GRILLED TOAST
Brush 2 leeks (halved lengthwise) with olive oil and season with salt and pepper. Grill, covered, on medium-high, cut sides down, until nearly tender, 6 min. Turn and cook 2 min. Transfer to bowl, cover and let sit 5 min., then slice. Mix 1½ Tbsp oil with 1 tsp white wine vinegar and a pinch of red pepper flakes and toss with leeks. Spread ricotta on grilled bread and spoon leeks over top.
GARLICKY PASTA
In large skillet, heat 2 Tbsp olive oil, 2 cloves garlic (pressed), 1 large leek (white and light green parts only, sliced into half-moons), 1 Tbsp fresh thyme leaves, ¼ tsp salt and ⅛ tsp red pepper flakes on medium-low and cook, stirring occasionally, until very tender, 15 min. Toss with 12 oz…
