Nourishing, Fast, Fresh Recipes -

Grilled Onions with Chile-Nut Puree

When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

Open-Faced Avocado Tomato Sandwich

Tomatoes and avocados are a classic summer pairing. Our Avocado Tomato Sandwich brings them exemplifies how enjoyable simple, fresh food can be.

Mahogany Grilled Chicken

To me there's something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.

Romaine Slaw

Somewhere between a salad and a slaw, this dish makes a great side for grilled chicken or ribs.

Bestest Buttermilk-Chive Dressing

There's something about a creamy, tangy, dare-I-say zippy buttermilk dressing that makes it positively craveable. And despite its richness, buttermilk has fewer calories than whole milk, so pour it on and let go of the guilt.

Mini Oatmeal Tarts with Figs and Yogurt

These mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They're the ultimate healthy dessert for summer.

South of the Border Melizansalata (Eggplant Dip)

I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

Farro & Eggplant Stacks with Summer Pesto & Salsa Fresca

These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.

Sweet Pepper Confit

Summer vegetable confits, like this one from sweet pepper and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.

Habanero-Mango Salsa

The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.

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