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apple of turnip
pear of radish
your purple globe snaps
with seeking sun fingers
-zachary

Ingredients
1 poblano or Anaheim or jalapeno chile (de-seed the jalapeno if you don't like things too hot)
2-3 zucchini, 10-12 oz
1 bunch cilantro
1 large onion
3 Tbs. sunflower seed or olive oil
3 Tbs. chopped parsley
3 Tbs. chopped mint
2 corn tortillas
sea salt
5 cups water or chicken/veggie stock
juice of 1 or 2 limes
sour cream, optional
 
Instructions

• Roast the chiles and remove the seeds, then chop coarsley. Quarter the zukes lengthwise, then chop into 1/2 inch pieces. Wash the cilantro thoroughly, including the stems. Finely slice the stems and chop the leaves, setting aside  few for garnish. Thinly slice the onion.
• Heat half the oil in a soup pot over med-high heat, then add teh onoin, zukes, cilantro stems, parsley and mint. Cook, stirring occasionally, until the onoin is limp and the zukes are fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the veggies.
• Add 2 tsp. salt and the water or stock and bring to a boil. Simmer, covered, until the zucchini is completely soft, about 15 minutes, then add the remaining cilantro. Let cool at room temperature, then puree until smooth. Season with salt and lime juice to taste.
• Cut the remaining tortillas into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towls to drain. Serve the soup garnished with a dollop of sour cream, a little mound of tortillas strips, and a sprig of cilantro in each bowl.

From this week's Harvest Basket:
gusgus64.wordpress.com/2010/07/25/dinner/

Ingredients:
1 head red cabbage, cut into 2" pieces
A few radishes, cut into half moons
5 c water
2 Tbs. sea salt
2 Tbs. ginger, minced
1 clove garlic, minced
1 green onion, chopped
1/2 tsp cayenne
 
Instructions:

• In a large bowl combine water, 1.5 Tbs. salt, cabbage & radishes. Set aside on counter for 12 hours.
• Remove cabbage & radish from soaking liquid and combine with ginger, garlic, onions, cayenne & 1/2 tsp. salt.
• Put into a jar or crock. Pour soaking liquid over vegetables up to 1 inch from the top.
• Cover loosely with a clean cloth and set aside on the counter for 3-7 days.
• Enjoy plain as or as a condiment with other foods.

From "Healing with Whole Foods," Pitchford 2002.
 
 
 

Salad:
6 oz. long grain or wild rice
1.5 c chopped broccoli
1/3 c sliced red or green onion
1/4 c simple vinaigrette (recipe below)
1/2 tsp. lemon pepper
1 - 1.5 c sugar snap peas
1/3 c slivered almonds
 
Vinaigrette:
1/4 c. olive oil
juice of 1/2 to 1 lemon (to taste)
1 tsp. dijon mustard
dash of sweetener, like honey, maple syrup or sugar (to take the bite out of the lemon acid)
dash of basil, oregano or thyme - fresh or dried
Whisk all together until blended smooth.
 
Directions:
Prepare rice according to package directions. Cool slightly. Steam broccoli lightly until crunchy-tender. Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.
 

 
Sicilian Pesto
 
Recipe adapted from Marcella Says (2004) by Marcella Hazan
 
2 oz. (about ½ heaping cup) whole, roasted almonds
 
2 whole garlic cloves, peeled
 
4 Tbsp. extra virgin olive oil
 
2 Tbsp. grated pecorino romano cheese
 
½ cup tightly packed fresh arugula leaves
 
¼ tsp. dried red chile pepper flakes
 
3 to 4 firm, fresh plum tomatoes, seeded and chopped
 
1 tsp. fine sea salt                
 
Put all ingredients in a food processor and process to a creamy consistency. Taste and correct for salt. Toss with drained pasta that is still piping hot in a warm bowl. Serve immediately.
 
Makes enough pesto for 1 pound of pasta. 
 
This was always very popular at The Breadworks. Nice and spicy is best. Lots of red pepper flakes!
 
Also refreshing made with fresh mint leaves. Yum!
 
Enjoy.

1 bunch hakurei turnips, cut into matchsticks
1 bunch radishes, cut into matchsticks
A few chives, diced
Handful of mizuna, chopped
Juice of 1 lime
Salt to taste
 
Toss all the veggies together with the lime. Salt to taste.
 

• 2 1/2-pint containers fresh raspberries
• 3/4 cup raspberry liqueur

Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. do ahead Can be made 1 day ahead. Cover; chill.

• 1 (12-ounces) bag fresh or thawed frozen cranberries
• 3/4 cup sugar
• 3/4 cup water
• 1 cup chopped celery
• 1/4 cup sliced almonds, toasted and cooled

• Garnish: finely chopped celery leaves

Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
Just before serving, stir in celery and almonds.
Adapted from epicurious.com

• 1 cup water
• 1/2 cup chopped onion
• 2 tablespoons Sherry vinegar
• 1 teaspoon caraway seeds, toasted
• 1 teaspoon sugar
• 3/4 teaspoon dry mustard
• 1/3 cup olive oil
• 1 head of red-leaf lettuce, torn into bite-size pieces
• 3 large (outer) celery ribs, very thinly sliced on a long diagonal (about 3 cups)
• 1 cup tender inner celery leaves, coarsely chopped

Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Purée in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
Adapted from epicurious.com

Makes 8 servings

• 3/4 cup water
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 3 tablespoons mild honey
• 2 bunches of celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves
• 1/4 cup finely chopped flat-leaf parsley

Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
Meanwhile, coarsely chop reserved leaves.
Serve celery sprinkled with celery leaves and parsley.

• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 3 globe artichokes, trimmed and halved lengthwise
• 1 1/4 cups dry white wine
• 3 whole sprigs fresh mint or thyme
• Kosher salt and freshly ground black pepper to taste

1. Heat the olive oil in a heavy saucepan over medium heat.
2. Add the garlic and sauté, stirring, for about 30 seconds.
3. Add the artichokes and toss until they're coated with oil.
4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
6. Discard the thyme (if using).
7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
Adapted from epicurious.com

• 2 lemons, halved
• 4 large artichokes
• 6 cups olive oil or vegetable oil

• Special equipment: a deep-fat thermometer

 
Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl.
Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half.
Trim 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin). Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges. Cut out purple leaves and fuzzy choke. Rub cut surfaces with remaining lemon half and put in bowl of acidulated water. Trim remaining artichokes in same manner.
Drain artichokes well on paper towels and pat dry. Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.
Continue to heat oil over moderate heat until thermometer registers 375°F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds. (Return oil to 375°F between batches.) Drain well on paper towels and season with salt.
Adapted from epicurious.com

Makes 8 servings
 
For stuffing:

• 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
• 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
• 3 tablespoons finely chopped garlic (5 cloves)
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
• 1 cup finely chopped provolone cheese (1/4 pounds)
• 1/4 cup olive oil

For artichokes:

• 8 medium artichokes (8 to 9 ounces each)
• 1 lemon, halved
• 1 cup water, divided
• 1 cup reduced-sodium chicken broth, divided
• 1 cup olive oil, divided
• 1 tablespoon finely chopped garlic, divided

• Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

Make stuffing:
Preheat oven to 350°F with rack in middle.
Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
Trim and stuff artichokes:
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
Cook artichokes:
Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

Adapted from epicurious.com
 

• 1 pound  asparagus, trimmed
• 1/2  tablespoon unsalted butter
• 2 tsp. fresh lemon juice
• salt and pepper, to taste

Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
Adapted from epicurious.com

Makes 4 servings
 
1 bunch Swiss chard, stems stripped and coarsely chopped and wet
1 1/2 Tbsp. olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh lemon juice
 
1.  heat large, deep skillet over medium high heat
2.  Add olive oil and garlic; saute 15 seconds.
3.  Add the wet chard one handful at a time.  Stir after each addition.  After all the chard has been added, reduce heat to low, cover and cook 5 minutes or until chard is wilted but still bright green.
4.  Remove the lid, raise heat to high and cook until all liquid has evaporated, 2-3 minutes.  Season with salt and pepper.  Serve immediately with a squeeze of lemon juice.

For swiss chard filling

• 1/2 cup sweet (red) vermouth
• 1/2 cup golden raisins
• 1 medium onion, chopped
• 2 tablespoons extra-virgin olive oil
• 1 large bunches Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
• 2 tablespoons pine nuts, toasted

For lamb

• 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
• 1/2 cup Dijon mustard
• 2 teaspoons finely chopped thyme
• 1 teaspoon finely chopped rosemary

• Equipment: kitchen string

Make swiss chard stuffing:
Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes.
Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.
Prepare lamb:
Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
Preheat oven to 400°F with rack in middle.
Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base.
Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
Cut each rack into 4 double chops, discarding string, and serve.
Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.

From epicurious.com
 

Makes 8 servings
 
3 Tbsp. olive oil
2 lbs. leeks, well washed and sliced
1 lb. Swiss chard, chopped
 
1.  Heat oil in large pan over medium heat; add leeks and chard stalks.  Season with salt and pepper.  Cover, reduce heat and cook until tender, about 8 minutes.
2.  Add chard leaves; cover.  Simmer until wilted, about 5 minutes.  Serve at once.

• 3 cups 1 1/2-inch cubes peeled seeded pumpkin
• 1 finely chopped seeded jalapeño (about 2 tablespoons)
• 12 8-inch-diameter flour tortillas
• 10 ounces feta cheese, crumbled
• 1 1/2 cups coarsely chopped fresh cilantro
• 2 limes, each cut into 6 wedges

Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

Adapted from epicurious.com
 

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded  pumpkin
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/2 teaspoon sea salt
• 4 cups greens or torn lettuce leaves
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with greens, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
Adapted from epicurious.com

• 1 1/2 lb green beans, trimmed
• 1/3 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 teaspoons red-wine vinegar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

Adapted from epicurious.com
 

• 5 plum tomatoes, each cut lengthwise into 4 slices
• 1/4 pound green beans, trimmed
• 2 tablespoons fresh orange juice
• 1/4 teaspoon fresh lemon juice, or to taste
• 1/4 teaspoon freshly grated orange zest
• a heaping 1/4 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon minced shallot
• 1 cup mixed baby salad greens or torn lettuce leaves

Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
From epicurious.com

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 12 ounces  small slender green beans, trimmed
• 2 oranges, all peel and white pith cut away
• 1/2 cup small green olives (such as picholine)
• 1/2 cup fresh Italian parsley leaves

Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry.
Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

Adapted from epicurious.com
 

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 2 cups diced tomatoes
• 2 pounds winter squash, peeled and chopped
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1 tablespoon minced seeded jalapeño chili
• 1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.
Adapted from epicurious.com

Makes 6 servings
 
2 lbs. small new potatoes
1 1/4 lbs fresh beans
1/2 cup vinaigrette-style salad dressing
ground black pepper to taste
 
1.  Wash new potatoes.  Trim beans.
2.  Add potatoes and bean to pot of boiling water; boil gently until just tender. 10-15 minutes.  Take care not to overcook.  Drain.
3.  Place beans and potatoes in bowl.  Add salad dressing and pepper to taste.  Toss gently.  Serve hot, cold or at room temp.

• 4-8 ears corn in husks, outer layer of husks discarded or torn into strips for tying corn

Prepare grill.
Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.
From epicurious.com

• 4 cups corn (from 6 ears)
• 1 cup  fresh basil leaves, torn
• 3 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 cup milk
• 1 cup heavy cream
• 4 large eggs, lightly beaten

Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
Adapted from epicurious.com

• 4 tablespoons vegetable oil
• 2 sweet onions (such as Maui), chopped
• 8 ears white corn, kernels removed from cobs (about 8 cups), cobs reserved
• 10 cups water

• 3/4 cup whipping cream
• 1/2 cup chopped fresh basil

Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.
Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with basil and serve.

Makes 2 1/2 cups
2 medium tomatoes, seeded and diced
1 cup corn kernels
1/2 cup diced green bell pepper
1/2 cup diced celery (optional)
1/3 cup diced onion
2 1/2 Tbsp. white wine vinegar
1 garlic clove, minced
1/2 tsp. sugar
1 Tbsp. Dijon-style mustard
1/4 tsp red pepper flakes
salt, to taste
 
1.  Combine all ingredients in a bowl and let marry for 30 minutes.
2.  Serve as picnic side dish, or as condiment to hot dogs and burgers.

• 3 tablespoons butter
• 6 green onions, thinly sliced
• 1/4 cup minced shallots
• 1 pound fresh shiitake mushrooms, stemmed, caps sliced (or substitute wild mushrooms like morels)
• 1/2 cup dry white wine
• 8 ounces fresh peas, shelled
• 1/2 cup whipping cream

• 1 pound fettuccine

• 3 ounces thinly sliced prosciutto, cut into thin strips
• Chopped Italian parsley

Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and ser