Zucchini Frittata
By the luscious, creamy texture and complex flavor of this frittata, you’d never guess it was barely more than zucchini, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
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Sauteed Succotash
This is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and squash.
Sautéed Wheat Berries with Shrimp, Zucchini and Gremolata
This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network's body, soul and planet mission.
Wheat Berry Salad with Middle Eastern Spices and Grilled Tomatoes and Eggplant
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
Corn and Quinoa Pasta Salad
There's a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo.
Beet and Purslane Salad
The crisp, tart qualities of purslane pairs beautifully with beets. If you'd rather have your beets two ways, try Mama Kourtesi's Beet and Greens Salad.
Fiery-Sweet Peach Salsa
The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peach in this summery salsa.
Alberto’s Grilled Marinated Asparagus
Use this asparagus--simple and addictive--as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Braised and Seared Fennel Wedges
These are the ultimate cross-over food. Served warm, they'd be be lovely on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they're terrific finger food for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I've always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.
Spring Vegetable Curry
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Roasted Cauliflower with Meyer Lemon Fauxaioli
This is my secret weapon dish for all who say they don't like cauliflower. High heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet ... enough to win over the most ardent naysayers. I call this a "fauxaioli" because it's essentially a gussied-up, lightened-up store-bought mayonnaise, but it's one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect--crunchy, creamy, salty, sweet and pungent--without the hassle (or calories) of a full-blown fried affair with homemade mayo. And, based on the amount of raves this dish has received (I'll often serve it as an hors d'oeuvres with a jar of toothpicks nearby), I'd have to say it's a success.
Sauteed Radishes with Mint
You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
Stir-Fried Greens with Cremini Mushrooms and Soba
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
Easy Rice Pilaf
This side dish uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese, and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color; edamame, fresh green chickpeas, or thawed frozen peas would work well, too.
Spinach-Gruyere Soufflé
Nothing showcases the culinary power of eggs quite like a soufflé. The yolks bind and enrich the base while the beaten whites leaven the soufflé for its characteristic light, airy texture. Serve it with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
Curry Quinoa Cakes
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
favorite finds
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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