I decided to really lean into it and get creative. I roasted mini potatoes in olive oil with a clean steak seasoning (kosher salt, garlic, black pepper, paprika, onion, oregano). I baked them at 400 for about 15 minutes, then turned it up to 425 for another 15 once I double checked timing and temp (because yes, I absolutely had to look it up halfway through haha). I cut the top off a whole head of garlic, drizzled it with olive oil, wrapped it in foil, and roasted it in the oven until soft and brown. On the stove, I slowly caramelized onions in organic unsalted churned butter on low heat, just letting them do their thing. I washed my red and orange peppers, cherry tomatoes, and cucumber in a vinegar soak before prepping everything. I cut the peppers and tomatoes and kept them fresh on the side.Then I made a cucumber salad with plain Greek yogurt, thinly sliced red onion, dried basil I grew myself, and a drizzle of pure honey on top. For the protein, I cooked shrimp and scallops with the same pan I used for my onions , added some more butter. Then some coarse Himalayan pink salt, black pepper, and a light sprinkle of cayenne for a little warmth. What felt the best was balancing the timing of it all. Oven going, onions slowly cooking, seafood finishing right at the end. Nothing rushed … just steady, intentional, and grounded. With some music 🎶 on in the background. It might seem small, but creating something like this from scratch felt full and complete. I’m really excited to share a photo of it with this community.