Harissa Ravioli

Have you guys discovered harissa yet? It's a North African hot chili sauce, and it's definitely having a culinary moment. I made my own batch a couple weeks ago and have really been enjoying it, but you can find it in gourmet shops or even in high-end grocery stores (like Whole Foods). Be warned, the spiciness does vary from brand to brand.

Heidi Swanson's Super Natural Every Day -- the cookbook on which I currently have the biggest crush -- contains a couple different recipes featuring harissa, and this is one of them. It's a winning recipe: it's extremely quick, and it's bursting with flavor. Definitely one that I'll be making whenever harissa finds its way into my kitchen.

Harissa Ravioli

From Super Natural Every Day

• 1 clove garlic, smashed
• 1/4 teaspoon fine sea salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons harissa
• 1/4 cup extra virgin olive oil
• 12 ounces fresh or frozen cheese-stuffed ravioli or tortellini
• 8 ounces broccoli florets or broccolini, trimmed into bite-size pieces
• 1/4 cup pepitas, sliced almonds, or pine nuts, toasted
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata or black oil-cured olives, pitted and torn into pieces

Bring a large pot of water to boil. In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Transfer it to a small bowl and stir in the lemon juice, harissa, and olive oil. Taste and add more salt, if needed.

When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes (but check cooking instructions on the package). About 30 seconds before the ravioli have finished cooking, add the broccoli to the pot, boil for the remaining time, then drain.

Put the ravioli and broccoli in a large mixing bowl. Toss with a couple spoonfuls of the harissa oil and most of the pepitas. Taste and add more salt, if needed. Turn out onto a serving platter and top with more harissa oil, the remaining pepitas, the feta, and olives.

Variations: Substitute cauliflower or pan-fried Brussels sprouts for the broccoli.

Mediterranean Penne Salad

Passover's over, so we're back to carbs! Hoorah! Last night I threw together this great pasta salad from the most recent Cooking Light. It's got lots of yummy Mediterranean flavors, like olives and goat cheese, plus roasted vegetables which add a ton of flavor. The dressing is also super delicious -- tangy and the tiniest bit sweet. This is a great warm-weather meal and would make a delightful addition to any picnic, potluck, or other summertime party.

Mediterranean Roasted Asparagus and Tomato Penne Salad with Goat Cheese
From Cooking Light

• 2 cups uncooked penne
• One bunch asparagus spears, trimmed and cut into bite-size pieces
• One pint cherry tomatoes
• 4 tablespoons extra-virgin olive oil, divided
• Salt and pepper
• 1 tablespoon minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence
• 1 1/2 teaspoons honey
• 1/2 cup pitted kalamata olives, halved
• 2 cups baby arugula
• 2 ounces crumbled goat cheese

Preheat oven to 400 F. Meanwhile, cook pasta according to package directions; drain and set aside. Place asparagus and tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper. Toss gently to coat and arrange in a single layer. Bake for 6-10 minutes or until asparagus is tender and tomatoes have begun to burst. Remove from the oven and let cool for 10 minutes.

Combine shallots, lemon juice, Dijon mustard, herbes de Provence, and honey in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons olive oil, stirring constantly with the whisk. Stir in a big pinch of salt and pepper.

Place pasta, asparagus, tomato, olives, and arugula in a large bowl. Toss. Drizzle dressing over pasta mixture and toss again. Sprinkle with goat cheese. Serve immediately, or cover and chill for 2 hours for a cold pasta salad.