Ratatouille Tostadas

ratatouille-tostadas-recipe

Provencal ratatouille plays will with Mexican cuisine in our super-easy recipe for tostadas. Add a tossed salad, and dinner is ready in about 15 minutes.

Thai Tomato Nectarine Salad

Who says tomatoes must have Italian flavors? Asian flavors take the summer fruit in this Thai Tomato Nectarine Salad in a new direction.

Pizza with Zucchini, Tomato and Feta

This pizza is about all things summer. I had a similar one from Rosso Pizzeria at a Tuesday night concert in the Healdsburg Plaza and knew instantly I wanted to reproduce it for NOURISH.

Grilled Polenta with Blistered Snow Peas & Bok Choy

This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving the polenta with slender spears of broccolini, but we had a giant box of snow peas and beautiful bok choy fresh from the garden, so Chef Eddy and I changed…

The Blender Girl’s Cauliflower Soup

This vegan, dairy-free, gluten-free cauliflower soup from Tess Masters’ cookbook “The Blender Girl” gets its luscious creamy texture from soaked nuts.

Broccoli and Cheddar Quiche with Quinoa Crust

Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.

Spiced Lentil and Chickpea Salad

Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).