In Yiddish, a “tsimmes” is a long and involved procedure. To “make a tsimmes” means to make something unnecessarily complicated: “We were just going to serve coffee and cake, but she came in with a long list of recipes and made a big tsimmes out of the brunch.” Fortunately, there’s nothing complicated about this recipe. It’s as easy as it is delicious.

This is adapted from a traditional recipe from the Persistent Vegetarian State Web site.

Ingredients:
8 cups sweet potatoes, boiled, peeled, and cut into large chunks.
2 cups carrots, peeled and cut into chunks
½ cup raisins
1 cup orange juice
½ cup orange blossom honey
1 teaspoon cinnamon OR baking spices
3 tablespoons margarine, cut into small pats.

1. Preheat oven to 350 degrees.
2. Spray a large baking dish (13×9) with cooking spray and add potatoes, carrots, and raisins.
3. Stir orange juice, honey, and cinnamon in small bowl. Pour over veggies.
4. Dot mixture with small pats of margarine.
5. Bake for 20-30 minutes, uncovered. Stir well, and bake for another 20 minutes.

This spinach and artichoke dip is rated EXCELLENT by my family of taste testers.

Growing up as a military brat I remember my mom having to host frequent parties at the house. She would have my brothers and me act as the “catering staff” so we learned early about the importance of hospitality and treating our guests in style. We also learned how to make yummy party cuisine.

One regular dish that was always a favorite was my mom’s hot spinach and artichoke dip. I guess she liked it to because I noticed at the top of her recipe card for this dish she had written Excellent!!!! If you’re looking for a hot appetizer for your next gathering, try the recipe below.

Hot Spinach and Artichoke Dip
1 package frozen spinach (cooked and drained)
1 10 oz can of artichokes (if marinated, rinse well)
1 cup parmesan cheese
1 cup mayonnaise
1 tsp garlic power
Salt and pepper to taste

Place in a baking dish and bake at 350 degrees until brownish and bubbly. My mom always served it in a chaffing dish to keep it warm. Its best still hot.

Want other ideas involving artichokes? Check out our related articles on
Six Easy Ways to Jazz Up Your Menu
and Getting to the heart of the matter with artichokes.

I was at a barbeque the other night where all the guests brought side dishes. One of the ladies had the most delicious avocado salsa and she shared the recipe. In her honor I’m calling it Amy’s Salsa. It was a HUGE hit at the barbeque.

Amy’s Salsa

1 can black beans - drained
1 can shoepeg corn - drained
1 small can chopped black olives
1 medium avocado- diced
1 medium tomato- diced
1 bunch cilantro
garlic powder
2 limes
1 jar jalapenos

Combine beans, corn, black olives, avocado and tomato.

Chop about 1/2 of the cilantro. Add to mixture.

Chop 5-10 slices of the jalapenos (adjust for the heat). Add to the mixture.

Sprinkle garlic powder over entire mixture, covering well.

Squeeze the juice from both limes over mixture.

Drizzle 1-2 tsp of juice from the jarred jalapenos (adjust for heat).

Stir well. You can eat immediately, but better if allowed to chill for at least 30 minutes.

Searching for ways to liven up your restaurant or cafeteria menu? Don’t overlook the artichoke. For some, its prickly appearance and tough skin may be intimidating. And yet, beneath the spiny armor lies a tender heart that is also quite delicious. The artichoke blends harmoniously with many different ingredients and makes a wonderful addition to any dish. Take some time to get to know the artichoke and you will be pleasantly surprised at the results.

Here are six easy ways to add jazz to your menu and spice up your next gathering:

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Did you know that in addition to its ability to seamlessly blend with other food, the artichoke is renowned for its health benefits? They are naturally fat-free with approximately 60 calories per bloom. The artichoke is a natural aid for digestion, and some studies have shown that its low cholesterol can help maintain a healthy blood sugar level. With a little practice and know-how, you can wow your guests by creating flavorful dishes that also have their health in mind.

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