RECIPES FOR THE WEEK OF 7/25 - 7/31

THREE-MUSHROOM SPINACH FETTUCCINE (p. 62)

1 lb. spinach or regular fettuccine
2 tsp. olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 cup sliced portabella mushroom caps (2-3 caps)
1 cup sliced oyster or cremini mushrooms
1 cup sliced shiitake mushroom caps
1 tsp. dried thyme
1 tsp. dried oregano
1/2 cup sweet or dry Marsala wine
1 cup reduced-sodium chicken broth
2 Tbl. chopped fresh parsley
salt & freshly ground black pepper to taste
1/4 cup freshly grated pecorino romano or Parmesan cheese

1. Cook the fettuccini according to the package directions. Drain and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook until softened, 3 to 5 minutes. Add the thyme and oregano and cook 1 minute, until fragrant. Add the Marsala and cook 1 minute. Add the broth and bring to a simmer. Add the fettuccine and toss to combine.
3. Remove from the heat, stir in the parsley, and season with salt and pepper. Sprinkle with the Parmesan just before serving.

MIXED CHERRY TOMATO SALAD(p.281)

2 cups halved cherry or grape tomatoes

2 cups halved yellow cherry tomatoes

1/4 cup chopped fresh basil

1 Tbl. red wine vinegar

2 tsp. olive oil

Salt & coarsely ground black pepper to taste

In a medium bowl, combine the tomatoes, basil, vinegar, and oil, tossing to mix. Season with salt and pepper.