leek soup and a buckwheat pear tart

soup tart meal

It’s a winter meets spring sort of vibe in Seattle right now. We are teased by the sun daily and the markets are showing hints of the coming season with loads of tulips and tender leeks. The days are getting longer and the blossoms are exploding which makes me so excited for warmer days to come but then I’m pulled back down to reality with the next downpour of rain. But hey, the rainbows sure have been epic!

Here is a meal that reflects this moment in the season; warming for the last days of winter yet introducing spring and reminding you of the amazing things it will have to offer. This quick and easy soup is full of flavor and texture; sweet leeks, silky white beans, earthy cauliflower, bright lemon zest and crunchy hazelnuts. For dessert, a rustic tart with the last of the pears which are begging to be eaten. I’ve added buckwheat to the dough for a bit of tenderness and a nice nutty flavor. Enjoy!

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charred romanesco salad

Anytime I see Romanesco at the market I can’t help myself to snatch up as many as I can. I just want to leave them in a bowl on my countertop to look at. They really are a piece of nature’s art. Technically an Italian broccoli variety, I think it’s closer in resemblance to cauliflower. It’s sweet and mild and has a dense texture that holds up to a variety of cooking methods. You can find them in the cold months of late fall and winter.

My favorite way to cook these beauties is roasting in a super hot oven until just tender and slightly charred. You can go as simple as a roasting them with a little chile flake, lemon and olive oil or braise it with some san marzano tomatoes, garlic and anchovies then toss with pasta. Here I’m using it as the base to a hearty salad. Though, if you throw in a hunk of crusty bread, this dish is really an entree. Plus it’s a great way to use up some of that ricotta you just made!

This recipe is inspired by a dish in Yotam Ottolenghi’s new cookbook, NOPI. I hope you enjoy!

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