Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Sami	Low fat, Veggies, Cold foods, Mushrooms	4	Servings

INGREDIENTS

2	ts	Olive oil
6	c	Shiitake mushrooms, cepes, chanterelles
1	ts	Salt
		Fresh ground pepper, to taste
4	c	Spinach, frisee, arugula,beet
2	ts	Olive oil
2		Shallot, peeled and minced
1		Clove garlic, peeled and minced
1/4	c	White wine
1/4	c	Chicken broth
1/4	c	Balsamic vinegar
1	tb	Fresh thyme, chopped
1/2	ts	Salt
		Fresh ground pepper, to taste

INSTRUCTIONS

1. For the salad, heat the olive oil in a large nonstick or cast-iron
skillet over medium heat. Add the mushrooms and saute until tender, about
10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive
oil in a small saucepan. Add the shallots and garlic and cook until
softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer
until reduced by half, about 10 minutes. Stir in the remaining olive oil,
thyme, salt and pepper.
2. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm
vinaigrette over the mushrooms and serve immediately.
Recipe by: NEW YORK TIMES
Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b 97.

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