Tony and Sarah Nasello
Our Fourth of July celebration today takes us back to some of our most popular summer recipes from the past five years, with four courses of favorites and even a boozy tropical slush to keep you cool throughout the weekend.
FARGO — This week we continue our focus on healthy dishes with a Nasello family favorite: Sicilian-Style Swordfish and Rapini. Sicily is the largest island in the Mediterranean, and fresh seafood is a staple ingredient in its cuisine, especially along the coastal regions. Swordfish is prevalent in these waters, and its wonderfully mild flavor and firm, steak-like texture make it popular and versatile enough for a variety of dishes, including light and lemony preparations like today's recipe.
FARGO — Our focus on healthy eating continues this week with a recipe that showcases a dazzling assortment of winter produce, including one of our favorite winter greens, Belgian endive. Belgian endive (pronounced either en-dive or ahn-deev) is a cool weather green and member of the chicory family. Unlike its sister plants, the curly-leaf frisee and broad-leaf escarole, Belgian endive completes its final growth phase in the dark. This process stops the leaves from turning green, and helps the plant develop its signature white leaves and narrow, rocket shape.
FARGO — I don't know about you, but this recent cold snap has left me feeling somewhat sluggish, especially on top of the holiday (over)indulgence. With my waistline threatening to expand after one too many peanut bars, my body and mind are telling me that it's time to correct course with some intentional healthy meal choices.
FARGO — Each December presents an opportunity to revisit our youth and recapture the feelings that make the holidays so special. Food is inherently a part of this equation and often acts as the connector to those memories. This week's recipe for Joyce Family Peanut Bars has placed me right back in my teenage years, and imbued me with a wonderful dose of Christmas spirit.
FARGO — We love holiday entertaining, but can often find ourselves overwhelmed amidst all of the hustle and bustle that accompanies this merry season. In times like this, it's good to have a couple of tricks up your culinary sleeve that are simple and easy to make and big on holiday appeal. This week's Cranberry Snowballs and Savory Cheese Crisps hit both marks and will dazzle your guests with their bold flavors and holiday flair.
FARGO — For the past three months, I've been playing with a recipe I found online for quick and easy buns, and I haven't tired of it yet. In fact, I think this may just be one of my best discoveries of 2017. In addition to being delicious, I love the speed and versatility of these buns, which can be made either sweet or savory in an under an hour.
FARGO — The winter squash season is upon us, and butternut is our personal favorite among the varieties currently in abundance. Butternut is known for its quirky shape, sweet, nutty flavor and versatility. We often enjoy it pureed in soups or roasted in the oven, and this week's pan-sauce recipe for Butternut Bleu Cheese Sauce gives us another way to showcase it in style.
FARGO — This week's recipe is inspired by what we are currently harvesting in our vegetable garden, or more appropriately, Gio's vegetable garden. Our soon-to-be teenage son has spent the summer lovingly tending his garden, which is now coming into August abundance with a bounty of sweet yellow onions, green bell peppers, mouth-watering tomatoes and a crazy amount of cucumbers. We've combined these garden-fresh ingredients with red kidney beans for protein and a zesty red wine and oregano vinaigrette to create our August Abundance Salad.
This past July, more than 35 members of my dad's side of the family came from all corners of the country to Bethany Beach, Delaware, to celebrate what has come to be known as Schmeckfest, a name given in homage to our German-from-Russia heritage.