Caramelized Onion and Leek Pasta with Arugula

A simple way to fancy up a pasta dish.  The caramelized onions and leeks offer a sweetness as the arugula gives it a little bite.

1 Tbsp Olive oil
2 cups coarsely chopped leek
8 ounces uncooked linguine
1 cup chicken broth
¼ cup dried currants
1 Tbsp balsamic vinegar
¼ cup heavy cream
¾ tsp salt
2 cups coarsely chopped arugula
½ cup (2 ounces) cubed mozzarella
½ tsp chopped fresh thyme

1.  Heat olive oil in a large skillet over medium heat.  Add leek and onion, cook for 5 minutes, stirring frequently.  Cover, reduce heat to low and cook for 20 minutes or until golden brown. 

2.  While onion/leek is caramelizing prepare pasta. 

3.  Bring broth to a boil in small saucepan, add dried currants and vinegar.  Add broth mixture, cream and salt to onion/leek mixture.  Cook for 2 minutes, stirring frequently.  Remove from heat, stir in chopped arugula, cubed mozzarella and thyme.  Add to pasta and gently toss to combine. 

From www.myrecipes.com.

Molly Cooks: Beet and Arugula Salad with Chevre

Molly writes:  "I learned how to make this salad from Carol Kast.  It's super simple, can be partially prepared ahead of time, and is bound win over even the most picky of eaters.  The smaller the beet, the sweeter it is and roasting concentrates the sugars even more, resulting in an almost candied flavor, but with no added sugars.  This is a balanced contrast to the arugula, which is a tangier, spicy green (but more mild when young).  Arugula and beets alike are rich in potassium and calcium, and chevre has a third less fat than cream cheese. You can indulge in this mouth watering salad and know you're putting great things in your body."

• 1 lb beets, the smaller the getter
• 2 generous handfuls of arugula, approximately 2 ounces
• 3 ounces chevre (garlic, or herbed works just as well as plain)
• Olive oil to taste
• Balsamic vinegar to taste

Preheat oven to 375 degrees. Wash beets well in cold running water, gently scrubbing with a vegetable brush to work off any residual soil. (If you don't have a vegetable scrub, use a fresh dishcloth and gently massage beets.)  Quarter the beets, then slice each wedge in half lengthwise, resulting in 8 pieces per beet.  Cut each piece in half again for larger beets.  Spread the cut beets onto a baking sheet and toss with a bit of olive oil (no more than a tablespoon).  Roast for 30 minutes, tossing once halfway through.  The beets should have blistered, wilted a bit, and have blackened edges.  Set aside to cool.*

Put beets in a large bowl and add arugula.  Crumble chevre over the top of the greens, then add a drizzle of olive oil (start with about a tablespoon) and balsamic vinegar (about a teaspoon). Gently toss together with both hands, and add more olive oil and vinegar to taste. 

*Can be done the night before and refrigerated.