Wild Mushroom Ragout:

• Page 108, Serves 4-6
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 large shallot, finely diced
• 1 pound mushrooms--porcini, oyster, chanterelles, or borel, roughly chopped
• 1 tablespoon chopped fresh thyme
• 2 tablespoons lemon juice

• Melt butter in a medium saute pan on medium heat;
• Add olive oil and mix well.
• Add garlic and shallot to pan; cook for 1 to 2 minutes.
• Add mushrooms; turn heat to medium high and cook for 3 minutes.
• Add fresh thyme and lemon juice; stir.
• Remove from heat and serve over whole wheat crostinis or wild rice.

Roberta's Raspberry Vinaigrette:

• Page 61
• 1 tablespoon raspberry jam
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• Sea Salt

• Whisk ingredients together in a small bowl of glass jar; adjust seasoning to your taste.
• Refrigerate in a glass jar for up to one week.

This is a more mellow version of this modern-day dressing, and if you have homemade jam or can buy it locally at your farmer's market, all the better! Actually, you can use any flavor of jam to create your own vinaigrette--strawberry, blueberry, peach, fig, and on and on.