Lia Huber, Author at NOURISH Network

Yes . . . We Can

Odds are you have a food bank in your community. It’s not something we think of often, if at all; yet it’s nice to know it’s there to take care of those in need. But what if that food bank were to run out of food? That’s the question that Aletha Soule from Slow Harvest, a program that connects excess food with the people who need it, is helping to answer.

No Work Slow-Roasted Tomatoes

I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.

When Life Hands You Zucchini, Make Fritters

When vegetables are at their peak they’re cheap, scrumptious and abundant, which means that now is a great time to get creative about adding more veggies to your plate.

Zucchini Fritters

These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.

Obscenely Good Eggplant-Ricotta Tartine

Grilled eggplant is a hearty main attraction in this sandwich recipe.

Lia’s 16-1/2 Minutes in the Limelight

From San Francisco to Los Angeles and back again; from healthy lunches to healthy carbs . . . three TV shows in three weeks. My 16-1/2 minutes in the limelight.

Get Connected

Food is about so much more than just feeding ourselves. This Guatemalan chicken stew, brought to a potluck picnic on the Plaza, shows just how powerful a connector food is.

Sweet Sips for the End of Summer

True to their name, agua frescas are made with a water base and are the epitome of cool and refreshing. But they can be fun, creative concoctions too. Here's how to make your own.

Watermelon-Basil Agua Fresca

This agua fresca is as refreshing as a slice of watermelon with a little hint of perfumed sweetness.

BLT Bread Salad with Creamy Buttermilk Dressing

This salad brings together all the best of a BLT in a salad: crisp lettuce, salty bacon, juicy tomatoes and a tangy stand-in for mayo with buttermilk dressing . . . not even the bread is left out.