EASTER FLOWERS AND A RECIPE: MUSHROOM & BELL PEPPER SAUTE

I hope you had a delightful Easter or, simply, a beautiful day to celebrate the fact that Spring has sprung!  It was my first day working in the garden since last October when I planted 170 (or so) bulbs.  Fortunately, the planting was a success!

For our Easter dinner we had roasted leg of lamb, pureed celery root, a mushroom and bell pepper saute, and a piece of white cake with chocolate frosting (complete with a chocolate bunny, green sprinkles for grass, and colored chocolate malted "eggs").   Following is the recipe for the veggie dish.

MUSHROOM AND BELL PEPPER SAUTE.  Serves 4.
*  3 tablespoons butter
*  1 large red bell pepper, cut into bite-size triangles
*  1 large yellow bell pepper, cut into bite-size triangles
*  4 ounces of baby portobello (crimini) mushrooms
*  1 tablespoon of fresh tarragon, chopped or 1 teaspoon of dried, crumbled
*  Salt & pepper to taste
*  Feta or Goat Cheese crumbles
Melt butter in a heavy large skillet over medium heat.  Add bell peppers and saute until tender, about 8 minutes.  Stir in mushrooms and tarragon (if using dried).  Saute an additional 5 minutes.  Mix in fresh tarragon (if using fresh), salt and pepper.  Continue to cook one minute.  Sprinkle with cheese crumbles and serve.