The document provides recipes for 3 dishes: 1) A fennel and radish salad with olive oil and lemon dressing. 2) Linguine topped with mascarpone, gorgonzola cheese and cracked green pepper. 3) Braised white mushrooms and onions sautéed in butter and olive oil and flambéed with white wine. Each recipe serves 4 and includes a list of ingredients and instructions.