Tony and Sarah Nasello
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 — 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.
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.