In our never-ending effort to continuously eat more healthy foods, I stopped by the farmer’s market a few days ago and picked up whatever looked good. I had no specific meal plan in mind, but knew we could throw something together using whatever I purchased. This particular day, I picked up beets, mushrooms, sugar snap peas, and strawberries. (I included a photo of the strawberries down below not because I used them in this recipe but only because they were the most beautiful, luscious, sweet strawberries I have ever seen. They tasted as great as they looked!!)
I still have the beets sitting in the fridge waiting for their moment. But we whipped up a little vegetable medley by sauteing the sugar snap peas and mushrooms in a bit of olive oil and then topping with a little soy sauce when they were nearly finished cooking. To prep, I halved the mushrooms and snipped off the ends of the peas, but the recipe could not be more basic. Enjoy!