I was in Orlanda a few weeks ago, traveling for work and staying at one of the Disney resorts. The chef there made amazing, scrumptious, gluten free, vegan food for me. At every meal. Oh, how I loved that treatment.
But, now we’re back to reality and while my husband cooks amazing food for me sometimes, if I want something new and special, I probably need to cook it myself.
That’s okay – I like to cook (just in case you couldn’t tell).
One of the meals the chef made was a salad of beet greens with a mixture of a bunch of stuff in a garlic kissed sauce – delicious. I’ve been thinking about that one. A lot. This is my take on it. It’s clearly not identical. But, it captures the spirit of a warm tomato, bean, mushroom sauce served over fresh, seasonal greens.
Pea Shoots with White Bean, Mushroom and Tomato Melange
1 T. olive oil
1 small yellow onion, minced
1 large clove garlic, minced
1 roma tomato, seeded, cored, and chopped
4 large button mushrooms, stems removed, diced
2 T. vegetable broth
1 cup cooked white beans
1/2 t. salt
Pepper (to taste)
1 T. fresh lemon juice
7-8 fresh sage leaves, minced
1 small bunch pea shoots, tough stems removed (or use the greens of your choice)
In a skillet, heat the oil. Add the onion and sauté until onions being to caramelize (5-10 minutes). Add garlic, tomatoes and mushrooms. Continue cooking over medium heat until mushrooms begin to release their moisture and tomatoes being to break down. Add vegetable broth, salt, pepper, and beans. Cook until beans are warmed through and sauce is thick. Turn off the heat, and add lemon juice and sage. Adjust salt and pepper if needed. Serve over pea shoots. Serves 3-4.