I made red fish piccata, a salad of sorrel, rainbow chard, scallions, thinly sliced carrot, romaine lettuce, curly lettuce, peas, and corn. I refreshed the ranch inspired dressing from a few days ago to serve with the salad. There were haskap berries and toasted pumpkin seeds as garnish. I also served some brown basmati rice with that. The fish piccata needs a little bit of tweaking, but it was pretty darned good.