Tony and Sarah Nasello
FARGO — In the summer months, we love to keep containers of what I call "big-batch salads" on hand in our refrigerator for quick and easy lunch, snack or dinner side dish. These are salads that hold up well over several days, making them great for barbecues and picnics, and feature a robust variety of healthy ingredients.
FARGO — When I was growing up, you could always find a bowl of clean grapes in my mother's and grandmother's refrigerators during the summer months, and I've continued this tradition in my own family. We love grapes, but until a few years ago our experience with this sweet fruit was pretty limited — we'd either enjoy them raw and chilled by the handful, or in a more sophisticated state in a wine glass.
I adore the flavor of lemon in almost anything, especially desserts. Even though lemons are at their peak in winter months, my favorite time to make a lemon-inspired dessert is always in the spring and summer. With their sunny color and bright flavor, lemons naturally impart the feeling of summer, and one of my favorite ways to enjoy this beloved citrus is in a Luscious Lemon Cream Parfait, made with homemade lemon curd.
FARGO — Tony, Gio and I are in the process of preparing our soil for this year's gardening season, and we are already dreaming of the bounty we hope to harvest throughout the summer. Red radishes will be among the first to be reaped, and in anticipation of their arrival we have three simple and delicious recipes today that highlight their splendid color, flavor and versatility.
FARGO — I am rarely a breakfast-for-dinner kind of person. However, I can make an exception when it comes to omelets. Whether I'm pressed for time or just in the mood for a light supper, a "clean out the fridge" omelet goes a long way toward making me feel full and satisfied for the rest of the evening.
Summer is just around the corner, and that means the season for shorts and swimsuits is almost here. While we love pasta and potatoes (and you know we do), this spring we're turning our focus to recipes that will pack a big punch of flavor without pinching our waistline. Transforming a salad into a main course is a great way to achieve big flavor and healthy results, and our Mediterranean Steak Salad will do just that.
According to various online sources, today is National Chiffon Cake Day. Until recently, I had no idea that such a day existed, and I'm still not sure how this confection earned its national day of distinction. But if it means I have an excuse to bake (and eat) cake, then I'll happily wish folks a "Happy National Chiffon Cake Day" all day long.
Pasta Aglio e Olio is one of my favorite recipes to make whenever we are hungry for pasta but short on time. While believed to have originated in Naples, Italy, various versions of pasta Aglio e Olio can be found in every region of Italy, and its natural simplicity makes it a great base recipe for any home cook's repertoire.
FARGO — Every March when I was growing up, my mother would make several loaves of Irish Soda Bread throughout the month, and this is one of my favorite food memories from my childhood. Now that my parents spend their winters in Florida, it's up to me to carry on her tradition.
The official start of spring this year is March 20, and springtime veggies are already arriving at our local grocery stores, including our favorite, asparagus. How can you tell when a vegetable is in season? First, pay attention to what is on sale in the produce departments — you will often find the best prices for a vegetable or fruit when it is at its peak in terms of freshness and abundance.