Here you'll find a collection of recipes contributed by Slow Food Marin-Petaluma members who were inspired by recent Slow Food events. Send your recipes to . And, don't miss the archived recipes from earlier events. Paella NEW! Recipe by Anne Marie Ramo, the executive chef of Aidells' Sausage Company, from the Slow Food Marin-Petaluma Meadowsweet Dairy event held June 6, 2003. 1/4 cup olive oil, divided 8 links Aidells Sun-Dried Tomato Sausage, cut into _ inch rounds 5 pounds boneless, skinless chicken thighs 3 large red onions, chopped 1/4 cup minced garlic 1 pound peeled, seeded, and chopped tomatoes 2 bay leaves 2 red bell peppers, cut into strips 1 green pepper, cut into strips 2 cups fresh or frozen petit peas (thaw if frozen) 4 cups paella rice (Bomba or Calasparra) 8 cups chicken broth 1 gram saffron threads 1 tablespoon salt 2 pounds uncooked large shrimp 2 pounds mussels or clams, scrubbed 1/4 cup finely chopped fresh parsley In heavy large shallow pan or paella pan over medium high heat, add 2 tablespoons of oil. Season the chicken with salt and pepper. Working in batches, add to the pan. Brown on all sides, then remove from the pan. Add onions and garlic to the pan; sauté until translucent, about 8 minutes. Add tomatoes and bay leaves; cook 2 minutes. Stir in bell peppers and peas. Remove from pan and set aside. Bring the stock, saffron, and salt to a boil and keep warm. Set up grill for a medium hot fire or preheat oven to 375 degrees. Reheat the pan over medium high heat and add the remaining olive oil. Add the rice and sauté about 2 minutes, until the rice is coated. Stir in the vegetable mixture and the pepper. Arrange the sausage and chicken pieces over the rice mixture, pressing into the rice. Pour the stock mixture evenly over the rice. Cover and cook until rice is almost tender, about 40 minutes. Arrange the shrimp on the rice mixture. Cover and cook 15 minutes. Arrange the mussels on the rice, cover and cook about 5-8 minutes until the rice is tender, the mussels have opened, and most of liquid in pan is absorbed. Discard any unopened mussels. Sprinkle with parsley and serve. Serves 12-15 Tip: To spice up this recipe, try it with Aidells Smoked Chorizo or Habanero and Green Chile Sausage. You can use duck legs or thighs instead of chicken. Crayfish, lobster tails, and crab legs can also be added. If you cannot find paella rice, any short round grain rice like Arborio will work. Mâche Salad with Pears & Pt. Reyes Original Blue Cheese NEW! Recipe by Anne Marie Ramo, the executive chef of Aidells' Sausage Company, from the Slow Food Marin-Petaluma Meadowsweet Dairy event held June 6, 2003. 2 tablespoons champagne vinegar 2 teaspoons sweet mustard Salt and freshly ground white pepper to taste 1/4 cup grape seed oil 1 pound mâche, washed and spun dry 2 ripe pears, cored and sliced 3 ounces Pt. Reyes Original Blue Cheese, sliced 2 ounces toasted almonds, chopped In a small mixing bowl, combine the vinegar, mustard, and salt and pepper. While whisking, slowly drizzle in the oil. To assemble the salads, toss the mâche in a bowl with half of the dressing. Divide between 6 salad plates. Arrange a third of a sliced pear and cheese over each plate and sprinkle with almonds. Drizzle with the remaining dressing. Serves 6 Tip: I like to use Mendocino Sweet & Hot Mustard for this recipe.