Grapefruit, avocado, capers, a flavorful salad for all seasons

Discounts can lead you to make some questionable choices. In one of those “I’m totally saving money” moments, I purchased an enormous jar of capers for two bucks at the market a few months ago. (It was 150 servings!) My love of the little briny flower buds is strong, but how many cups of capers can one person honestly eat? Since my excessive purchase, I’ve let them be my muse. You’d think a recipe like the one below would have started with the citrus at its center. But actually, it was the salty capers that lead me in. But no matter where you start in a recipe, it’s the final product that matters most. This recipe works all year round. Make it in the winter when citrus is in peak season. Or whip it up in summer when we have an endless appetite for all things fruity. The sour to semi-sweet grapefruit pairs perfectly with the smooth,…

Italian roasted veggies make for simple vegetarian, vegan meal

I first had roasted tomatoes at a wedding where they served this veggie blend family style, surrounding a tender roasted chicken. The way the crinkled tomato skin slipped off and the insides burst made them oh-so craveable. I skipped most of the meat and loaded my plate with these flavorful veggies. Sure, they’re a great accompaniment to your favorite protein, but I like this dish all on its own. This combo is entirely too easy to prep for how delicious it is. Just wash the veggies to remove any dirt, and you’re almost done. I buy the bagged cauliflower to save time breaking off the florets myself. And it’s up to you if you slice the mushrooms or leave them whole. Onions are really great in this mix too. Just chop up one medium onion and add in with all the other veggies. (Baking time might need to be adjusted a few minutes longer.) Italian Roasted Veggies Ingredients…