Risotto Redux; Oak Leaf Lettuce and Sugar Snap Pea Salad with Spinach Herb Dressing; Sauteed Arugula with Lemon

The leftover seafood risotto - warmed on the stove top not the microwave to prevent the delicate scallops from going tough - was a nice accompaniment to some vegetables from the CSA. The leftover salmon sauce from a few nights ago served as a nice dressing for the salad.