Grilled Leeks & Beans with Coriander Aioli

Ahh...the first day of spring, although you wouldn't know it looking out the window, with snow on the ground but that doesn't mean we can't celebrate with a light meal that is both rich and filling; grilled leeks alongside buttery beans. Pair this with boiled baby Yukon gold potatoes or brown rice and top with an extra creamy and a little spicy aioli to give it an extra special touch. Happy Spring! Enjoy!

For the leeks & beans:

• 2 leeks
• cooking spray
• 1 15. oz. can cannellini beans, drained and rinsed
• 2 tablespoons unsalted butter
• 2 Campari tomatoes, chopped
• 2 sun-dried tomato halves, in oil, minced
• a few capers, drained and rinsed
• sea salt

For the coriander aioli:

• 2 egg yolks
• sea salt
• 1 oz. olive oil
• 1/4 teaspoon coriander seeds, crushed and well chopped
• generous pinch smoked Spanish paprika
• 1/4-1/2 teaspoon Sriracha sauce or more to taste

Bring some water to a boil and in the meantime, trim the leeks. Trim the green part and reserve for another use, like a soup or stew. Trim the root, leaving a little bit, keeping the leek together.

Slice down the center and once again lengthwise, cutting it into quarters. And give them a good rinse, removing any sand. Next, assemble them back like a puzzle and tie in place with kitchen twine. This is so the leek stays together and doesn't fall apart as it cooks. Once your water comes to a boil, toss your leeks in and blanch for about 5 minutes. Your leeks are done once the bottom is fork tender. Drain, seperate and spray with oil and season with salt until ready to grill.

While your grill heats up, make your beans and the aioli.  Into a frying pan, melt the butter until it sizzles on low heat. Add in the tomatoes and a little sea salt and increase the heat to medium, until it's bubbling and the liquids of the tomato evaporate, about 2-3 minutes. Toss in the beans and capers until heated through, giving it an occasional stir. Cover and keep warm. Next make your aioli, whisking together the eggs and sea salt, little by little whisk in the olive oil. Season with the paprika and Sriracha sauce for a little heat. Lastly, grill your leeks. I grilled them at about 400 degrees for only a few minutes per each side. But you can always leave them on longer for deeper grill marks. Assemble your dish and season with a little fresh cracked black pepper. Serves about 2.