Name: Sat-Dinner: Mushroom, Fennel and Parmesan Sal
Ingredients: 1 Fennel bulb; 1/4 lb Parmesan cheese; 4 c Mushrooms, thinly sliced; 2 tb Fresh parsley, chopped; 2 tb Fresh basil, chopped; 8 Radicchio leaves; 8 Boston lettuce leaves; 2 tb Red wine vinegar; 2 tb Balsamic vinegar; 1/2 ts Salt; 1/2 ts Pepper; 1/3 c Olive oil

The same Greek word can be translated “temptation” and “test.” They are a world apart and context determines which translation to use. Satan is the one who tempts us to sin. God is the one who tests us to righteousness. Satan wants to destroy us. He wants to weaken our faith. He wants us to spiritually fail. On the other hand, our Lord is forever testing us. His goal though tests, often in the form of trials, is to make us spiritually stronger, refine our character and increase our faith. Part of the test at times is overcoming the temptation. It is the Lord in His sovereignty who sends test. “Jesus was led by the Spirit into the wilderness to be tempted by the devil” (Mt. 4:1). However, it is during these tests that Satan finds His greatest opportunity to tempt us. So when the heat in life is turned up, will we trust God and walk by faith in His commandments or will we listen to the “father of lies” and sin? The prayer here is that the Lord will help us pursue righteous actions as we emerge from the test spiritually victorious.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Sami	Salads, Vegetables	8	Servings

INGREDIENTS

1		Fennel bulb
1/4	lb	Parmesan cheese
4	c	Mushrooms, thinly sliced
2	tb	Fresh parsley, chopped
2	tb	Fresh basil, chopped
8		Radicchio leaves
8		Boston lettuce leaves
2	tb	Red wine vinegar
2	tb	Balsamic vinegar
1/2	ts	Salt
1/2	ts	Pepper
1/3	c	Olive oil

INSTRUCTIONS

DRESSING
Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry
crust.
With cheese plane or knife, slice as thinly as possible; set 8 slices aside
for garnish.
In large bowl, combine fennel, remaining cheese, mushrooms, parsley and
basil.
[Salad can be prepared to this point, covered and refrigerated for up to 12
hours.]
Dressing: In small bowl, whisk together red wine and balsamic vinegars,
salt and pepper; gradually whisk in oil.
[Dressing can be covered and set aside for up to 12 hours.]
Toss with salad to coat. form 1 leaf each radicchio and Boston lettuce into
cup on each plate; spoon in salad. Garnish with reserved cheese slices.
Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g carbohydrate
good source calcium
Dinner Menu:
Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread
Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie
Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-]    PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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