All About the Ham Split Pea Soup
If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.
Continue reading >>Awesome Veggie Broth
Make this awesome veggie broth any time you’ve got a bunch of scraps in the fridge or cluttering up the counter. Amazingly easy, and so full of flavor.
Continue reading » »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…
Roasted Acorn Squash Salad with Wheat Berries and Blue Cheese
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.
Continue reading » »Peanut-Sweet Potato Soup
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…
Melone e Limone
This simple salad is the PERSONIFICATION of how stunning and delicious peak-of-season produce can be.
Continue reading » »Carla Hall’s Spicy Carrot and Ginger Soup
This recipe demonstrates “Top Chef” contestant (and fan favorite!) Carla Hall’s deft touch with nourishing ingredients. It’s also the type of healthy everyday food she favors that leaves room for some well-chosen indulgences. She uses herbal tea bags as bouquet garni to infuse the soup with flavor and silken tofu instead of heavy cream to…
Continue reading » »Devilish Egg Salad
My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can’t be bothered with filling those fragile egg white shells. So this is my compromise. An egg salad that tastes like deviled eggs (with a little added heft from minced celery). Heaven.
Continue reading » »Dayna’s Matzo Ball Soup
Dayna Macy, author of “Ravenous,” shares a matzo ball soup recipe fit for a feast–or for a comforting meal any night.
Continue reading » »Improvised Lentil Soup with Bacon and Juniper Berries
Lentil soup is easy to improvise on a chilly night. Even better, it’s hearty enough to serve as a main dish.
Continue reading » »ON THE MENU THIS WEEK
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