crisp and golden.

These leek and potato griddle cakes are crunchy on the outside, soft inside, and full of savory fall flavors.

Creamed Leeks on Toast

A simple yet elegant dish where soft, buttery leeks are simmered in cream and served atop crisp toasted bread.

A cozy lunch or light dinner that feels luxurious.

Ingredients:

• 3 leeks, sliced
• 2 tbsp butter or olive oil
• 1 clove garlic, minced
• ½ cup cream or plant cream
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 4 slices rustic bread, toasted

Instructions:

1. Heat butter in skillet and sauté leeks and garlic until soft, 8 minutes.
2. Stir in cream, Dijon, salt, and pepper. Simmer 5 minutes until thickened.
3. Spoon creamy leeks over toasted bread.

Creamed leeks on toast is simple comfort food that’s both rustic and refined—perfect for autumn afternoons.

Leek and Turkey Meatballs

Juicy turkey meatballs are enhanced with the sweetness of finely chopped leeks, creating a light yet flavorful fall dish that pairs well with grains or pasta.

Ingredients:

• 1 lb ground turkey
• 1 leek, finely chopped
• 1 egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. In a bowl, combine turkey, leek, egg, breadcrumbs, garlic, oregano, salt, and pepper.
2. Shape into small meatballs.
3. Heat olive oil in skillet and cook meatballs for 10–12 minutes, turning to brown all sides.
4. Serve with pasta, rice, or roasted vegetables.

These leek and turkey meatballs are juicy, flavorful, and wholesome—a delicious autumn twist on a classic comfort food.