I served this dish on the coldest night of the year. It’s silky sauce warmed us up and it was “stick to the ribs” comfort food for sure.

1lb Farfalle pasta cooked al dente

1 tbsp olive oil

1 lb. Italian sweet sausage

10 oz crimini mushrooms

1 cup chicken broth

1/4 cup white wine

1/2 cup creme fraiche

1/4 tsp red pepper flakes

1/2 cup parmesan cheese

2 cups baby spinach

Salt and fresh ground pepper to taste

Cook pasta in salted water. Set aside. In an extra large skillet or Dutch oven, heat oil. Saute sausage and mushrooms until almost cooked through. Add chicken broth and wine and scrape browned bits from pan to make a sauce. Add creme fraiche. Sprinkle red pepper flakes. Add pasta to pan and toss thoroughly. Add Parmesan, spinach leaves and toss. Add Salt and pepper to taste.

This is one of my favorite salads…especially after the holiday food binge. It’s fresh, crisp, and bright.

1head Boston lettuce, washed, leaves separated
1 ruby red grapefruit segmented (supreme)
2 oranges segmented (supreme)
1/4 c pomegranate seeds
1/3 cup walnuts
3 tbsp dried cherries
2Tbsp shaved Parmesan or crumbled goat cheese of preferred

Dressing:
3 tbsp Orange juice
2 tbsp Olive oil
1tsp Dijon mustard
Salt and pepper to taste

On a platter spread lettuce, top with citrus, pomegranate, walnuts, dried cherries. Drizzle dressing over top. Top with cheese.

Enjoy!