Sometimes with these instructions, I ask you to humor me while I tackle some of the greatest philosophical questions to ever breach the muddy surface of the swamp that is my brain. I think this exercise serves me more than it does you- so for that, I am forever grateful. Sometimes I feel that y’all are my only friends- it’s like having a blog, but instead of strangers on the internet, I get to talk to amazing folks who love our food. Which is cool. Anyway, that’s all the existentialism for today. Just want to say I appreciate you all 🙂 Thanks for listening to me!

Tonight’s salad is just that- a salad. It need not be reheated, it doesn’t come from a super special plate, but each ingredient in here plays a crucial role in the final product. It’s very important to honor the origins and ingredients of a dish that make it so special. All we do here is pay tribute to the predecessors of flavor that have brought us to the current time and place. We didn’t invent the wheel. We are just in the middle of the wheel, rolling down a mountain and giggling with glee as we spin round and round. It’s the best. Simple roasted cauliflower, paired up with some punchy and crunchy leaves, shaved veggies, and roasted carrots. Nothing to see here besides a summer veggie bounty in a bowl. To prepare, simply dress with the roasted red pepper vinaigrette, dress it up, and enjoy!

If you got a herb-roasted salmon filet:

Smart cookie! What makes a cauliflower salad better? That’s hard to say, especially considering how delicious the salad is just on its own. But, we thought that a nice piece of salmon, dressed up in a summer herb oil, would take this bowl to the next level. To reheat the fish, simply broil it on a sheet tray lined with aluminum foil, skin side up, for 4-6 minutes, till it’s warmed through! Give it a little caramelization on the skin to bloom those flavors, and then pop it right on top of your broccoli pesto bowl. Proceed to dress it up, and enjoy!