Salmon Sliders

All things purple catch my eye. So did a gigantic $2.00 bunch of carrots at the Mccarren Park Greenmarket. I bought them to add to Shrimp Fried Rice, but before making that dish I ate some as garnish on a salmon slider. The taste of raw, purple carrots reminds me of red cabbage.

I added bits of the leafy tops as a lettuce substitute. These sliders are cool and filling enough without feeling heavy. They provide a quick and easy no-cook dish, perfect after a day of running errands.

For this recipe the quantities are up to you. I used only Trader Joe's products, except for the veggies. Smoked salmon and pane italiano, cut into four squares. Any Italian bread bursting with olive oil will do. Dress it with tartar sauce. Enjoy!

Grand Appetito, Little Italy NYC

The Feast of San Gennaro ends tomorrow. Don't fret though, Little Italy's plethora of gastronomical goodness will still be available. After navigating the crowds and assortment of vendors, I found a near perfect cheesesteak on the festival's route. 

Grand Appetito, an unassuming pizza joint on Grand Street, also sells sandwiches. I opted for onions and provolone only so I could truly compare the cheesesteak to its competition. Peering past the glass partition at the grill, I realized that a combination of cooking technique and quality beef would result in a product that rivaled any of sold at the smoky, crowded street booths.

In addition to an excellent entree, I received engaging service from Alex and his crew and a momentary escape from the rowdiness and blazing sun outside. 

Gelato Ti Amo, New York

Gelato Ti Amo boasts shops in Italy and America, so I expected decadently delicious gelato. I got that and more. I did not expect yogurt too. Although pleasing, the Black Cherry yogurt needed to dial down the sweetness. Extra sugar seemed concentrated in the cherries.

In contrast the Fig proved harmonious, highlighting the fruit and the gelato without either competing for attention. Best of all, the shop uses all-natural ingredients. I love Gelato Ti Amo, and you will too!

Spinach Lasagna

Lasagna is a totally customizable. Combining Greek yogurt or a crumbly type of cheese with a hearty sauce mimics ground beef's texture. And, as long as you build layers of flavor, you won't miss the meat. I stumbled upon marked down packages of Kroger's Private Selection sliced marbled blue white cheddar cheese, a combination I'd never noticed in any deli section. After using it on grilled cheese sandwiches, I decided to try it in another recipe.

For this version you'll need:

• 4 - 6 qt slow cooker
• 1 can chopped spinach, drained extremely well
• .5 cup Mild Rotel Diced Tomatoes and Chiles, drained extremely well
• 1.5 cup Alessi Princess Sauce with Heavy Cream
• 6 Hodgson Mills Whole Wheat Lasagna Noodles
• .25 tsp black pepper
• 6 slices marbled blue white cheddar cheese
• .25 cup ketchup
• .50 cup Sweet Baby Ray's Honey Chipotle barbeque sauce
• 1 cup shredded Mexican cheese blend

Spray the slow cooker's interior. In a mixing bowl, combine tomatoes and all sauces. Cover the bottom of the slow cooker with a thin layer of sauce. Break up enough of two noodles to almost cover the sauce. Then place another thin layer of sauce on top of the noodles. Cover with three cheese slices, keeping cheese from touching the slow cooker's sides. Season the spinach with the pepper then stir it into the remaining sauce. Almost cover the cheese layer with half of the mixture. Place more broken noodles on top. Cover with remaining cheese slices, followed by the remaining noodles. Top those with the remaining sauce mixture. Cover with shredded cheese. Cook on high for about 1.5 hours. The lasagna is done when the noodles are tender.

Figo Pasta, Atlanta

I discovered Figo Pasta as a mystery shopper years ago and patronize it now as a regular customer. It’s grown to multiple locations since but hasn’t lost its rustic appeal. At Figo, meals aren’t rushed. Each bite rings of carefully cultivated flavor profiles, transporting diners to Italy.

My enthusiasm for Figo continues to grow. I had a small gathering there for my birthday. I normally go to the Hammond Drive location in Atlanta but have had positive experiences at others. Figo outshines national chain restaurants, especially those serving boxed pasta and masquerading as fine dining.

Figo offers homemade traditional pasta as well as wheat, spinach, gluten-free and paprika.The restaurant serves standbys, like eggplant parmesan, but being able to select your own pasta and sauce combination continues to draw customers. I’m fond of the spinach tagliatelle and the crab ravioli, usually with a cream sauce. As Figo expands its seasonal offerings, I venture more outside of my comfort zone: Think strawberry risotto or bacon cheeseburger ravioli.

Even if its addictive, signature olive oil was the only item for sale Figo would still shame its competition. A coupon calendar sold every December adds to Figo’s value. Part of the proceeds go to charity.

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