I would eat salmon every day, three times a day and never get tired of it. Salmon and the Midwest = $$$$$$$$$$$$$$
Whatâs under the eggs? Looks gorgeous.
SAME. 
Corn tortillas tossed in red enchilada sauce. I think I am going to try to grow and can my own green chilis this year. We eat A LOT of them.
I froze salsa verde I made from green chiles from the garden and ate on it all winter. So worth it.
Smoke Salmon is popular today.
For some reason I always do mine open faced.
With a side chopped salad.
Red onions and capers! Do it!
No capers.
I think theyâre overrated 
But I hide the red onion under the salmon so it doesnât fall off when I bite into it.
Try capers in egg salad. We love that. And I seem to remember this under the salmon idea and I used it on Easter. That said, itâs not as pretty that way.
Nope. Iâm too much of a purest on my egg salad and chicken salad. Mayo. Period. Maybe a little celery in the chicken salad. Not that I donât like capers. If they are around for salmon sure Iâll eat them.
For breakfast I recreated the McDonaldâs McGriddle.
The buns are made from pancakes, meticulously crafted using a biscuit cutter and mixed with the right proportion of butter and maple syrup.
The syrup wasnât quite right, so I heated a pan of maple syrup up to 270°f then cooled and broke it up into maple Sugar. Iâll put this into the pancake batter to make crunchy pockets of maple Sugar.
Hopefully it works!
Thanks for reminding me I have cauliflower in my veg drawer to roast. Looks and sounds amazing.
Dedication to the cause, my dude.
Impressive
Iâve never roasted cauliflower!! 
Now itâs on my to-do list 
The aoli on it is good! simple to make
1/2 c Mayo
4 tsp lemon juice
1 tbs chopped capers
1 tbs chives
salt & pepper
Mix, toss and serve!
Itâs super good and easy, takes 20-25 min. The kids loved it!