Springtime Carbonara with Braised

Leeks

Makes 4 servings

There’s nothing like the sweet taste of leeks, cooked to melty perfection and tossed with pasta and the essential carbonara ingredients. It’s springtime on a plate!

2 large leeks

4 cloves garlic

4 sprigs fresh thyme

1 Tbsp unsalted butter

Olive oil

Salt and pepper

12 oz dried spaghetti

1 ½ cups water, plus more for cooking pasta

¼ cup finely-grated parmesan or pecorino cheese, plus extra to shave for serving

1 large egg

Optional: One bunch chives, finely chopped, for garnish

Trim, wash and finely slice leeks. Peel and finely slice garlic and pick thyme leaves. Place in large sauté pan on medium heat with butter and 1 Tbsp oil. Once sizzling, stir in leeks and 1 ½ cups water; cover and simmer gently over low heat for about 40 minutes, stirring occasionally. Season with salt and pepper.

When leeks are almost done, cook pasta in a large pot of

Bean Salad with Lemon Vinaigrette

Makes 2-3 servings boiling water, according to package instructions. Drain, reserving about a cup of the cooking water.

This is a great recipe to have on hand as a quick veggie protein-filled side dish. And, it travels well, so it’s perfect if you’re heading out for a hike or picnic. The dressing itself is a real “keeper” that’s light and goes with all kinds of spring greens.

Add drained pasta to leek pan, remove from heat and wait two minutes for the pan to cool slightly – cool enough that it won’t scramble the egg.

Beat finely-grated cheese with the egg. Add a little pasta cooking water to loosen egg mixture; pour it over the pasta, tossing vigorously. The egg will cook in the residual heat.

Season with more salt and pepper to taste. Adjust consistency with extra cooking water, if needed, and top with shaved cheese and chopped chives.

1 15 oz can cannellini or navy beans, drained

¾ cup gently-packed arugula

½ - ¾ cup halved cherry tomatoes

½ yellow bell pepper, deseeded/diced

2-3 Tbsp finely diced red onion

¼ cup finely diced radish

1 stalk celery, finely diced

2 Tbsp fresh lemon juice

1 small clove garlic, grated

½ tsp Dijon mustard

Generous pinch sea salt, plus more to taste

Ground black pepper

2-4 Tbsp olive oil

¼ tsp dried thyme

Combine lemon juice, garlic, Dijon, thyme, salt and pepper in a jar with a tight-fitting lid. Shake to combine. Add in 2 Tbsp olive oil and shake again. Adjust flavor, using more olive oil if too tangy, and salt/pepper as needed. Set aside so flavors can meld while you make the salad.

To a medium bowl, add all other ingredients and stir gently to combine. Drizzle on dressing and stir again. Serve cold or at room temperature.