Assuming it doesn’t rain AGAIN this weekend like it’s been doing for the past two weeks, you’ll see a slew of posts in the next few days.

Today was 68 degrees in New York City. That’s unnatural weather — as far as I’m concerned. Global warming for the win?

A recent dinner that’s a herald of spring:

Spaghetti with oven-roasted leeks, garnished with kimchi — Pretty simple as recipes go on this blog. Slice cleaned leeks lengthwise, toss with good-quality olive oil and a pinch of kosher salt. Roast in a 375 F oven for 30 minutes. Meanwhile, cook and drain your choice of thin spaghetti, linguine or fusilli. Add to roasting pan when leeks are done. Toss together. Add some kimchi if you feel like it. I usually make my own, although jarred is perfectly acceptable. I like the freshness and clarity that comes with homemade kimchi — which incidentally, comes in many, many varieties, not just the usual kind made with cabbage. Sprinkle with parsley or other chopped fresh herbs, then serve. This goes great with a crisp white wine such as a riesling or a Gewürztraminer.

Time: 40 minutes, including prep.

Click here to view a high-resolution version of this picture.

18 Mar This entry was published on March 18, 2010 at 7:55 pm. It’s filed under food, spring, vegetarian and tagged dinner, fusion cuisine, kimchi, leeks, local, pasta, quick and easy, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.