Cheese Tortellini With Spinach, Peas & Brown Butter

1 lb fresh or frozen cheese tortellini
1 cup frozen peas
4 Tbs unsalted butter
1 small bunch spinach, thick stems removed
1 beefsteak tomato, coarsely chopped
salt and pepper

1) Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.
2) Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.
3) Add the tortellini, peas, 1/2 tsp salt and 1/4 tsp pepper to the skillet. Toss to combine.

Review: This looked like such an easy recipe, I just couldn't pass it up. This was pretty tasty, except that I didn't taste the browned butter. I think the next time I make it, I'll use at least 2 Tbs more. I may also need to let it brown more than I did.

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/cheese-tortellin-brown-butter

Esquites - Mexican Corn Salad

3 Tbs butter
4 cups frozen corn, defrosted
1 small jalapeno, seeded and finely diced
4 Tbs mayonnaise
1 clove garlic, minced
1/4 cup cilantro, chopped
2 Tbs lime juice
1/4 cup cotija, or feta cheese, crumbled
chili powder to taste
1 avocado, diced

1) Melt the butter in a large pan over medium-high heat.
2) Add the corn, toss and let it sit. Cook until charred, mix it up and let it char again, about 6-10 minutes.
3) Add the jalapeno and saute for one minute. Remove from heat.
4) Add to a large bowl and mix with all other ingredients. Serve warm or at room temperature.

Review: Unfortunately, cotija was not to be found at either Trader Joe's or Whole Foods, where we typically shop. And, I stopped in at A&P today, but totally forgot to look for cotija. So I made it with feta, which is super tasty. This had an amazing tang, between the mayo, feta and lime juice. However, it wasn't over-powering and was an amazing little dish. Little, because it makes two servings if it's your main dish. I think I made a side dish recipe again . . .

a good view of the charring (could be more, but I'm impatient):

the salad:

Adapted from:
http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html