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.
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.
A super-simple dipping sauce great with everything from grilled artichokes to quinoa cakes.
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.
My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can't be bothered with filling those fragile egg white shells. So this is my compromise. An egg salad that tastes like deviled eggs (with a little added heft from minced celery). Heaven.
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.
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.
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.
This dish is supremely delish with roasted root veggies. Choosing heritage pork will mean even more flavor. I love leftovers in a sandwich slathered with mustard and dotted with bread and butter pickles.
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.
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!).
This salad, which I learned from Mama Kourtesi in Greece, is the essence of "whole eating." She boils both beets and their greens and tosses it all in a simple dressing of oil and vinegar for a surprisingly tasty, super-versatile salad or side dish.
The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
It's amazing what you can pull together when you've spent time creating tasty basics. Long-roasted duck legs with fall-of-the-bone meat can live in the freezer until you're ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing meal.
This is a French-inspired vinaigrette that I love to use for hearty, rustic salads.
favorite finds
I tasted this on a mad rush through the farmers market this weekend and am glad I did. Dukka is a Middle Eastern spice blend of nuts and seeds, and these guys include local fennel in theirs ...
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