soft eve,for cooking and healthy

Buttered Garden Vegetable Medley

Many say that December is the most wonderful time of the year, but in my opinion, I experience joy during harvest time.  It is so exhilarating and personally fulfilling to behold the fruits of my labors.  Yes, it is challenging to grow my own food.  It can get extremely discouraging to watch the weeds attempt to choke out my plants.  Then, after I have spent countless hours weeding, the bugs move in.  Sometimes produce dies and a depressing feeling comes over me as I watch my organic plants succumb to the harsh elements.  Then, when I bring the vegetables in from the garden and gaze at the bounteous harvest, I am thrilled that I stuck with it through all of the struggles.

The greatest part about growing a garden is eating fresh organic produce.  The taste of a homegrown vegetable is a unique experience.  The vegetables usually have a supreme taste compared to those at the store.  They are fresh and chemical free.  I love indulging in a new red potato.  They are so moist that the juices leak out while baking and make a mess inside of the oven.  This All Natural Gluten-Free, Dairy-Free Buttered Garden Vegetable Medley allows me to throw a lot of vegetables together and indulge in a scrumptious vegetable dish.

Buttered Garden Vegetable Medley

  • new red potatoes (about 4)
  • broccoli
  • peas
  • carrots
  • onion
  • 1/2 all natural buttery spread
  • favorite seasonings (I used pepper and thyme)
  • 1 cup water

Dice some carrots and onion.  Cut up the broccoli.  Shell the peas and cut the potatoes in half, if they are large.  Melt the buttery spread in a pan.  Add the vegetables.  Pour in the water.  Sprinkle the vegetables with the seasonings.  Bring to a boil, cover, and simmer for 30 minutes.  When the potatoes are tender, remove the lid and serve.


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