Fettuccine with Leeks and White Beans + Broiled Salmon

Fettuccine with Leeks and White Beans

source: adapted from Martha Stewart, Everyday Food, April 2005

  • 1 tablespoon olive oil
  • 1 pound (about 1 bunch) leeks, sliced and cleaned
  • Coarse salt and ground pepper
  • 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2 cups)
  • 1/2 teaspoon dried sage
  • 12 ounces whole wheat fettuccine
  • 2 tablespoons fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 1/4 cup coarsely chopped fresh parsley, (optional)
  1. In a large sauté pan, heat olive oil over medium-low heat. Add leeks, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.
  2. Add beans, broth, and sage to pan; with a potato masher, mash about one third of beans. Bring to a boil; reduce to a simmer. Cook until sauce has thickened but is still soupy, about 10 minutes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest. Drain.
  4. Add lemon juice to sauce. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through, 2 minutes. Serve sprinkled with parsley and more Parmesan, if desired.

Broiled Salmon

source: Smells Like Home

Yields: 4 servings

  • 1 lb fresh boneless salmon fillet, divided
  • 1 1/2 tsp canola oil
  • Italian herb seasoning (I like Penzey's Tuscan Sunset)
  • Kosher salt and freshly ground black pepper
  1. Turn the oven to broiler.  Place a piece of parchment paper on a baking sheet.
  2. Place fillets on the parchment-lined baking sheet. Drizzle canola oil over each of the salmon fillets and gently rub the oil into the fish.  Sprinkle with Italian herb seasoning, salt and pepper.
  3. Broil for 8-12 minutes depending on the size of the fillets until the fish is firm and starting to turn translucent from the bottom up.
  4. Remove from oven when fully cooked and remove the skin before serving.