Sauteed Sesame Bok Choy
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
Continue reading >>Garlicky Spinach
This spinach wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
1 pound spinach
3 cloves garlic, thinly sliced
1 tablespoon extra virgin olive oil
½ lemon
Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour…
White Bean and Chard Soup with Sausage
This soup straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.
4 cups cooked white beans
1 quart chicken broth (here’s our recipe for homemade)
½ teaspoon red chile flakes, (optional)
2 links fresh Italian sausage, removed from casing…
Melone e Limone
This simple salad is the PERSONIFICATION of how stunning and delicious peak-of-season produce can be.
Continue reading » »Pasta with Summer Squash, Sausage and Pesto
I pulled this pasta together one night when I had leftover sausage and squash in the fridge and a daughter eager to help out in the kitchen–the pesto came as much as an activity as an element of the dish. We went to the garden together to pick the basil and Noemi pounded the pesto…
Continue reading » »“Melted” Squash
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties. I also like to add a dash of Guatemalan smoked chile pepper a friend of mine gave to me; this is a great dish to be adventurous with anything special…
Continue reading » »Smoky-Sweet Tri Tip
With a tender tri tip steak, wood chips and a hot grill, you can enjoy lip-smacking smoked barbecue in less than 30 minutes.
Continue reading » »Nigel Slater’s Parmesan Tomatoes
Nigel Slater’s ultra-easy roasted tomatoes are a beautiful way to serve one of summer’s top crops.
Continue reading » »Cherry Apricot Almond Tart
This tart has the tri-fecta effect of cherries+almonds+apricots. And its gorgeous. Get ready for it to be the talk of the barbecue.
Continue reading » »Homemade Gravlax with Wild Alaskan Salmon
‘Tis the season for fresh, sustainable wild Alaskan salmon, and there’s none better than the rich, buttery fish from the Copper River. Gravlax is a Swedish specialty that cures the salmon with a mixture of salt, sugar and spices. It’s a simple, no-cook technique requiring nothing more than a little prep work and time. There…
Continue reading » »ON THE MENU THIS WEEK
Click here!
Nourish-U Web Courses
