The Meat

Wednesday, Feb. 27, 2019

Good morning, foodie friends.

My family just got back from an epic road trip, sleeping in six different beds over nine nights while stopping to see family members from here to North Carolina and back. Needless to say, I’ve had my fill of fast food, or “Old McDonald’s” as my son calls it.

I’m happy to return to my kitchen, where I don’t have to guess which drawer holds the silverware, and cook dishes heavy on the vegetables to make up for our terrible diet on the road. These super moist veggie tuna burgers are just the thing to cleanse my family from over-processed frozen meat patties. And I can’t wait to try this easy recipe for salmon that I can cook in my Instant Pot. (I’m still singing the praises of that contraption, by the way. I even converted a few of my cousins to my pressure-cooker cult.)

It wasn’t all bad food last week. Many of our friends and family cooked delicious meals for us. My sister-in-law wowed us with homemade dinner rolls and one night I was able to cook a meal with my cousin while his wife had to work late. He seared hamburgers on the grill (the novelty of grilling in February was not lost on my son: “Mommy, they have NO SNOW!”) and I made roasted broccoli and a delicious smashed potato recipe their family enjoys often, and I can see why. You simply boil small potatoes until tender, then mix 3 tablespoons of melted butter, 2 tablespoons of lemon juice, 4 cloves of crushed garlic and pour the mixture over the tender potatoes after you’ve gently “smashed” them with a fork to flatten. Then add salt and pepper to taste, and one 1 teaspoon of dried oregano. You then lightly spray the whole thing with olive oil and broil until the potatoes are crispy brown.

Lindsey Hollenbaugh
Managing editor of features

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