Cooking from the Heart: Simple Veggie Medley/Daniel Fast Friendly Veggie Medley – Quick & Satisfying

🌱 QUICK & TASTY VEGGIE MEDLEY in Under 15 Minutes! 🥒🥔
Today in the kitchen, we’re whipping up a delicious veggie medley using just what I had on hand: celery, fennel, squash, and one humble turnip! A pinch of salt, a hot pan, and boom — a simple, hearty lunch that’s filling, flavorful, and FAST.
No store run needed. No fancy ingredients. Just real food, real quick — perfect for when hunger hits hard! ⏰💨
This dish is 100% Daniel Fast-approved, clean, plant-based, and soul-satisfying. One bite and you’ll be hooked! 🙌
✅ Recipe below
✅ Under 15 minutes
✅ Made with love (and leftovers!)
Thanks for cooking with me today! God bless, stay safe, and love y’all!


Quick Veggie Medley
Daniel Fast-Friendly | Serves 1–2 | Total Time: 15 min
Ingredients

½ squash, diced
2 stalks fennel (bulb only), thinly sliced
1 stalk celery, chopped
½ onion, diced (optional)
½ turnip, peeled and diced
2 Tbsp olive oil
Dash of salt (to taste)
Fennel fronds (for garnish)
Sesame seeds (optional, for garnish)

Instructions

Heat the pan: Place a large skillet over medium heat. Add 2 Tbsp olive oil while it warms.
Prep veggies: While the pan heats, dice and chop all vegetables.
Cook in stages:

Add turnip and fennel first (they take longest).
Stir occasionally; cook ~5–6 min until they start turning translucent/soft.
Add squash, celery, and onion (if using).
Cook 6–8 more min, stirring, until all veggies are tender.


Season: Add a dash of salt. Taste and adjust.
Serve: Plate hot. Garnish with fennel fronds and a sprinkle of sesame seeds.

Serving Ideas

Over rice, quinoa, or noodles
Or enjoy solo as a light, filling lunch

Fantastic, y’all — enjoy! 🌿

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