Mostly Veggies & Grains | Nourish Network

Speedy Chickpea Couscous with Pesto

Written on May 5, 2011 by Alison Ashton

When it comes to side dishes on hectic weeknights, whole wheat couscous is a busy cook’s best ally.

Carla Hall’s Spicy Carrot and Ginger Soup

Written on Apr 27, 2011 by Alison Ashton

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…

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Chocolate Amaranth Pudding

Written on Apr 25, 2011 by Alison Ashton

Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.

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Devilish Egg Salad

Written on Apr 22, 2011 by Lia Huber

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.

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Roasted Asparagus with Miso, Honey and Lime Zest

Written on Apr 6, 2011 by Lia Huber

A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.

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Red Lentil Dal with Caramelized Onions, Carrots and Peas

Written on Mar 30, 2011 by Alison Ashton

Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.

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Swiss Chard with Grated Garlic

Written on Mar 28, 2011 by Lia Huber

This is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.

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Gigantes Beans

Written on Mar 23, 2011 by Lia Huber

I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They’re meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.

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