mixing it up...

The "Secret" Ingredient: Avocado

No Olives in my version since my friends don't like them--

I KNOW, sacrilege!

I sneak them on my plate.

The tang and texture of the Kalamata Olive

really make for a great compliment to all the other flavors.

Like many of you, there will be plenty of BBQing this weekend at my house, it's already begun, and along with the cole slaw, macaroni & potato salads, adding a fresh summer salad is a great way to freshen up the dogs & burgers.

Slightly different take on traditional Greek salad.

The Avocado makes it slightly creamy.

Good Stuff!

3 Medium Heirloom Tomatoes Diced

(you can use regular tomatoes as well)

1 Large Cucumber Diced

2 Tablespoons Onions (white or yellow) Chopped

1 Large Avocado Diced

1/4c Olive Oil

1/8c White Balsamic Vinegar

1/4c Crumbled Feta Cheese

Fresh Ground Pepper & Salt to Taste

You can also add kalamata olives.

Have a Great Memorial Day Weekend All!

-angelo

the daily tip...

Today on the SHOW:

You can do this. SO easy.

Tune in tomorrow for the NEW give-A-way!

-angelo

read on, eat on...

photos: sarah shatz

If you're not reading food52 and you love food along with all that goes with it, please do yourself a favor and check it out. I feel like I shouldn't be the only one agonizing over all the tasty options--like I need any help in that department.

Enjoy and have a great weekend.

I'm off to Las Vegas for the Furniture Market/Convention.

Will report back with info from the front lines when I'm back early next week!

-angelo

fast food...

L.A. Farmer's Market

above 3 food photos: iPhone/angelo:HOME

Monsieur Marcel

There's a lot of work to be done to tie up some loose ends for the production of the new angelo:HOME bedding line and for the new upholstery. All good stuff, it just doesn't leave a lot of time to make a full on dinner but...tonight's dinner was my favorite version of fast food.

All purchased from a French market in Los Angeles at the Farmer's Market/3rd and fairfax: http://www.mrmarcel.com/ They also have a great restaurant.

Thinly sliced hard salami (one from Italy and another from France), a great Italian Parmesan, a freshly made French Baguette, arugula salad, olive oil and a great bottle of red wine. Dessert was a dark chocolate almond bark.

Baxter was going kooky from the smell of the salamis and the cheese. A dog after my own heart. He did partake.

Tasty times!

-angelo

no cookie party...

photos: iPhone/angelo:HOME

...but there will be cookies.

Due to my travel & work schedule this year, the annual cookie party did not happen. Much sadness throughout my home and in the hearts of family and friends, but 2010 will offer plenty of reasons to throw a party that involves cookies.

Still, cookies did happen today--in the form of chocolate chip. My favorite. Something to enjoy before spending time at another airport terminal...

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 cup softened unsalted butter

2 teaspoon vanilla extract (great vanilla makes a ginormous difference)

2 large eggs

16 oz semi sweet chocolate chips (splurge of the good stuff)

Preheat oven to 375.

Combine the flour, salt and baking soda in a bowl and set aside.

The brown sugar, granulated sugar and softened butter can be beat in an electric mixer until creamy. Beat in the eggs, one at a time and then mix in your vanilla.

Incorporate your flour mixture.

Fold in your chocolate chips using a spatula.

Bake on parchment paper covered baking sheets for appox 10-12 minutes. Use an ice cream scooper to get the "perfect" amount and space about an inch apart on baking sheet. You can refrigerate mixture for up to 4-6 hours before baking, if you can wait.

Cool for appox 5 minutes before transferring to serving plate. On some of them, I sprinkled some course ground sea salt on top while still hot. The sweet and slightly salty taste is something worth trying. Tasty.

Enjoy.

-angelo

seriously...

Dark Chocolate Chipotle Fritos.

Seriously killing me here. Seriously.

They are offered by the appropriately named Tempt Chocolate.

Enjoy.

-angelo