The deal was too good to pass up “2 pounds of English peas for $1.” The old saying is true “If it sounds too good to be true, it probably is.” Two pounds of English peas equaled two cups shelled, and this was not enough to feed us and a summer guest. Looking in the fridge I notice a hobbit stalk of cauliflower and a little human hand sized handful of asparagus. I had no clue why I saved these bits. I did, however, know what to make- a summer vegetable medley. Bon Appetit

• 1 small head cauliflower
• 2 pounds of English peas, shelled
• Asparagus
• Olive oil
• 1 tabeloon of butter
• 1 tablespoon of minced garlic
• small handful of basil
• 1 lemon
• HerbnFarm NW Lemon Pepper
• One splash of wine

Preparation: Shell peas, snap asparagus ends off, and roughly chopped cauliflower along with a few thin lemon slices. Add all ingredients to a skillet with a little olive oil, butter and garlic, and sprinkle with HerbnFarm NW Lemon Pepper. Cook until vegetables turn a golden brown four to six minutes , add a splash of wine to deglaze, and a squeeze of fresh lemon juice to brighten up the dish.

**No image of the final product I had dinner guest waiting**