Recipes of the Week - June 16th

Rhubarb Walnut Muffins from: http://www.foodnetwork.com/ thanks to Rabbi Joel for this one

• 1 ½ cups flour ¾ cups brown sugar ½ teaspoon baking soda ½ teaspoon salt 1/3 cup vegetable oil 1 egg ½ cup buttermilk 1 teaspoon vanilla 1 cup chopped rhubarb ½ cup chopped walnuts

Topping:

• ½ cup brown sugar ¼ cup chopped walnuts ½ teaspoon cinnamon

Preheat oven 325 degrees F. Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes. Spinach & Rhubarb from: http://recipes.lovetoknow.com/

• 2 pounds spinach, washed, cleaned 3 cups rhubarb, cleaned, strung, cut in pieces 3 tablespoons butter Seasonings to taste

Boil the spinach in salted water for about 20 minutes. Drain off water. Boil rhubarb in very little water for 3 minutes. Drain off water. Put butter in a sauce pan and mix in with a fork the spinach, rhubarb and seasonings. Let cook for about 2 minutes. Then serve Spinach & Basil Butter

• ½ cup of butter 2 tablespoons of fresh basil, chopped finely 2 tablespoons of fresh spinach, , chopped finely. Pinch of ground black pepper. Pinch of garlic powder. Pinch of salt.

Mix all of the ingredients throughly to produce delicious spinach and basil butter. Spaghetti And Spinach http://recipes.lovetoknow.com/

• 3 cups spaghetti, broken 1 pound spinach, washed, cleaned 4 tablespoons butter Seasonings to taste

Boil separately the spaghetti and the spinach in salted water for about 18 minutes. Drain off water. With a fork mix together in a frying pan the butter, seasonings, spinach and spaghetti. During the mixing have the frying pan on a hot fire. After mixing, serve. Braised Chicken with Green Garlic from Weir Cooking in the City by Joanne Weir

• 1 large chicken (about 4 pounds) 2 T butter 2 T olive oil S and P 1 cup water 3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped 1 1/4 cups white wine 1 1/2 cups chicken stock

Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks. Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard. Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve. Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P. Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.