Roasted Acorn Squash Salad with 
Wheat Berries and Blue Cheese

Written on Jan 21, 2012 by Lia Huber
roasted-acorn-squash-salad

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.

Continue reading >>

Pork and Squash Enchilada Bake

Written on Dec 23, 2011 by Lia Huber
chicken-greens-enchilada-bake

Make this great gathering dish with whatever you have in your fridge.

Continue reading » »

Kitchen Sink Fried Rice

Written on Dec 9, 2011 by Lia Huber
fried-rice

You’ll see this fried rice come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge.…

Continue reading » »

Improv Cassoulet

Written on Nov 24, 2011 by Lia Huber
cassoulet

There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.

Continue reading » »

Pear, Goat Cheese and Prosciutto Panini

Written on Nov 11, 2011 by Lia Huber
pear-panini-small

Think of this as an upscale cousin to the average Joe grilled cheese, and as a perfect pair with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but…

Continue reading » »

Crispy Mashed Potato Cakes

Written on Nov 4, 2011 by Lia Huber
crispy-mashed-potato-pancakes-smaller

I’ve always wanted a recipe like this, and I spent some time perfecting it. Would it be better to coat the cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe–it takes just a few minutes to pull together–yielded the best results, and will be one I go back to again and again. I hope you do too.

Continue reading » »

Peanut-Sweet Potato Soup

Written on Oct 29, 2011 by Lia Huber
pumpkin-sweet-potato-soup

Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.

1 tablespoon peanut oil
1 cup onion, diced…

Continue reading » »

Sausage and Grape Skewers

Written on Oct 21, 2011 by Lia Huber
sausage-grape-skewers

This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.

Continue reading » »

Easy Mushroom Ragu

Written on Sep 30, 2011 by Lia Huber
mushroom-ragu

This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.

Continue reading » »

Melone e Limone

Written on Sep 16, 2011 by Lia Huber
melon-lemon

This simple salad is the PERSONIFICATION of how stunning and delicious peak-of-season produce can be.

Continue reading » »