Tony and Sarah Nasello
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.
The Hotel Donaldson in downtown Fargo debuted their new spring menu last week, just as Tony marked his first anniversary as The Hotel's general manager. Over the past year, Tony has watched several menu items come and go, but there is at least one specialty guaranteed to make it through each season: The Hotel Donaldson's Signature Lavosh.
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.
Today marks the beginning of the season of Lent and, as a Catholic, I welcome this opportunity for reflection, atonement and spiritual growth. In my childhood I viewed this season only through the lens of sacrifice, a somber time where we were expected to give up something we loved for the 46 days of Lent, in addition to not eating meat on Fridays.
FARGO — I didn't understand biscotti when Tony first introduced me to it years ago. This strange-looking, dry, oblong Italian cookie had nothing in common with the chocolate chip or peanut butter cookies I knew. But once I'd had my first taste of biscotti, I kept coming back for more. This popular cookie can be traced back to the days of the early Romans, who valued it for its hard texture and long shelf life which made it well suited for long journeys.