BB: What are your tips for prepping foods and sauces as a way to cut back on cooking time for the upcoming week?
I think healthy meals are synonymous with lean meats, but sometimes lean meats can lack on flavor, so to me sauces are essential. It will add body flavor and richness to our healthy plate. My go-to easy to make sauce is a classic marinara. Tomatoes are satisfying and present a rich lushness. So we get full flavor without excess fat. I lightly sauté onion, garlic, fresh tomatoes and basil. You can serve it chunky or puree and layer on your dish. This pairs perfectly with grilled chicken, tilapia or even grilled veggies.
BB: What fruit are you most excited to incorporate in with your recipes this season?
I like incorporating spring fruit into my recipes, like cherries. When selecting them, make sure they are firm, bright cherries with stems attached for the freshest and most flavorful for cooking. Avoid soft, shriveled or blemished cherries. Ripe cherries must be carefully handled to avoid bruising and should be used as soon as possible or frozen for future use. Store cherries in the refrigerator for up to 7-10 days, as long as stems are intact and they are uncut.
I love to take pitted cherries and sauté them lightly in some grape seed oil. Once they’ve given up some of their juice and softened, I turn off the heat and sprinkle some brown sugar, kosher salt, balsamic vinegar and fresh herbs like thyme into the pan. Once it’s cooled, I can use this condiment for everything from roast pork loin to a salad topper.