New Favorites

I tried two new recipes today, and I loved them both. The salad is adapted from one I ate at the Purple Onion earlier this week. I discovered the mushroom sage sauce here. 

Spinach, Pea & Pesto Salad

• 3 cups baby spinach
• 1 1/2 cups peas
• 3/4 cup sliced almonds
• 1/2 cup shaved Parmesan
• Pesto (a few spoonfuls)

This salad is so easy! Nothing needs to be chopped. Defrost frozen peas with warm tap water. Mix all ingredients and dress with the pesto. Different and delicious. 

Mushroom Sage Cream Sauce

• 3 Tbsp butter
• 1/2 cup chopped shallots (I used about a cup)
• 8-10 ounces mushrooms, cremini or shitake, thickly sliced
• 1 teaspoon chopped fresh parsley
• 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
• 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
• 3 Tbsp chopped fresh sage (again, I used more)

From Simply Recipes: Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and sage and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes). Garnish with parsley.

Bon Appetit!