Name: Monique's Fresh Spring Vegetables
Yield: Makes 4-6 servings
Ingredients: 1-1/2 tablespoons unsalted butter; 1-3/4 pounds carrots, peeled and cut into thin rounds; 10 ounces pearl onions, peeled and very thinly sliced; 3 shallots, peeled, cut in half lengthwise, then into thin half-moon slices; sea salt; 1 cup water; freshly ground black pepper; 4 pounds fresh peas in their pods, to give 4 cups shelled peas (you may used unthawed, frozen peas, adjusting the cooking time slightly); 1 head of butter lettuce, leaves separated, heart left intact, and rinsed

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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