68 Days of Gourmet: Day 60
I wanted to include a couple more vegetable/side/meatless dishes in the 68 Days of Gourmet project. I flipped through The Gourmet Cookbook vegetable dishes and Peas with Spinach and Shallots looked like a great choice for Spring. It took less than 15 minutes to put together, was a nice change from plain peas or spinach and looked pretty on the plate. I find myself repeating the same sides over and over so it was good to try something new that was so easy and manageable on a weeknight!
One Year Ago: Grilled Sweet Potato Slices
Peas with Spinach and Shallots
(Recipe source The Gourmet Cookbook, published in Gourmet January 2002)
Ingredients:
2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
10 ounces frozen peas
1/4 cup water
5 ounces baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Heat a 12-inch nonstick skillet over medium heat. Add oil and butter and heat. Add shallots and garlic and cook, stirring frequently, until soft 3-6 minutes.
Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes. (Note that you might want to start with a little less water and add more if necessary.)
Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
Yield: 4 servings
bakin' and eggs 