Sherried Peas and Mushrooms
1/2 onion, chopped
8 oz mushrooms, sliced
16 oz. bag frozen peas
Tablespoon of sherry
Water-saute the onion and mushrooms until softened, then stir in the bag of peas and cook on medium until the peas are done, stirring occasionally--no need for additional liquid. Just before serving, stir in the sherry.
Clementine-Fennel Green Beans
1 pound fresh green beans, trimmed and broken or cut into 2-inch pieces
juice from 3 small or 2 regular clementines
1 tsp. fennel seeds, crushed
Steam the green beans and then dress with the clementine juice and fennel seeds. I ate this at room temperature as a salad, but it would be good warm, too.
Verdict: Very Good. I like the citrus combination with fennel seed--it's a "bright" flavor
I had about a cup each of these dishes, and an apple with sliced almonds, for my supper.