Source: www.epicurious.com
Usually, when I test a recipe, I alter the ingredients and the procedure to suit my tastes while maintaining the integrity of the dish. For example, I prefer whole grains to refined grains. I prefer sweeteners such as honey, maple syrup, or agave nectar over refined sugar. I regularly make subtitutes to help lower the fat content of a dish and to up the flavor by adding herbs, spices, and citrus. I often alter the procedure in order to simplify a recipe, or to add clarity where I may have been confused. I also tend to weigh in on cooking times, cooking equipment, and more often than not, cooking oils.
But, not this time. No, sir. I’m not touching this recipe. When I saw this Spiced Pumpkin, Lentil, and Goat Cheese Salad, I immediately set it aside for testing. This week, at my farm share, I bagged a butternut squash and some spicy mixed greens (including arugula). I walked home, farm vegetables in hand, anxiously anticipating this salad. It. Is. Delicious. You will start eating it with your eyes and you won’t stop until your plate is wiped clean. Delightful!
