There’s been a lot of talk lately about the poor quality of school lunches—I know it’s come up in our own family too. Our son, a junior in high school, decided to start taking his own lunch this year. Now this is news! For a kid who is busy with friends, driving, homework, working two part-time jobs—this is not a small daily feat.
Porkchops, skirt steak, chicken. Soup, veggies, pasta. Enchilada sauce, chicken fajita casserole, sweet and sour chicken. No matter what you've got on hand, Adobo steps up to the punch. (It's also the secret to making everyone rave about what a good cook you are!) So many meals that need help, but just one winner ... I want you ALL to be able to try Adobo!
Picture this: You're whipping up a quick meal, you taste-test ... it needs something. You open the spice cupboard and spin the turnstile. And turn it. And turn it. What will give your dish the kick it needs? Hmmm, it's not thyme, it's not garlic salt, it's not minced onion, not marjoram or rosemary ... it's back to the tried-and-true salt and pepper.
While I first made it with gluten-free pasta, it's not required for this simple one-pot recipe. It adapts easily to regular pasta too -- whatever you have on hand (think San Giorgio, De Cecco, Shurfine) in many shapes and styles (spaghetti, twists, penne, etc.). This was one of those friends-are-over-and-need-a-quick-meal-solution that came together in the nick of time.
The rainclouds are clearing, the springtime temps are warming and my winter-weary eyes are surveying all the activity in the flowerbeds. It was among these early springtime sprouts I was very pleased to see chickweed making its annual appearance. Why in the world would this WEED make me happy, especially since it's popping up in beds that are crying out for attention?&n
A friend recently texted me, wanting the 411 on how to roast asparagus in the oven. She was used to boiling it on top of the stove for about 10 minutes in an inch of water until tender. (I found myself wishing again that the local farm had some early spring asparagus available TODAY.
To help you with quick meal ideas, here are ten springtime veggies that are easy and quick-to-prepare. The idea of eating foods in season is not new. Eating foods that are grown in season ultimately means eating foods that are grown closer to your front door and taste better. Best of all, fresh equals quick! So go to local farmers markets, visit the local farm stand—the more you use foods of your region, the better you’ll be eating. Fresh, local foods are smart choices for the pocketbook too.
There's a dilemma to solve.
There's tons of questions.
There's (hopefully) someone on the who-dunnit trail.
And depending on the characters involved, the story can take unexpected twists and turns.
Waldorf salad wasn't ever a favorite in our house. I don't know if it was the dressing, the celery or what. Sure, we like the elements individually but something about the slightly-eggish-mayo overtones combined with fruit just didn't go over well here. But then maybe our version just wasn't up to par with the 1896 New York Waldorf-Astoria Hotel's recipe.