Mostly Veggies & Grains | Nourish Network

Roasted Acorn Squash Salad with  Wheat Berries and Blue Cheese

Written on Jan 21, 2012 by Lia Huber

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.

Kitchen Sink Fried Rice

Written on Dec 9, 2011 by Lia Huber

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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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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Easy Mushroom Ragu

Written on Sep 30, 2011 by Lia Huber

This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.

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Melone e Limone

Written on Sep 16, 2011 by Lia Huber

This simple salad is the PERSONIFICATION of how stunning and delicious peak-of-season produce can be.

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“Melted” Squash

Written on Jul 30, 2011 by Lia Huber

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…

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