This soup is built from my love of roasted cauliflower and broccoli, which I usually finish with butter, garlic, lemon, and flat leaf parsley. It is really versatile - you can add any veggies you like or even some tiny meatballs. You could even spin it in an Asian direction with cilantro, lemongrass, and ginger instead of the bay and parsley. Sometimes I add lentils.
This is a tangy salad that is inspired by my favorite restaurant in Ann Arbor, Michigan called the Prickly Pear. I love how the dressing partially reconstitutes the dried cherries. ***Make the dressing for this salad at least 1 hour before to allow the flavors to marry.