This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed greens makes this dish come together in a flash. You can use this technique with any tender greens, such as beet greens or chard.
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Category Archives: Special Diets
Kitchen Sink Fried Rice
You’ll see this fried rice recipe come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge. It’s a great way to use up leftover rice, veggies — whatever you have on hand.
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Peanut-Sweet Potato Soup
Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this sweet potato soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.
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Sausage and Grape Skewers
This simple sausage and grape recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
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Easy Mushroom Ragu
This easy vegetarian mushroom ragu has plenty of meaty main-dish heft. It’s also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese. The optional mascarpone lends extra richness to this mushroom ragu, but skip it to make it a vegan dish.
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
5 cloves garlic, roughly chopped
1-1/2 pounds wild mushrooms (or cremini), cut into thick slices
2 teaspoons minced thyme
¼ cup dry marsala
2 tablespoons mascarpone cheese (optional)
Sea salt and freshly ground pepper
1 tablespoon finely chopped parsley
Heat olive oil in a large saute pan over medium heat and add shallot. Cook for 5 minutes, until shallot is a deep golden brown. Add garlic and cook another 2 minutes, until softened. Add mushrooms and thyme to pan, and saute for 8-10 minutes, until mushrooms are golden brown.
Pour in marsala and scrape up any bits stuck to the pan. Cook for 2-3 minutes, until most of the liquid is evaporated. Swirl in mascarpone, season with salt and pepper, and sprinkle with parsley.
Serves 4.
Prep time: 15 minutes
Cook time: 17 minutes
Melone e Limone (Melon and Lemon)
I fell in love with this simple, stunning Melone e Limone (Melon and Lemon) appetizer at our friends’ wedding recently. The peeps behind the awesome SCOPA restaurant here in Healdsburg, CA, had cut fragrant, peak-of-season melone (that’s Italian for melon) into tiny (perfect) cubes, tossed them with lemon juice and served them mini skewers with a sprinkle of sea salt as an hors d’oeuvre. I’ve made several more rustic versions since; this is my favorite. It also makes me smile because my daughter, Noemi, still mixes up the words ‘lemon’ and ‘melon’ … so this easy side dish spares her the riddle. So, pick up some fresh melone, and enjoy!
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Grilled Wild Salmon with Smoked Paprika
This wild salmon recipe has become one of my weeknight faves. Wild salmon is an ingredient that doesn’t need a lot of “help.” It has rich texture and full flavor, so your best bet is to keep it simple. This super-easy rub calls on smoked paprika to complement the richness of the fish. We love it on tortillas, topped with our Fiery-Sweet Peach Salsa, Quick-Pickled Red Onions and sliced avocado.
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“Melted” Summer Squash
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini. It’s a great summer squash recipe to use up a bumper crop. I also like to add a dash of Guatemalan smoked chile pepper a friend of mine gave to me; this is a great dish to be adventurous with anything special you want to play with too.
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Smoky-Sweet Tri Tip
True barbecue involves indirect heat and smoke, and dedicated barbecue aficionados invest in a smoker. But you can set up a standard charcoal or gas grill for smoking, which works fine for tender cuts like tri tip, seafood or poultry. Tri tip (also called triangle roast) is a lean, quick-cooking cut of beef sirloin that’s an ideal introduction to smoking. It’s the cut used in Santa Maria-style barbecue in California’s Central Coast. I’ve added a touch of brown sugar to the spice rub for a little flavor of the Deep South. The result is smoky, spicy, subtly sweet, incredibly tender and, as my husband says, very “more-ish.” Serve this with our Santa Maria-Style Beans, corn or flour tortillas and your favorite salsa. Sometimes I’ll serve it with our Roasted Red Pepper Romesco Sauce (only I’ll put the veggies on the grill to smoke with the meat). Leftovers make divine sandwiches for lunch!
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Herb-Flecked Bulgur Wheat
Bulgur wheat is a quick-cooking whole grain you’ll want to keep on hand for an easy side dish. Chop up the herbs while the bulgur stands. You can vary this recipe in any number of ways – use vegetable or chicken broth in place of the water, stir in your favorite fresh herbs or garnish it with toasted nuts and a sprinkling of feta or goat cheese.
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