The dressing was really zingy, and included lime juice, roasted garlic, honey, and dijon. I adapted the recipe from "Power Foods," which was complied by the editors of Whole Living Magazine-- a slightly off-putting name (reminds me of 80's power suits), but the recipes are awesome.
I also made a sweet potato and Romanesco broccoli gratin with crispy sage leaves, adapted from the November issue of Whole Living (so I'm a little addicted to that publication...).
Romanesco is a fun vegetable because it's so crazy and alien-looking, though it tastes almost exactly like earthly cauliflower. A good example of fractals found in nature!
I made the sage and parmesan béchamel sauce with greek yogurt and chicken stock rather than whole milk and water, and it was delicious.