Caramelized Sunchokes with Meyer Lemon Zest and Parsley
Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Continue reading » »Alberto’s Grilled Marinated Asparagus
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Continue reading » »Braised and Seared Fennel Wedges
These are the ultimate cross-over food. Served warm, they’d be be lovely on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they’re terrific finger food for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I’ve always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.
Continue reading » »Pearled Barley Risotto with Peas, Pecorino, and Prosciutto
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
Continue reading » »Spring Vegetable Curry
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Continue reading » »Spring Soupe au Pistou
Pistou is the Provencal cousin of Italian pesto (difference: the French version doesn’t include pine nuts), and it’s used as a condiment as well as in a soup that bears its name. This spring rendition of the typically summery soup adds a touch of fresh mint to the traditional basil in the pistou (just enough basil to “borrow” from your new seedlings), and substitutes leeks for onions and sugar snaps for haricots verts in the soup itself. As spring turns to summer, adapt the recipe to use whatever produce is available. Add zucchini or other summer squash. Trade the snap peas for green beans, use fresh shell beans instead of canned, and swap canned tomatoes for peeled, seeded summer-fresh tomatoes (you’ll need 1 1/2 cups). Serve with grilled bread.
Continue reading » »Sauteed Radishes with Mint
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
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 » »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 » »
ON THE MENU THIS WEEK
Click here!
Nourish-U Web Courses
