Roasted Cauliflower

Cauliflower has long been an under appreciated vegetable. Less known than it's green cousin, broccoli, cauliflower has a milder taste, and works very well with a wide variety of tasty toppings. As a side or an app, cauliflower can shine in many different ways. For this dish, I made a roasted cauliflower with gremolata, an herb topping.

Poutine!

The Canadians don't get a ton of credit in this world, but one thing that they've blessed the world with is worthy of a Nobel Peace Prize or a Pulitzer or the mysterious Noblitzer Prize for really unhealthy food. The dish worthy of this high praise is... drumroll... Poutine! French fries, cheese, and gravy, mixed together for a delicious, unholy, amalgamation of awesome. I've had poutine more times than I probably should have (which is only about 3 or 4... it's really not good for you), but I was curious to see if a homemade version would live up to the tasty hype of the famed French Canadian dish. It did. It really, really did. The salty potatoes were perfect with the rich gravy, and the gooey cheese was the perfect flavor and texture to bring it all together. Make this dish, you will be happy you did (until you weigh yourself).

Eggplant Bruschetta

I am a big fan of eggplant. It's a really beautiful, interesting, and versatile vegetable. Eggplant can be fries, breaded cutlets, dips, sides, main courses, and even bruschetta. It melds well with all types of cuisines and flavor profiles as well, but for this dish, I wanted to do a play on an appetizer classic, tomato bruschetta.

Spicy Asian Wings

Oh wings. I love chicken wings, whether buffalo or bbq, fried, smoked, or grilled. For some reason, chicken wings are the perfect football snack. They're filling, but somehow you can eat them gluttonously. They're spicy, but they never overwhelm you. Wings are the mysterious chicken dish that are appropriate for every occasion and can be prepared in many different ways. A ubiquitous snack, perfect for an American pastime.