It’s good being back on my own turf. Being back in New York started off to a success. Those who are uninterested in discussing details may passingly say “so far, so good.” But I can’t resist— I love details. No pun intended, but I eat them up–devouring every juicy meaning hidden beneath each succulent word. See what I did there? Every adjective used was exactly how I described this saintly salad– tossed with spinach, lettuce, pumpkin seeds, almonds, strawberries, feta, scallions and craisins. Sprinkled with a little Balsamic and a dash of lemon. With a simple recipe like that, who wouldn’t beg for the details?
This recipe got me at “crusted.” After stumbling upon this goldmine on the interweb, I came to the realization that everything with the word “crusted” is bound to taste good. From crusted Mac and Cheese (with Quinoa noodles, delicious.) to crusted pistachio salmon, I dare you to find one bad food that has that word in it. I can’t wait to try this!