Fall leek recipes

Creamy brussles sprouts and leeks - creamy, cheesy, and bursting with flavors of sweet caramelized leeks, garlic and cumin - this recipe is quick, easy and utterly delicious.

Leeks and miso are a dreamy combination, especially in this pasta dish. It's a 30-minute mid-week wonder that I make whenever I get my hands on a bunch of lovely leeks.

Roasted leek and cauliflower pasta is a quick and easy to make mid-week dinner. Naturally vegan and can be gluten-free too.

A show-stopping dish similar to risotto with melt-in-your-mouth leeks and tender rice. This easy side dish is gluten-free, dairy-free, and totally delicious.

Roasted butternut squash and leeks drizzled with orange tahini sauce and finished with buttery toasted walnuts, fresh herbs, and za'atar. This gorgeous side dish recipe from The Tahini Table cookbook will knock your socks off with its incredible flavor. Serve warm, at room temperature, or even cold from the fridge. For make-ahead tips, see the recipe notes.

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.

This warming chicken and leek soup with wild rice and mushrooms is the perfect dish to welcome the harvest season. The hearty, autumnal flavors work perfectly together and it's really simple to put together.

This Vegan and Whole30 Fennel gratin is packed with caramelized leeks, fennel and onion all coated in a creamy sauce (Dairy Free, Paleo)

These creamy one-pot sundried tomato white beans are a high-protein version of gnocchi and come together in just 15 minutes. Buttery soft white beans are swimming in a super garlicky, parmesan-loaded creamy sauce, laced with sundried tomatoes and topped with spicy chilli oil for the best quick, easy weeknight meal around.

This Savory Bread Pudding with leeks and gruyere is as cozy as it gets! A delicious and comforting side dish or vegetarian main- perfect for special dinners or the holiday table. (Adapted from Thomas Keller's recipe- but a little lighter!)