Snap Peas with Marinated Mushrooms
Christina Pirello 

 What You'll Need

1/2 cup extra virgin olive oil
2-3 tablespoons red wine vinegar (or brown rice vinegar)
1 teaspoon Suzanne’s Specialties brown rice syrup
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
4 ounces crimini mushrooms, thinly sliced
1 ounce shiitake mushrooms, soaked until soft, thinly sliced
2 sprigs fresh basil, leaves removed, shredded

Make the marinade for the mushrooms. In a sauce pan, combine oil, vinegar, rice syrup, salt and pepper over low heat and cook, stirring, until warmed through, about 3 minutes. Turn off heat and stir in mushrooms. Set aside to marinate for 35 minutes.

Bring a pot of lightly salted water to a boil. Cook snap peas for about 2 minutes. Drain well and rinse under cold water to stop the cooking.

Make the salad by draining mushrooms, reserving marinade. Toss mushrooms with snap peas and basil. Stir in enough marinade to coat. Serve immediately.

Makes 4-5 servings.


Cooking the Whole Foods Way
by Christina Pirello

Christina makes healthy eating a delicious adventure. In this cookbook she takes the mystery out of cooking whole foods from savory soups to innovative entrees and delectable desserts. 500 funtastic recipes with menu examples, tips on meal planning, shopping guide and wholesome eating ideas. 353 pages. Price: $18.95

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