Recipes

Bring large pot water to boil and blanch broccoli rabe 1 minute. Toss with olive oil, sea salt, and pepper. Set aside.

Place potatoes in medium saucepan with just enough water to cover. Boil 20 minutes, until very tender; then drain. Mash potatoes with 1 tablespoon butter and ¼ cup cream. Season with sea salt, pepper, and nutmeg, to taste.

Melt 1 tablespoon butter in large skillet over medium heat. Add garlic and mushrooms, and cook 5-6 minutes, stirring occasionally, until tender and browned. Add red wine to deglaze pan; sauté couple minutes until liquid evaporates. Stir in ¼ cup cream, season with sea salt and pepper. Bring to boil; reduce heat, and simmer 5-6 minutes, until slightly reduced and thickened.

Place mashed potatoes and blanched broccoli rabe on two plates and serve topped with mushroom sauce.