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An easy recipe for a takeout favorite.

I’d never thought of making plum sauce with dried plums (duh). Turns out it’s that rich plum puree that gives this iconic Chinese sauce its signature taste. This one has a bit of zing from the orange juice and shallot, and is less cloyingly sweet than the store-bought versions.

1 teaspoon finely minced shallot
1…

The subtle spice rub and fragrant fennel make this easy fish dish something special.

You don’t find a whole lot of high fives when discussing Lent. It’s more like squashed up faces as people talk about giving up sugar, or deep sighs at mention of meat. But giving something up in a deliberate act doesn’t have to be about deprivation. In fact, saying “no” to one thing is just a way of saying “yes” to another.

This spinach wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.

1 pound spinach
3 cloves garlic, thinly sliced
1 tablespoon extra virgin olive oil
½ lemon
Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour…

This soup straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.
4 cups cooked white beans
1 quart chicken broth (here’s our recipe for homemade)
½ teaspoon red chile flakes, (optional)
2 links fresh Italian sausage, removed from casing…

This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss the extra meat and pasta.

1 tablespoon extra virgin olive oil
2 cups onion, finely chopped
2 cups fennel…

The more I get to know Natalie Coughlin, the more I detect a kindred spirit (although she can swim a lot better than I can). As an Olympic medalist, Natalie is training almost constantly, yet she draws strength and balance from a nourishing lifestyle that includes fresh, seasonal foods (including veggies from her own garden)…

We’ve teamed up with Olympic swimmer Natalie Coughlin and the California Dried Plum Board to bring their Super Snacking Sweepstakes here to Nourish Network.

Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter-knife to help separate the skin and flesh if needed.