 Several weeks ago, I was watching Cook’s Country on a public broadcasting channel where they prepared shrimp burgers. The recipe was easy to prepare and they looked absolutely delicious. It’s always interesting to find new ways to prepare seafood besides frying, broiling or cooking en papillote (in parchment paper pouch).
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 Putting together a meal is all about planning, organization and execution. Here in New Jersey, food flyers arrive in the mail on Thursday for sales starting on Friday or Monday. Whole Foods sales are uploaded on their website or app Wednesday morning and go through the following Tuesday. You look what’s on sale, find a recipe that can be done in under 45 minutes, purchase the ingredients and you’ll have a quick, nutritious meal. There are many websites that can provide you with quick and easy recipes and I find The NY Times Cooking app and epicurious.com very good resources. You also need to have pantry staples in which to make this process easier too.
 While straightening out my freezer, I came across a piece of pork tenderloin that I purchased a month or two ago. This was a good start for dinner. I also had two yams that were in my basement for a couple of weeks so they too needed to be eaten.
I searched the Williams-Sonoma website’s recipe link for the ingredients I had. I found one for molasses-glazed pork roast and sweet potatoes. Fortunate for me, I keep molasses, red pepper flakes, Dijon mustard, olive oil, shallots and Williams-Sonoma concentrate chicken stock in the house. I also needed fresh rosemary, which is in my garden.  I would have never thought of it, but poultry and pork work nicely together. I was at a loss as to what to prepare for supper last night. I wasn’t getting any inspiration from the weekly circulars, so I did an internet research for chicken recipes. I found recipes for roasted chicken, chicken Parmesan and a recipe for chicken and sausage bites with apple cider vinegar sauce. Hmm, the last one sounded interesting. A visit to my local Pastosa and a chat with Giovanni, where I picked up some boneless, skinless chicken breasts and Italian pork sausage links with fennel. Also, needed for the recipe was garlic, onion, extra-virgin olive oil, red pepper flakes and, of course, apple cider vinegar. I had only a small amount left, but I love De Nigris Premium Aged Apple Vinegar from Modena. It’s so smooth tasting.
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