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March marks a turning point in the year when winter’s hold loosens, and the first signs of spring appear. This shift brings a fresh selection of fruits, vegetables, and seafood that reach their peak flavor and quality. Knowing which produce and seafood are in season in March helps you enjoy the best flavor, support local farmers, and make cheaper, healthier, more sustainable food choices. Let’s explore the delicious bounty March offers. Fresh strawberries are coming to your market from Florida and other growers. Fruits in Season in March March is a transitional month for fruits, with some winter favorites wrapping up and spring stars beginning to shine. Strawberries March is the start of strawberry season, especially in Florida. These berries are juicy, sweet, and perfect for fresh eating, desserts, or salads. Early-season strawberries tend to be smaller but packed with flavor. With abundant strawberries, how about making jam? Make this Easy Low-Sugar French Jam With Fresh Berries and Only 3 Ingredients! Citrus Fruits Citrus fruits like oranges, grapefruits, and tangerines are nearing the end of their peak season. While still delicious, their flavor starts to mellow as March progresses. This is a great time to use citrus in recipes or enjoy fresh juice. Rhubarb Rhubarb is a spring vegetable often treated like a fruit in cooking. It appears briefly in March and April, prized for its tartness. Use rhubarb in pies, compotes, or jams while it’s fresh and tender. Pineapples Pineapple season begins in March, bringing the juiciest and sweetest pineapples of the year. Their tropical flavor brightens smoothies, salsas, and grilled dishes. Pineapples are at their juiciest in March and April! Vegetables in Season in March Spring vegetables start to emerge in March, offering fresh, crisp flavors after the winter months. Asparagus Known as the quintessential spring vegetable, asparagus starts its season in March. Look for firm, bright green stalks. Asparagus is versatile: roast, grill, steam, or add to pasta and salads. How about a delicious asparagus tart? Quick and Easy Puff Pastry Tarts: Sweet or Savory in 30 Minutes Green Beans and Snow Peas These crisp, tender vegetables begin to appear in markets. They add a fresh crunch to stir-fries, salads, and side dishes. If you find inexpensive green beans, consider canning them with this excellent recipe: Canning Dilly Beans at Home with Simple Recipe Greens like Spinach and Arugula Leafy greens reach their peak in March and April. Spinach offers a mild, slightly sweet flavor, while arugula brings a peppery bite. Both are excellent raw in salads or lightly sautéed. Spring Onions Also called scallions, spring onions are perfect in March. Their mild onion flavor enhances soups, salads, and grilled dishes. Spring onions are ready for cooking in March. Seafood in Season in March March is a great month for fresh seafood, with several species at their peak. Chinook and Pink Salmon These salmon species begin their runs in March. Chinook salmon is prized for its rich, buttery texture, while pink salmon offers a lighter flavor. Fresh salmon is ideal for grilling, baking, or smoking. If you are lucky and find a side of salmon at a great price, here is a guide to making several meals out of it: Delicious Meal Ideas Using a 2-3 Pound Whole Side of Salmon Oysters The old rule says to eat oysters only in months with an “R.” March is the last month of cool water oyster season, meaning oysters are at their best. Their briny, fresh taste makes them perfect raw on the half shell or cooked in stews and seafood dishes. Want to shuck your oysters at home? Here is a wonderful "how-to" post: Valentine's Day or Date Night: Raw Oysters on a Budget Halibut and Flounder Both flatfish start their peak season in March. Halibut’s firm, white flesh is excellent for frying or grilling. Flounder, with its delicate texture, works well in recipes calling for flatfish. These fish offer mild flavors that pair well with herbs and light sauces. Fresh oysters on ice with lemon wedges in March Making the Most of March’s Seasonal Foods Eating seasonally means enjoying food at its freshest and most flavorful. Here are some tips to make the most of March’s bounty: Visit local farmers' markets to find the freshest produce and seafood. Early spring markets often feature local asparagus, greens, and strawberries. Try simple recipes that highlight the natural flavors of seasonal ingredients. For example, roast asparagus with olive oil and garlic, or enjoy fresh strawberries with yogurt. Preserve excess produce by freezing or making jams, especially for short-season items like rhubarb. Experiment with seafood by grilling salmon or baking halibut with fresh herbs. March’s seasonal produce and seafood offer a wonderful opportunity to refresh your meals with bright, fresh flavors. Whether you’re enjoying the first strawberries of the year or savoring oysters at their peak, these foods bring a taste of the changing season to your table.

February offers a unique selection of fresh produce and seafood that varies by location. Whether you live in the Eastern or Western U.S. or elsewhere, this month brings some of the best early spring vegetables, peak citrus fruits, and fresh seafood options. Knowing what is in season helps you enjoy the freshest flavors and supports local farmers and fishers. Fresh asparagus spears bundled together, ready for cooking Vegetables to Look for in February Early spring vegetables start appearing in markets in February. These vegetables are often tender, flavorful, and packed with nutrients after a long winter. Asparagus Asparagus is one of the first vegetables to signal the arrival of spring. It has a delicate, slightly sweet flavor and is perfect for roasting, steaming, or grilling. Look for firm, bright green stalks with tightly closed tips. Leeks Leeks offer a mild onion flavor and are versatile in soups, stews, and sautés. Their long white stalks and dark green leaves are both edible, though the white and light green parts are most commonly used. Greens such as kale, collards, and chard These leafy greens thrive in cooler weather and remain fresh through February. Kale and collards have a hearty texture and slightly bitter taste, while chard is more tender and colorful. They are excellent for salads, sautés, and smoothies. Citrus Fruits Reach Their Peak February is the height of citrus season. This is the best time to enjoy a wide variety of citrus fruits, which are juicy, sweet, and packed with vitamin C. Grapefruit Grapefruit is juicy and slightly tart, perfect for breakfast or salads. Ruby red varieties are especially sweet this time of year. Oranges Sweet oranges, including navel and blood oranges, are abundant. Blood oranges have a unique raspberry-like flavor and vibrant color. Lemons and limes These citrus staples add brightness to dishes and drinks. Their zest and juice are essential for many recipes. Tangerines Tangerines are smaller and easier to peel than oranges, with a sweet and tangy flavor that makes a great snack. Assortment of fresh citrus fruits on a rustic wooden table Seafood Freshness in February Seafood lovers find February an excellent month for fresh catches, especially in coastal regions. Crab Early spring is a prime time for crab. Whether fresh or frozen, crab meat is sweet and tender. It works well in salads, pastas, or simply steamed with butter. Raw (live) oysters February is the best time to order raw oysters. Cold waters produce plump, briny oysters that are perfect for enjoying on the half shell. They pair wonderfully with lemon or mignonette sauce. Strawberries in Florida In Florida, February marks the start of strawberry season. These berries are sweet and juicy, ideal for desserts or fresh eating. Combining strawberries with oysters and chocolate creates a special treat just in time for Valentine’s Day. Fresh raw oysters on ice served with lemon wedges Tips for Buying and Enjoying Seasonal February Foods Shop local farmers' markets to find the freshest vegetables and fruits. Early spring produce is often grown in greenhouses or in nearby protected fields. Choose firm, vibrant produce with no signs of wilting or damage. For seafood, look for clear eyes and a fresh ocean smell. Try simple recipes that highlight the natural flavors. For example, roast asparagus with olive oil and garlic, or enjoy oysters with a squeeze of fresh lemon. Combine seasonal items for special occasions. Strawberries, oysters, and chocolate make a romantic and delicious Valentine’s Day menu. Seasonal Eating Supports Health and Sustainability Eating what’s in season not only tastes better but also supports your health and the environment. Seasonal produce is harvested at peak ripeness, offering the highest levels of nutrients and flavor. It also reduces the need for long-distance transportation, lowering carbon footprints. By choosing February’s fresh vegetables, citrus fruits, and seafood, you enjoy a variety of tastes and textures that celebrate the changing seasons.

Pomegranate Paloma This cocktail combines the tartness of pomegranate juice with the bright citrus of lime and the smooth kick of white tequila. The club soda adds a refreshing fizz, making it a perfect drink to start your holiday evening. Ingredients: ¼ cup pomegranate juice 2 tablespoons lime juice 1 shot of good white tequila ¼ cup club soda Salt for the glass rim Sprig of rosemary for garnish Instructions: Salt the rim of a margarita glass. Mix pomegranate juice, lime juice, and tequila in a shaker with ice. Pour into the glass and top with club soda. Garnish with a sprig of rosemary for a festive touch. This cocktail’s balance of sweet and tart flavors, combined with the herbal aroma of rosemary, makes it a standout holiday drink. Cost-saving tip: This is not a time to crack open your best sipping tequila. Any decent white tequila will do. You can find pomegranate juice in any large grocery store. Pomegranate Cosmo A holiday twist on the classic cosmopolitan, this cocktail uses pomegranate juice for a rich color and a burst of flavor. The lemon juice and simple syrup balance the tartness, while Cointreau adds a hint of orange sweetness. Ingredients: 3 tablespoons pomegranate juice 1 shot vodka 1 tablespoon Cointreau or Triple Sec Juice of ½ lemon 1 teaspoon simple syrup Instructions: Shake all ingredients with ice until chilled. Strain into a martini glass. Garnish with a lemon twist. This elegant cocktail is perfect for holiday parties where you want something both festive and sophisticated. Cost-saving tip: A simple triple sec works wonderfully in this cocktail and is very inexpensive. You can make your own simple syrup with water and sugar. Layered Malibu Bay Breeze cocktail in a tall glass with candied cranberries and pineapple spear Malibu Bay Breeze (Christmas in Florida) For those who want to bring a tropical vibe to their Christmas, the Malibu Bay Breeze offers a sweet and fruity escape. The layering technique creates a visually stunning drink that tastes like a holiday on the beach. Ingredients: 1 shot Malibu Rum 3 tablespoons pineapple juice 3 tablespoons cranberry juice cocktail Instructions: Fill a cocktail glass half full with ice. Pour Malibu rum into the glass. Carefully add pineapple juice. Pour cranberry juice cocktail over a spoon to create a layered effect on top. Garnish with candied cranberries and a pineapple spear. This cocktail’s bright colors and tropical flavors make it a fun addition to any holiday gathering. Cost-saving tip: Both cranberries and pineapple are inexpensive during the holiday season. Cut up your own pineapple to save even more money! Cranberry Mule A festive take on the classic Moscow Mule, this cocktail adds cranberry and orange flavors for a seasonal twist. The muddled orange peel releases oils that enhance the drink’s aroma and taste. Ingredients: Cut a piece of orange peel (most pith removed) 1 shot vodka 3 tablespoons orange juice 3 tablespoons cranberry juice cocktail Ginger beer to top off Candied cranberries and orange peel for garnish Instructions: Muddle the orange peel in a shaker. Add vodka and muddle again. Strain into a mule mug, half-filled with ice. Add orange juice and cranberry juice cocktail. Top off with ginger beer. Garnish with orange peel and candied cranberries. This cocktail combines the zing of ginger beer with fruity notes, making it a refreshing choice for holiday toasts. Cost-saving tip: Did you know you can make your own candied orange peel or candied cranberries? Peppermint White Russian cocktail in a glass with candy cane garnish Peppermint White Russian This creamy cocktail blends peppermint schnapps with vodka and coffee liqueur for a dessert-like drink that feels like a holiday treat. The candy cane garnish adds a festive look and a hint of minty sweetness. Ingredients: 1.5 tablespoons peppermint schnapps 2 tablespoons vodka 2 tablespoons Kahlua or other chocolate coffee liqueur 2 tablespoons heavy cream Candy cane for garnish Instructions: Combine schnapps, vodka, and Kahlua in a shaker, mix lightly, and place in a stemmed glass. Slowly pour heavy cream over the back of a spoon to float on top. Serve with a candy cane or pieces of a candy cane on the rim. This cocktail is perfect for those who enjoy rich, creamy drinks with a holiday twist. Cost-saving tip: You can save money by buying a generic chocolate coffee liqueur instead of the more expensive Kahlua. Christmas Punch A crowd-pleaser, this punch mixes fruit juices with your choice of spirit and sparkling soda. It’s easy to make in large batches, making it ideal for holiday parties. Ingredients: 2 cups pomegranate juice or cranberry juice cocktail 2 cups orange juice 2 cups lemon-lime soda or ginger ale 1 cup vodka, rum, or favorite spirit Orange slices, pomegranate arils, cranberries, or other fruit for garnish Ice Instructions: Combine all juices and spirit in a punch bowl. Add soda and stir gently. Add plenty of ice and garnish with fruit. This punch offers a festive mix of flavors and colors that will keep guests coming back for more. Cost-saving tip: Instead of buying a tub of pomegranate arils, buy a pomegranate and remove the arils yourself. In a punch, it is acceptable to use a less expensive vodka or other spirit. Drink Christmas Cocktails Responsibly! Whatever cocktail you choose, make sure to drink responsibly. Remember, the holidays are about enjoying time with loved ones. So, sip slowly and savor each moment. InflationBites wishes you Happy Holidays!

If you want to prepare a flavorful, impressive meal without breaking the bank, this stuffed pork tenderloin recipe is a perfect choice. Using simple ingredients from Aldi, you can create a delicious dinner for around $7.50. This recipe combines tender pork with a savory sage-and-onion stuffing, making it a satisfying dish for any night of the week. Stuffed pork tenderloin sliced to reveal sage and onion stuffing Ingredients You Will Need One pork tenderloin, 1 pound to 1.5 pounds Olive oil (about 4 tablespoons) 1 package of Sage and Onion Hawaiian Stuffing Mix or any herb stuffing mix. 1 small onion, finely chopped 2 stalks celery, finely chopped 4 tablespoons butter 1 1/2 cups chicken broth All these ingredients are easy to find at Aldi, making this recipe budget-friendly and convenient. Preparing the Stuffing Start by preparing the stuffing according to the package directions, but instead of water, use chicken broth. This substitution adds extra flavor and moisture to the stuffing. While the stuffing cooks, sauté the finely chopped onion and celery in butter until soft and fragrant. Mix these vegetables into the prepared stuffing for a fresh, homemade touch. How to Butterfly and Stuff the Pork Tenderloin Butterflying the pork tenderloin means slicing it horizontally almost all the way through and opening it like a book. This creates a flat surface perfect for spreading the stuffing. Season both sides of the pork with salt and pepper for balanced flavor. Spread the prepared stuffing evenly over one side of the butterflied tenderloin. Then, carefully roll the pork up around the stuffing and tie it securely with kitchen string. This keeps the stuffing inside while cooking and helps the tenderloin hold its shape. Cooking the Stuffed Pork Tenderloin Preheat your oven to 350 degrees Fahrenheit. Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once the oil is hot, place the stuffed tenderloin in the skillet. Sear the pork, turning frequently, until it is caramelized and browned on all sides. This should take about 8 minutes total. After searing, transfer the skillet with the tenderloin directly to the oven. Bake for 18 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F. This ensures the pork is cooked perfectly—juicy and tender but safe to eat. Remove the tenderloin from the oven and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute, keeping the meat moist. Serving Suggestions This stuffed pork tenderloin pairs beautifully with classic sides like Dauphinoise potatoes and steamed green beans. For an extra touch, serve with a simple gravy made from the pan drippings. The combination of flavors and textures makes for a well-rounded, satisfying meal. Plated stuffed pork tenderloin with Dauphinoise potatoes and green beans Why This Recipe Works for Budget and Flavor Using Aldi ingredients keeps the cost low without sacrificing quality. The pork tenderloin is an affordable cut that cooks quickly and tastes great when stuffed and seared properly. The sage and onion stuffing adds a savory depth that complements the pork perfectly. This recipe is straightforward enough for weeknights but impressive enough for guests. It shows that you don’t need expensive ingredients or complicated techniques to make a delicious meal. Tips for Success Use a sharp knife to butterfly the tenderloin evenly. Don’t skip searing; it locks in flavor and creates a beautiful crust. Use a meat thermometer to avoid overcooking. Let the meat rest before slicing to keep it juicy. Tie the tenderloin tightly so the stuffing stays inside during cooking. Try this recipe for your next dinner and enjoy a tasty, affordable meal that feels special.

Finding a meal that feels special but fits a tight budget can be a challenge, especially with grocery prices climbing. A traditional roast might seem out of reach, but pork tenderloin offers a perfect balance of elegance and affordability. At just around $3 to $3.50 per pound, this cut is lean, tender, and surprisingly easy to prepare. This recipe for pork tenderloin with mustard cream sauce serves a family for under $10, making it a smart choice for weekday dinners or weekend gatherings. Seared pork tenderloin with Dijon cream on a white serving platter. Understanding Pork Tenderloin vs. Pork Loin Before diving into the recipe, it helps to know why pork tenderloin is a great choice. Pork tenderloin is a smaller, leaner cut that cooks quickly and stays tender when handled properly. It’s different from pork loin, which is larger and can be tougher if overcooked. Tenderloin’s mild flavor makes it a perfect canvas for bold seasonings and sauces. Tips for Cooking Pork Tenderloin Perfectly Cooking pork tenderloin well means avoiding dryness and blandness. Here are some key tips: Cook to 145°F : Use a meat thermometer to hit this safe internal temperature. Overcooking dries out the meat. Sear thoroughly : The best flavor comes from a golden crust. Sear the tenderloin on all sides in a hot pan before roasting. Season generously : Lean pork needs salt, pepper, and herbs to bring out its flavor. Don’t be shy with seasoning. Ingredients You’ll Need 1 to 1.5 pounds pork tenderloin Salt and pepper, to taste 1 tablespoon olive oil (plus an additional tablespoon for searing) 1 teaspoon fresh thyme 1 teaspoon Herbs de Provence For the Dijon Cream Sauce: 1 tablespoon butter 1 shallot, minced (or ¼ small onion) 2 cloves of garlic, finely minced ½ cup dry white wine (Sauvignon Blanc works well) 1 cup heavy cream 2 tablespoons Dijon mustard Juice of half a lemon 1 teaspoon fresh thyme leaves 1 teaspoon Herbs de Provence Step-by-Step Instructions Prep the Pork Pat the pork tenderloin dry with paper towels. Rub it with 1 tablespoon of olive oil. Sprinkle salt, pepper, and herbs de Provence liberally over the entire surface. This seasoning layer is essential for flavor. Sear and Roast Preheat your oven to 400°F (200°C). Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 3 minutes per side. Transfer the skillet to the oven and roast the pork for 15 to 18 minutes. Use a meat thermometer to check the internal temperature; it should be 145°F (63°C). Remove the pork from the oven and place it on a platter. Cover loosely with foil and let it rest for at least 10 minutes to allow juices to redistribute. Pork tenderloin searing in skillet on stovetop Make the Dijon Cream Sauce Using the same skillet, add the minced shallot or onion and sauté over medium heat until softened. Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine simmer until it reduces by half. Stir in the heavy cream, Dijon mustard, fresh thyme leaves, and herbs de Provence. Let the sauce simmer gently until it thickens slightly, about 5 minutes. Taste and adjust seasoning if needed. Serve Slice the rested pork tenderloin into medallions about ½ inch thick. Arrange on a serving platter and drizzle generously with the mustard cream sauce. Garnish with fresh thyme sprigs and a squeeze of lemon juice if desired. Serve this elegant pork tenderloin with creamy mashed potatoes and French green beans for a complete meal that feels special but costs less than $10 for the whole family. Plated pork tenderloin medallions with mustard cream sauce and mashed potatoes Why This Recipe Works for Families on a Budget This pork tenderloin meal proves that you don’t need expensive cuts or complicated techniques to create a delicious, elegant dinner. The pork tenderloin is affordable and cooks quickly, saving time and money. The mustard cream sauce adds richness and depth without requiring costly ingredients. Buying pork tenderloin from stores like Wild Fork Foods or Aldi keeps costs low. A 1.5-pound tenderloin at around $3 per pound feeds four people comfortably. Adding simple sides like mashed potatoes and green beans rounds out the meal without breaking the bank. Final Thoughts Cooking pork tenderloin with mustard cream sauce is a smart way to enjoy a restaurant-quality meal at home without overspending. The key is to focus on proper seasoning, searing, and resting the meat. The creamy sauce brings everything together with a touch of elegance. Try this recipe for your next family dinner and enjoy a flavorful, satisfying meal that fits your budget. With just a few ingredients and simple steps, you can serve a dish that feels special every time.

Seafood often feels like a luxury reserved for special occasions or coastal trips. Fresh seafood can be expensive and sometimes hard to find inland. But frozen seafood offers a practical, budget-friendly way to enjoy coastal flavors anytime. It keeps well, is easy to store, and can be just as tasty when cooked properly. This post explores five delicious dishes made with frozen seafood that bring the coast to your kitchen without breaking the bank. Angel Hair Pasta with Shrimp, Mussels and Tomatoes. Angel Hair Pasta with Frozen Shrimp, Mussels, and Tomatoes. Pasta with shrimp and mussels is a coastal favorite that works well with frozen seafood. This insanely easy dish is made with frozen shrimp (whole shrimp look fancy and are sold cheaply at places like Walmart and Wild Fork) and mussels (sold cheaply at Walmart and Aldi). The shrimp and mussels are thawed and cleaned, and quickly cooked. The juices are combined with clam juices to cook cherry tomatoes and aromatics, and the angel hair pasta is tossed in. Top with fresh herbs and serve with a splash of wine. Find the complete recipe: How to Cook with Frozen Seafood: Pasta with Shrimp, Mussels, and Tomatoes. Spaghetti with Frozen Clams Ingredients for Spaghetti with Frozen Clams. Spaghetti with clams is a classic Italian dish that feels fresh and light. Using frozen clams makes it accessible year-round. Start by thawing the clams gently under cold water. Sauté garlic and chili flakes in olive oil, then add the clams and a splash of white wine. Let the clams open and release their juices. Toss in cooked spaghetti and fresh parsley for a simple, elegant meal. Find the complete recipe and instructions here: Can You Make Delicious Spaghetti with Clam Sauce Using Frozen Clams? Frozen clams retain their briny flavor and cook quickly, making this dish a fast weeknight option. Pair it with a crisp salad or crusty bread to soak up the sauce. Cioppino with Frozen Mixed Seafood Cioppino is a hearty seafood stew originating from San Francisco, traditionally made with fresh catch. Frozen mixed seafood blends—usually including shrimp, scallops, mussels, and fish—work perfectly here. The key is to add the seafood at the right time so it cooks evenly without becoming rubbery. Cippino made with frozen mixed seafood (the bag for this photo cost $4)! Start by simmering tomatoes, garlic, onions, and herbs in a pot. Add the frozen seafood and cook until just tender. Serve with toasted sourdough for dipping. This dish is warming, filling, and packed with ocean flavors without the high price tag of fresh seafood. Find complete recipe and instructions here: How to Cook with Frozen Mixed Seafood: Seafood Soups on a Budget Baked Whole Frozen Mackerel Mackerel is an oily fish rich in omega-3s and flavor. Baking the whole makerel yields a show-stopping dish with a crispy, golden crust while keeping the inside moist. Thaw and prepare frozen makeral. Prepare with fresh herbs, lemon, and oil. Bake it a hot oven until just done. Whole baked makerel (frozen) with dill and lemon. Serve with tartar sauce or a squeeze of lemon and a side of fries or salad. This dish is a great way to enjoy fish without complicated preparation, and frozen mackerel is often more affordable than fresh. Find the complete recipe and instructions here: ttps:// www.inflationbites.com/post/transform-frozen-mackerel-to-a-gourmet-meal Fried Cod and Chips Fried cod and chips is a beloved comfort food classic. Frozen cod fillets are ideal for this dish because they hold up well during frying. These cod fillets can be found cheaply at Walmart, Aldi, Wild Fork, and many other groceries. Thaw the fillets, then dip them in a beer batter or seasoned flour before frying until golden. Serve with thick-cut fries, malt vinegar, and a side of coleslaw or peas. This dish brings the taste of the coast to your table with minimal effort and cost. Hot Fish and Chips! Find the complete recipe and instructions here: Fish and Chips: Classic Seafood on a Budget (I cooked this recipe with barramundi for the post because I found it cheaply, but you can reliably find inexpensive cod anytime.) Cook With Frozen Seafood and Wow Your Family and Friends! Frozen seafood offers a convenient and affordable way to enjoy coastal dishes at home. These recipes show that you don’t need fresh catch to create meals full of flavor and texture. With simple preparation and quality frozen ingredients, you can bring the taste of the sea to your kitchen any day of the week.

As the leaves change color and the air takes on a crisp chill, November brings a delightful selection of fresh produce that is both flavorful and nutritious. This is the ideal time to savor the richness of fall flavors—from the sweetness of apples to the heartiness of winter squash. In this article, we will explore the fruits, vegetables, and seafood available during November, detailing their health benefits and sharing practical ideas for incorporating them into your everyday meals. Fruits in Season Apples November is the perfect month for a variety of apples, including tart Granny Smiths and sweet Honeycrisps. Apples are incredibly versatile and fit seamlessly into many dishes. You can enjoy them fresh as a snack, bake them into a pie, or even make homemade applesauce. Rich in fiber and vitamin C, an average medium apple contributes about 4 grams of fiber and 14% of your daily vitamin C needs. For a tasty idea, try adding sliced apples to a spinach salad topped with walnuts and feta cheese for a delightful crunch. Pears Pears also come into season this month, offering their juicy sweetness to a range of dishes. They are perfect for salads, desserts, or even savory recipes. This fruit is a good source of dietary fiber, which aids digestion, and vitamin K, which helps with blood clotting. Pair fresh pear slices with a sharp cheese like cheddar as an appetizer. Alternatively, poach pears in spiced red wine for an elegant dessert, which can also impress your guests. Grapefruit As we head into winter, good-quality grapefruit finally appears in my favorite grocery store. Grapefruit season really begins in November. Its tanginess makes it an excellent choice for breakfast or a snack. For nutrition, it is hard to beat grapefruit--half a grapefruit provides about 80% of your daily vitamin C needs. There is nothing quite as satisfying as eating a fresh sweet grapefruit for breakfast. Try it with Greek yogurt and a sprinkle of granola for added texture and flavor. Citrus Fruits Grapefruit isn't the only citrus fruit in season in November. November marks the beginning of the citrus season, offering a variety of oranges, lemons, and limes. Citrus fruits are not only refreshing but also rich in vitamin C, crucial for supporting your immune system as the weather gets colder. Consider using fresh lemon juice to brighten roasted chicken or creating a citrus salad with mixed greens, orange segments, and avocado for a vibrant dish that bursts with flavor. Vegetables in Season Winter Squash In November, winter squash such as butternut and acorn squash become plentiful. Their sweet, nutty flavors make them ideal for comforting fall dishes. These squashes are rich in vitamins A and C, as well as fiber. A great way to prepare them is to roast cubes of squash with olive oil, salt, and your choice of spices until they are tender and caramelized, offering a delicious side dish rich in flavor. Kale and Other Greens As temperatures drop, hearty greens like kale gain popularity. Known for its dense nutrient profile, kale is rich in vitamins K, A, and C, as well as antioxidants. You can easily incorporate kale into your diet by adding it to soups, blending it into smoothies, or massaging it with olive oil and lemon juice for a salad. It pairs wonderfully with ingredients like chickpeas, roasted sweet potatoes, or even cranberries, making it perfect for a fall-inspired dish. Sweet Potatoes Sweet potatoes are a versatile ingredient that shines in November cooking. Their natural sweetness and creamy texture lend themselves to both savory and sweet meals. Rich in beta-carotene and fiber, a medium sweet potato offers more than 400% of your daily vitamin A needs. They can be mashed, roasted with garlic, or even turned into tasty sweet potato fries. Pumpkin Pumpkin is a staple of November, offering countless cooking possibilities. Whether you make a classic pumpkin pie, a hearty pumpkin soup, or roasted pumpkin seeds, this vegetable warms any meal. Low in calories but high in nutrients, one cup of pumpkin provides over 200% of your daily vitamin A needs. Use canned pumpkin for smoothies or blend it into your favorite bread recipes for added moisture and nutrition. Seafood in Season Wild-Caught Salmon November is an excellent time to indulge in wild-caught salmon, celebrated for its delicious taste and omega-3 fatty acids. These essential fats are known to support heart health and reduce inflammation. Aim for about two servings of salmon per week. You can grill, bake, or pan-sear the fish. Serve it alongside roasted winter vegetables for a nutritious, satisfying dinner. Mackerel Mackerel is another seafood that shines in November. This type of fish is rich in omega-3 fatty acids and has a deep, robust flavor. Consider grilling or smoking mackerel for a flavorful dish that pairs well with roasted potatoes or a simple side salad. It is an excellent choice for anyone looking to introduce more healthful fats into their diet. Embrace November’s Bounty November is a time filled with excellent, nutrient-rich produce that can enhance your meals while supporting your health. From crisp apples to hearty winter squash and flavorful seafood, there are many ways to explore this season's offerings. Incorporating these in-season fruits, vegetables, and seafood into your daily meals not only seasons your diet but also promotes sustainable eating. So, visit your local farmers’ market or grocery store to gather these seasonal delights. Celebrate the wonderful flavors of November and enjoy all that this month has to offer! Enjoy fall fruits and vegetables and the beautiful turning leaves!

This classic Roman pasta, featuring Romano and Parmesan cheeses, is elevated even further with the addition of peppered bacon. Even with high-quality cheeses, this dish costs less than $5 to serve two generously. Spaghetti Carbonara with Peppered Bacon Ingredients Spaghetti Carbonara is a brilliant dish because you probably have most (or all) you need to make it in your refrigerator and pantry: dried spaghetti, Parmesan and Romano cheese, eggs, and bacon. That's all. This recipe costs around $6 for 2-4 servings. Ingredients for Spaghetti Carbonara Cheese Parmesan and Pecorino While you can save money using cheaper cheeses, real Italian cheeses are inexpensive in warehouse stores like Sam's Club and Costco. Buying the bulk Italian cheese is more cost-effective if you can use a 1-2 pound block of cheese within 3 months. While you can find Parmesan cheese almost anywhere, finding Pecorino (made from sheep's milk) is a bit more challenging. I found affordable Pecorino Romano cheese in only two places: Costco and Sam's Club. Sometimes, they have a block of hard cheese, and sometimes it is pre-grated. The good news about the pre-grated cheese is that it contains no additives or anti-caking agents. This means it melts wonderfully. This week, I found only pre-grated Pecorino Romano at $11 per pound in a one-pound container. I can easily use this in the 3 months (or more) it will keep. A pound of Pecorino is equivalent to 4.5 cups of grated cheese. The recipe calls for 1/2 c. of Pecorino and 1/2 cup of Parmigiano Reggiano. Less expensive Supermarket cheese options. Pecorino cheese, which is widely available in the US, is too salty to use exclusively in the dish. You get a better result if you mix half Pecorino and half Parmesan . As for the quality of the cheese, this dish is priced at around $6 for four servings, featuring good bronze-cut pasta and authentic Pecorino and Parmigiano Reggiano. Buy the good cheese if you use a little over a pound in three months. If you don't, you can find a good Parmesan at Aldi for $4 for 8 ounces and an acceptable Romano at Walmart for around the same price. This is cheaper than buying the good stuff at Costco or Sam's, but not that much. I use 1-2 pounds of Pecorino and Parmigiano every 2-3 months, so buying the larger amount works for me. However, the big picture is that the cheaper cheese still makes a good dish, albeit a less creamy one. Additionally, you may need to add salt. Pasta I use spaghetti in this dish, as they do in Rome. I try to use good spaghetti, which is Bronze Cut Pasta from Aldi bronze die-cut spaghetti. The pasta is rough, like sandpaper, because it is produced with bronze cutters, unlike those made with Teflon. It makes much starchier water, and the sauce "clings" to it in a way that it doesn't with lesser-quality pasta. I used Priano spaghetti, which costs $2 per pound at Aldi. Alternative products are available at Walmart and Target (Rao's and Bettergoods) for around the same price. Bronze-cut pasta is about twice the price of bare-bones economy pasta, but it's worth it in this recipe. I use bare-bones economy pasta a lot, and if that's all that's available, I use that. However, if you can find reasonably priced bronze-cut pasta, use that instead. The quality of the pasta is worth an extra $0.50 in this recipe. Bacon Many traditionalists believe you should only use unsmoked Italian pork cheek or pork belly (Pancetta) to make Spaghetti Carbonara. These products are hard to find in the US and costly if you do find them. American cooks have three choices: 1) smoked bacon, 2) salt pork, 3) uncured pork belly. Uncured pork belly is hard to find, but it is an option. Salt pork is a great option, but the salt level can be unpalatable, particularly when combined with the Pecorino cheese. If you use salt pork, soak it in water for approximately one hour to remove the salt. Most American cooks opt to use bacon. Aldi carries excellent applewood-smoked bacon with pepper for $6 per 1.5 pounds. This recipe's amount (4 ounces) translates to around $1. This bacon keeps well in the refrigerator and is delicious and crisp-cooked for breakfast. I always try to have a little on hand. Foolproof Spaghetti Carbonara Step One - Set Up Bring 1-2 liters of water to a boil in a large sauté pan or another wide, relatively shallow pan. While you normally cook pasta in 5-6 liters of water and 1-2 tablespoons of salt, for Spaghetti Carbonara, use around a third of that with two teaspoons of salt. You want water with concentrated starch, so use less water and salt it generously. Your pasta water should taste like seawater. Use more salt, if necessary. Bring the water to a boil and add eight oz of dried spaghetti (or other long pasta). Step Two - Prepare Egg/Cheese Sauce Gently beat one whole egg and two egg yolks together until smooth and creamy. Add the grated cheeses and blend. The batter should have the consistency of cake batter. Set aside. Step Three - Brown Bacon and Deglaze Pan While your pasta water is heating, put your bacon in a sauté pan and then put the pan over low-medium heat. Simmer the bacon to gently render out the fat. It will take around 8-9 minutes to brown and crisp up the bacon, but keep it a little chewy. Remove the bacon to a plate. Put one ladle of pasta water into the pan with the bacon drippings (if there is a lot of bacon fat, remove half of it). Deglaze the pan and stir. Step Four - Add Pasta and Remove from Heat With a pasta spoon, lift the pasta out of the water and put it into the sauté pan. It's okay if pasta water gets in the pan—it's supposed to. Stir the pasta and add a ladle of pasta water. Stir and take off the heat. Step Five - Add Eggs and Cheese to Pasta Pour a ladle (1/3 c.) of pasta water very slowly into the egg mixture while beating it with a whisk. When the egg/cheese mixture is smooth, pour it over the pasta and stir. Add another ladle (1/3 c.) of pasta water and stir until thick and smooth. Add 1/2 the reserved bacon. Step Six - Serve Serve immediately, sprinkle with remaining bacon and extra Pecorino cheese.

Strawberries are one of those delightful fruits that manage to encapsulate the essence of summer. Whether you’re biting into one fresh from the vine or enjoying them as part of a dish, strawberries bring a vibrant sweetness to any meal. In this post, we’ll explore two delicious ways to use strawberries: a decadent sweet treat in the form of Strawberry and Cream Crepes and a fresh and savory Strawberry Caprese Salad. Let’s dive in! Sweet: Strawberry and Cream Crepes Crepes are a versatile canvas for almost any filling you can imagine. They’re thin, delightful pancakes that can be filled with sweet or savory ingredients. For our sweet creation, we’ll make delightful Strawberry and Cream Crepes . You can either buy frozen, ready-made crepes or whip up a batch from scratch if you’re feeling adventurous. To start, we need to prepare our filling. One of the most scrumptious options is to combine cream cheese with sugar to taste and a bit of vanilla. Alternatively, Nutella brings an indulgent twist to your crepes. Next up, the strawberries! Slice them and toss them in a bowl with a sprinkle of sugar, allowing them to macerate for a few minutes. This process will draw out the juices and create a lovely syrup to drizzle over your crepes. Once the strawberries are ready, lay your crepe flat on a plate, fill it with your chosen concoction, and fold it in quarters. Now for the fun part—if you’re feeling fancy, you can flambé your crepes! Carefully pour a tablespoon of rum, brandy, or your preferred liquor over the filled crepes and ignite it. Please exercise caution when igniting, and make sure to turn away while the flame burns out. The dramatic flare adds an elegant touch to your dish that’s sure to impress! If that seems a bit too fancy, how about some delicious whipped cream on top of the crepes? Delicious Strawberry Crepes with Whipped Cream Topping! Savory: Strawberry Caprese Salad Now that we’ve satisfied our sweet tooth, let’s move on to a fabulous savory option! The Savory Strawberry Caprese Salad highlights the juiciness of fresh strawberries in a way you might never have thought. This dish is incredibly easy to prepare and bursts with flavor. All you need are some strawberries, a log of fresh mozzarella, some fresh basil leaves, and some balsamic glaze (bottled is okay--Aldi makes a great one)! Begin by selecting ripe, fresh strawberries and gently rinsing them under cool running water. Slice them in half (or quarters if they are large). Next, take a log of fresh mozzarella cheese and slice it into thick rounds, then quarter them. If you like fresh greens, you can place a few one a plate. Then place the strawberries and mozzarella on the plate, and don’t forget to add some fresh basil leaves. Their aromatic sweetness complements the strawberries perfectly, creating an unbeatable trifecta of flavors. To finish off this gorgeous salad, drizzle a bit of balsamic glaze lightly over the top. This tangy sweetness will enhance the flavors and add a beautiful gloss to the presentation. Colorful salad with strawberries, mozzarella, and basil Both of these strawberry dishes bring something unique to the table, whether you’re craving something sweet or savory. The possibilities with strawberries are endless, especially during their peak season! Conclusion As you can see, strawberries are incredibly versatile and delicious in both sweet and savory dishes. Whether you choose to indulge in Strawberry and Cream Crepes or opt for the fresh and zesty Savory Strawberry Caprese Salad , your taste buds are in for a real treat. So why not head to your local market, grab some fresh strawberries, and give these delightful recipes a try? With the beauty and flavor of strawberries gracing your plate, you’re bound to impress your friends and family, and most importantly, enjoy every bite of your creations. Happy cooking!

Corn is often celebrated as the star of summer dishes, with its sweet and juicy kernels bringing a taste of sunshine to any meal. The smoky flavors of roasted corn paired with hearty ingredients make for delectable creations that are ideal for gatherings or cozy nights at home. This blog post features two mouth-watering recipes that elevate roasted corn to new culinary heights: a refreshing Southwestern Bean and Rice Salad and a savory Chile Cornbread. Let’s dive into these delicious roasted corn recipes! Southwestern Corn, Bean, and Rice Salad This vibrant Southwestern Bean and Rice Salad is packed with flavors and textures, making it a standout dish. It serves brilliantly as a side dish, a light meal, or a vegan main course. Plus, it’s perfect for outdoor gatherings since it contains no mayo or dairy! Ingredients Ingredients for Corn Salad 1 cup long-grain rice , cooked according to package directions 1 can of beans (pink, black, pinto, etc.), drained and rinsed 2 cobs of roasted corn, sliced from the cob ½ bunch green onions, thinly sliced ⅓ cup corn oil 2 tablespoons cider vinegar ¼ cup pickled jalapeños 1 tablespoon brown sugar ½ cup chopped cilantro 1 teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon cumin ½ teaspoon salt Pepper to taste Juice of a lime Ingredients Prepped for Mixing. Instructions Grill two cobs of corn, either on a grill or in the oven. Brush with oil and salt. In a large bowl, combine cooked rice, beans, roasted corn, and sliced green onions. In a food processor, mix together the corn oil, cider vinegar, pickled jalapeños, brown sugar, cilantro, spices, and lime juice until well emulsified. Pour the dressing over the salad and gently toss to combine all ingredients. Allow the salad to sit for at least 30 minutes to allow the flavors to meld, then serve it warm or cold. Colorful Southwestern Bean and Rice Salad is ready to serve This salad bursts with flavor, from the zing of the pickled jalapeños to the freshness of cilantro and lime. Each bite is a savory, satisfying experience that perfectly complements a range of main dishes. Because it’s both nourishing and adaptable, you can adjust the seasoning and ingredients to fit your preferences. Cornbread with Green Chile and Grilled Corn No meal inspired by roasted corn is complete without a heavenly side of Cornbread with Green Chile and Fresh Corn. This recipe is delightful and uncomplicated, with just the right touch of spice to elevate your table. Ingredients 1 ¾ cups yellow cornmeal 1 ¼ cups all-purpose flour 3 tablespoons sugar 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ teaspoon cayenne pepper 2 eggs 2 cups buttermilk 2 cobs of grilled corn, removed from the cob 1 can chopped green chiles , drained 1 stick of unsalted butter, melted 2 Bottled red peppers, chopped (optional, for color) Instructions Preheat your oven to 425°F (220°C). Butter either a 13x9 inch baking pan or a large cast iron skillet, and place it in the oven while it preheats. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, cayenne pepper, and salt. In a medium bowl, beat the eggs, add buttermilk, and then pour in the cooled melted butter. (Hot butter will cook the eggs! Be careful!) Gently mix the wet and dry ingredients until just combined, and then fold in the corn and chopped green chiles. Carefully remove the hot pan from the oven and pour the batter into the skillet, smoothing it out before returning it to the oven. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Freshly baked Chile Cornbread with corn and chiles This cornbread is wonderfully moist and flavorful, with the roasted corn and green chiles adding a delicious twist. It pairs beautifully with the Southwestern Bean and Rice Salad, creating a delightful meal that is sure to impress friends and family alike! Roasted Corn Recipes: Perfect Pairings These two dishes complement each other incredibly well, making them the ideal duo for any occasion. Whether you are serving them alongside sizzling fajitas, smoky grilled shrimp, or a platter of savory pulled pork, they bring a vibrant, Southwestern flair to your table. Imagine a sunny afternoon picnic or a warm gathering around the grill with friends; this meal comes together effortlessly, allowing you to focus on enjoying the company rather than spending all day in the kitchen. If you have an abundance of fresh corn, dive into these recipes and get your chef vibe going! Your taste buds will thank you. Happy cooking!

Pico de Gallo, Guacamole and Corn Salsa Salad: 3 Dishes from 1 Base If you have fresh Pico de Gallo, you can make Guacamole or Corn Salsa Salad in under 5 minutes with no fuss. The cost of the Pico is $2.75, Guacamole is $2.20, and Corn Salsa Salad is $1.50. Pico de Gallo My daughter's favorite dish is Pico de Gallo. I make it constantly, and it rarely makes it to the refrigerator. If it survives, Pico is a versatile ingredient and a time-saver for making other dishes and salsas. To make great Pico, always start with Roma tomatoes that are ripe but not overripe or mushy. Add in both chopped sweet onions and minced green onions. Choose a pepper (jalapenos or serrano peppers are best) and finely mince it at a desired heat level. Add the juice of a lime, chopped cilantro, and salt. That's it—for around $3, you can find all the ingredients for Pico at your local Aldi or Walmart and prepare it in under 15 minutes. Guacamole Once you get a Pico de Gallo you like, it also becomes the basis for your Guacamole. If your Pico is balanced, your Guacamole will be balanced as well. All you really need is the Pico, a couple of ripe avocados, and a little favor correction (garlic powder, lime, and cilantro). The ripeness of the avocado is vital—if they are underripe, they will be hard, and you will have difficulty mashing them. If they are overripe, the avocado will be discolored and slimy. Look for avocados that are soft enough to "give" a little when you press your thumb against them. But if they are mushy or weak, they are beyond the point where they make good Guacamole. Tip: buy "hard" avocados 3-5 days before you use them and keep them on the kitchen counter as they ripen. If they are ripening too fast, refrigerate them. Ripe avocados make the best Guacamole! Once your avocados are ripe, slice and mash them, and add 2-4 T of Pico de Gallo, depending on how chunky you like your Guacamole. Add Pico de Gallo to mashed avocados and add cilantro and garlic powder. Add 1/4 t. of garlic powder (more if you like garlic flavor). I don't like raw garlic in Guacamole, as it overwhelms more delicate flavors, like avocado. Now add the juice of 1/2 a lime and 1/4 c. of chopped cilantro and salt to taste. Don't forget the fresh lime juice! You can make Guacamole in under 5 minutes if you already have Pico de Gallo in the fridge. Best Guacamole! Corn Salsa Salad I also try to make a Corn Salsa Salad if I have extra Pico. Cook a package of microwave corn in the microwave. Put in a bowl to cool. Add 1/3 c. of Pico de Gallo. Add 2 Tablespoons olive oil and correct salt and see if the salad is balanced. I always add at least one chopped green onion and extra chopped cilantro. Always check for salt and pepper after you add the Pico de Gallo, as it is salted. Add Pico to Corn When serving Fajitas or other Mexican, Tex-Mex, or New Mexican dishes, I try to make a bowl of Pico de Gallo early in the day and let it rest and "mix." It truly gets better while resting. Then I make the Guacamole and the Corn Salad as it nears time for the meal. Having Pico and Guacamole to top fajitas, enchiladas, or whatever is on the menu is a treat. The Corn Salad with Pico de Gallo goes with everything Southwestern and is a quick, stress-free veggie that requires no stove or oven time when they are needed for other dishes. Pico de Gallo, Guacamole, and Corn Salad with Pico (Cost is $2.75 for Pico, $2.20 for Guac, and $1.50 for Corn Salad) Ingredients Pico de Gallo 1 lb. Roma Tomatoes (6-7 medium tomatoes) ($1.30, Aldi) One medium sweet onion ($0.30, Sam's Club) 3-4 green onions, white and light green parts only, minced ($0.25, Aldi) 2 Jalapeno peppers, very finely diced ($0.25, Aldi) Juice of 2 limes ($0.35, Aldi) ½ c. Cilantro, coarsely chopped ($0.25, Aldi) Salt, to taste. Guacamole Two large or three small avocados, ripe ($2, Sam's Club) 2 T to 1/4 c. of Pico de Gallo Juice of 1/2 Lime ($0.10, Aldi) Garlic Powder 1/4 c. chopped cilantro ($0.10, Aldi) Corn Salad with Pico de Gallo 12–16-ounce bag frozen corn ($1, Aldi) 1/3 c. Pico de Gallo Two green onions, white and light green parts, minced ($0.15) 2 T Olive Oil ($0.25) 2 T. chopped cilantro ($0.10, Aldi) Directions Pico de Gallo 1. The first step to good Pico de Gallo is to ensure that your tomatoes are ripe (but not mushy). If they are not yet mature, set them on your kitchen counter for a few days—they will ripen. 2. Slice the tomatoes in half lengthwise. Remove the seeds and pulp with a tablespoon and discard. Cut the remaining tomato into strips, then 1/4-to-1/3-inch dice, and place in a medium bowl. Roma Tomatoes diced at 1/4 inch. 3. Chop the sweet onion into 1/4-to-1/3-inch dice and add to tomatoes. Mince the white and green parts of 3-4 green onions and add to the tomato mixture. Minced green onions 4. Prepare to cut the Jalapeno peppers - take some care as these peppers can vary in heat. Give your pepper a test—generally, there is little heat in the pepper itself, and the heat is in the veins to which seeds are attached internally. If you carefully slice the dark green portion while avoiding these veins and seeds, you should get very little heat from the peppers. If you want more heat, try to mince the internal veins on the peppers. In the image below, the pepper on the right has been removed from the stem for more heat; on the left, it has been released for less heat. Throw the stems away. Jalapenos with no heat on left, with extra heat on right. Pay attention to those seeds and veins! 5. Mince your peppers finely and mix into the tomato/onion mixture along with the lime juice. At this point, give a taste. If you want more heat, add another pepper or a finely minced serrano pepper. Always finish with fresh lime and cilantro! 6. Coarsely chop 1/2 c. of fresh cilantro, add to the mixture, and correct the salt. Taste again for balance between the acid (lime), the sweet (the onion), the tangy (tomato), the heat (Jalapeno), and the salty (salt). You have a perfect Pico de Gallo if it's all in balance. It's okay to adjust the seasoning (add salt or cilantro) or acidity (add lime juice) according to your preference. Let your Pico "rest" for at least one–half hour. Refrigerate for up to 3–5 days. Guacamole 1. Cut 2–3 ripe avocados in half. They should be buttery inside and soft, but not slimy or mushy, with a green color. Hit knife against pit and twist to get the pit out. Scoop contents onto a plate and discard pit and skins. Mash your avocados with a potato masher unless you have a molcajete or similar tool. Stop mashing before your avocados are perfectly smooth—you want some chunks so that your Guacamole has texture and is clearly fresh and homemade. Leave your avocados chunky! 2. Add 1/4 c of prepared Pico de Gallo and 1/4 t of garlic powder. Feel free to use fresh raw garlic; I find it too intense for Guacamole. Add the juice of 1/2 lime. Always finish with fresh lime and cilantro - and a little garlic powder. 3. Add 1/4 c of chopped cilantro and salt to taste. Serve immediately. Guacamole does not keep well refrigerated for more than a couple of hours. Corn Salad Salsa 1. Cook a packet of frozen corn in the microwave per package directions. 2. Put corn in a bowl to cool. 3. Add 1/3 c Pico de Gallo, at least one green onion (minced) 2 T olive oil and 2 T chopped cilantro. Corn Salsa improves if you use Grilled Corn! You now have three wonderful condiments for your Mexican, TexMex or New Mexican meal. Whether it's Fajitas or Enchiladas or whatever you choose, your Pico, Guacamole, and Corn Salad will begin the meal (with chips) and round it out (served with the meal as condiments). Get Chips or use as condiments for fajitas, tacos or other Southwest foods!

This Linguine with Clams recipe tastes like the sea on a summer day, made with frozen clams and smoky bacon, and the freshness of cherry tomatoes. Under $15 for four servings and delicious! Linguine with Clams, Bacon and Tomatoes A dish worthy of a dinner party, at about $12 to serve 4 generously. I sometimes hesitate to make fancy Italian pasta dishes-they just feel too heavy, too rich or are too expensive to prepare. But this dish is light and delicious in the best tradition of Mediterranean cuisine. It’s supposed to be healthy for you (a dietitian friend swears by the Mediterranean diet to prevent heart disease), but it is also delicious. If you have fresh cherry tomatoes from your garden or the farmer’s market, it’s a good time to make this dish. A word on the clams. I made this with 10 ounces of frozen clams and their juice. They tasted fresh and wonderful—much better than canned clams and much easier and cheaper than whole live clams. I paid $6.48 for the clams in this dish, and you can find frozen clams everywhere. If you can’t, you can use 2 cans of whole clams. The dish is also made with leeks. I will say once again, as I always do, that leeks must be washed correctly to completely remove sand particles. To do this, put sliced leeks in a large bowl of water, and swish them around, then let rest for 15-20 minutes to allow any sand on the leeks to sink to the bottom. (Look at the top portion of the above photo.) Carefully lift out the claims with a strainer or slotted spoon. Don’t skip this step—teeth grinding on sand will destroy your dish. To make the dish, you will sauté the bacon in olive oil until crisp and add the leeks and garlic, then add the wine and tomatoes. If you don’t use wine, substitute clam juice or seafood broth for the liquid. Linguine with Clams, Bacon and Tomatoes (Cost $12.93 for 4 servings) Ingredients 1/3 c Olive Oil ($0.25) 3 slices thick sliced bacon, cut crosswise into strips ($1, Aldi) 4 cloves garlic, pressed (0.10) 2 c. thinly sliced leeks, white and light green parts only ($1.50, Walmart) 1/2 c dry white wine ($0.50) 1 1/2 c. cherry tomatoes, halved ($2, Aldi) 1 10 0z package frozen clams ($6.48, Wild Fork Foods) Juice of one lemon ($0.25) 1/2 c chopped Italian parsley (0.10) salt and pepper to taste 12 ounces to 1 pound linguine ($0.50, Walmart) Directions In large stainless-steel skillet, heat the olive oil. Add the chopped bacon and cook until crisp. Add the drained leeks and cook until they give up liquid and begin to soften. Add 4 cloves pressed garlic and stir for 2 minutes. 2. Boil 5-6 quarts of water in large pot. Salt generously. When boiling, add the linguine and cook 8-10 minutes. Don’t overcook. 3. Add the wine (you may substitute clam juice or broth if you don’t use wine) and the cherry tomatoes to the leeks and bacon mixture and cook for 5 minutes. 6. Add the clams and cook for several minutes more. Now taste and salt and pepper. Add the juice of one lemon. 7. Now drain the linguine and add to the pot. (When I’m cooking for one, I will cook a couple servings of pasta and mix in half the sauce. I’ll refrigerate the sauce and cook two more servings of pasta in the next day or two. That way, I’ll always have a prepared serving in the refrigerator and a fresh version of the dish in a couple of days.) 8. I serve this dish with chopped Italian Parsley and grated Parmesan, and a lemon wedge. A word on cheese and seafood pasta: Italians and your gourmet friends may frown on putting any cheese on a seafood pasta dish. Skip the Parmesan cheese and opt for pine nuts if one of these types will be at the table. Otherwise, I like a little Parmesan and freshly ground black pepper.