Name: Caramelized Leek and Fava Bean Toast
Yield: 4 servings
Ingredients: 4 leeks, white and light green parts only, sliced in half lengthwise, rinsed well; ¼ cup extra-virgin olive oil; Kosher salt; 2 tsp. very finely chopped rosemary leaves; 1 tsp. Aleppo-style pepper; 1 tsp. finely grated lemon zest; 1 Tbsp. fresh lemon juice; 2 cups shelled fava beans (from about 2 lb. pods), shelled fresh peas (from about 2 lb. pods), or one 10-oz. package frozen peas, thawed; 2 Tbsp. fresh lemon juice; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; Kosher salt, freshly ground black pepper; 4 thick slices whole grain sourdough bread, toasted; 1 garlic clove; Aleppo-style pepper, finely grated lemon zest, and sliced chives (for serving)

Image may contain Plant Food Produce Vegetable Bean Lentil Dish and Meal

Photo by Alex Lau, Food Styling by Chris Morocco, Prop Styling by Emily Eisen

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized. This recipe from Botanica is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Recipe notes