SAUTEED MUSHROOMS AND PEPPERS
Choose from any of these or use them all:
1 organic pepper of any color
3 large handfuls of organic cremini mushrooms
1 organic banana pepper
1 handful of organic pine nuts
1 handful of cashews
1 handful of radish sprouts (use as garnish, don't cook)
1 handful of kale micro greens (use as garnish, don't cook)
1 tomato (you can cook or top the veggies with the tomato)
2-3 tbsp coconut oil
Wash and chop veggies while cast-iron is heating on medium-high heat. Add a dollop of coconut oil to pan and throw the veggies in (not pine nuts yet.) Cook for around 6-8 minutes.
When veggies start to soften, add the pine nuts and cook for a couple more minutes.
I like them still kind of crisp, but if you like yours more well done, let them go for as long as you'd like!