Some of my favorite recipes are the ones I don’t have to get anything special for. In my resolution to cook at least once recipe from the several dozen cookbooks scattered around my apartment and goal to cook something healthy at least once a week, I stumbled upon my Cooking Light: Cooking Through the Seasons. (but of course, I would own their seasonal cookbook). Leeks are one of my favorite vegetables, so as long as they’re in season, I generally have a few on hand. I had a pork loin in the freezer and everything else was basic pantry items. What I also loved was that technically this is a one pot meal. With the leeks, you don’t really need another side, though I chose to go with some balsamic glazed Brussels sprouts anyway.