Category Archives: Gluten-Free

Spicy Corn Chowder with Sauteed Shrimp

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This corn chowder recipe is a delicious way to showcase sweet end-of-summer fresh corn. It’s also a perfect not-too-heavy soup to enjoy as the evenings start to cool off. Trim away the corn kernels with a sharp knife, propping the cob on end in a large shallow bowl to catch the kernels. Simmering a whole, pierced chile in the broth infuses the chowder with subtle heat that doesn’t overpower the sweet corn. This recipe serves 6 as an appetizer or 4 as an entree. It’s ideal for summer entertaining: Make the chowder up to 3 days ahead and chill, and then warm it over gentle heat while your saute the shrimp.

spicy-corn-chowder-sauteed-shrimp

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Zucchini Frittata

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By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role. We like to pack this frittata for picnics with a fluffy bibb lettuce and herb salad and my Go-To Vinaigrette.

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Sauteed Succotash with Corn and Summer Squash

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This succotash recipe 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 summer squash for a luscious, easy side dish.

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Hot-Smoked Arctic Char with Greens and Golden Beets

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Arctic char is a relative of salmon and trout, with flavor is somewhere between the two, and it has a luscious fattiness. The fish is native to chilly Arctic waters, and it’s a good option for sustainable aquaculture since the fish are cultivated in closed recirculating tank systems, according to Paul Greenberg, author of Four Fish. I had a hot-smoked Arctic char salad similar to this one at the Los Angeles restaurant Ammo. This recipe demonstrates how easy it is to smoke fish on a standard grill. Serve the smoked arctic char warm or chilled. This recipe also works well with wild salmon.

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Cherry-Basil Buttermilk Sherbet

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This sherbet is like summer in a bowl: light, refreshing, sweet and perfumed with the quintessential summer herb (which has a surprising affinity for cherries). It’s also ridiculously simple to make. It can get icy when frozen too hard, so eat it fresh from the ice cream maker or leave it on the counter to soften a bit if pulling it from the freezer. And here’s a little food trivia for you: Did you know that sherbet goes back to the Middle Eastern fruit-juice-and-water drink charbet? It has evolved into a dessert that’s lighter than ice cream — though in this case, low-fat buttermilk lends it a rich, tangy note.

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Grilled Fish in Parchment with Cherry Tomatoes & Corn

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This grilled fish in parchment recipe is a NOURISH Evolution classic. Flaky white fish, like sustainable barramundi or catfish, are tough to grill, but that doesn’t mean they need to be left out of the summer repertoire. Just wrap them up in parchment (a classic French technique called “en papillote”) with a handful of summer veggies and you’ve got yourself a whole meal on the grill. Not inclined to fire up the grill? You also can cook the fish in the oven at 450  F for 10-15 minutes.

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Spicy-Sweet Pickled Cucumbers

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These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego. Use thin-skinned Japanese, Persian, English or pickling cucumbers, and slice them as thinly as possible. If you have a mandolin or Japanese slicer, this a good time to use it; otherwise, just use a razor-sharp chef’s knife. Serve these pickled cucumbers as a refreshing summer side dish, or use them as a condiment in sandwiches and tacos. They’d be delicious on a sandwich or tortilla with Grass-Fed Beef Bulgogi and Fiery-Sweet Peach Salsa.

spicy-sweet-pickled-cucumbers-pickles

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Lia’s Black Beans

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These have become our favorite black beans to accompany Latin American meals. I recently made these for a class I taught with Ana Maria from Guatemala and got the coveted thumbs up.Lia's Black Beans

1 tablespoon canola oil
1 onion, chopped
2 large poblano chiles, seeded and chopped
4 cloves garlic, smashed
2 guajillo chiles, soaked, seeded and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons oregano
2 teaspoons ground ancho chile
½ teaspoon cinnamon
1-1/2 cups dried black beans, rinsed and soaked overnight (or fast-soaked in a pressure cooker)
Generous hit of sea salt
2 cups water
1 cup vegetable or chicken broth

Heat canola oil over medium-high heat in a large, heavy-bottomed pot. Add onion, poblanos and garlic, and sauté 15 minutes, stirring frequently, until deep golden brown. Add guajillo chiles and spices, and sauté 1 minute, until fragrant.

Add beans, salt, broth and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for 1-1/2 hours, until beans are very tender.

Using a potato masher, mash the beans until there’s a mix of whole beans and creamy mashed beans.

Serves 10-12

Grass-Fed Beef Bulgogi

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Bulgogi means “fire meat” in Korean and is the name of a beef dish in which paper-thin sliced meat is soaked in a flavorful combo of soy sauce, black pepper, ginger, rice wine, and pureed fruit. In this version, readily available pureed kiwifruit stands in for traditional Asian pear to help tenderize the lean grass-fed beef. To make the beef easier to slice super-thin, pop it in the freezer for 30 minutes. If you don’t feel like firing up the grill, you can stir-fry the beef. Serve in lettuce cups with short-grain brown rice. We also love it on warm tortillas with a dollop of Fiery-Sweet Peach Salsa.
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