BY JULIE SEYLER

I have on rare occasions made leeks vinaigrette and potato leek soup. But now that I have discovered roasted leeks, I am addicted to them:

*Slice off dark greens

*Lovingly peel each layer
*Gently wash and dry, and lay the curled leaves in a pan.

*Spritz with olive oil and salt, pepper, basil and oregano.
*Roast until they slither across the pasta (or plate) like caramelized snakes.

And feel completely noble eating them because leeks are one of the healthiest vegetables in the world.