I can’t tell you how much I love this salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It’s crazy simple, and it’s the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.
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I’m always on the lookout for a good whole grain dish. This whole wheat couscous is a winner on several fronts. It’s tart and tangy, savory and sweet. It’s super simple, and it plays as well as a side dish as it does a salad.
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Christopher and I pulled this together on a whim one night when we were dialing back to just veggies, healthy fats and whole grains. We had eggplant and tomatoes in the garden, onions in the pantry, and a brand new Magic Bullet on the counter. This grilled eggplant recipe demonstrates that all it takes to make a healthy dinner is a few simple ingredients!
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Need I say “use the freshest, in-season tomatoes you can possibly find, and don’t even think about making this outside of summer”? I didn’t think so. If you wanted to go beyond this basic bruschetta recipe, you could add chopped olives or capers, or sneak a slice of buffalo mozzarella under each mound. This is a classic summer appetizer.
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These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier. Look for the dark-skinned sweet potatoes with bright orange flesh (also, erroneously, called garnet yams).
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Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the fast, stir-fried side dish.
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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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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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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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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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