So. Leeking. Good.

The lovely vegetables in this series all have one thing in common: once you get them home from the farmers market, you quickly run out of ways to use them. Well, we’re here to tell you that these typecast vegetables are a lot more versatile than you might think—and we’ve got the recipes to prove it.

The only use for leeks that most people know about is leeks vinaigrette. As pleasant a dish as this is—and as much as it screams “spring”—it’s among the most innocuous ways to present what is the subtlest and in a way least forgiving member of the allium family. Leeks can be notoriously difficult to clean—dirt gets in among all those leaves, especially the green parts—and are a bit temperamental to cook as well: Without liquid, they can quickly burn; with it, they can get both soggy and stringy at the same time.