MAGICAL VEGAN CINNAMON ROLLS

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I'm a vegan doubter. There, I said it. I know it makes no sense for me to co-run a (mostly) vegan blog, but, before you give me that look, let me explain. My dessert motto has always been "it's not worth it if it's not real," which still reigns true when people try to convince me applesauce is a good substitute for sugar (sex with pants on, as Whole30 appropriately calls it). Living healthily doesn't mean depriving yourself of every sugar-filled good thing life has to offer. And let me be clear: these cinnamon rolls are by no means what I would call healthy. But, if you have a sensitive tummy, as many in my family do, having a dairy-free way to satisfy your sweet tooth means you're one step closer to food paradise. 

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LEMONY GREEK SALAD

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There's this magical eatery in Metro Detroit called Leo's Coney Island. A humble little place where you can get the most delectable Greek salad. A place where your thighs stick to the vinyl booths in the summer, but you JUST DON'T CARE because even if their fries are a little bland, there's nothing that can't be fixed by a smothering of their world (read, Detroit) famous Greek dressing. 

Leo's is the reason that "Greek salad" has been my favorite food since I turned 6. I remember learning that "real" Greek salads don't have lettuce, and almost bursting into tears. You may think I'm exaggerating, but I haven't met a Greek salad that gives me more joy than Leo's. Since college. I've spent countless hours trying to replicate their infamous dressing. Too garlicky. Too little oregano. Too much vinegar. Not enough Dijon. I got close once, playing around with this (pretty damn delicious) recipe from Cookie + Kate. I finally resolved that I'll never duplicate the dream that is Leo's. 

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SIMPLE ROASTED CAULIFLOWER

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It might be odd to start a food blog with something that seems so simple. "Rina, I guess cauliflower is fine and all, but what's so special about this?  Where's the pizzazz?" NO. This is not just fine, this is spectacular. I included the term "crack" in the title for a reason. Cauliflower might seem like a weird broccoli ghost, but when it's roasted something magical happens. And that's not hyperbolic. When roasted at high heat, cauliflower becomes this glorious, caramelized being that it is brown and crunchy on the outside and soft on the inside. I hate the word meaty, I really do, but I suppose you could call the interior of roasted cauliflower that. I won't, but you can.

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