Sunday, May 23, 2010

Happy One Year Blog-o-versary!

Today is the one year anniversary of my blog. It started out as a place for me to write about life and keep in touch with friends, it quickly became an outlet for the passion that rules our household - FOOD! Truth be told food and all that goes along with it - shopping at the farmers market, cooking, having friends over, and eating - are the most exciting parts of my grad student life.

In honor of the big O-N-E, I'll offer a quick update on the non-food related facets of my life, and then share a couple of festive summery salad recipes. First and most exciting, I am about a year away from THE END of grad school - can I get an AMEN? If all goes according to plan I'll be leaving Purdue, Ph.D. in hand, next May. This summer I'm super duper busy with school/career stuff. I'm currently teaching Maymester - a month long two-hour-a-day intense social science research methods course - three weeks left! Then I'll be researching, dissertating, and preparing to enter the academic job market in the Fall! Yikes! I'm also looking forward to a visit from my Dad in just a couple of weeks, my 4th wedding anniversary on June 11th, a trip home to Tejas at the end of summer, and I'll be turning a quarter of a century old in July! In short, I have lots to be grateful for and many things to look forward to!

Okay, now on to the food. I've decided to share a couple of our favorite salads, which also happen to be colorful fiesta appropriate dishes.

Shirazi Salad

This is a perfect summer salad - fresh mint makes it wonderfully refreshing, garden fresh cucumbers and tomatoes are also a plus, and should be abundant soon! This is a salad Alfred grew up eating in his hometown, Shiraz, Iran, for which the salad is named. We enjoy it at least once a week during the summer.

2 Persian Cucumbers or 1 Large Seedless/English Cucumber, diced
2 Medium-sized tomatoes, diced
1 Medium-sized sweet onion (e.g., vidalia), diced
1 large handful of fresh mint, chopped
Juice from 1 Large Lime
Salt to Taste

Combine all the ingredients and let sit at least 1 hour for the flavors to develop. Enjoy!

Black Bean and Mango Salad

(My sweet cousin Melissa helping me prepare this dish last summer)

2 Cans Black Beans, drained and rinsed
2 Large Ripe Mangoes, flesh diced
1 Large Poblano Pepper, seeded and diced
2 Medium Tomatoes, seeded and diced
1 Medium sweet onion, diced
1 Large Handful or Cilantro, chopped
Juice from 1 Large Lime
Juice from 1 Large Orange
Salt to taste (will depend on whether the beans you use contain salt or not)

Combine all the ingredients and let sit at least 1 hour for the flavors to develop. Enjoy!

Yummy Variations: Substitute the mango with 2 cups of diced sweet potatoes, or substitute the mango with 2 cups of frozen (thawed) corn kernels and add in the flesh from 1 avocado diced. Add diced jalapenos for more heat!

I wish you all a very happy summer and thanks for all your comments and encouragement!

As usual, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!

5 comments:

  1. Happy Anniversary! Stop by and see us when you are in Texas!! Love ya!

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  2. This sounds delicious!! Just popped over from Tasty Tuesday!

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  3. Happy one year! The black bean mango salad looks fantastic! Thanks!

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  4. Thanks Debbi and Katie!
    Definetly coming to see you Naomi - Megan and Karla and I are planning on having a girls day maybe you can join us?

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  5. Hi Ashley...I am so sorry I missed your One Year Blog-O-Versary!! Wishing you the very best in the upcoming year and keep cranking out that fabulous food!

    Hugs!!
    Amy

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