Additional Recipes For The Week

Fennel Tangerine and Spinach Salad

Ingredients:

1 pound of Baby Spinach, washed and dried

2 tangerines, peeled, sectioned and cut in half

1/4 cup toasted pine nuts

1/2 Fennel bulb, thinly sliced into slivers

1/2 cup honey Dijon dressing

1 tablespoon orange marmalade

Directions:

In a large salad bowl, combine Baby Spinach, tangerines, Fennel and pine nuts.

In a small bowl, whisk together honey Dijon dressing and orange marmalade. Divide salad between four plates and drizzle dressing on top of each salad.

Brown Rice and Mushroom Risotto

Ingredients:

3 tablespoons olive oil, divided

12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible

2 cloves garlic, minced

4 green onions, thinly sliced

1 1/2 cups short grain brown rice

6 cups broth, vegetable and/or chicken

1/2 teaspoon dried leaf sage

1 cup frozen peas, cooked

1/2 cup finely shredded Parmesan cheese

salt and pepper, to taste

Preparation:

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.

To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed.

Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.

Sugar Snap Peas and Potatoes with Parsley Pesto

Ingredients:

4 cups flat-leaf parsley sprigs

1/2 cup grated Parmigiano-Reggiano

1/2 cup pine nuts

2 garlic cloves, chopped

1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound small (1-to 1 1/2-inch) red potatoes, halved

1 1/2 pounds sugar snap peas, strings removed

Directions:

Garnish: flat-leaf parsley sprigs

Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.

Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.

Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate)