Tony and Sarah Nasello
A few summers ago, instead of planting our own garden, we joined a local Community Supported Agriculture (CSA) and began receiving weekly boxes of our "share" in the harvest, from June through October. That fall, we received a steady abundance of root vegetables and frantically began searching for new recipes to help us get through our supply.
Eggplant is often overlooked in favor of more traditional vegetables, but this dark purple beauty is one of our favorite vegetables, and it's been a mainstay in our garden for years. We await its arrival each summer, eagerly anticipating its use in classic Italian dishes like eggplant parmigiana, caponata, braciole and grilled eggplant pasta rolls, all of which have been featured recipes in this column.
The recent heat wave has had us looking for refreshing ways to cool down, and one of my favorite means to unwind and beat the summer heat is with a boozy summer slush. This week we're sharing two updates on recipes from my mother, and now my freezer is stocked for the summer with containers of Tropical Summer Slush and Fresh Fruit Slushie.
Earlier this month, nearly 30 members of our Mathison family clan gathered at Pelican Lake to celebrate the 99th birthday of my beloved grandmother, Sunny Mathison. Four generations were present to witness Sunny's entrance into her centennial year, and I marvel at the mere fact that I am part of her gene pool.
Quick salsas are a great way to bring a burst of summer flavor to your table, and with their mix of fresh fruit and vegetables, our Green Apple-Cucumber and Spicy Corn and Cherry salsas are the perfect partners for grilled meats, fish, salads, toast and tortilla chips. In our opinion, a quick salsa should be easy enough to make in less than 30 minutes, and feature a limited blend of simple ingredients. We follow a simple formula that enables us to create an endless variety of quick salsas and also use up any leftover fruit and vegetables on hand.
Strawberries are in season, and it is nearly impossible for me to resist picking up a pack or two (or four) from the large displays in our local grocery stores. While delicious on their own, I love playing with strawberries at this time of year when they are seasonally low-priced, perfectly sized and at their best.
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.
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.
The girl in the photo on the pillow is Ruth, and she lives in Mwamba, Zambia. Ruth was 11 years old when this photo was taken last June, and she has just walked about a mile to this water hole to bring water back to her village. She will make this journey several times a day and will carry the jug back by balancing it on her head for the long walk home.