Roasted seasonal vegetables (with a touch of salt and olive oil) are my go-to when it gets cold out, but sautéing them in a pan with fragrant garlic and olive oil is another alternative to cold weather eating.  Crisp vegetables sautéed together in a pot on low heat is the perfect way to bring out natural flavors and ensures that you don't cook out all the nutrients.   This is something that I've been doing since college as a side to various dishes, but on its own a vegetable medley is equivalent to a salad and is enough to satisfy my appetite.  Any leftovers can easily be stored in a mason jar and reheated -- a quick and easy meal on those busier evenings. --

Vegetable Medley 3-5 whole garlic cloves 1/4 tablespoon cold-pressed olive oil 1 bunch of asparagus, stems removed 2 carrots, peeled 1 cup of snow peas, fresh or frozen 1/2 head of cauliflower, stems removed 1/4 cup sweet peas Juice of 1/2 a lemon Salt and pepper, to taste Flat leaf parsley

Vegetable preparation: Cut asparagus in half, then split down the center. For carrots, use a peeler to create thin slices.

In a large bowl, mix together asparagus, carrots, cauliflower, and tomatoes. Heat olive oil on medium-low heat in a heavy-bottomed sauté pan. Add garlic and cook for two minutes, or until fragrant. Add the vegetable mix to pan with a squeeze of lemon and salt and pepper to taste. Drop heat to low. Add cover without lifting. Cook for seven to eight minutes. Remove from pan and transfer into serving bowl. Toss with flat leaf parsley, and serve warm or cold.