I always like to shop at my weekly farmer’s market. Buying fresh from the farmers insures that the food you buy is usually just picked.  Many of the fruits and vegetables that I purchase have been picked just the day before market. It’s a good idea to talk to your farmers and get the scoop. Personally, I try to buy organic fruits and vegetables, but sometimes there is an item that is not organic but the produce is not sprayed. Follow your own comfort level and support your local farmers.   Try this easy vegetable dish with  Brussel sprouts and broccoli. Favorites around my kitchen. 2 dozen Brussel sprouts 1 bunch Broccoli 2 tablespoons olive oil Sea Salt and Pepper . First, I like to give these a quick steam. about 3-5 minutes.  Then I place them in a baking dish. Sprinkle with salt and pepper. Stir in the olive oil. Set aside. When ready to cook, place in a preheated 350degree oven for about 30 minutes.   Tip: I like the ease of these roasted vegetables because I can give them a head start and give them a quick steam to cook halfway. I can prepare these in the morning, and when dinner time comes, all I do it put them in the oven. 

I always like to shop at my weekly farmer’s market. Buying fresh from the farmers insures that the food you buy is usually just picked.  Many of the fruits and vegetables that I purchase have been picked just the day before market. It’s a good idea to talk to your farmers and get the scoop. Personally, I try to buy organic fruits and vegetables, but sometimes there is an item that is not organic but the produce is not sprayed. Follow your own comfort level and support your local farmers. 

Try this easy vegetable dish with  Brussel sprouts and broccoli. Favorites around my kitchen. 2 dozen Brussel sprouts 1 bunch Broccoli 2 tablespoons olive oil Sea Salt and Pepper . First, I like to give these a quick steam. about 3-5 minutes.  Then I place them in a baking dish. Sprinkle with salt and pepper. Stir in the olive oil. Set aside. When ready to cook, place in a preheated 350degree oven for about 30 minutes. 

Tip: I like the ease of these roasted vegetables because I can give them a head start and give them a quick steam to cook halfway. I can prepare these in the morning, and when dinner time comes, all I do it put them in the oven.