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. Serve immediately. Spinach 4 cups (1 L) baby spinach, washed and dried 1/2 cup (125 mL) butter 2 tsp (10 mL) chopped garlic a pinch of fresh grated nutmeg salt and pepper to taste In large saucepan, melt the butter over medium-low heat. Add garlic and cook briefly. Add spinach, nutmeg and salt and pepper. Cook until spinach has wilted. Remove from the heat, drain and pat dry with a kitchen towel

https://www.grousemountain.com/posts/recipe-cote-de-beouf

parsley, washed, dried, and finely chopped 1/3 cup (75 mL) chives, chopped finely Grill the sausages until fully cooked, and reserve. Combine butter, olive oil, white onion, garlic and Pernod in a medium sized pot, cover and cook over medium heat until the onions are soft. Add the sliced fennel and cook till soft. Add the sausages, and put the mixture into a food processor. Pulse the mixture until it is

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini