So true😹

Pickled Cherry tomatoes, Mushrooms, Asparagus, Corn, Snow peas Ingredients For the Vegetable Base: 1 lb cremini mushrooms (halved) 1 bunch asparagus (woody ends trimmed, cut into 2-inch pieces) 1 cup snow peas (stringed) 1 cup sweet corn kernels (fresh or frozen) 2 tbsp avocado oil 1/2 tsp kosher salt For the Pickled Component: 1 cup pickled cherry tomatoes (halved, with 2 tbsp of the pickling brine reserved) For the Garlic-Lemon Dressing: 2 cloves garlic (minced) 1 tbsp fresh lemon juice 1 tsp honey 1/2 tsp red pepper flakes For Garnish (optional): 1/4 cup fresh basil (torn) 1/4 cup crumbled goat cheese Directions Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the mushrooms and sear for 5 minutes without stirring too often, allowing them to brown and release their moisture. Toss in the asparagus and corn; stir-fry for 3 to 4 minutes until the asparagus is bright green and tender-crisp. Add the snow peas and cook for just 1 to 2 minutes to maintain their vibrant color and crunch. In a small jar, whisk together the reserved tomato pickling brine, minced garlic, lemon juice, honey, and red pepper flakes. Remove the skillet from the heat and fold in the pickled cherry tomatoes. Pour the dressing over the vegetables and toss gently to combine while the pan is still warm. Transfer to a bowl and top with fresh basil and crumbled goat cheese if desired.