My father-in-law used to make two dishes especially for me whenever I came to visit. I'm sure he also made them for others in the family, but he always made a point of having them ready and available when I arrived.
Cauliflower often beloved in it's purest form is the great chameleon, taking on the attributes of foods around it: adding texture and absorbing flavors without imposing it's own strong characteristics. Once again we have cauliflower subbing in ... this time for carb heavy potatoes.
I started roasting beets at home after working in a restaurant where having roasted beets were a staple. They were used often as one of the components to the many appetizer selections; adding color and texture and sweetness.
My niece, Alana, shared a wonderfully simple recipe for Shrimp with Tomato and Feta Cheese. It sounded delicious -- and great for a quick dinner with good presentation. However, having a kosher kitchen, it needed some modification. I'm used to switching things up; recipes are really just guidelines, with unlimited adaptions.
I substituted the shrimp with tilapia, used a can of diced San Marzano tomatoes