So for dinner I made my favorite spring vegetable sauté. Wishful thinking, I suppose. Along with that, we had lemon pepper garlic orange roughy, basmati rice, cherries and some of our honeyed walnut bread from last night. Spring vegetable sauté (I don't measure any of these things-- it turns out good however)
2 TBSP olive oil
1-2 tsps thyme
4 cloves garlic
1 tsp salt
about 2 cups cut up baby carrots
a bunch of asparagus- cut up
1 14 oz can artichoke hearts- quartered, drained
edamame, shelled
Sauté thyme, garlic and salt in oil on med. high heat for 1/2 min., then add carrots and asparagus-- sauté for about 2 min., then add everything else and cook another couple minutes. So yummy.
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