What's In Season- April

Apples

Avocado

Grapefruit

Kiwi

Oranges

Strawberries

Tangerines

Beans, Green

Beets

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Collards

Cucumber

Garlic

Lettuce

Mustard

Onions, Dry

Onions, Green

Green Peas

Potatoes

Spinach

Squash, Summer

Tomatoes

Turnips

Garlic Mushrooms in Wine Sauce

Today I tried a great recipe from whole foods, that was a super simple, whip right up appetizer. Fast and easy for impromptu entertaining. I love dishes that seem much fancier and impressive than they actually are.

Serves 6 as tapas or appetizers

Ingredients

3 tablespoons extra virgin olive oil
6 garlic cloves, minced (about 2 tablespoons)
1/4 teaspoon crushed red pepper (optional)
1 1/2 pounds mixed mushrooms (such as cremini and white), quartered (about 10 cups)
1/2 cup red wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons fresh rosemary, chopped

Place olive oil, garlic and crushed red pepper in a large sauté pan over very low heat. Cook until garlic just begins to turn a light brown, then increase the heat to high and add mushrooms.

Sauté for 1 to 2 minutes, then add wine, salt and pepper. Cover and cook for about 2 minutes. Uncover, then cook for an additional 2 minutes. Top with chopped rosemary and serve.
I served this as a Bruschetta with great homemade toasted bread. It is a no-knead bread from the Sullivan Street Bakery.

Easy and beautiful!