Whether onions are red and small, golden and large, or green, white and long, we typically think of them as being an ingredient in a finished dish.
Well I’m not feeling so typical today (or any day, really ;-)). I love celebrating onions on their own — as the star of their own dish. This recipe would be divine along side main courses like comforting Pumpkin Braised Short Ribs, crispy Orange Roasted Chicken, or light Broiled Chimichurri Dover Sole. Or, you could simply top a bowl of steamed rice with them. Yum!
Such beautiful produce.
And these are very special leeks — they’re Belgian Style Leeks that Melissa’s Produce just introduced to be distributed nationally. Available year round, these leeks have much more edible flesh than common leeks, they’re easy to chop, and won’t make you cry.
While here, they’re shining in their own light, Belgian Style Leeks are also delicious, adding a wonderful, mild onion flavor and soft texture, to soups, savory tarts, salads, omelets, breads and more. And if I were you, I’d make this recipe with the leeks and then add them to other recipes, adding more layers of rich flavor!
If you don’t see Belgian Style Leeks from Melissa’s Produce in your market, you can order them directly from them here.
This is not a sponsored post. Melissa’s Produce sent me Belgian Style Leeks for recipe testing – all opinions are my own. I only promote, create recipes with, and write about products I love.