Leeks can be pricey, but spring is the time to score deals at farmers' markets. These members of the onion and garlic family rarely get to be the stars of the show, usually just popping up in soups (especially potato).
Why this dish isn't the same old: Poached and dressed in a light vinaigrette, the leeks will turn a simple dinner of roasted chicken and potatoes into something very French-feeling tout de suite.
The supporting cast: Lots of lemon juice, Dijon mustard and fresh thyme.
Get the recipe: Leeks Vinaigrette