A member of the lily family, which includes chives, onions, shallots and leeks, garlic, in its parchment cloak, has all the sheltered elegance of an egg.

Last week, the list included red lettuce, mizuna, leeks, carrots, red potatoes, oranges, lemons, bananas, red delicious apples, D'Anjou pears and grapefruits.

But how many Jews also include black-eyed peas, gourds, leeks, beets and dates?

Some of the toppings include leeks, scallions and herbs, lemon-marinated chicken, shrimp, scallops and lamb with spices.

Others include katam, black walnut hulls, red ochre and leeks.

Vegetable fillings include spinach, sorrel, nettles, leeks, onions, or sauerkraut.

Similar such combinations, both in and out of the French culinary repertoire, sometimes include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger.

Ours included grilled leeks and fennel, herb-marinated artichoke hearts and roasted peppers surrounding a large, crumbly pile of fresh-cut Parmigiano-Reggiano.

Forest plants include wild leeks, morel mushrooms, and trilliums.

Starters on the current menu include leeks vinaigrette; brandade de morue (a puree of cod, garlic, potatoes and olive oil); pork sausage with green lentils, and onion soup.