The linguine recipe has been adapted from Eating Well magazine; the bok choy from Gourmet magazine. This dinner, once everything was chopped and prepped, came together quickly, and was fantastic (if you like lemon, that is). Serves 4.
Leek and Lemon Linguine
- 1 lb. linguine
- 4 1/2 cups water
- 1 cup white wine
- 1/2 cup fresh lemon juice (from about 2 1/2 lemons)
- 2 medium leeks, thinly sliced and well-rinsed
- 4 garlic cloves, smashed
- heaping 1/2 tsp kosher salt
- freshly ground black pepper
- 1 1/2 cups freshly grated Parmigiano-Reggiano or Parmesan, divided
- 1 cup chopped parsley
- freshly grated zest of two lemons
- 1/4 cup finely chopped chives, plus extra for sprinkling
In a large skillet or pot combine linguine, water, wine, lemon juice, leeks, garlic, salt and pepper. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring frequently,
until the linguine is almost al dente and the liquid is almost absorbed, about 10 – 15 minutes.
Stir in 1 cup Parmigiano-Reggiano, parsley, lemon zest, and 1/4 cup chives, and continue cooking for another 1 – 2 minutes. Serve sprinkled with remaining cheese and chives.
Provencal Bok Choy
- 1 TBS extra-virgin olive oil
- 1 large garlic clove, chopped
- 1/2 tsp dried thyme
- 1 Turkish bay leaf (or 1/2 California bay leaf)
- 2 (3 x 1”) strips orange zest, slivered
- 2 – 2 1/2 lbs bok choy, cut crosswise into 1 – 2” pieces
- 2 medium tomatoes, chopped
- 1/4 cup kalamata olives, pitted and chopped
- salt and freshly ground black pepper to taste
- 1/4 cup chopped parsley
Heat oil in a large skillet over medium-high heat.
Add garlic through orange zest and cook, stirring, until fragrant, about 30 seconds.
Add bok choy, tomatoes, olives, salt and pepper, lower heat to medium, and cook,
stirring occasionally, until the bok choy is crisp-tender, about 10 minutes.
Stir in parsley and discard bay leaf.