How’s your bracket doing?!
I feel like every year everyone says theirs is terrible, but someone MUST be doing well, right?
I watch almost zero basketball games during the regular season but then I get completely obsessed with the tournament. I always want to make it interesting so I choose tons of upsets but then I wonder why I never even come close to winning the pool.
This year I also made a lot of my initial picks based on which clinics I enjoy going to and which ones I don’t. Without naming any specifics, let’s say I picked a certain clinic in Virginia to lose in the first round and a certain other clinic in Virginia go to to the Sweet 16.
As it turns out, there is not a significant correlation between a university’s basketball performance and the personalities of their cochlear implant audiologists.
We went over to Kelly and Aaron’s for dinner last weekend to watch a bunch of the games (I’m too cheap to pay for HD and apparently that’s a cardinal sin in March), and Kelly made us this salad! They got it in their Blue Apron and she re-created it, and now I’m re-re-creating it.
Blue Apron sent this as a full meal, but the GS and Aaron felt pretty strongly that a 6-minute egg is not a sufficient amount of protein for a meal. So my contribution was chicken cutlets topped with roasted red peppers and provolone. Up to you.
Kale & Cauliflower Salad
1 head cauliflower
5 cups kale
2 cloves garlic
4 tbs butter
1 tbs capers
1/2 cup panko breadcrumbs
Chop the cauliflower and spread the florets on a baking sheet. Season with olive oil, salt & pepper and roast at 425 for about 15-20 minutes. Use of purple cauliflower instead of the regular white (ivory?) is completely optional but highly recommended. Look how pretty!
Bring a small pot of water to a boil. Once it’s boiling, add the eggs and cook for exactly 6 minutes. Transfer to a bowl of ice water until you’re ready to serve.
In a medium saucepan, saute the shallot and garlic. Add the kale (and a splash of water), cover the pot, and reduce the heat to medium-low. Stir occasionally and cook until the kale is wilted and deep green.
Toast the panko breadcrumbs until they are lightly browned. Transfer to a bowl. In the same pan, heat the butter on low in a saucepan until browned. Remove from heat and add the capers.
Add the cauliflower, breadcrumbs, and the capers/brown butter to the saucepan with the kale and shallots and stir everything to combine. Peel the eggs and add one to each dish.
Who’s bringing this to their Final Four party?!
Just me? Yup.