There are times when you have no idea to cook. You go through your collection of cookbooks (in my case, several dozen books) without coming across even the slightest inspiration. You curse your collection, wonder why you spent so much money on all the wrong books and turn to the internet with even less success. Without even a primary ingredient in your mind, the magic of the internet is virtually useless. You start searching “easy weekday meal” or “healthy dinner for two” but the thousands of results produced by Google only cripple you. You’ve wasted precious time, probably sacrificing your lunch hour or even worse, that time you needed to finish that time sensitive work project. You go back to your hectic life, defeated, and end up ordering pizza for dinner. Again.
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.