
Ingredients
2 tablespoons olive oil
1 cup diced red onion
2 cups diced carrots
8 Hakurei turnips, halved
1 cup roasted and quartered Bull’s Blood beets
½ teaspoon red pepper flakes
2 cups lunchbox peppers
¼ pound green beans, trimmed and blanched
5 garlic cloves, shaved
1 cup cherry tomatoes, halved
3 tablespoons lemon juice
2 tablespoons butter
2 tablespoons chopped herbs, such as basil, thyme, and parsley
Salt and pepper, to taste
1 cup diced Benton’s country ham, cooked until crispy
2 tablespoons marigold flowers