The best dishes are passed on from person to person and morphed just a little bit along each step of the way. This salad came to me from my sister in law who got it from our cousin who had it as a special at a restaurant in Providence.

Follow that?

As my sister in law described the salad and listed all the ingredients in it, my mouth was literally salivating. It’s really exciting to not only eat salads again but to actually crave them. I could not wait to make this salad!

Don’t be turned off or away by the strange combination of ingredients. They work wonderfully together and you will find yourself trying to make a perfect forkful of mango, beet, avocado and lemony lettuce in each bite. Do as I did and make this salad immediately!

Beets A Normal Salad*
Inspired by my sister in law who was inspired by our cousin who was inspired by a restaurant’s salad!
Serves 2-4

Ingredients:
6-8 cups arugula and any combination of lettuce
1 avocado, cubed
2 champagne mangoes, cubed
1 large red beet
juice from one lemon
2-3 tbs olive oil
kosher salt

Directions:
Wash beet and trim the two ends. Put in a pot and cover with water. Bring the water to a boil and cook for 40-60 minutes until the beet is fork tender. Remove carefully from the water and run under cold water. The peel should come off quite easily this way. Be sure all the peel is removed and then cube the beet.

Toss the arugula and assorted lettuces with lemon juice, olive oil, and kosher salt to taste. Top with the beets on one end, the avocado in the middle, and the mango on the other end. Sprinkle the mango with a bit of kosher salt and serve. Enjoy!

*Title created by my sous chef, PhillyBoy, who fell in love with this salad too.

PS- Thank you to everyone who left such nice comments on this post. I really appreciate it.

Leek and asparagus soup is by far the tastiest soup I have had in years. My auntie D told me how to make it last year but I had only made it once. After quite the indulgent weekend in RI I felt like eating something fresh, light, and packed with health, and this soup is it.

The taste is hard to explain. It is light and filling at the same time, and super flavorful despite only having a few ingredients. It is the type of soup that is hard to stop eating because it satisfies the belly and the soul. Try it and let me know what you think.

Happy Spring!

Leek & Asparagus Soup
Serves 4-6

Ingredients:
2 tbs olive oil
3-4 leeks
2 bunches asparagus
32 oz chicken broth

Directions:
Clean and chop the leeks. Note: You only use the white part and a little of the light green of the leek. Heat the oil over medium high heat in a soup pot and add the leeks. Saute until slightly translucent, about 10 minutes. Meanwhile clean and chop the asparagus. Add the asparagus and broth to the leeks and turn the heat to high. Cover the pot with a tight fitting lid. When the mixture comes to a boil bring down to a simmer for 30 minutes. Turn off the heat and allow to slightly cool. Working in batches blend the soup slightly, about 15 seconds each batch, so that the soup is thick and creamy but still has texture. Top with a bit of freshly cracked black pepper and Enjoy!

I don’t really consider myself American.

Weird, right?

I was born here and have spent 90% of my life here, yet I don’t feel American. For the first few years that I remember celebrating Thanksgiving with my family, we didn’t even have a turkey. We had either a lamb or a roast. As I got older my dad had a conference in NYC over Thanksgiving weekend, so we would have a Thanksgiving meal at our hotel while watching the parade. I didn’t even have my first sweet potato until I was 18.

Now that I am a married woman and share in my husband’s traditions too, Thanksgiving has come to mean so much more. I love creating traditional Thanksgiving dishes and I love enjoying the Philly parade with friends in the morning and a nice traditional Thanksgiving meal (but with pilaf- you Armos know what I’m talking about!) in the afternoon. This year my dad, brother, and sister in law are coming down too, which makes it even more special.

Given my history, I had to do a little research to learn about sweet potato casseroles. I know it is my favorite dish on Thanksgiving, and I love to get a bit of sweet potato casserole, mashed potato, and turkey all in one bite. I was shocked to learn that many sweet potato casseroles contain eggs and cream and loads of butter and sugar. It is unnecessary. Sweet potatoes are heavenly in themselves, and I simply dressed them up with a fun topping of sweet marshmallows and crunchy pecans.

Welcome to an American Thanksgiving. I’m feeling very thankful this holiday season.

Sweet Potato Casserole
Serves 6-8

Ingredients:
5 medium sweet potatoes (about 3 lbs) scrubbed clean, peels left on
1 tbs butter + a bit more for the casserole dish
1/4 cup light cream
1/2 tbs kosher salt
app. 1 cup mini marshmallows
app. 1 cup pecans*

Directions:
1. Put your potatoes in a large pot and cover with cold water. Place over high heat and boil until they are fork tender, about 20 minutes. Remove from water and peel immediately.
2. Set oven to broil. Using either a potato ricer, fork, or potato masher, mash the potatoes in a large bowl (while still hot). Add 1 tbs butter, the salt, and all of the cream and mix to combine.
3. Grease a 9 x 13 casserole dish with the butter. Add the mashed sweet potato mixture. Place the marshmallows and pecans on to the mixture in a fun pattern. I chose to do alternating diagonal lines.
4. Broil for 2 minutes or until the marshmallows are brown and gooey. Enjoy!

*NB: Next time I would slightly toast the pecans prior to placing them on the sweet potato mixture.

Other Thanksgiving posts:
Thanksgiving Lunch Menu 2010
Thanksgiving Brunch Menu 2009
Thanksgiving 2009 Set up
Dishes for Entertaining
Butternut Squash Soup

Chickpea fries are one of those fun foods you always order in a restaurant, but rarely think to make at home. But why not? They are easy to make and fun to eat. I serve them with a marinara sauce, but I know they are traditionally eaten with a romesco. We don’t make these too often, but when we are out of rice, or potatoes, or bread, we can always rely on chickpea fries for a fun side!

If you don’t like the flavor of chickpeas, feel free to substitute in cornmeal (which is used for polenta). I actually like polenta fries more because cornmeal is grittier than chickpea flour, but chickpea flour creates a creamier texture. A touch of lemon zest really brings out the other flavors, so make sure not to skip that ingredient. It is unexpected and delightful and brings these chickpea flours from good to great.

Chickpea Fries
Serves 4

Ingredients:
+/- 2 cups of water
1/2 tbs olive oil
1 cup chickpea flour (I used Lucini’s Chickpea Frittata Mix which I received as a sample months ago and love)
zest from 1 lemon
1 tbs chopped fresh rosemary
lots of black pepper (I used about 1/2 tbs- I like a lot in my chick pea fries)
kosher salt, to taste
Canola oil, for frying

Directions:
Put 2 cups of water and the olive oil in a medium stainless steel pot over medium heat. Add the chickpea flour slowly while whisking, taking care not to let the mixture get lumpy. When you have added all the chickpea flour continue whisking now and again until the mixture thickens. Do not overmix. If needed, add a tablespoon or two of water. When the mixture has become thick and bubbly remove it from the heat and stir in the lemon zest, rosemary, and black pepper. Pour into a greased baking sheet and spread into an even rectangular shape. Place in fridge at least 2 hours, but preferably overnight. When ready to eat, heat 1/2 inch of canola oil over medium heat in a stainless steel pot. While that is heating, remove the chick pea mixture from the fridge and slice into fry shapes. When the oil is hot enough, place a few fry shapes in it and fry until crispy, flipping the fries halfway through. Total fry time for each batch should be no more than 2 minutes. Do not overcrowd the pot because it brings the oil temperature down, resulting in soggy fries. Remove with a slotted spoon and place on paper towels. Sprinkle with kosher sea salt. Repeat with remaining fry shapes until done. Enjoy alone or with your favorite sauce!

Special Note for a Friend: After doing some research, I learned that your fries will fall apart in the oil if they are too liquidy. You need to cook the chick pea and water mixture until it becomes really thick and stiff. Some recipes call for more water than others, but in general it is about a 2:1 ratio of water to chick pea flour. Some times you may need to add a bit more water than others based on the size of your pot, how hot the heat is, etc. Use your eye and your hand to determine when the mixture has thickened enough.

P.S. This recipe is both gluten free and vegan. Enjoy!

Ricotta fritters add that salty substantial kick that your next salad so desperately needs.

My salads used to be pathetic. Growing up our salad after dinner every single night was a huge bowl of iceberg lettuce with a lemon olive oil dressing. I have branched out into various types of lettuces and salads over the last few years, but this is my most favorite salad creation yet! If you’re hosting a small dinner party (or even a slightly bigger one) and want to impress- this should be your go to salad!

The ricotta fritters were extremely simple to make and fried up quickly. They made a simple salad of dried cranberries, slivered almonds, romaine lettuce and baby spinach seem much more sophisticated. For a party feel free to make the fritters in the morning and just warm them in the toaster oven or oven for a few minutes prior to plating.

PhillyBoy came home late yesterday afternoon, and I made him this salad as part of his very late lunch. I have to admit that I felt like the best. wife. ever. when I put his plate down in front of him and saw his eyes light up. The addition of the ricotta fritters made the salad extra special.

The next time you want to impress someone with a simple salad- whether it be your tired husband or a few friends- make these ricotta fritters! They make an ordinary salad extraordinary! Enjoy!

Ricotta Fritters
Serves 6

Ingredients:
4 oz low fat ricotta cheese
pinch kosher salt & freshly cracker black pepper
1/4 cup flour
1 egg, beaten
1/4 cup bread crumbs
canola oil for frying

Directions:
Gently mix the ricotta with the salt and pepper. Form the ricotta into 6 balls. Press slightly to form a coin shape. Place on a dish and refrigerate at least 1 hour. Heat about 3/4 inch canola oil in a pot over medium high heat. Set out 3 bowls, placing the flour in the first, the egg in the second, and the bread crumbs in the third. Remove the ricotta from the fridge and carefully dredge each piece in the flour, egg, and bread crumbs, patting to remove excess. When the oil is hot enough fry the ricotta balls 3 at a time, flipping when the bottom is golden brown. Total frying time about 2 minutes. Remove the ricotta fritters with a slotted spoon and place on paper towels to remove the excess oil. Serve over a fresh salad. Enjoy!

Other Salads:
Honey Balsamic Salad Dressing
It’s a Salad Pasta
Spring Greens with grapefruit avocado salsa

All fall and winter I make this dish. It is one of my favorites and so easy to make, although it does take a bit of time on the stovetop. This is a Christmas Eve staple in my family, and something that is perfect to make as we say goodbye to summer and hello to fall. It is warm and comforting, yet uses those great big zucchini a lot of you must have in your gardens right about now…

Autumn Stewed Zucchini

Ingredients:

1/2 garlic clove, chopped
1 tbs olive oil
5 small zucchini
2-3 plum tomatoes or 1 large garden tomato
1 tbs chopped parsley

Directions:

1. Heat the oil in a medium size pot, add garlic, and cook about 2 minutes until the garlic is a little brown. Do not burn!

2. Wash, scrape, and chop up all the zucchini to uniform sizes. By scrape I mean taking your knife and just kind of scraping off some of the peel. You want a little of the dark green stuff in the dish because it adds flavor, but too much and it will make it bitter.

3. Add the zucchini to the pot. Make sure the stove is set no higher than medium as you don’t want the zucchini to burn. Meanwhile, chop up your tomato(es) and take out all the seeds. Add this and the 1 tbs of chopped parsley to the pot and stir.

4. Cover the pot. Relax for a bit and just give the ingredients a little stir every 10 minutes or so. After about 30 minutes if the zucchini is sticking a little add water 1/4 of a cup at a time. When the whole pot becomes one cohesive mixture the dish is done. For me, with this many zucchini, it is usually after about an hour.

This is what it should look like when it’s done:

How I plan my night…

Last night when I got home from the market I unloaded all the groceries, threw in a load of laundry, and got started on the zucchini. While it was in the pot slowly cooking along I made my dinner and watched 90210 (which was lame at first, but then as fun as the Hills if you like stupid drama haha- which I do). Then, when the zucchini was done I put it into containers on the counter (to cool down), washed my pot, cleaned up the downstairs, put the zucchini away, and went to bed. I am definitely a fan of running three or four chores at a time as I think they simply get done so much faster. Have a great day! I am so excited it is already Wednesday!!!