Category Archives: Nourishing, Fast, Fresh Recipes

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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Cold Salmon Sandwich with Lemon-Caper Mayo

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Buy a little extra salmon the next time you’re fillet-shopping and cook it all up at once. The next day, pair the cold leftover fish with a hit of lemon-spiked mayo and briny capers for a fancy-looking salmon sandwich that’s  perfect lunch for one.

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Kathleen’s Fresh Peach Pie with Toasted Walnut Crust

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By Kathleen Kanen

Ground nuts and a touch of whole-wheat pastry flour give this peach pie crust recipe a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender. As with any pastry, handle the dough gently (so it doesn’t get tough) and don’t skip chilling it for 30 minutes. That helps the gluten relax and makes a more tender pie crust. I use the chilling time to peel the fruit and assemble the filling.

For variety, you can substitute cherries and/or blueberries for half the peaches. Taste the fruit first and adjust the sugar in the filling accordingly. Same goes for amount of flour in the filling. Really juicy peaches may need an extra tablespoon of flour; not so juicy, use less flour. This peach pie is is the essence of summer!

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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.

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Honey-Roasted Fig Tartine with Prosciutto

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I had a fantastic sandwich from Cowgirl Creamery while in Point Reyes, CA, this weekend that reignited my love of sandwiches … in particular, topless ones called “tartines.” I made this one with leftover Red Hawk from my visit, along with luscious figs picked up en route. Drizzling the fig with honey and popping it under the broiler gives it an impromptu jammy quality; especially good paired with gooey cheese and crisp prosciutto.

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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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Glass Noodle Salad with Spicy Sweet Shrimp

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Holy smokes, this Asian noodle salad is yummy! And ridiculously easy to pull together, too, especially if you have extra Spicy Sweet Shrimp on hand–or substitute other leftovers, like Mahogany Grilled Chicken. Packed with flavor yet light and refreshing, this noodle salad is a go-to, one-dish healthy dinner.

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