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Moroccan Lentil and Spinach Soup
Salmon Tartare with Pistachios, Fresh Tarragon, and Brown Butter
Fresh Corn Sauté with Dill, Parsley, Jalapeños, Red Onion, and Garlic
Pan Carmelized Haricots Verts, Asparagus and Green Peas
Carmelized Pears with Vanilla Creme Fraiche
About the Class
IF you like salmon tartare, then you have to try this Ottolenghi adaptation — it is my fave to date. It's perfect alongside the corn saute and the caramelized greens, though you could also just serve it with a salad.
The soup first course is easy and better than the sum of the parts. I always make a large batch, as it freezes perfectly. It's good here as a robust starter for a lighter meal but in the depth of winter it is also a good kick off for something like a Moroccan lamb, steak, pork roast or chops or roast chicken. It is hearty enough to be a working lunch or along with a salad, a great supper.
Virtually everyone loves fresh butter-sauteed corn and this recipe is easy and a complete winner. I've also realized — after way too long — that I can microwave the corn in it's husks instead of boiling. Easier, quicker, less messy. A win-win for sure. No idea why it too me this long to figure it out.
The pears are easy and to die for. You can make the same recipe with apples, plums, etc. but I for me the pears are the best.