Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4
ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
1 3/4 pounds Roma tomatoes (or any variety of
garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24
ounces vegetable stock 1 15 -
ounce can of black eyed
peas (drained) 3
ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM