Winter | Nourish Network

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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Swiss Chard with Grated Garlic

Written on Mar 28, 2011 by Lia Huber

This is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.

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Caramelized Sunchokes with Meyer Lemon Zest and Parsley

Written on Mar 9, 2011 by Alison Ashton

Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.

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Improvised Lentil Soup with Bacon and Juniper Berries

Written on Feb 21, 2011 by Alison Ashton

Lentil soup is easy to improvise on a chilly night. Even better, it’s hearty enough to serve as a main dish.

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Shaved Celeriac, Radish and Pecorino Salad with Pomegranates and White Truffle Vinaigrette

Written on Feb 14, 2011 by Alison Ashton

A handful of well-chosen ingredients yields a salad that’s light and bright yet earthy and wintery.

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Warm Brussels Sprouts Slaw with Bacon and Juniper Berries

Written on Feb 11, 2011 by Alison Ashton

A handful of flavor-packed ingredients yields a simple yet stellar winter side dish that’s perfect with roast beef, pork or fish.

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Rustic Blood Orange Marmalade

Written on Feb 4, 2011 by Ginny Mahar

Choc-full of tender bits of candied peel, this bittersweet marmalade has a fruit-forward flavor, and is wonderful spread on toasted English muffins or crisp baguette.

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