In conjunction with this lunch, I also had a beautiful buffalo steak and roasted cauliflower. The buffalo came from Cibola Farms, which sells at my local farmers markets, and the cauliflower came from a market vendor and my CSA farm subscription (it wasn’t quite enough, so I had to get more at the market). All I did with the cauliflower was mix it with some olive oil, pepper, salt, and a little red wine vinegar, then roasted it for approximately 30 minutes or so, ’til it was soft and caramelized. Yum!
Next week, yogurt?