In the following recipe, chef Suzy Crofton uses marcona almonds from Spain, which are described as smooth and more moist than almonds grown in this country. They are available in some specialty markets or by mail-order at www.tienda.com, or you can substitute domestic roasted salted almonds. Because 1 cup of olive oil is needed to process the leeks, the vinaigrette recipe makes more than needed for 4 servings. Refrigerate leftover vinaigrette for up to one week to use on tossed salads.

Warm Salad of Roasted Baby Beets, Fresh Goat Cheese, Wild Leek Vinaigrette and Marcona Almonds

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Preparation time: 15 minutes

Cooking time: 1 hour

20 baby beets, or 10 medium beets, scrubbed, quartered, tops cut off

1 1/4 cups extra-virgin olive oil

6 wild or small regular leeks, trimmed, chopped

1/3 cup sherry vinegar

1/2 teaspoon sea salt

Freshly ground pepper

4 cups mixed baby greens

1 cup crumbled goat cheese

3/4 cup toasted almonds, (see note)

Heat oven to 350 degrees. Place beets in a shallow roasting pan; drizzle with 2 tablespoons of the olive oil. Bake, shaking pan occasionally, until tender, about 30 minutes. Cool to room temperature. Peel beets; halve lengthwise. Set aside.

Place leeks, vinegar, salt and pepper to taste in blender; process, add 1 cup of the olive oil slowly until mixture is smooth. Place the mixed greens in a large bowl; drizzle with 1/3 to 1/2 cup of the vinaigrette; arrange on four plates. Sprinkle with goat cheese.

Heat remaining 2 tablespoons of the olive oil in skillet over medium-high heat. Add beets to skillet; cook until warm, about 2 minutes. Add beets to salad plates; top with almonds.

Note: For toasted almonds, place on a baking sheet and bake in a 350 degree oven about 7 minutes.

Nutrition information per serving: 710 calories, 73 percent calories from fat, 59 grams fat, 10 grams saturated fat, 14 milligrams cholesterol, 420 milligrams sodium, 35 grams carbohydrate, 14 grams protein, 10 grams fiber.

Makes 4 servings.

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This recipe is adapted from chef Michael Altenberg, who uses organic beef and vegetables. Look for the peppers, shallots and arugula at area farmers markets. Regular peppers and shallots also can be used.

New York Strip Steak With Baby Peppers, Purple Shallots and Arugula

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Preparation time: 40 minutes

Cooking time: 20 minutes

20 purple or other baby shallots

1/2 cup extra-virgin olive oil

4 strip steaks

2 cloves garlic

1 teaspoon freshly ground pepper

1/2 teaspoon sea salt

2 cups arugula, torn into bite-size pieces

2 tablespoons each: chopped fresh mint, chopped fresh oregano

Juice of 1 lemon

12 each, roasted, sliced: baby red bell peppers, baby yellow bell peppers, (see note)

2 cups croutons, preferably made from day-old Tuscan bread

Heat large, heavy, oven-safe skillet over medium-high heat; coat whole shallots with 1 teaspoon of the olive oil. Cook shallots, stirring occasionally, until soft, about 7 minutes; set aside to cool.

Heat oven to 425 degrees. Rub steaks with 1 clove of the garlic; discard clove. Sprinkle steaks with pepper and 1/4 teaspoon of the salt. Heat the same skillet over high heat. Cook steaks until meat releases easily, about 5 minutes on one side; turn. Transfer skillet to oven. Roast to desired degree of doneness on instant-read thermometer (135 degrees for medium-rare, about 5 to 8 minutes). Let rest 5 minutes in skillet.

Meanwhile, peel shallots; cut into thin slices. Place steaks on cutting board; cut across the grain into thin slices. Crush remaining garlic clove and 1/4 teaspoon of the salt in a salad bowl with a wooden spoon; add arugula, mint, oregano and lemon juice. Whisk in remaining olive oil. Add shallots, roasted pepper slices and croutons to bowl. Toss to combine. Top salad with beef slices.

Note: To roast bell peppers, place on baking sheet and place under the broiler. Broil, turning occasionally, until blackened on all sides, about 5 minutes. Place blackened peppers in a brown paper bag until cool. Remove skin, seeds and cores.

Nutrition information per serving: 1,005 calories, 62 percent calories from fat, 69 grams fat, 20 grams saturated fat, 185 milligrams cholesterol, 555 milligrams sodium, 29 grams carbohydrate, 66 grams protein, 4.1 grams fiber.

Makes 4 servings.

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Adapted from a recipe by chef Tony Priolo of Coco Pazzo in Chicago.

Artichoke Ravioli With Spring Peas and Favas

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Preparation time: 1 hour

Cooking time: 15 minutes

Pasta dough:

1 1/4 cups flour

1/4 cup water

2 egg yolks

1 whole egg

1 teaspoon olive oil

1/4 teaspoon salt

Filling:

3/4 cup fresh ricotta

2 tablespoons freshly grated Parmesan cheese

2 fresh artichoke hearts, cooked, chopped, (see note)

1 teaspoon chopped parsley

1/4 teaspoon salt

Freshly ground pepper

Broth:

1 cup chicken broth

1 tablespoon unsalted butter

Salt, freshly ground pepper

2 tablespoons fresh or frozen peas

2 tablespoons fresh fava beans or baby lima beans

3 tablespoons grated Parmesan cheese

1 tablespoon chopped parsley

For dough, add flour, water, egg yolks, whole egg, olive oil and salt to bowl of a food processor; process just until a ball forms, adding more flour if needed, depending on humidity. Divide the dough into 6 balls; flatten slightly. Set aside to rest, 10 minutes.

Meanwhile, mix the ricotta, Parmesan, artichoke hearts, parsley, salt and pepper to taste in a mixing bowl; set aside.

Roll dough out into eight 12-by-6-inch sheets with a pasta machine or with a rolling pin until sheets are thin enough to see your hand through them, but thick enough to not break with a light tug. Sprinkle with a light coating of flour so sheets don’t stick together when stacked.

Place 2 pasta sheets on a lightly floured surface; brush 1 with water, using a pastry brush. Top the other sheet with teaspoonsful of filling placed about 2 inches apart. Carefully place the water-brushed sheet over the sheet with filling, water side down. Press out air pockets with your fingers. Make individual square raviolis by cutting through the sheets with a knife or ravioli cutter. Repeat with remaining sheets.

Heat a large pot of water to a boil; add half of the ravioli. Cook 3 minutes; drain. Set aside. Repeat with second batch.

For broth, add chicken broth and butter to a large skillet; heat to a boil. Season with salt and pepper; add fava beans and peas. Reduce heat to a simmer. Cook until broth reduces by half, about 5 minutes; add ravioli. Top with cheese and chopped parsley.

Note: To remove artichoke hearts, trim off stems and cut the artichokes into quarters. Scrape out the fuzzy choke in each quarter with a spoon, then remove the tender heart with a spoon.

Nutrition information per serving: 350 calories, 37 percent calories from fat, 14 grams fat, 7 grams saturated fat, 185 milligrams cholesterol, 860 milligrams sodium, 37 grams carbohydrate, 18 grams protein, 2.5 grams fiber.

Makes 4 servings.