356 lee recipes

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Scrambled Tofu for Breakfast, Lunch or Dinner recipe

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.