If vegetables are on your menu but you are tired of the same old fixings, try these recipes from Chef Linda.� They also travel well to those �bring a dish� parties.

Green Pea Salad & Green Beans Madeira

Chef Linda Weiss

Green pea Salad

1 (16 ounce) Container of frozen baby green peas, thawed or same amount of fresh garden peas
1 (15-ounce) Jar sliced beets, drained (optional)
1/2 cup finely chopped onion or green onion
1-1/2 teaspoons Dill seasoning (I use a �dilly� seasoning that has lemon in it- by McCormick)
1/2-1 cup mayonnaise
Salt & pepper to taste

Place frozen peas in a colander and run water over the peas to thaw. Drain well. In a bowl, add peas, drained beets, dilly seasoning, onions, and enough mayonnaise to moisten well. Add salt and pepper to taste. This salad can be made a day ahead, and is even better when refrigerated overnight. Serves 6.

Green Beans Madeira

I don�t remember where I got this recipe, but it�s delicious! I love cooking with Madeira, because it gives the food a hint of nuttiness. I passed it along to my friend Cici Goodyear, and now she makes it for her holiday dinners.

2 tablespoons butter
1 (16-ounce) package mushrooms
1 teaspoon dried thyme
2 shallots, finely chopped
1/2 cup Madeira
1 cup heavy whipping cream
1-1/4 pounds fresh green beans, trimmed
Vegetable oil
2 large shallots cut into thin slices for garnish

Add beans to a small amount of boiling water and cook for 10 minutes or until very tender. Drain. Set aside. (Or steam the beans in a microwave safe dish until tender).

Slice mushrooms. Melt butter in a large skillet over medium high heat. Add mushrooms and thyme and saut� for 5 minutes. Add shallots and saut� for 3 minutes. Add Madeira, and cook until liquid evaporates. Add whipping cream, and cook for 3-5 minutes or until slightly thickened. Remove from heat. Spoon into a greased 2 quart gratin dish or shallow baking dish. Add the beans to the mushroom mixture and toss gently.

Pour vegetable oil to depth of 2-inches into a deep saucepan. Heat the oil to 350� degrees. Separate the shallot slices and fry them until very lightly golden. Drain. Sprinkle with salt. Sprinkle the shallots over the green bean mixture and bake in a preheated 400�degree oven for 15 minutes or until thoroughly heated.

Note: If shallots start to get too brown after going in the oven, cover with foil to keep them from burning.