Winter Salad with Beans, Potato & Roasted Beets

The beets color this warm winter salad a delightful purple, but if you like to keep colors separate, add the beets last. This salads good on its own as a side dish, or as a base for pan-fried fish or chicken.

Purple Autumn: Black Lentil Stew with Beets & Fig Balsamic Vinegar

What a beautiful evening it is outside tonight as I write this! The air is still warm enough to be comfortable, but a cool breeze is coaxing the still-vibrant summer vines to dance tonight under the almost full moon. Katydids and crickets are busy making "a little night music" while toads, from tiny to plump, jump from sidewalk to lawn, entertaining our little dog as my husband I stroll with her on our evening walk.

Food Blog Forum - Part 3: Beyond Farms & Baked Purple Potato Chips

These irresistible baked potato chips are made from the purple potatoes grown in my dear neighbor's garden, 100% homegrown and organic. I have baked them for the after school snack for my kids and as soon as I put chips out on the plate, they were gone. My daughter asked if I can bake more for her lunchbox and that is what I am going to do! You may use different spices, but I found smoked paprika and parsley being a perfect combination.

Perfect for Spring Vegetable Soup with Purple Potato Chips, Something Green for Good Luck and an Exciting Announcement - or two!:))

I have a great news, something I just have to share with you my dear friends!

First, I'll be attending the Food Blog Forum in sunny Orlando, at Walt Disney World the weekend of March 17th! I feel honored that I was invited to be there with some of the top food bloggers, food photographers, cookbook authors, web designers and others. This is a first time for me and I am very excited about it. I promise to bring back a lot of pictures and great story. Can't wait to meet all the wonderful people from everywhere.



Second, I've got featured with my photo of Baked Scallops with Cheese and Wine Sauce on The FoodPornDaily. And this is my 7th time, I am so happy!!!!

I have many pictures for you today and the lovely spring soup recipe with purple potato chips.

Happy St. Patrick’s Day! I'll be back on Monday -))




Ingredients:

• 2 tablespoons olive oil
• 2 leeks, white parts only, thinly sliced
• 2 1⁄2 cups green beans cut into 2-inch pieces
• 2 1⁄2 cups small broccoli florets
• 2 medium zucchinis, sliced
• 5 cups vegetable stock (or water)
• Salt and freshly ground pepper 
• 4 tablespoons minced cilantro
• 3 purple potatoes, thinly sliced
• olive oil to fry

Directions:

Warm the oil in a pot over medium heat, and cook the leeks for a few minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Add the broccoli, zucchini and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.



In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt.



When the vegetables are tender, puree in batches in a food processor or blender or put through a vegetable mill.



Return the milled vegetables to the pot. Season with salt and pepper to taste cook, stirring, over medium heat for 5 minutes more. Sprinkle with cilantro, and serve with chips and Irish soda bread.



As I mentioned, Something Green for Good Luck!:)