Since I can’t indulge in gnocchi every night, I thought I’d riff on the mushrooms, spinach, and herbs for this quick weeknight salad. It features some shitake mushrooms I had on hand, along with some really beautiful spinach and a pound of white mushrooms I purchased last weekend from the Breezy Willow Farm store. Breezy Willow’s store is an especially good resource during winter and early spring, since it’s open every Saturday from 10 to 2 year round. This week, in addition to my salad ingredients, I bought carrots, eggs, raspberry jam, lamb sausage, and chicken thighs. (Stay tuned for a recipe for lemony chicken thighs next week.)
Breezy Willow also hosts a thriving Community Supporting Agriculture program – they still have shares for 2014 – and starting in May, we hear they”ll be participating in a new artisan’s farmers’ market in downtown Ellicott City, MD. I can’t wait for all the sunny summer mornings to come.
Ingredients
2 lb fresh mushrooms cleaned
3 garlic cloves minced
¼ cup olive oil
2 T. balsamic vinegar
salt and pepper to taste
4 T. butter cut into small pieces
3 T. minced parsley I used 1 T. dried parsley
Instructions
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