This is the time for picnics and easy eating. The New York Time s had a lost of easy recipes to get through the Spring season and into summer. What you do need is a list of staples togt you through the season.
What should you have?
Cans of tuna and salmon these are great with may and chopped celery for quick salads or chunked into salad Nicoises.
Veggie chunks.
Think peppers, grape tomatoes, broccoli and cauliflower florets. You can use these in kabobs along with salads.They're also great steamed with rice or with pasta in alight sauce,
Buy a rotisserie chicken every now and then.
The parts will come in handy for all sorts of dishes from moles to salads. You can also buy containers of the shredded meat at grocery stores like Acme.
Olive oil
This goes without saying. Use it in all sorts of cooking and salad making
Boxes of rice and containers of pasta
Uses these for hot and cold dishes. Leftover rice and pasta can be repurposed with chicken, fish and veggies for a tasty salad.
Fruits of the season
Strawberries and blueberries are in abundance right now. They're great with any kind of whipped cream as a relatively low calorie dessert.They also work well added to a vinaigrette and salad.
Keep your Spring kitchen stocked with these for easy cooking and easy eating. It's also a healthier spin on what to make, especially with all the in season fresh produce. This is a list to keep.
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