Peas with Spinach and Shallots
1/3 cup chopped shallots
2 teaspoons minced garlic
1 tablespoon olive oil
1 tablespoon unsalted butter
10 oz frozen peas
2 tablespoons water
5 oz baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper
Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute and water has been evaporated.
-Recipe adapted from Gourmet Magazine
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
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