After a quasi-eternity in cryofreeze, I am pleased to announce that, not unlike Captain Steve Rogers, the Crispy Cupboard is back in action!
It’s been a long period of excessive busyness, life changes, and the overall unpleasantness of adulting, but it’s time to brush the dust off my trusty li’l laptop and get back to inflicting my kitchen experiments on the unsuspecting public.
To celebrate, I’m posting this spur-of-the-moment creation that almost (but not quite) jumped out of my semi-empty fridge and threw itself together.
Seriously, when it comes to Mondays, Garfield and I are on the same page.
But where my favorite feline reaches for the lasagna, I wake up with the firm purpose of undoing the weekend’s dietary sins. As well as catch up on the laundry and miscellaneous chores that responsible adults dispose of before they play. (oops)
This week’s healthy reboot is one of my go-tos. It works as lunch, or as a healthy dinner side. And it almost makes up for the fact that it’s Monday.
I am the proud owner of a drool-worthy stash of organic leeks, courtesy of my CSA share. They are beyond doubt my current obsession. Leeks are the super-model cousin of the familiar onion: slender, elegant, and irresistible.
Together with some simple spices, they are the star of today’s dinner feature: a one-pan salmon bake that you can throw together in 5 minutes. All you need is 7 ingredients, a baking dish, and a cutting board, and you’ll be on your way to a fragrant, savory omega-3 extravaganza. If you think you don’t like salmon, this recipe may convert you.
This is officially my first blog post. Which means it needed to be special! And celebratory. And fun! So logically that means it needed to involve chocolate. Chocolate fudgey gooiness, to be precise. Even better…chocolate fudgey gooey high-protein, primal-friendly, grain-free, low-carb happiness! In other words…
These babies have infiltrated Super Bowl parties and camping trips without once blowing their cover. They are that good…