Tony and Sarah Nasello
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.
Pork tenderloin is typically my go-to protein whenever I need a quick and easy dinner. This extra-lean cut of meat is full of flavor, super versatile and as lean as a skinless chicken breast. It's even easier to work with, too, because several servings can be gleaned from one tenderloin. Last week, I had an evening event to attend, so I needed a dinner plan that could be executed, from start to finish, within a 90-minute window.
A crudités platter may not be considered standard fare for Super Bowl Sunday, but when it's artfully presented with a creative variety of raw veggies, we'll wager that it can hold its own against any hearty contender. Especially when it's served with this week's Avocado Green Goddess Dip. This recipe was inspired by the very ripe avocados I found last week at the Hornbacher's store on 32nd Avenue in south Fargo. Even moderately ripe avocados can be hard to come by in our part of the country, and I couldn't resist bringing home a bagful.
Our son, Giovanni, turned 12 years old last week. Over the years, we have watched him move from his early, omnivorous toddler days where he would eat anything — even kalamata olives and calamari — to his "picky eater" preschool days where he wouldn't eat anything other than chicken nuggets, cheese pizza, plain pasta and French fries.
FARGO—Two weeks ago, our son Giovanni officially became a middle schooler, and in just two more weeks he will enter his final year as a 'tween. Our skinny, knobby-kneed little boy is now filling out and changing before our very eyes as his body prepares for an imminent growth spurt. And as Gio's appetite grows right along with him, it has become a challenge to find a snack satisfying enough to hold him over until dinnertime. Thank goodness for monster cookies.
Tony paid a visit recently to his good buddy Jim Driscoll of Driscoll Farms at the Northern Plains Farmers Market, which takes place in the at West Acres Mall's west parking lot in West Fargo, North Dakota, every Tuesday, Thursday and Saturday.
FARGO—Fresh Washington cherries are a signature summertime treat, and when they're in season I will often buy two bags at a time as they disappear quickly in our house. Last week, while shopping for dinner, I picked up a couple bags and thought about how to incorporate them into a main course. My mind went immediately to pork, as its tender white meat pairs so wonderfully with fresh fruit. The weather was hot and sunny that day, and I wanted whatever I was making to be quick and easy, so I decided to grill a whole pork tenderloin and serve it with a fresh cherry salsa.