South of the Border Melizansalata
I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.
Continue reading » »Farrotto and Eggplant Stacks with Summer Pesto and Salsa Fresca
These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.
Continue reading » »Sweet Pepper Confit
Summer vegetable confits, like this one from sweet peppers and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.
Continue reading » »Honey-Ginger Roasted Carrots
A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the far rather than from a grocery store bag was carrots. This recipe gilds the lily even further, by adding honey and ginger to the mix.
Continue reading » »Green Beans with Frizzled Shallots
This method may seem backwards, but adding the olive oil and shallot at the end makes the flavors even more intense.
Continue reading » »ON THE MENU THIS WEEK
Click here!
Nourish-U Web Courses
