A Light Pasta Dinner
Leek and mushrooms add a punch of flavor to a quick meal for the Nine Days, or year-round.
Some people have a hard time coming up with meal ideas for the Nine Days - the first nine days of the month of Av, when Jewish law says meat or wine should not be consumed. Me? I don't eat much meat year-round, so a majority of my recipes are perfect for this period. Which is exactly where this recipe came from; it's just a typical dinner for me, but it makes sense share it now.
Leeks, a member of the onion family, pack so much flavor and are one of my favorite vegetables. The way they are grown often leads to trapped dirt between the layers, so they need a good washing. I've taken to cutting the leek into half moons first, throwing them into a colander and rinsing before patting them dry. Drying them is important before adding them to the oil, both to avoid spitting oil and also to allow them to cook properly.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.