I looked in the fridge today and notice a lot of hobbit portions of vegetables. I am talking like a stalk of broccoli and a little human hand size handful of asparagus. I had no clue why I saved these bits. I did, however, know what to make- a spring vegetable medley. Bon Appetit
- 1 small head cauliflower
- 1 small head broccoli
- Asparagus
- Olive oil
- 1 tablesoon of minced Garlic
- 1 lemon
- few pinches of Herbn’ Farm NW Market Fish rub
- One splash wine
Preparation: Snap asparagus stems off, roughly chopped broccoli, cauliflower along with a few thin lemon slices. Add all ingredients to a skillet with a little olive oil and garlic, and sprinkle with market fish rub. Cook until vegetables turn a golden brown add a splash of wine to deglaze and a squeeze of fresh lemon juice to brighten up the dish.
Real Life of an MSW 
Yum!
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You summed it up
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Looks yummy to me!!!
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Thank you it was simple , quick and delcious 😊
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This looks so appetizing. I bet it would turn out well done out on the grill?
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Oh, yes I can imagine this on the grill and drizzled with some O Meyer Lemon O Olive Oil now your talking 🙂
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You just cinched our veggies for dinner tonight… thank you!!!!!!!
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Your welcome and nothing beats farm fresh veggies.
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It looks delicious!
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Yum. Looks delish!
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It was and a great way to use up bits of vegetables 🌱😊
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Umm Good!
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Yes, it was. Thank you for reading.
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