Easy Rice Pilaf
This side dish uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese, and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color; edamame, fresh green chickpeas, or thawed frozen peas would work well, too.
Continue reading » »Spinach-Gruyere Soufflé
Nothing showcases the culinary power of eggs quite like a soufflé. The yolks bind and enrich the base while the beaten whites leaven the soufflé for its characteristic light, airy texture. Serve it with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
Continue reading » »Curry Quinoa Cakes
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
Continue reading » »Curry Dipping Sauce
A super-simple dipping sauce great with everything from grilled artichokes to quinoa cakes.
Continue reading » »Strawberry Cheesecake Tartlets
You’ve probably realized by now that we here at Nourish Network love the itty mini dessert portions. And what’s not to love? You get to have your cheesecake–in this case a luscious, tart one topped with first-of-the-season strawberries–and eat all of it too . . . while not worrying about overindulging.
Continue reading » »Pasta with Asparagus and Prosciutto
This pasta is springtime in a bowl–use the freshest asparagus you can find. You’ll be amazed by how much richness and flavor just one egg yolk can bring to a dish.
Continue reading » »Homemade Beef and Bean Burritos
Talk about fast food. This quickie meal uses high quality store-bought ingredients, pantry spices, and fresh veggies to deliver an improved version of a fast-food staple. Nothing fancy here, but when your schedule is frenzied and you’re considering the drive-thru, consider this 20-minute DIY meal instead. Decrease the chipotle slightly if you’re serving less adventurous palates.
Continue reading » »Buffalo Blue Burgers with Celery Slaw
The inspiration for these burgers is somewhat obvious, but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem.
Continue reading » »Trennette Pasta with Tuna, Lemon, Capers and Spinach
Trennette is a three-sided, quill-shaped pasta that is a fun shape to use with chunky sauces. If you can’t find it, use penne rigate.
Continue reading » »Oven-Baked Polenta with Slow-Roasted Tomatoes
Years ago, during a class at the Culinary Institute of America at Greystone, I made a polenta recipe by Gary Danko that cooked–fuss-free–in the oven. I adopted it and have never looked back (or slaved over another pot of polenta). This one incorporates No-Work Oven Roasted Tomatoes (which live in my freezer over the winter). Go for good-quality polenta instead of the instant variety; the texture and taste will be immeasurably better (and there’s no stirring for you anyway!).
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