Take almost any carbonara recipe (like this one, from food52.com), and instead of bacon, use 4 oz. of smoked salmon (lox) with a bit of olive oil and leave out any pepper that the recipe calls for. Once you’ve made your amazing (yet slightly bland) pasta and carbonara sauce, toss in an entire bag of freshly washed and dried arugula. YUM! The arugula will stay bright and peppery but loose some of its spicy bite due to being lightly cooked by the heat of the pasta (just like the eggs in the carbonara).
An easy enough dish to make on a weekend, but fancy enough for Shabbat dinner.
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