Recipes of the Week - August 2nd

Mashed Potatoes with Scallions adapted from: http://www.cooks.com/rec/doc/0,1950,150177-227198,00.html

1 lbs boiling potatoes
3-4 scallions
6 tbsp. butter
1/2 tsp. pepper
6 tbsp. milk
2 1/2 tsp. salt

Cut potatoes in chunks. Put in large pot with salted water to cover. Bring to a boil and cook until tender (about 25 minutes). Drain. Slice scallions, including the green tops. Melt butter in the pot used to cook the potatoes. Add scallions and cook over low heat until tender, about 5-10 minutes.

Peel potatoes and mash with 2 1/4 teaspoon salt and 1/2 teaspoon pepper and the milk. Stir into scallions and heat through. Taste for seasoning. Add salt and pepper as needed.

Buttermilk - Scallion Cornbread http://www.massrecipes.com/recipes/03/04/buttermilkscallioncornbre340747.html

3/4 cup flour
11/2 cups stone-ground (white or yellow) cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
11/4 cups buttermilk
3 tablespoons butter, melted
2 tablespoons honey
2 eggs
1/2 cup thinly sliced scallions

Preheat the oven to 400 degrees. Lightly coat a 9-inch round or square baking pan with cooking spray.
Lightly spoon the flour into measuring cups; level with a knife. Combine the flour, cornmeal, baking powder and salt in a large bowl.

Combine the buttermilk, melted butter, honey and eggs in a small bowl; whisk to mix well. Add the buttermilk mixture to the cornmeal mixture; stir just until combined. Add the sliced scallions and stir until mixed. Scrape the
batter into the prepared pan. Bake for 15 minutes or until either the edges are lightly browned or a wooden pick inserted in the center comes out clean. Remove the pan from the oven; serve warm.

Arugula, Fennel, and Orange Salad http://allrecipes.com//Recipe-Tools/Print/Recipe.aspx?RecipeID=174365&origin=detail&servings=6

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 bunch arugula

2 orange, peeled and segmented

1 bulb fennel bulb, thinly sliced

2 tablespoons sliced black olives

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. 2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Heirloom Tomato Tart in a Parmesan Crust Recipe http://www.101cookbooks.com/archives/000283.html