Sautéed vegetables

Sometimes instead of salad, I make up a nice side dish by sautéing some vegetables. This is a really versatile dish. You can have it with pretty much anything from roasts, sandwiches to pasta.

You can use pretty much any vegetables you have on hand. Add a teaspoon or so of olive in a heated non-stick pan, followed the vegetables.

The trick is to toss in the vegetables that take longer to cook first (such as carrots, capcisum, long beans, broccoli, cauliflower: 3-5 minutes) followed by ‘softer’ vegetables such as onion and zucchini (2-3 minutes). Leave the leafy greens (such as baby spinach, rocket leaves) last (1 minute). This is, of course, assuming that you cut the veggies up to the same size.

In other news, I bought and ate a whole carton of raspberries without sharing them with Josh. Bad wife.

I am particularly happy when it’s sunny and I have been to the market and come back with loots such as these.

I just want to add that raspberries in Singapore are so horribly expensive and unfresh (is that even a word?) but I suppose growing raspberries in Singapore is a bit of a hard ask. I’ve missed fresh berries so much.

And no, I’m not cooking them. They’re too good fresh on their own.