Has anyone else tried this cookbook from the San Diego Junior League? I got it from the library and photocopied several recipes to try. This is one of my favorite tricks for attempting to keep my cookbook and recipe collection under control.

That’s not to say that the cookbook isn’t worth buying. I actually found a lot of unique and delicious-sounding recipes in there and will probably pick up my own copy some day. The food photography is brilliant and elevates the whole book to a very professional level. It’d be a great gift for any San Diego foodie.

My favorite recipe from California Sol Food has been the Avocado and Tomato Salad. It has everything that I love and usually put into a salad, but the format is kind of different. Basically, you mix the dressing and the salad goodies together and then add the lettuce later. I like to spoon the goodies mixture into the center of a bed of roughly cut baby spinach leaves.

The avocado and goat cheese are dreamy-creamy while the pine nuts add crunch and the dried cranberries give a little chew.

I’ve even improvised on the concept before and used cucumber instead of tomato because that’s what I had on hand. You could switch out the nuts, omit the cheese, use different types of lettuce, and more. I think this is a great recipe concept to have on hand because it looks kind of fancy for company but it couldn’t be easier.

Try it and think of San Diego…

Avocado and Tomato Salad
from California Sol Food Casual Cooking
Serves 4

Dijon Balsamic Dressing:
6 T extra virgin olive oil
2 T balsamic vinegar
1 t mild Dijon mustard
1 garlic clove, finely chopped
1/2 t salt
Freshly ground pepper to taste

Salad:
1 small Hass avocado, chopped
3 Roma tomatoes or small vine-ripened, chopped
1/2 cup dried cranberries
1/4 cup pine nuts, toasted
1 1/2 to 2 ounces goat cheese, crumbled
1 head butter, red leaf, or green leaf lettuce, torn and chilled
Freshly ground pepper to taste

Vinaigrette: Combine the olive oil, vinegar, mustard, garlic, salt, and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.

Salad: Toss the avocado, tomatoes, cranberries, pine nuts, and goat cheese with 1/4 cup of the vinaigrette in a salad bowl. Let stand for 10 minutes. Add the lettuce to the salad mixture and toss to coat. Divide the salad evenly among 4 serving plates and sprinkle with pepper. Serve immediately.

The husband and I stopped by downtown’s Confidential for a martini tonight with out stomachs already full from eating dinner at home. So we just sat at the bar and didn’t try any of the food. But being a good foodie, I did read over the menu several times and daydream about what I would order if I was dining. We’re thinking of going back for their international tapas some time.

Any opinions out there about the food at Confidential? Should we return sooner or later or never?

It’s been awhile since I’ve shared one of my mother-in-law Letty’s famous recipes and I know that egg salad isn’t exactly the most accurate reflection of her culinary talents, but I still think it’s important to have a solid egg salad recipe in your repertoire.

Right? Right.

I like to add toasted sliced almonds to my sandwich for a little added crunch. And I use Milton’s Whole Grain bread, a local San Diego fave. It’s the only whole grain bread my husband doesn’t complain about! So you know it’s good! Oh and I also removed a few of the yolks just to reduce the fat a bit more, but it didn’t really affect the flavor or consistency.

Letty’s Egg Salad
Serves about 6-8

14 hard-boiled eggs, chopped
1/4 to 1/3 cup of mayo
1/4 to 1/3 cup of reduced fat mayo
1 T of dijon mustard
2 T of very finely chopped white onion
Tad kosher salt
Tad freshly ground pepper

Mix all ingredients and refrigerate. Enjoy on your favorite bread.

Just to prove that I’m still alive and keeping an eye on all the rest of you (more prolific) food bloggers out there:

Tuscan Minestrone from Albion Cooks

Spicy Mushroom Ravioli & Mixed veggies in Tomato Sauce from Kitchenmate

Yeastless Beer Pizza Dough Recipe from the DIY Network

Pappa al Pomodoro from Milk and Honey

Indian Yumminess:

Channa Pulao from Sugar and Spice

Paneer Butter Masala from Samayal

Pan Grilled Naan from Spicyana

Potato Pea Parantha (Aloo Matar Parantha) from Manpansand

This salad couldn’t be easier or healthier. It’s a total classic keeper now in my book. I found the recipe this weekend when I was hunting for a salad idea to bring to a shower on Sunday. In a flash of luck, I grabbed a miscellaneous Bon Appetit from my pile (April 2006) and flipped automatically to this page. It was a hit at the shower (not a piece of lettuce was left) and I think you’ll love it, too.

MIXED GREENS WITH FETA, ALMONDS, AND BLUEBERRIES
from the April 2006 issue of Bon Appétit
Makes 4 servings

1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon honey
1 5-ounce bag baby salad greens
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1 1/2-pint container blueberries
1/4 cup slivered almonds, toasted

Whisk vinegar, oil, and honey in small bowl. Season to taste with salt and pepper. Combine greens, feta, and blueberries in large bowl. Add dressing; toss to coat. Sprinkle with almonds and serve.

Note: I don’t like or need so much oil in my salad dressings. So I just eyeballed the olive oil and cut it probably in a third or even less. I also added a little salt and pepper to the dressing.