This medley recipe celebrates the best part of spring – the fresh veggies! After a long winter, it’s a nice change to have fresh, local ingredients to cook with. Shop at a farmers market to get the best produce from local farmers if you can, you can really taste the difference in freshness! Have the kids help stir the medley to get them involved, they’ll be excited to eat their veggies if they cooked it themselves. Try it out and let us know how delicious your medley was!
- 1 organic onion, cut in half, then sliced into crescent moons
- 10 cloves garlic, chopped fine
- 2-3 organic portobello mushrooms, sliced and cut into 1” pieces
- 2 cups sugar snap peas
- 1 can cannelloni beans
- 2 can organic fire roasted tomatoes
- ½ t. thyme
- 1 t. oregano
- 2 Tbs. white wine
- 1 Tbs. small capers
- ¼ t. red chili flakes, optional
- ¼ cup organic calamata olives, sliced
- ¼ cup chopped fresh tomatoes
- ¼ cup chopped Italian parsley, stems removed
- 2 cups cooked organic brown rice fusilli pasta (or any pasta of your choice)
- Salt and Pepper to taste
- Olive oil
- Fresh parsley to garnish
- Cover the bottom of a medium size cast iron pan with olive oil. When oil is hot, add the onions.
- Cook for a few minutes and then add the garlic. Continue cooking at med. high heat, stirring constantly for 5 minutes.
- Then add the Portobello mushrooms. Cook for a few minutes more, than add the white wine, thyme, oregano, and red pepper flakes.
- Cook at high heat for a few more minutes, and then add the sugar snap peas, cannelloni beans, fire roasted tomatoes, olives, and capers.
- Add the pasta. Add the chopped parsley and fresh tomatoes and cook for a few more minutes to bring the flavors together.
- Season with salt and pepper to taste. Do not over cook the snap peas!
Step by Step Instructions
Cover the bottom of a medium size cast iron pan with olive oil. When oil is hot, add the onions. 
And cook for a few minutes and then add the garlic. Continue cooking at med. high heat, stirring constantly for 5 minutes. 
Then add the Portobello mushrooms. 
Cook for a few minutes more, than add the white wine, thyme, oregano, and red pepper flakes.
Cook at high heat for a few more minutes, and then add the sugar snap peas, cannelloni beans, fire roasted tomatoes, olives, and capers.
Add the pasta. Add the chopped parsley and fresh tomatoes and cook for a few more minutes to bring the flavors together. 
Season with salt and pepper to taste. Do not over cook the snap peas! 
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