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Chances are, you’ve never really given leeks too much thought. But that’s a damn shame— these seasonal green stalks have a sweet, mild flavor that makes them a great addition to any savory dish. You can use this member of the onion family anywhere you’d normally use your trusty alliums, but here are 15 delicious leek recipes where this springtime vegetable really shines.

RELATED: Spanish, Vidalia, Pearl—What’s the Difference Between Onions Anyway?

Leek, Kale and Goat Cheese Strata

This baked dish featuring eggs, bread and cheese works just as well for brunch alongside a pot of hot coffee as it does for dinner served with a side salad and glass of crisp white wine. 

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Potato Leek au Gratin

When a recipe calls for butter, three kinds of cheese, whole milk and heavy cream then you know it’s going to be good. This guy definitely doesn’t disappoint. 

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Grain-Free Mushroom, Spinach and Leek Pasta

A gluten-free dish that’s packed with flavor (once you start sprinkling nutritional yeast on your food, you may never go back). And the best part? It’s ready and on the table in just 20 minutes.

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Creamy Mushroom and Leek Chicken Breasts

Give your standard weeknight staple a serious upgrade with this one-pot, 30-minute winner. And here’s a tip from Coterie member Heidi Larsen: Eat leftovers for breakfast with an over-easy egg on top. Don’t mind if we do.

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Mushroom and Leek Risotto

Peanut butter and jelly, avocados and toast, wine and cheese…some ingredients are just better together. Case in point? This mushroom-and-leek beauty.

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Creamy Potato, Leek and Gorgonzola Soup

Aka comfort in a bowl. Don’t forget to save some bacon and cheese on the side to crumble on top with a drizzle of olive oil.

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Greek Feta Chickpea Pancake Fritters with Leeks

We could eat these crispy cakes all on their own, but topping them with a poached egg and salty olive tapenade takes them to the next level.

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Chicken Wild Rice Soup with Leeks

A genius way to use up last night’s roast chicken leftovers. (Psst… feel free to substitute whatever vegetables you have lying around the fridge.)

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Spinach, Artichoke and Goat Cheese Quiche

Instead of onions, this savory dish uses leeks to flavor the custard filling. The secret to getting it on the table in no time? Store-bought pie crust. (Don’t worry, we won’t tell.)

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Lemony Orzo Chickpea Soup

A dish that’s comforting yet light, thanks to plenty of fresh lemon juice and herbs. And here’s a clever tip that we’re totally stealing: Folding a few eggs into the broth gives it a velvety texture without adding cream.

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Yotam Ottolenghi's Braised Eggs with Leek and Za'atar

This twist on shakshuka incorporates feta for saltiness, spice for flavor and buttery leeks for creaminess. In other words, it’s everything we’ve ever wanted in a skillet dinner.

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Colcannon Mashed Potatoes

Although this Irish dish made with mashed potatoes, caramelized leeks and cabbage is typically served on St. Patrick’s Day, we like whipping it up anytime the craving strikes (which is often).

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Deep-Dish Spinach, Leek and Bacon Quiche

This light and crispy crust with a creamy egg center, crunchy bacon and sautéed veggies is a triple threat—dish it up for breakfast, lunch or dinner.

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Gluten-Free Cornbread Stuffing with Chestnuts, Leeks, and Chanterelles

When something tastes this good, it’d be a crime to only have it once every year. (Although don’t be surprised when it becomes a Thanksgiving staple.)

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Vegetable Wellington with Mushrooms and Spinach

It looks impressive, but thanks to store-bought puff-pastry sheets, this comforting dish couldn’t be easier to make. Hearty and delicious, you won’t even miss the beef.

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