I married a man who can cook, to the point where he subscribes to Bon Appetit. (Major score.)

He decided to surprise me recently by trying out some recipes from the latest edition, including zucchini fritters with green goddess dressing and shrimp, mango and avocado salad with sweet chili ginger vinaigrette.

I highly suggest you hightail it to Bon Appetit’s website and try these recipes for yourself.  What tasted like a four-star restaurant type of meal was cooked in well under an hour in the comfort of our kitchen.

The chili ginger vinaigrette on the salad was a little spicy for my taste, but very good, and I loved the combination of the shrimp, mango and avocado.

And the zucchini fritters, which basically entailed mixing zucchini and goat cheese lightly frying them in olive oil on the stove, were delish. And did I mention they were beer battered?

We dipped the fritters in green goddess dressing, which includes some light mayonnaise, anchovy paste, dill and sour cream. It apparently was very popular before ranch dressing was invented, and allegedly originated at the Palace Hotel in San Francisco in the 1920s.  It is, without a doubt, tasty.

This is a meal we’d (he’d?) definitely make again.