It's so easy to get in a dinner rut and make the same old stuff...so I'm dusting off my recipe books and trying new things!
*Mushroom, pea and corn ragout*
This makes a great side dish and I love all the flavors - it was a hit with my husband, I'll definitely be making it again!
-2 ears corn
-Extra virgin olive oil
-1 cup mushrooms
-1/4 red onion, finely chopped
-2 garlic cloves, minced
-2 fresh thyme sprigs
-10 asparagus spears, cut in to 1 inch pieces
-3/4 cup lima beans
-3/4 cup peas
-1/4 pound green beans
-Zest of 1/2 lemon
1. Dash olive oil, salt and pepper on the corn and roast in the oven at 500 for 10 minutes. Cool slightly and remove kernels, set aside.
2. Heat a small sauté pan to medium high, add olive oil and mushrooms, salt and pepper. Toss around for a few minutes then set aside.
3. Heat large sauté pan over low heat, add olive oil, onion, garlic and thyme. Sweat the onions, then add asparagus, lima beans, peas, green beans, mushrooms and corn. Increase heat to medium high, add a splash of water, cover and cook a few more minutes.
4. Add lemon zest and seasoning, then serve and enjoy!
This fabulous recipe came from this cook book - I highly recommend it!