Feb 28, 2009

my new favorite salad or side dish


Arugula Pea Salad

Cook 2 cups fresh shelled peas until al dente in unsalted water.

Drain and put back in the hot pan with one tablespoon of butter and 1/4 cup crumbled blue cheese. Mix really well.

Add 3 cups baby arugula (cleaned and dry). Mix well. Don’t cut the greens, if you don’t have baby, tear the leaves

Fresh ground pepper and sea salt to taste.

Serve immediately – does not sit well with the greens in it – but can be made up to that point and greens added before service

Frozen peas can be used but don't overcook them and drain well.

This is great as a meal or as a side dish

This is the best kept secret of a stocked pantry…


Shhhhhh


This is the best kept secret of a stocked pantry…
TABASCO® brand Chipotle Pepper Sauce!
Don’t bother getting a small bottle




Be Well Eat Well

Well – I am back!

Well – I am back!

I had been on a bit of escape from the blog world

So a happy New Year

Happy spring

And all that

Now let’s get back to business!