Pork and Squash Enchilada Bake

Written on Dec 23, 2011 by Lia Huber
chicken-greens-enchilada-bake

Make this great gathering dish with whatever you have in your fridge.

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Kitchen Sink Fried Rice

Written on Dec 9, 2011 by Lia Huber
fried-rice

You’ll see this fried rice come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge.…

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Improv Cassoulet

Written on Nov 24, 2011 by Lia Huber
cassoulet

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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Sausage and Grape Skewers

Written on Oct 21, 2011 by Lia Huber
sausage-grape-skewers

This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.

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Smoky-Sweet Tri Tip

Written on Jul 15, 2011 by Alison Ashton
smoked-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.

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Buffalo Carbonnade

Written on Dec 8, 2010 by Alison Ashton
Buffalo Carbonnade

Use buffalo stew meat and dark ale to make this luscious and hearty Belgian-style braise.

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Super Succulent Five-Spice Pork Shoulder

Written on Oct 29, 2010 by Lia Huber
Super Succulent Five-Spice Pork Shoulder

Super succulent meat tinged with the heady flavor of five-spice.

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Spiced Pork Roast

Written on Oct 8, 2010 by Lia Huber
Spiced Pork Roast

This dish is supremely delish with roasted root veggies. Choosing heritage pork will mean even more flavor. I love leftovers in a sandwich slathered with mustard and dotted with bread and butter pickles.

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Short Rib and Cremini Ragu

Written on Oct 1, 2010 by Ginny Mahar
Short Rib and Cremini Ragu

Hearty, long-simmered braised short ribs and mushrooms warm up a chilly evening.

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Lamb Tagine with Preserved Lemon, Dates and Bulgur

Written on Sep 17, 2010 by Alison Ashton
Lamb-Tagine-Bulgur

Whole grain bulgur stands in for traditional couscous in this hearty, fragrant Moroccan-style lamb braise.

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