Recipes of the Week - July 12th

Swiss Chard Ravioli http://www.epicurious.com/recipes/food/views/Swiss-Chard-Ravioli-101627

• 1/4 cup water
  1 pound Swiss chard, center spine and stems trimmed
  1 cup ricotta cheese
  1/3 cup freshly grated Parmesan cheese
  1 large egg
  1 garlic clove, minced
  1 teaspoon chopped fresh thyme
  3/4 teaspoon salt
  1/2 teaspoon chopped fresh rosemary
  1/4 teaspoon ground black pepper
  64 gyoza (potsticker) wrappers* (from two 12-ounce packages)
  1 large egg white, beaten to blend
  3/4 cup (1 1/2 sticks) butter
  1/4 cup chopped fresh sage
  Additional freshly grated Parmesan cheese (optional)
  *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Bring 1/4 cup water to boil in large pot. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes. Drain. Cool slightly. Squeeze dry. Chop chard finely. Transfer to large bowl. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.

Line baking sheet with foil or plastic wrap; sprinkle with flour. Place 1 gyoza wrapper on work surface. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)

Melt butter in heavy small skillet over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat.

Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer ravioli to large shallow bowl.

Pour sage butter over ravioli and toss. Serve, passing additional Parmesan cheese alongside, if desired.

Fresh Fruit Fennel Salad http://paganwiccan.about.com/od/lithacooking/r/Fennel_salad.htm

• · 1 large fennel bulb
  · 2 fresh oranges
  · 1 Granny Smith apple
  · 3 green onions
  · 1/4 C. water
  · 3 Tbs. balsamic vinegar
  · 2 Tbs. olive oil
  · 2 Tbs. honey mustard
  · 1 Tbs. chopped fresh rosemary
  · 1 garlic clove, minced

Shave the fennel into thin pieces (use a mandoline if you have one), and toss it into a bowl. Peel and divide the oranges, and chunk up the Granny Smith apples, dice the green onions, and add all these to the fennel.

Combine the water, balsamic vinegar, olive oil, honey mustard, rosemary and garlic in a bowl and whisk until blended. Drizzle over the fennel and fruit salad.

Chicken Salad with Peaches & Walnuts http://www.jerseypeaches.com/recipes_nj_peach_promotion_council.asp?Page_ID=1114

• · Dressing
  2 Tbsp. sesame seeds (toasted)
  1Tbsp. of poppy seeds
  2 Tbsp. white sugar
  2 tsp. minced onion
  1/4 tsp. paprika
  1/4 Cup white wine vinegar
  1/4 Cup cider vinegar
  1/2 Cup vegetable oil

Combine all the ingredients and mix well before pouring over chicken.

• · 2 Large fresh peaches
  2 Cups chopped cooked chicken meat
  1/2 Cup thinly spiced red onion
  6 Cups mixed salad greens
  1/2 Cup toasted walnuts, chopped

Chop 1 peach into 1/2-inch pieces. Place in large bowl. Add chicken and onion, toss with enough dressing to coat.
Add salad greens and walnuts to bowl and toss to coat. Mound salad on large plate; cut remaining peach into wedges and place on top to garnish.

Smoked Salmon Scramble http://recipes.sparkpeople.com/recipe-detail.asp?recipe=78942

• Smoked Salmon, 4 oz
  1 stem of fresh dill, chopped
  Grade A Large Eggs, 4 serving
  Fat Free Sour Cream, 2 tbsp
  Laughing Cow Light Creamy Swiss Original Cheese, 1 wedge
  Spinach, fresh, 1 cup
  Salt and Pepper to taste

Heat fat free cooking spray in skillet. Add spinach and salmon. Cook until spinach is shiny and wilted, but still a little firm. Add dill.
While spinach is cooking, beat egg and cheese together until fluffy. Add salt and pepper to taste. Pour egg mixture over spinach and salmon. Stir frequently. Cook until eggs are desired firmness. Serve with a tablespoon of sour cream on each serving. (Makes 2 servings.)