Verdure Recipe

Trim and cut

Wash all vegetables. Cut broccoli and cauliflower into bite-size florets. Trim snap peas, halve baby carrots lengthwise if large, and slice zucchini into 1/2-inch half-moons. Pat vegetables dry.

Keep spinach loosely packed and ready to add at the end of cooking. Zucchini and spinach will be added later to avoid overcooking.

Heat pan

Place a large sauté pan or skillet over medium heat. Add the olive oil and butter and warm until butter is melted and foaming but not browned (about 1 minute).

Sweat aromatics

Add the finely chopped shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and fresh thyme leaves and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add hearty vegetables

Add the broccoli florets, cauliflower florets, and carrots to the pan. Toss to coat in the oil and aromatics and cook, stirring occasionally, for 3 minutes to develop a slight color.

Deglaze and steam

Pour in the vegetable broth and bring to a gentle simmer. Cover the pan and steam the vegetables for 4–6 minutes, or until broccoli and carrots are tender-crisp (test with a fork).

Finish tender vegetables

Remove the lid and add the zucchini and sugar snap peas. Increase heat to medium-high and sauté, stirring, for 2–3 minutes until zucchini is just tender and snap peas are bright green and crisp-tender. If pan looks dry, add up to 1–2 tablespoons more broth or a splash of water.

Add lemon and spinach

Stir in the lemon zest and lemon juice. Add the baby spinach a handful at a time, stirring until wilted (about 1 minute).

Adjust seasoning

Taste and season with salt and freshly ground black pepper to your preference. If you prefer a brighter tang, add an additional teaspoon of lemon juice.

Finish and plate

Transfer the vegetables to a warmed serving dish. Sprinkle toasted almond flakes and microgreens or parsley over the top. If using, grate Parmigiano-Reggiano over the vegetables and finish with a light drizzle (about 1 teaspoon) of high-quality olive oil.

Serve immediately as a side dish or as a light main with crusty bread, quinoa, or grilled fish. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet over low heat to preserve texture.