Recipes for May 5th 2007:

SPINACH SALAD
Good first course served with a hearty bread.

1 cup walnuts, coarsely chopped
1 bunch Market spinach, stems and coarse leaves discarded; leaves washed well
1 small red onion, thinly sliced and separated into rings
1/2 cup crumbled gorgonzola
Optional: 2 chopped hard boiled eggs

Dress with oil and red wine vinegar in a rush, or try creamy basil dressing:

CREAMY BASIL DRESSING
Makes 1/2 cup
1 cup loosely packed fresh basil
1 1/2 tablespoons chopped scallions or chives
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
salt to taste
2 tablespoons mayonnaise
6 tablespoons extra-virgin olive oil

Blend all ingredients in a blender until smooth.

Use right away, basil loses its fresh green color quickly.

HONEY MUSTARD DRESSING
1/2 cup lemon juice
1/4 cup honey
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon paprika
2 cloves garlic, chopped fine
Appx. 1/2 cup water

Put all ingredients in blender BUT water. Blend and slowly add water until desired consistency.

Awesome! This one is from Food & Wine:

http://www.foodandwine.com/recipes/roasted-leek-and-potato-salad