Category Archives: Recipes by Season

Sautéed Wheat Berries with Shrimp, Zucchini and Gremolata

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This wheat berries recipe sort of sums up everything NOURISH Evolution stands for. The zucchini comes fresh from our garden (if you don’t have one of your own, you’ll likely be able to find zucchini that someone else has grown this time of year). The wheat berries are a relatively new whole grain discovery for me, full of flavor and hearty texture that’s so good for me my whole body goes ‘mmmm.’ The shrimp are caught wild or farmed sustainably here in the U.S. This is truly a dish to nourish body, soul, and planet.

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Roasted Red Pepper Romesco Sauce

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Romesco sauce is delicious staple of Spanish cuisine. Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. There are lots of ways to roast peppers and other items. Lia likes to do it on the stovetop in a comal (a flat griddle pan). You can also throw them on a hot grill (especially good and smoky if you add soaked wood chips to the coals or a smoker box), or use a pair of tongs to hold peppers over the open flame of a gas stove. Since this recipe calls for roasting a fairly large volume, we pop ‘em under the broiler. However you do it, the result is a simple, smoky romesco sauce that you can serve with grilled bread as an appetizer; as a condiment with fish, poultry, or meat; tossed with pasta; or even on pizza in place of traditional tomato sauce. It may just end up being your new all-purpose sauce.

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Corn and Quinoa Pasta Salad

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This pasta salad was a hit when Alison and I made up a giant batch of it to serve at the Taste of Sonoma event a few years ago. I first made this for a potluck picnic at church and no less than five people came up to me and said, “Did you by chance make that quinoa salad? It was de-LICOUS!” (when pondering what to name it, Sierra even recommended Really Yummy Pasta Salad). And here I was afraid the quinoa would freak people out. Truth is, there’s a lot to love about this 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. This pasta salad is a potluck winner, whether you’re making it for a backyard barbecue or a high-end event. And, yep, you can make this pasta salad a day in advance — in fact it tastes even better when you do because the flavors have time to develop.

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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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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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Lemon Verbena Honey Granita

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Granita is a super-simple summer dessert or appetizer that’s simply a frozen mixture of water, sugar and other flavorings. I planted a lemon verbena in our garden right near our Adirondack chairs simply because I wanted to be bathed in its heady fragrance whenever I was chilling out. And then I made this granita and fell in love with the plant even more. If you don’t have lemon verbena on hand, try lemon thyme or lemongrass, or just add the zest of another lemon.

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Fiery-Sweet Peach Salsa

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The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peaches in this summery salsa recipe. Serve this peach salsa with just about anything grilled, from pork and chicken to salmon. Or if you’re like me, pop open a cold beer, rip open a bag of tortilla chips, and dig in! I like my salsa caliente, so I leave the seeds and stems in the chile pepper. To tame the heat, discard the stems and seeds.

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Ceviche Salad with Bay Scallops

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This confetti-colored ceviche definitely has Asian-leanings. In fact, I had green papaya salad mingling with ceviche in my mind when I came up with it. Ceviche is a simple, no-cook way to prepare fresh, sustainable seafood that “cooks” the scallops in acid (in this case, lime juice). For a fun, summer hors d’oeuvre, chop the vegetables into smaller pieces and serve the ceviche with tortilla chips.

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