Spicy Corn Chowder with Sauteed Shrimp
Use sweet end-of-summer corn and sustainable shrimp to make a tasty seasonal chowder.
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Sauteed Succotash
This is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and squash.
Hot-Smoked Arctic Char with Mixed Greens and Golden Beets
A sustainably farmed fish, Arctic char has a luscious fatty quality that makes it an ideal candidate for smoking and star element in this summery entree salad.
Blackberry-Ginger Muffins with Hazelnut Streusel
Get your day off to a delicious start with these whole grain muffins. Whole wheat pastry flour gives them a tender crumb, while fresh berries add just the right touch of sweetness.
Sautéed Wheat Berries with Shrimp, Zucchini and Gremolata
This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network's body, soul and planet mission.
Wheat Berry Salad with Middle Eastern Spices and Grilled Tomatoes and Eggplant
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
Roasted Red Pepper Romesco Sauce
Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. It may just end up being, like it has mine, your new all-purpose sauce.
Corn and Quinoa Pasta Salad
There's a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo.
Chai-Spiced Amaranth Pudding
Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves.
Cherry-Basil Buttermilk Sherbet
This sherbet is like summer in a bowl: light, refreshing, sweet and perfumed with the quintessential summer herb (which has a surprising affinity for cherries).
Kathleen’s Fresh Peach Pie with Toasted Walnut Crust
Ground nuts and a touch of whole-wheat pastry flour give this crust a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender.
Grilled Fish in Parchment with Cherry Tomatoes and Corn
Flaky white fish are tough to grill, but that doesn't mean they need to be left out of the summer repertoire. Here's how ...
Spicy-Sweet Pickled Cucumbers
Serve these spicy-sweet (and quick to make) pickles as a refreshing summer side dish, or use them as a condiment in sandwiches and tacos.
Honey-Roasted Fig Tartine with Prosciutto
Drizzling figs with honey and popping them under the broiler gives them an impromptu jammy quality; especially good paired with gooey cheese and crisp prosciutto.
Grass-Fed Beef Bulgogi
Bulgogi means “fire meat” in Korean and is the name of a beef dish in which paper-thin sliced meat is soaked in a flavorful combo of soy sauce, black pepper, ginger, rice wine, and pureed fruit. Wrap it up in lettuce cups with short-grain brown rice.
Glass Noodle Salad with Spicy Sweet Shrimp
Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand--or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it's a go-to, one-dish meal for the dog days of summer.
favorite finds
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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