Nourish Network | connecting YOU to a nourished life

Don’t tell anyone these fudgy little brownies–simple as all get out and baked in a mini muffin tin–are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.

The combo of strawberry and rhubarb always makes me think of my Mom. And it–like Mom–has taught me a lot about life.

Can we all agree that “fusilli” is a fun word to say? I know that may seem off-topic, but it’s not. Really.
I wrote last week about food being so much more than just what we eat, and you all confirmed the notion big time with your answers to the State of the Kitchen Survey.…

I posted something on Facebook yesterday in response to what happened in Boston this week, and struggled to find my own answer to the question. The whole circuitous train of thought brought to life something I’ve said a gazillion times before and I’ll probably say a gazillion times again: food is about so much more than just what we eat.

I’m conducting a never-been-done-before “State of the Kitchen” survey for 2013. Would you do me a huge favor? Would you please take just a few minutes to fill out these nine questions? To thank you for your time, I’m going to save you time with a free copy of my Make Ahead Meals e-book. PLUS, when you take the survey you’ll automatically be entered into a drawing to win a fabulous Nourish Network market bag (it really is the coolest bag out there).

I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

It was years in the making … but this three hour pressure cooker corned beef will change the way you do St. Paddy’s day.

I’ve been on the lookout for seasonal vegetable recipes that take a different direction than I might, while keeping everything short and simple for busy nights. This one from Deborah Madison hit that spot perfectly. I’ve embellished a bit to make it into main dish, but you could pull back to the basic carrots, coconut oil and lime and serve it as a side. Either way, I cannot recommend Deborah Madison’s Vegetable Literacy heartily enough.

Not only is this soup easy and flavorful and light and hearty all at the same time … it’s even better made the day before and reheated.

I’ve been leaning more and more towards eggs as a quick meal, especially with the girls laying regularly nowadays. This is one of my simple go-to’s–meaty asparagus spears are quickly roasted and topped with a luscious poached egg and crispy prosciutto. If you want to go meatless, saute some mushrooms and shallots in lieu of the prosciutto … mmmm.