Paula Deen is going to be at Barnes and Noble to do a book signing this evening at 7pm. That made me think of how lucky I am to be living here in Glendale, California. We have things here that you just don’t find everywhere else.
This morning, I went to my favorite store, Best Grocery on Maple, and got two big, red tomatoes, a fat slice of smoked turkey and an avocado. I went home and made a wonderful stuffed tomato salad.
If you want the loveliest, most moist and delicious cake, you have to go to Art’s Bakery on Chevy Chase at Adams. The cakes in there are amazing! When I take Spane to school at John Muir, which is about a quarter of a mile north, if the wind blows the right way, you can smell the cakes baking. I feel like a cartoon character being pulled along by the scent of the bakery.
If you want fresh fruits and vegetables, then you have to go to one of the corner stores. The vegetable store on Glendale had a one and a quarter pound tomato that Spane and I had for dinner one night. I sliced it, laid it out on fresh organic greens, and topped it with Mom’s Blue Cheese Dressing. It was food for the God’s. Another favorite Armenian store has dried leeks for sale, and I love those in scrambled eggs.One of the great things about the Armenian store is that everything is really, really fresh. Cheese is sold in the deli counter. My favorite is blue cheese, the Madrigal is wonderful, and Lori cheese is quite tasty topping a Luleh Kabob burger.
Then there are the wonderful preserves for sale that you don’t find at the large chain supermarkets.
- Rose Petal Preserve for Peaches Raleigh
- White Cherry Preserve
- Young Walnut Preserve
- Watermelon Preserve
- Sour Cherry Preserve
- Mulberry Preserve
- Lili Honey made from Glendalian bees! with or without the comb
- Kalamata olive paste
- Pepper Sauce (paprika peppers)
- Russian Mustard for sandwiches and Deviled Eggs
There is also always a variety of breads, including Barbari bread for Stuffed Barbari Bread, raisin breads for Award Winning Apple Brown Betty, and French rolls to make wonderful sandwiches with Russian mustard.
I could go on, but you have to come to Glendale yourself and explore all the wonderful stores and restaurants. I love Glendale!
Recipe: Turkey Salad Stuffed Tomato with Avocado
- 1 large slice smoked turkey breast, about 1 inch thick
- 1 tablespoon chopped parsley
- 1 tablespoon minced red onion
- 1 tablespoon dried cranberries, plus 4 extra.
- 1 teaspoon whole grain mustard
- 1/2 cup mayonnaise
- 2 whole tomatoes, cut into eighths
- 1 Avocado, sliced
- To cut the tomato, remove the stem, then cut down, not all the way, in half, then cut that half in half, and then cut each quarter in half. Set aside.
- Put into the food processor the smoked turkey, cut into 2 inch cubes, the parsley, red onion, dried cranberries, mustard and mayonnaise. Pulse until you have almost a paste, about 20 seconds.
- Put each tomato on a nice plate. Using a small size ice cream scoop, put four scoops of salad, then top with one more to make the center of the “flower”. Put two cranberries on top of the last scoop. If your guest has not arrived, you can put the salad into the refrigerator. You do not want to put the avocado on yet as air is the enemy of avocados.
- Cut the avocado in half. If you do not have one of those wonderful avocado slicers from Chef’n, then use a tablespoon to loosen the skin from the flesh, then use a knife to cut slices from the avocado half. Arrange the slices nicely on one plate, then do the same with the other half to put on the other plate.
- Serve with some nice iced tea, and have a wonderful meal!
If you want, you can serve a light dressing on the side.
Preparation time: 10 minute(s)
Cooking time: 1 minute(s)
Number of servings (yield): 2
Culinary tradition: USA (Traditional)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.