I’m not sure you’ve noticed but I’ve been cooking a lot lately. And in most cases, that usually translates to one thing: I’m eating a lot, too. (That birthday cake contest doesn’t help, nor do my readers’ cravings for all things sweet — what is it with you guys????) Anyway, after my visit to True Food Kitchen last week, when I was faced with all this healthy, delicious, fresh food, I decided after the first bite of my harvest chop salad (greens, pomegranate seeds, chopped apples, goat cheese, walnuts, roasted butternut squash with a subtle balsamic dressing) that I should cook my way through the menu to detox bit. A week later, I’m back on planet earth, and realize that’s not going to happen. (Vacation thinking, I suppose.) But I did manage to successfully replicate the harvest salad last night. And I have to say, it was delicious. The kids did not like it “assembled” so I plucked out a few single ingredients they liked (nuts, squash, pomegranates), gave them a roll, and called it a meal. And a healthy one at that.