Smoke from a neighboring county filled the evening sky tonight. There was something very serene about the view over the valley. I couldn’t help but snap off a few pictures. After a long hiatus from Mexican food, we binged on homemade supreme nachos with shredded Beef, salsa, and fresh guacamole over the weekend. The majority of carbs are banned from our house, so it was definitely a treat. Getting back on the healthy track we needed something to excite us again and remind us that proteins and veggies can taste exciting too. Kale tossed in olive oil, lemon juice and sea salt, provides a crisp refreshing crunch to any protein. One cup of kale contains only 36 calories, with a 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It’s an amazing vegetable that doesn’t take a large portion to get a healthy dose. This was the first time I served purple cauliflower at, The Piglet and the Boar. Besides its color there is no difference between purple cauliflower and white, but it definitely helps add excitement to a meal. Those who haven’t had it are curious and most can’t help but smile the first time they see it. It’s not often we see the violet purple in our natural foods. My favorite way to enjoy cauliflower is roasted with garlic, pepper and sea salt. Chop the whole cauliflower to bite sized pieces. Smash and peel a few heads of garlic. Toss them together with olive oil, pepper and sea salt. Then bake it for 25 minutes. Quick and simple. It can be served like that or pureed. With the mahi mahi it was pureed, as the kale provided the crunchy side.