Fall | Nourish Network

Roasted Acorn Squash Salad with  Wheat Berries and Blue Cheese

Written on Jan 21, 2012 by Lia Huber

Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter-knife to help separate the skin and flesh if needed.

Improv Cassoulet

Written on Nov 24, 2011 by Lia Huber

There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.

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Pear, Goat Cheese and Prosciutto Panini

Written on Nov 11, 2011 by Lia Huber

Think of this as an upscale cousin to the average Joe grilled cheese, and as a perfect pair with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but…

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Crispy Mashed Potato Cakes

Written on Nov 4, 2011 by Lia Huber

I’ve always wanted a recipe like this, and I spent some time perfecting it. Would it be better to coat the cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe–it takes just a few minutes to pull together–yielded the best results, and will be one I go back to again and again. I hope you do too.

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Peanut-Sweet Potato Soup

Written on Oct 29, 2011 by Lia Huber

Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.

1 tablespoon peanut oil
1 cup onion, diced…

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