2 tablespoons olive oil
1/2 small onion, chopped
2 garlic cloves, chopped
2 cups frozen peas, thawed
4 ounces prosciutto, diced
salt and pepper

1. Heat olive oil in a large skillet over medium low-heat and sauté the onion and garlic until tender.
2. Add the peas and toss to coat, then stir in the prosciutto and cook for about 2 minutes.
3. Remove from heat and season with salt and pepper.

Makes 4 servings

1 shallot, minced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup butter
1 cup button mushrooms, sliced
1/2 pound fresh asparagus, cut into 2" pieces
4 chicken breasts, chopped
1 cup dry white wine
1/4 cup fresh parsley
1 tablespoon dried sage
salt and pepper

1. Melt the butter with the olive oil in a large skillet over medium heat.
2. Add the shallot and saute until tender, then add the garlic, sage and the mushrooms.
3. Remove the garlic, shallot and mushrooms and pan fry the chicken pieces until cooked entirely.
4. Readd the garlic, shallot and mushrooms with the remaining ingredients, except the asparagus, cover and simmer for 20 minutes.
5. Add the asparagus and continue to simmer until tender, another 10 minues.

Makes 4 servings

2 cups broccoli flowerets
4 cloves garlic
1 tablespoon olive oil
1 cup Tomato Sauce
1/2 cup mozzarella, grated
salt and pepper
water

1. Steam broccoli until bright green, about 5 minutes.
2. Meanwhile, heat olive oil with garlic in a skillet over medium heat.
3. Stir in broccoli to coat and add tomato sauce.
4. Simmer until broccoli is tender, then remove from heat, season with salt and pepper and cover with grated mozzarella.

Makes 4 servings

Tonight was a reminder that it's probably important to store fresh herbs separately in the fridge. I had the cilantro and parsley in the same bag and ended up accidentally substituting some cilantro for parsley in my main dish, Pollo da Paola. Thankfully I've been building an immunity to cilantro over the last week and even though it tasted vaguely like the Cilantro Chicken, I think that the majority of what I added was parsley and it wasn't completely overwhelming. It's hard to say what this is supposed to taste like, but I like the light crunch from the asparagus mixed with the soft texture of the sage and garlic infused chicken pieces, so it's probably quite good.

The Peas and Proscuitto is a bit misleading since I didn't actually use proscuitto, I used leftover Calbreze salami. This salami is texturally very similar to proscuitto but a lot spicier. It adds quite a kick to the peas! With proscuitto this would be less so, but it'd be good nonetheless. I really like peas in all forms but soup (probably because of old horror movies) and this recipe is no exception.

To use up leftover Tomato Sauce from the Calzone Night I basically just poured it over some broccoli, added some cheese and called it Italian Broccoli. Simple recipes are often the best and I think that this worked out well enough to please the toughest critics (read: kids who hate broccoli.)