Serves 4

Salisbury Steak with Mushroom Gravy

Herbed Smashed Potatoes*

Buttered Peas with Shallots**
Credit: Photo: John Autry; Styling: Cindy Barr

*Boil 1 pound new potatoes 10 minutes or until tender; drain. Mash with a potato masher. Add 1/3 cup half-and-half, 1 tablespoon butter, 1 tablespoon mixed herbs, and 3/8 teaspoon salt.


**Cook 2 cups frozen green peas. Saute 1 sliced shallt in 1 tablespoon butter and 2 teaspoons olive oil for 3 minutes. Stir in peas and 1/4 teaspoon salt.