Music City, TN October 2023

Welcome, Autumn

With the changing seasons comes a change in what we're craving, and with fall that often means comfort food. October is our most delectable issue of the year.

The smells of fall bring memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, pumpkin, chili and soups of any kind brings me right back to her table.

There's definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting.

Food brings us all together, and whether we're sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you around town!

October 2023

PUBLISHER

Jennifer Kaufman | j.kaufman@citylifestyle.com

COPY EDITOR

Julie Brown Patton | julie.patton@citylifestyle.com

ACCOUNT MANAGER

Stephanie Krejci | stephanie.krejci@citylifestyle.com

CONTRIBUTING WRITERS

Sue Baldani, Julie Brown Patton

CONTRIBUTING PHOTOGRAPHERS

Laura Schneider, Taylor Slifko, Julie Brown Patton, Sherri Holzer

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Mary Albers

LAYOUT DESIGNER Kelsi Southard

For the almost 10,000 kids in Middle Tennessee who experience homelessness, life is full of challenges.

Soles4Souls works with school and community partners to deliver new shoes to kids who need them most.

For a donation of just $20, you can provide a new pair of athletic shoes to a child in need.

A round-up of exciting news from local businesses.

Nashville Public Library Foundation Honors Children's Fiction

Author Kate Dicamillo

Nashville Public Library/Foundation representatives honored award-winning and  New York Times best-selling author, Kate DiCamillo, as the 2023 Literary Award winner. Her collection of children’s literature is designed for readers of all ages. She'll be celebrated during a public lecture that's free and open-to-the-public (10 a.m.; Martin Luther King Jr. High School) at a private reception sponsored by Pinnacle Financial Partners, as well as at the Literary Award Gala on Nov. 4. For specifics, visit  NPLF. org/events/public-lecture .

Which Nashville Rooftop Bar Ranked 15 In Best US 50?

Out of the 50 rooftop bars on the 2023 list from Big 7 Travel online media for the group's annual list of Best Rooftop Bars in The USA was Acme Feed & Seed on Broadway, placed at the 15th spot. This roof provides up to 22,000 square feet of cocktail, culinary and entertainment space. The rooftop bar offers 360 views across town, with sweeping views of Broadway, the Cumberland River, Nissan Stadium and Riverfront Park.

Chamber Education Committee Announces 2023 Report Theme

For the past 30 years, Nashville Area Chamber of Commerce members convened nearly 250 community leaders to produce a set of recommendations to improve student success rates within Metro Nashville Public Schools. This year’s new theme: “K-12 Postsecondary Advising.” Committee members: Anna Harutyunyan, Brandon Hill, Brooke Allen, Ellen O’Neal, Eric Higgs, Jeffrey Takiue, Jennifer Gamble, Jozef Lukey, Michael Cass, Rachel Dyer, Ray Holloman, Sheila D.J. Calloway, Stan Weber, Susannah Berry, Tanaka Ross and Wes Payne.

Neatly Balanced specializes in home organization, prioritizing the removal of unnecessary or unwanted items from clients’ spaces. We collaborate with a diverse range of a dozen Nashville-based organizations to ensure these items are donated effectively.

New, Premiere MixedUse Project Unveiled With First-To-Market Global Brands

Mark Masinter, of Ignite Realty Partners, and Stephen Summers, of Mockingbird Interests, announced new brands set to anchor 12 South Collection, a new development located at 2803 12th Avenue South: Alice and Olivia, Hero, Jenni Kayne, La Vie Style House, Lele Sadoughi, Mejuri, PAIGE, Rag & Bone, and Oliver Peoples. Retailers were slated to begin opening in early September, and will continue to open through the first to third quarters of 2024.

A J E W E L O N 3 0 A

Nourishment For Body And Soul

The Café: A Warm, Welcoming Place To Gather And Enjoy Great Food

“When you walk into this place, you feel a spirit,” says Dana Wronski, director of café and hospitality at The Café at Thistle Farms in Nashville. “There's love here; it's palpable.”

Thistle Farms, a global movement for women’s freedom, has changed the course of many women’s lives, especially those who have experienced emotional and physical traumas. The Café is one avenue through which the group helps women in their program learn job skills and gain employment. It’s also a warm, welcoming gathering community space.

This year, The Café's 10th anniversary is being celebrated. “I've been here as a volunteer for over five years and in my current role for over two years,” she says. “The Café has grown exponentially and is now a really bustling, beautiful place with an outdoor patio and event space.”

Before volunteering and working in The Café, Dana was in the restaurant business for 35 years, running high-end restaurants, including ones in New York City and San Francisco. “But, I've never seen a level of hospitality like there is here,” she says. “Somebody's hand has been held out to so many of the women that work and live and are in our program, and they share that hospitality and that grace with each other. There's such a heart of gratitude and that's one of the things you really feel when you walk in.”

Diners also notice a wave of teacups hanging from the ceiling. These cups were donated by people all over the world and everyone has a story attached to it. “One is in honor of someone’s grandmother, another is from someone who lost her daughter to an overdose, and so on. There's also a candle burning for the next woman on the street.”

The aromas of coffee, pastries and other culinary delights greet patrons as they enter, and curated music

is always playing. “It's just a very unique and special place, and we have some amazing food, like the turkey bacon avocado sandwich,” says Dana. “We like to add in some interesting spreads and other things to elevate our offerings. We also try to use local ingredients. We have an heirloom tomato BLT with chopped basil aioli that’s just delicious.”

The Café serves up hearty breakfasts as well, and there are also wonderful salads. “All of our dressings and all of our sauces are made from scratch,” Dana assures.

Another special offering is its high tea parties, which are done by reservation. “You get a three-tiered, beautiful display of canapes and pastries, and a choice of teas,” she says. “It's a really beautiful experience, and one of our women hosts it and tells the story of Thistle Farms.”

The event space seats up to about 90 for a stand-up celebration and about 60 for a sit-down gathering. If hosts need more space, they can rent out the entire building, including the patio.

“I think people need to come in for themselves to experience it and be part of the community,” says Dana. “They can also go into the attached Shop at Thistle Farms. It's highly curated; we make all of our own products and also have global partners, so we sell products made by women in different situations in Africa, South America, Ukraine or other places.”

In addition to eating in the café and shopping at the store or online, volunteers and donations are always needed for Thistle Farms to fulfill its mission.

615.953.6440 | Café

615.465.0563 | Events

TheCafeAtThistleFarms.org

ThistleFarms.org

“Somebody's hand has been held out to so many of the women that work and live and are in our program, and they share that hospitality and that grace with each other.”

Our work is rooted in helping women heal, and it takes a community to make this possible.

Whether you volunteer, have lunch at The Cafè, or purchase products, everyone can support our work and share the love.

At Thistle Farms, we believe that love is the most powerful force for change in the world.

touchdown WITH FOOD

At least nine cuisines and locally inspired flavors await Tennessee Titans fans among concessions at Nissan Stadium. The Titans intentionally incorporate small businesses as food options to support the Nashville community and expand access to quality dining options.

“We aim to offer our fans a true Nashville experience when they step inside Nissan Stadium," says Savanna Howie, Tennessee Titans public relations and corporate communications manager. "From the hallmark hospitality and friendship our city offers to dining at locally owned and operated businesses, we continue to be intentional in creating an authentic fan experience.”

“Giving back to the community is always a top priority for our organization, and our concessions business is no exception. Nissan Stadium welcomes volunteers from local nonprofit organizations at every regular season home game to assist in staffing a variety of our food vendor locations. Volunteering organizations receive a portion of the sales made that day. In 2022, the proceeds for participating nonprofits exceeded $474,000. Those funds can make a big difference for many of these organizations," Savanna adds.

Nashville is home to many barbecue enthusiasts, most namely perhaps, Pat Martin of Martin’s Bar-B-Que Joint. Martin’s opened in 2006 in Nolensville, Tennessee, and quickly became a Nashville favorite.

Guests at Nissan Stadium can look forward to smoked Wings, BBQ Nachos, and Martin’s Homemade BBQ Chips with Ranch Dip. Quarterbacking the Martin’s menu is its signature Pulled Pork Sandwich. The restaurant actually smokes all of its meat overnight on location at Nissan Stadium in a rig parked in the middle of North End Zone. Due to the 24-hour period needed to smoke great barbecue, Martin’s has limited quantities for each game.

Culinary Selections At Nissan Stadium Are Welcome Part

Gourmet hot dogs are a perfect companion for a fall football game. Fans can check out local business, Daddy’s Dogs. From a classic chili dog to a Mac Daddy dog topped with mac and cheese, sauerkraut and tons of cheddar, these treats take a ballpark classic to a new level.

For game-changing pizza, fans can stop by Slim & Husky’s. Started by Tennessee State University alumni and childhood friends, EJ Reed, Clint Gray and Derrick Moore, Slim & Husky’s has taken the pizza world by storm with unique pies and mouthwatering ‘drizzles.’ The local favorite also recently opened Nashville’s first-ever black-owned restaurant in the Broadway district.

Hot chicken has become as synonymous with Nashville as country music icons, and fans looking for some extra bite can visit locally owned and operated business, Party Fowl. Their signature hot chicken tenders and bourbon-glazed beignets anchor the menu for gamedays and events alike.

Heard about the Titans exclusive "The Foolish Club" for wine enthusiasts? In honor of the original owners of AFL franchises, the Titans' wine club is proudly called The Foolish Club. Its handcrafted, premium wine array provides members the opportunity to receive three or six premium Napa Valley wine bottles twice a year, along with other special benefits.

For this fall's release, the club is slated to introduce Columbia Blue, a 2020 Cabernet Sauvignon, as well as Union & Church, a 2021 Cuvée Blanc. Both are Napa Valley wines.

To receive discounted wine shipments and additional lifestyle benefits from this initiative, one must be a member of The Foolish Club. A $50 one-time, non-refundable deposit is processed to secure one's first shipment, and is deducted from that first club shipment cost.

The Foolish Club wines are released in two 3-bottle or 6-bottle shipments each year based on the club level selected. Costs range based on individual selections. The cost of a bottle spans $29 to $75, plus tax and shipping.

Each club shipment for 3-bottle members arrives in a cardboard shipper that can be upgraded to a fire-branded, vintage Tennessee Titans keepsake wooden crate for a discounted price of $25. All club shipments for 6-bottle members arrive in a wooden crate at no additional cost. A portion of the purchases go to the Titans Foundation for community improvements. The Titans Foundation is a 501(c)(3) nonprofit that also powers ONE Community, the Titans' multi-faceted philanthropic platform that reaches many of Nashville's most underrepresented and marginalized communities with a focus on three areas: Opportunity, Neighborhoods and Education.

Wine selections can be completely customized. New, library and special edition wines are offered. There is no long-term commitment, and club memberships may be canceled at any time.

Club members gain special access to Titans-only events and functions, and receive exclusive access to limited releases and library wines.

Memorable wine-driven gift packages, including items such as branded wine keys and truffles, also can be purchased.

Get Sensationally Studded Pizzas

St. Vito Focacceria Is Not Considered Just Another Pizza Joint

Many loyal restaurant diners of St. Vito Focacceria first found chef and owner Michael Hanna as he served his Sfincione pizza and Sicilian street food in pop-ups from both East and West Nashville spots. Before then, Michael catered food from his home as a way to support his family through the COVID-19 pandemic. After five years of perfecting his distinctive recipes, this May he opened his street-side eatery in the Gulch at 605 Mansion St.

At the cozy new spot, many food enthusiasts clamor for his Sfincione Sicilian-style creations

that differ from typical American pizza by being coated with a layer of crisp breadcrumbs. Michael says his Sfincione dough is 100 percent hydrated, naturally leavened and fermented through a long, cold bulk method.

"I incorporate fontina, and sometimes smoked mozzarella, cheese into the dough before it bakes, resulting in comforting mouthfuls, bite by bite," he says. "The dough is cheesy star-studded, so to speak, and tastes like a Northeast tomato bread and then something Sicilian.”

This chef says he enjoys using simple ingredients and a sourdough base while tapping into his Sicilian heritage to make food inspired by what the nuns of the monastery of San Vito served on the streets of Sicily more than 700 years ago.

His menu includes rotating dishes and desserts such as tiramisu, meringue pie and gelato. At press time, pizzas (by the slice or whole) ranged from the Classic Vito with milled tomato and oregano; the Potato including potato cream, roasted potato and lemon; the Pepperoni highlighting Fripper's pepperoni, chili flakes and agrodolce; The Spicy Tomato & Burrata having giardiniera and fresh basil; and the Porchetta including broccoli rabe, basil and mustard sabayon.

St. Vito's chopped romaine salads sport Genoa salami. A roasted peppers dish is tossed with orange, lemon and herbs. Meatballs are served in a vodka sauce with garlic bread and Pecorino Romano cheese.

Examples of other special dishes may include carciofi alla giudia (fried artichokes), wine syrup-cured beets and pistachio salad (a staple from Michael's pop-up offerings), plus hand-rolled pasta specials.

Beverages include wines from Italy, France, Oregon and California; beers from Italy, Germany, Wisconsin and Florida; as

well as innovative cocktails, such as the 'Naked & Famous,' with Mezcal, Aperol, yellow watermelon and smoky salt.

Born in the Memphis area to a family with Sicilian heritage, combined with spending time as a child on a farm in Arkansas, Michael says his inspiration definitely comes from both Sicilian and Southern cuisine.

"St. Vito began as an idea to do something familiar for everyone, but creative and different enough to keep people on their toes. It's not just about the pizza, or Sfincione style. It's about everyday ingredients that are sometimes overlooked, and presenting them to everyone in new ways," explains Michael.

While he says the restaurant is unable to accommodate parties larger than six in the dining room, they have some options for those wishing to host an event or celebration in the space. "We also have options for larger takeout orders."

Limited reservations can be made online.

St. Vito Hours of Operation:

• Wednesdays through Sundays 5-10 p.m.

• Fridays, Saturdays and Sundays 11 a.m. to 2 p.m.

(text line only) 615.880.6561

StVitoNashville.com

St. Vito Focacceria is now anchored in the Gulch via the prior location for Colt’s Chocolates. The space now boasts a walnut bar, open kitchen and distinctive decor designed by architecture firm Powell Nashville.

Green Hills Seamstress not only specializes in clothing alterations but makes custom pillows and carries home decor items, gifts, + more!

Fittings by appointment only. Tues-Fri 9-5 Sat 10-3.

Southern Cooking With Southern Charm

BE A DIVA IN AND OUT OF THE KITCHEN

As a young girl growing up in South Mississippi, Allie Williamson would hang out in the kitchen while her mom and grandma whipped up amazing, but simple, cuisine. “They were always cooking up some Southern delights so I really have a passion for keeping my Southern traditions alive.”

One way she’s doing this is through her new book, The Southern Diva Cookbook: Teaching you how to use a cast iron skillet & keep it clean, available on Amazon “It’s based off of a lot of Southern recipes from my family and women who were influential to me from my church back home in Mississippi and in my journey through life,” she says.

In the book, Allie writes about her childhood in Mississippi and also provides information on what one would find in a Mississippi woman's kitchen, like light bread and bacon grease. Another main focus of the book is teaching how to use a cast iron skillet and keeping it clean.

“I love a cast iron skillet not only because of the flavors you get from it, but also how it maintains its heat,” says Allie. “Once I get the cast iron skillet going, I can cut that heat off and it's going to continuously cook. And, I like the fact that you barely have to clean it. You can just wipe it with a paper towel or run water over it and scrub it, and then put it right back in the oven.”

It's really important to Allie to share these traditions with other women to let them know that cooking can still be part of their lives, even if they’re also busy with careers. “They can be in the kitchen looking cute with their lipstick and heels and also be running a million dollar company.” As the owner of Southern Domestic Diva, a large and successful cleaning company in Nashville, she understands this well.

“I'm a simple, hard-working woman, so most of the recipes can be cooked within 30 minutes to an hour,” says Allie. In the book, readers will find headings such as Sassy Sides and Funeral Favorites. “In the South, if you're going to a funeral, you have to have a good recipe, like my chicken spaghetti casserole, to bring to the family.”

In addition to these culinary delights, readers can find a lot of great holiday and old-school dessert recipes, such as Peach Cobbler and Mississippi Mud Pie.

“It’s based off of a lot of Southern recipes from my family and women who were influential to me from my church back home in Mississippi and in my journey through life.”

'Distinctly Nashville' Cuisine/Cocktails

DEACON'S SOUTH MENU, IMPECCABLE SERVICE YIELD CREATIVE TAKES ON REGION’S TRADITIONS

Tender dry-aged steaks, seafood, vegan dishes, crispy cornbread, robust vegetables, sommelier-curated wines, sweets, an exposed kitchen setting, two bars, an eclectic lounge and a private area for larger parties await guests within a distinguished restaurant at the corner of 4th and Church in downtown Nashville.

Deacon’s New South on the ground floor of the historic Life & Casualty Tower presents a modern steakhouse with a Southern slant, offering distinctly Nashville cuisine that's rooted in the city’s culinary traditions but with creative takes on New Nashville’s epicurean influences.

Among steakhouses in Nashville, Deacon’s is one of the few genuinely locally owned spots, says A. Marshall Hospitality proprietor Andy Marshall. "Music City’s independent steakhouses are beloved by locals because they’re from locals," says this Tennessee native who was born in Memphis and has lived in Franklin since he was 12 years old.

Named after Andy's college nickname, Deacon’s New South features what he considers a Music City-honoring menu infused with more ethnicity-oriented concepts and flavor combinations. "Our

management team takes food tasting tours every year, and for Deacon's, we combined what we loved about Chicago and New York foods, but done in a very Nashville way."

Having a food-related career runs deep with Andy. His father owned a grocery store, and he says he started working in a grocery's backroom when he was 14 years old. He progressed through produce, meat and management roles. His first job out of college was with Lever Brothers, calling on the Kroger-Nashville Division and 70 independent grocery stores around Middle Tennessee. He represented the company for 1.5 years. He eventually bought his own grocery store in Hopkinsville, Kentucky, when he was 26 years old.

He says his passion for creating freshscratch deli dishes and other soul-comforting cooking led him to launch restaurants.

"Because we're locally owned, we understand the neighborhood and our fantastic staff makes it comfortable for those who visit. Our team members are great storytellers and often share special relationships and life experiences with our patrons," Andy says. "Everything here is built around a servant's heart, and treating others in the way we'd want to be treated." CONTINUED >

Deacon's cooking team indicates they enjoy focusing on the dry-aged meat room and using seasonal fresh produce from local purveyors throughout the menu. Andy adds, "We love working with our local purveyors: Bloomsbury Farms, Gifford’s Bacon, Greener Roots, Henosis Mushrooms, Midway Mushrooms, Mr. Aaron’s Pasta, Nashville Jam Company, Noble Springs Dairy, Sow & Harvest, Spring Valley Farms, Springer Mountain Farms, Sweetwater Valley Farms, TN Real Milk, Weisenberger Mill and Willow Farms Eggs."

Additionally, much of the meat is secured through Halprens' gourmet food supplier in Atlanta, but the Deacon's team also supports Williamson County 4-H youths by purchasing their show cattle for high-graded meat.

Deacon's steaks are hand-cut and wet-aged in a humidity-controlled room, intentionally using Nashville's 'low and slow' barbecue approach. The meat is carefully weighed and closely monitored for the rate of meat dehydration. Andy states detailed meat records are kept, and the overall process is very scientific. He says investing in a high-quality beef product differentiates Deacon's from other steakhouses that may use salt to speed the process. "Aging allows time for the muscle fibers to break down naturally, making our steaks more flavorful and more tender. Marinades and tenderizers do not do this, only time," he adds.

Indeed, Andy admits that when perusing Deacon's menu he's tempted by many choices, but often comes back to the reality that he knows he can't get this type of steak anywhere else. He also adores Deacon's boldly flavored vegetables, especially the collard greens, carrots and mashed potatoes that are creamed four to six times.

Deacon's New South also features an impressive selection of spirits, wines and cocktails that were developed in the style and aesthetic of the post Prohibition and Art Deco era. In fact, Austin Hamilton, Deacon's lead bartender who spearheads Deacon's drink mixology recently was recognized by New York-based Wine Enthusiast Magazine for his expertise and personal efforts.

The restaurant, at 401 Church St., is open for dine-in dinner daily between 4-10 p.m. Happy Hour at the bar and on the terrace is available daily from 4-6 p.m.

At press time, Andy says they were planning to reveal a new fall menu around Oct. 1 to deliver to their eclectic-loving patrons from all walks of life.

615.994.1994

DeaconsNewSouth.com

"We pride ourselves at being local, working hard at our craft, and we're very proud to be part of the downtown Nashville community."

~Andy Marshall, Deacon's New South owner and proprietor of  A. Marshall Hospitality

FOOD, BEVERAGES, PICKLEBALL, RECIPES

'Simply Sherri' Nutritionist Believes Intersection Of Food And Pickleball Is Community

“Simply, your best, one meal at a time" is the motto of Sherri Holzer, Nashville-based Mediterranean lifestyle nutrition expert.

Within her business, Simply Sherri, she shows others how to use food for self-care in all facets of life. "I believe when people understand what's in their food, and how to eat what they love more healthfully, it can truly transform their lives," she explains.

Sherri relishes discussing the nurturing power of food. "Food also serves as a reminder to approach life’s challenges with commitment and perseverance, one step, or meal, at a time," she adds.

Through her client offerings, such as her Greek culinary experience and private coaching, she teaches that the simplest changes can impact people's lives the most. "My culinary experiences will open your eyes to see cooking as self-care and eliminate any guilt you have around your eating habits. Rather than advocating for fad diets, I share simple menus and easy-to-try tips and tricks that anyone can incorporate into their routine.”

"My mission is to show others how to use food for self-care in all facets of life: love, happiness and health."

~Sherri Holzer, passionate provider of one-on-one nutrition mentorship to busy people.

Thanks to her Greek heritage, she says she emphasizes the importance of adopting a Mediterranean-style approach to cooking and eating, using fresh, seasonal ingredients whenever possible. The Mediterranean diet approach is a healthy-eating plan that's primarily plant-based, however, it's more similar to a lifestyle. There's no single definition for the diet, but it's based on the traditional cuisine of countries bordering the Mediterranean Sea. Studies link the Mediterranean diet with lower risk factors for heart disease, such as high cholesterol and high blood pressure. Additionally, the approach also is recognized by the World Health Organization as a healthy-eating pattern.

“Many times, a simple lifestyle change can have a big impact, whether your goal is to lose weight, become a better athlete, or eat in alignment with wholesome ingredients," she adds.

Sherri also is known for creating a thriving community of pickleball enthusiasts through her website and social media channels. As an official Pickleball Ambassador, she says she sees a strong link between food and pickleball and published a cookbook Everything But The Kitchen Dink; A Mediterranean Lifestyle Cookbook For Pickleball Enthusiasts, to offer simple and fun recipes to maintain a healthy lifestyle, both on-and-off the court.

"As they say, 'cooking is good for the soul,' and what better way to incorporate it into your life than alongside a fun group activity that brings people together," she quips. As the holidays approach, Sherri suggests that the cookbook will provide plenty of inspiration for upcoming, personal festive gatherings, as well as make a nice hostess or holiday gift.  CONTINUED >

Sherri's new cookbook sells for $42.95. To preorder it online, follow the link from IAmSimplySherri.com/ Everything-But-The-Kitchen-Dink to Sherri's page on SquareUp.com . Those who preorder also receive a digital swag bag with exclusive discount codes to some of Sherri's favorite pickleball-inspired products, as well as some new recipes.

Here is one of her suggested dishes to make for fun, tasty sharing.

SHERRI'S RECIPE FOR PISTACHIO CRUSTED SALMON

Ingredients:

• 1 pound wild caught salmon filet, cut into 4 pieces

• 1/3 cup pistachios, chopped

• 1/2 cup basil leaves, chopped

• 2 tablespoons extra virgin olive oil

• 2 tablespoons lemon juice

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 425° F.

2. Place salmon skin side down on a baking sheet lined with parchment paper.

3. Add all ingredients from pistachios to pepper into a food processor and combine until smooth.

4. Spread pistachio mixture to form a crust over top of each salmon piece.

5. Bake until salmon is cooked through. Salmon should flake easily with a fork in about 15 minutes.

IAmSimplySherri.com