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.