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A bacon, leek, and potato hash for breakfast is divine :)

I would welcome a deluge of leeks. We never get any from my CSA. Where are you that you get so many?

Leeks are an essential ingredient in my chicken soup and are also great in a beef-leek and barley soup. Warm leek salad with mustard/egg vinaigrette puts many leeks to good use too. The easiest, laziest use of leeks is in this simple side dish my British friend taught me: Zucchini and Leeks

http://www.izzyeats.com/2008/01/zucchini-and-leeks-my-latest-vegetable.html

I made that potato/kale gratin from a couple weeks ago and added in a layer of sauteed leeks and italian sausage. (I'll blog it in a day or two.)

blanch the leaves (1 minute in boiling salted water, then cool in an ice water bath) and then use in place of bacon for a roulade. Or wrap whole fish in blanched leek leaves and grill/roast/apply radiant heat of some sort.

Potato Leek Pizza, so easy and yummy.

I try to make the cheese pasties from one of the Moosewood cookbooks each fall -- they stuff the pasties with chopped leeks, carrots, celery, turnips, and scallions as well as the cheese.

I just made the goat cheese and leek tart from Bon Appetit this month, and it was fantastic.

Leeks, halved Brussel Sprouts, and Radicchio tossed in a hot skillet with olive oil, chopped garlic, salt, and pepper.

Can't beat it.

I'd go for a bacon leek frittata or a delicious vichyssoise!

I make chicken and leeks - saute the leeks, cook the chicken, put together with heavy cream, nutmeg and a sprinkle of seasoned salt. Serve over rice. Great comfort food :)

Also, a great and simple recipe for leeks and fresh mozzarella: http://glutenfreegirl.blogspot.com/2005/12/vivid-color-in-midst-of-grey.html

leeks, green beans, garlic, olive oil, salt and peper cooked in the oven. delicious!

leek and gruyere tart with pruscuitto.

braised leeks.
leek quiche.

why are leeks frequently expensive at the grocery store? why, oh why?

Mmm... poached leeks with a light vinaigrette.

Screw the olive oil in my post above...

it's much better if you start with chopped pancetta (or nice thick bacon), and then add the rest.

I just tried Ina Garten's shrimp bisque recipe the other day and it called for leeks. I'm planning on making it again but this time with crab. Yum!

http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe/index.html

I like to thinly slice them, saute in butter or olive oil and put in an oven proof bowl. Pour in store-bought french onion soup, add a piece of bread and some cheese, pop it under the broiler until the cheese is bubbly.

Enjoy! It really takes only minutes to prepare.

My lovely Aunt Joan used to make them as a side for Thanksgiving and Christmas: split them lengthwise (just the tender white parts), clean and dip them in egg, then italian bread crumbs and season liberally. Pan-fry them in olive oil until crispy brown, set aside to drain and then re-warm them in the oven slightly to serve with the turkey (and gravy - gravy on these crunchy babies, nomnomnom!)