Recipes of the Week - June 29th

Arugula and Pear Salad (from: http://www.seasonalchef.com/recipe0106c.htm#Arugula and Pear Salad )

Dressing:
2 tablespoons minced shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Salad:
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston)
washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried

1. To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with walnuts.

**More Arugula Recipes: http://www.seasonalchef.com/recipe0106c.htm

Honey Glazed Pea Pods and Carrots
(from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25280&servings=6 )

2 cups sliced carrots
1/2 pound snow peas, trimmed
3 tablespoons butter 1/2 teaspoon cornstarch
2 tablespoons honey

1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

Asian Beef with Snow Peas (from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=15679&servings=4 )

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas (or sugar snap peas)

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Rosemary Lemon Muffins (from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=122121&servings=12 )
1 cup milk
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt
2 eggs
1/2 cup butter or margarine, melted
2 tablespoons sugar

In a saucepan, combine the milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Crossfit Hoboken - you are getting Chinese Mustard Greens; here is a quick recipe:

Mustard Greens Recipe (from: http://elise.com/recipes/archives/007225mustard_greens.php)
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.