Nourish Network | connecting YOU to a nourished life

Take this week to clean house–and your pantry, freezer and fridge–by using what you have on hand and buying only fresh produce. You’ll be amazed at the impact a tidier pantry has on your psyche . . . not to mention your budget.

The classic Greek condiment. This version, like the ones I had (and made) in Greece, is pungent with grated garlic.

One way of feeling like you’re eating more when eating less is by serving it in a different form. Three of these “sliders” equates to about half the meat in a normal burger, yet they’re so flavorful, satisfying and filling, you’ll never miss the other half.

I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.

I find that finger food naturally slows down a meal and focuses attention. When you’ve got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it’s hard not to have the meal take on a different tenor.

Peas definitely fall into the “can’t get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.

Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.

These lamb chops remind me of my time on Corfu. After we’d close the restaurant late at night, we’d grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.

This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.

One of my mom’s springtime standards is strawberry-rhubarb pie. Here’s my take in a rustic crostata. In any form, rhubarb’s tart taste is a perfect foil to sweet strawberries.