Tony and Sarah Nasello
Last spring, my son Gio and I planted about 30 tomato plants in our garden, which have produced an abundance of beautiful garden tomatoes, with varieties including beefsteak, cannonball, early girl, lemon boy, Juliet, cherry, yellow pear and Roma. We are up to our eyeballs in tomatoes, and this Red Wine Garden Tomato Sauce has become a weekly specialty in our home for the past month.
My husband, Tony, is a lifelong Miami Dolphins fan, which means that the only thing we usually get to cheer about in our home during NFL football season is, you guessed it, the food. And last Sunday, my Easy Cheesy Chili Dip had everyone cheering as we watched the Fish eke out a win over the Tennessee Titans.
School is back in session throughout the region, and this week I'm sharing a recipe for an easy after-school snack that has been a family favorite for generations.
Labor Day weekend is upon us, and although I'm painfully aware that this holiday also ushers in the end of summer, that's no reason to eschew an end of summer celebration. So, fire up that grill and load up on meats and veggies, because it's time to host a Shish Kebab party.
Red peppers are the latest crop coming into harvest in our garden, and we've been blessed with an abundance this year. Roasting red peppers is a classic Italian tradition and a specialty of Tony's mother, Marianna.
Today marks the 300th edition of this weekly column and the launch of a new monthly feature that will celebrate local chefs.
As indicated by its name, the crunchy, twice-baked Italian cookie Chocolate Flaxseed Soy Nut Biscotti is filled with a bounty of North Dakota agriculture, with four of our state's major crops represented all in one bite: wheat, flax, sugar beets and soybeans.
Sweet corn is coming into season locally and when it's this fresh, we love to incorporate it into our meals and snacks whenever possible.
After coming across a display of apricots and plums in the produce section, I was struck by how pretty these two fruits were together — the smaller, dark red-purple plum was a perfect contrast to the larger, bright orange-yellow-pink of the apricot. They would make a perfect complement to the blush-pink of a dry rose.
"As I wend my way to heaven, I'll be full of cherry pie." So wrote Edgar A. Guest, a popular American poet from the first half of the 20th century, in the final line of his aptly titled poem, "Cherry Pie." In it, Mr. Guest waxes lyrical about his loyalty to cherry pie, defiantly proclaiming, "There's no diet list I'll follow that would rule out cherry pie."