When the strawberries turn sweet in early spring I love to make this easy salad.

1 cup sliced strawberries
1/8 cup sliced almonds, lightly toasted
1/4 cup feta cheese, diced or crumbled
Mixed Greens or Baby spinach

Combine everything and toss with a lemon or champagne vinaigrette.

Enjoy!

We're at that point in the winter where I dream about my garden next summer. I think about the fresh veggies growing in my own backyard. Baby Carrots, English peas, cucumbers and tons of tomatoes are the super stars of the summer veggies. Its so easy to throw together a quick salad. The latest snowstorm drags me back to the reality of late February vegetables. A romaine, cherry tomato and cucumber salad is delightful in August and something different in February.

I have a tried and true winter friendly salad I turn to when I need a fresh veggie salad that's not boring. Look for mangos the next time you're at the market. Mangos are super good for you, they're in season through the winter and delicious!

Romaine Lettuce, washed and chopped
Black Beans, 1/2 can drained and rinsed
Mango, peel with vegetable peeler and cut from center pit into 1/2 inch cubes
Feta cheese, crumbled

Combine all the above. This salad tastes great with a creamy Buttermilk Ranch style dressing or a simple vinaigrette. Add grilled chicken and you have lunch!

Everyone should have a few go to recipes. The ones you turn to when you have no idea what's for dinner and no time to fool around. For me this means something quick and kid friendly. Simple ingredients and pantry staples are a must. 

Tacos are a perfect example. Forget the packets, you probably have all the ingredients to make the seasoning on your shelves. A few spices, a jar of salsa, a pepper and an onion and you're on your way!

1 pound ground beef/chicken/turkey, boneless chicken breast, flank steak
1 onion, chopped
1 pepper, any color, chopped
2 garlic cloves, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1 jar salsa (any flavor, brand or spice level is ok)

Brown the ground meat in olive oil with the peppers and onions. Once the meat is cooked through, drain off any fat. Add the garlic and the spices and mix in. Add the jar of salsa, usually a 1/2 to 3/4s to the meat. Simmer for 5 - 10 minutes.  Season with salt and pepper to taste.

That's your basic taco recipe. Simple, healthy and kid friendly.

You can make the usual tacos; shells, lettuce, tomatoes, cheese. Or try flour tortillas for soft tacos. Layer the filling with corn tortillas and shredded cheese and more salsa for a "lasagna". Place the filling in a pan and pour a corn bread batter over and bake until the corn bread is golden and cooked through. Top flour tortillas with the meat and cheese and make pizzas. Use the spices to rub the flank steak and grill it. Your imagination is the only limit!

A simple recipe with easy ingredients is my definition of a "kitchen basic." Once you master the basics you can make it your own and you'll always have an answer to the "what's for dinner" question.

The temperature drops and the leaves are turning and I start to crave "fall" foods. I find a recipe for short ribs braised in beer and I'm off to the store. I gather all the ingredients at the local grocery store except the short ribs. I must make a pilgramage to  the butcher. Once you get through the doors you are faced with a huge display case packed full of all kinds of gorgeous, marbled steaks, roasts and homemade sausages. Everything looks delicious, rib eyes to grill, pork chops to stuff and roast beefs to cook slowly. I ask for the short ribs, yes they have them but he has to check how much per pound. He comes back with two frozen, pre-wrapped packages. I'm sure I looked a little worried because he tells me, "yes they're frozen but you're going to braise them so its no problem, right?" Still dazed from all the gorgeous meat I agree and off I go.

Its only when I get to the car I remember the recipe called for 3 pounds of boneless short ribs and I am the proud owner of 6 pounds of FROZEN short ribs with bones....we might have a problem here! I manage to defrost the ribs a little, following all my SAFE defrosting tricks and I figure I have to start cooking the ribs right away or we'll be eating at midnight. They sear ok and I'm able to cut them into smaller pieces. Maybe I won't be serving Fred Flintstone sized semi frozen short ribs!

After a leisurely two hour braise in Guinness we have tender and tasy ribs with a fabulous sauce! A quick flash in a hot oven crisps and carmelizes the ribs to perfection.

A perfect first fall meal with mashed sweet potatoes and roasted brussel sprouts. I guess the butcher was right after all!