Peorogies and vegetables in white wine cream sauce

Forgive my lack of specifics because this isn't a recipe "high caliber" enough for the world...

Tonight, I took Wegmans Spinach Feta peorogies, boiled them, dried them, and then fried them in butter and extra virgin olive oil. I put them in the oven to keep them warm and in the skillet I combined approximately:

• 2 tablespoons butter
• 1/4 cup heavy whipping cream
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoons garlic pepper
• 1 teaspoon it's a dilly
• 1 teaspoon parsley
• less than 1/4 cup bordeaux

When I had that stirred into a nice consistency, I added about two cups cauliflower, carrots and broccoli. Then I poured all that over the peorogies.


Stir