Thinly
slice the leeks crosswise.
Not exact matches
Cut the
leeks crosswise into 1/4 inch thick
slices.
Cut off roots and trim dark green tops from
leeks; cut each
leek lengthwise in half, then
crosswise into 3 / 4 - inch
slices.
Cut each
leek lengthwise in half, then
crosswise into 1 / 2 - inch - wide
slices.
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly
sliced 1 large
leek, thinly
sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut
crosswise into 1/4
slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
3 large
leeks, white and tender green portions only,
sliced crosswise 1/4 inch thick and separated into rings
Cut each
leek in half lengthwise, then
slice crosswise into half moons.
2 medium
leeks, white part only, trimmed of roots and tough outer leaves, thinly
sliced crosswise, well washed and dried
1 tablespoon olive oil 1 pound asparagus, woody ends trimmed and
sliced into 2 inch pieces on the bias 1 1/4 cup
leek, thinly
sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1 - 2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste