Sylvie

In the fridge:

2 large Leeks
A half a block Parmesan Reggiano-grated
1 large Tomato

In the pantry:

300g of Spinach Fettuccine
1 tsp. Olive Oil
Crushed Chilies- a pinch
Salt and pepper to taste

The Recipe: Spinach Fettuccine with Leek and Tomato Marmalade

Serves 4
Preparation time: 15 minutes; Cooking time: About 20 minutes

Chop leeks, first in half lengthwise, then crosswise into thin slices. Poor the oil in a skillet and sauté leeks on medium to low heat for 10-15 minutes, or until they are slightly golden and soften. Start boiling the water, cook the fettuccine in boiling water, 10-11 minutes for al dente pasta. Cut the fresh tomato, skin on, in small 1 inch cubes and mix with the leeks, sauté for an additional 3 -5 minutes.
To finish, dress the fettuccine in a pasta plate, pour the desired amount of the leek and tomato sauce over the pasta, sprinkle a small amount of fresh grated Parmesan Reggiano over the dish. You may grind some fresh ground pepper over the dish to your taste.

Cook’s note:
The leeks have a soft buttery texture and sweet flavor prepared this way. They complement the pungent taste of the aged Parmesan. The tomato adds a fresh twist to the dish. You may add chicken, tofu or poached eggs to this further complement this meal.

Bon appétit!

~Sylvie Ryan, Boise Co-op Culinary Educator

Celeriac

Despite its rough appearance, celeriac, or celery root, has a sweet and very subtle flavor. It’s tasty when simply parboiled in water with lemon, but in this salad it is used raw to allow its unique taste and texture to come through. Here is a fast, easy and delicious way to serve this underappreciated vegetable.

Serves 3-4

Ingredients:

1 Celery Root (about 1½ pounds) peeled
2-3 tsp. Lemon Juice
1 tsp. Walnut Oil (optional)
1 Apple
3 Tbsp. Mayonnaise
2 tsp. Dijon Mustard
1 Tbsp Chopped Fresh Parsley
Salt and Freshly Ground Pepper

Instructions:

Using a food processor or coarse cheese grater, shred the celery root. Alternatively, you can slice it into thin julienne strips. Place the celery root into a bowl and sprinkle with the lemon juice and walnut oil. Stir well to mix.

Cut the apple into quarters and remove the core. Slice thinly crosswise and toss with the celery root.

Mix together the mayonnaise, mustard and fresh parsley. Add salt and pepper to taste. Stir the mixture into the celery root and apple, mixing well. Chill for several hours until ready to serve.

Cook’s note:
This salad can be a great companion to a mixed green salad. Or, serve it with grilled fish or a poached egg and you will have a complete, delicious light meal.

—Sylvie Ryan, Boise Co-op Culinary Educator