For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pairing them with earthy turnips, creamy ricotta, and feta cheeses. Negi is a staple of Japanese cuisine, and like leeks, have long, sleek white stalks and hollow green tops, and a juicy, flavorful layered core like an onion. Serve warm or room temperature.