Reach behind that waxy mustard, and that leftover hunk of cheddar - and scoop up all the veggies you’ve got laying around. This recipe reflects brussel sprouts, broccoli, onion, radish, pepper, and green beans but you do you.

Preheat oven to 350. Line cookie sheet with aluminum foil. Spread out whichever veggies you want roasted. If you’re cooking with b sprouts, broccoli or onion, would roast all three. Drizzle with olive oil, sprinkle with salt and pepper. Put in oven.

While veggies roasting, grab your egg (brown if you’ve got it). Take small sauce pan and fill with cold water about 3/4 of the way up. Place egg in and boil on high heat. Water should come to a bubble and stay this way for about 3 mins. Then turn off heat, let egg sit.

Remove veggies from oven, let cool. Remove egg from water, peel. Hopefully your yolk is jammy - just cooked at the innermost part, with surrounding layer of harder yolk.

Let egg cool, slice and salt. Surround by delicious veggies. Enjoy!

Gather fennel bulb, red onion, cara cara orange(s) — 1 will suffice, 2 makes it real nice — honey, olive oil, salt, pepper, balsamic oil.

Slice orange thinly, making sure to remove bitter peels and white pulp. Grab your fennel bulb and cut off butt (pitch into sink!), then slice into verrrry thin rings. Remove center disc from each slice - you want the thinner arcs surrounding. Cut your red onion - would recommend about 2 slices of paper thin pieces.

Lay your CCO slices on a plate and gently sprinkle fennel and red onion over. Hit with a fleck of salt and pepper.

Separately in a small cup, stir dollop of honey, EVOO and balsamic oil. These won’t mix completely and will look a bit like a Jackson Pollock painting - we like that. Once mixed, drizzle over your salad.

That’s it! This is vegan and delicious, I think you’ll dig it.