A Good Braise

In cooking school we spent a whole session on braising
(which is kinda making a stew)

The Hard Sautee
Put some color on Brussels Sprouts, Jalapeno Peppers, Corn Mushrooms

Deglaze (add acid judiciously, you can always add more)
Then: Cook Root Vegetables and Starches

Add Beans and Greens

And Garnishes:
Mushrooms and Peans

Chicken, Seafood

Frozen Pea

Finish with: Mustard