Jamie Oliver for the win

Here are two great recipes from Jamie Oliver, both in this cookbook. I really like this guy: he focuses on seasonal and wholesome ingredients, and makes food that you can replicate in a real kitchen with a real budget. The flavors he pulls together are always fantastic.

(Every time I pull the cookbook from the shelf, Jared exclaims "ah, Jaaamie!" with a hoity-toity accent and a theatrical gesture. Do you think he's mocking me? I'm not sure.)

Pasta Carbonara*

10-16 oz Italian turkey sausage
4 large egg yolks (or 2 yolks and 1 large egg)
1/2 cup half-and-half or heavy cream
1 cup grated Parmesan, divided, plus more to taste
1 lb fettuccine (whole wheat is great here)
salt and pepper to taste

1) Brown sausage, either breaking it up with a spoon or slicing it into small coins.
2) Whisk together egg yolks, half-and-half, 1/2 cup Parmesan, and lots of freshly ground pepper.
3) Cook fettuccine according to package directions. Drain and shake to remove most of the excess water. Dump it back into the pot but remove from heat.
4) Pour in sauce and quickly toss to coat fettuccine. Sprinkle liberally with salt and add more pepper if you like. Keep stirring and tossing with a long narrow spoon or tongs, while you add sausage and reserved Parmesan. The heat from the hot pasta cooks the eggs and creates an amazing creamy sauce.
5) Serve immediately, with additional Parmesan if desired, plus salt and pepper shakers.

*The original included zucchini and used bacon and penne, but when do I ever follow the original? [answer: never.] Jamie's sauce is amaaaazing.

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Winter Vegetable Salad**

3 cups shredded red cabbage (use a mandoline, a box grater, or your mad knife skills)
2 large carrots, scrubbed and coarsely grated
1/2 cup thinly sliced green onions (include the green part!)
1/2 cup plain whole milk yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
dried thyme, basil, and/or chervil to taste
salt and pepper to taste

Toss cabbage, carrots, and onions in a large bowl. Whisk together remaining ingredients and pour over, then stir to coat vegetables lightly. Taste and adjust seasonings-- I think I added more lemon, and I definitely threw in plenty of thyme and salt. Chill for several hours before serving. I'm totally into this.

**I simplified the vegetables but kept the dressing. The combination of red, white, orange, and green is just gorgeous.