Recipes of the Week - June 8th

Rhubarb Sauce for Fish (from: http://www.cdkitchen.com/recipes/recs/11/Rhubarb_Sauce_for_Fish2848.shtml)
• 1 tablespoon butter
• 2 stalks rhubarb - julienned
• salt -- to taste
• 16 leaves fresh tarragon
• sprig fresh tarragon - garnish
• 1/2 cup heavy cream
Toss the rhubarb in a sauce pan with the melted butter. Sprinkly lightly with salt, cover and cook over low heat 3-4 minutes until tender. Stir the tarragon into the rhubarb and then the cream. Continue stirring 2 minutes until thickened. Remove from the heat. Serve sauce with cooked salmon or mackerel.

Rhubarb Cheesecake Pie (from: http://www.cdkitchen.com/recipes/recs/935/Rhubarb-Cheesecake-Pie87406.shtml)
• 3 cups Rhubarb -- cut in 1/2" pieces or smaller
• 1/2 cup Sugar
• 1 tablespoon Flour
• 1 Unbaked 9-inch pie crust
• 12 ounces Cream cheese - softened
• 1/2 cup Sugar
• 2 Eggs
• 1 cup Sour cream
• 1 teaspoon Vanilla
• 2 tablespoons Sugar
Toss rhubarb lightly with sugar and flour. Place in pie crust. Bake at 425 degrees for 15 minutes.

While rhubarb is baking, beat cream cheese with the sugar until fluffy. Beat in eggs, 1 at a time, until creamy. Pour over hot rhubarb, and return to oven. Lower heat to 350 degrees, and bake 30 minutes.

Mix sour cream with sugar and vanilla. Spread over hot pie. Let cool completely before cutting. May be served with whipped cream. Store in refrigerator.

Fresh Dill And Cucumber Vinaigrette (http://www.cdkitchen.com/recipes/recs/731/Fresh-Dill-And-Cucumber-Vinaig95997.shtml)
• 1/2 cup peeled -- seeded and chopped cucumbers
• 1/2 cup chopped sweet onion
• 1/3 cup sugar
• 1/3 cup vinegar (I like rice vinegar for this)
• 1 teaspoon minced fresh dill
• 1 teaspoon salt
• 1 cup oil
Combine cucumber, onion, sugar, vinegar, dill and salt in bowl of food processor or blender. Process until smooth. Gradually add the oil and process until thoroughly blended. Pour into jar, seal and refrigerate until time of serving. Shake well before using.

Pasta With Ricotta, Spinach & Cream (www.cdkitchen.com/recipes/recs/2277/Pasta-With-Ricotta-Spinach-An102135.shtml)
• 2 cups heavy cream
• 1/4 cup cooked spinach, excess water removed
• 3/4 cup ricotta cheese
• 8 ounces tubular pasta (such as penne or ziti), cooked al dente
• Parmesan cheese
Combine spinach, cream and ricotta in a medium saucepan and bring to a boil. Add pasta and continue cooking until sauce thickens slightly.
Spoon pasta into bowls and sprinkle with grated cheese.

Feta Pear and Watercress Salad (from: http://www.cdkitchen.com/recipes/recs/17/Feta_Pear_and_Watercress_Salad17287.shtml)
• 1 1/2 cup tightly packed torn red leaf lettuce
• 1/2 cup tightly packed trimmed watercress
• 1/2 cup red pear -- thinly sliced
• 2 tablespoons crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 1 teaspoon water
• 1 teaspoon walnut oil or vegetable oil
• 1 teaspoon Dijon mustard
• 1 dash garlic powder
• 1 dash dried oregano
Divide leaf lettuce, watercress, and pear between 2 salad plates, and sprinkle with cheese. Combine vinegar and next 5 ingredients in a bowl, and stir well. Drizzle evenly over salads.