French ratatouille on Mexican tostadas? You bet! Our Really Easy Roasted Ratatouille may be firmly rooted in Provence, but that tasty melange of end-of-summer eggplant, tomatoes, zucchini and peppers plays well with other cuisines. Lia and I went back and forth on the best Mexican dish to showcase the vegetables. Should they be folded into tacos or tucked into quesadillas? Both would work just as well, but we ultimately decided to show the ratatouille off on an open-face tostada. Round out this light, colorful main dish with a salad of romaine lettuce tossed with this dead-easy Lime Caesar Dressing, and dinner is served.
This Asian-flavored tomato and nectarine salad is a highly fortunate outcome of having “You Put the Lime in the Coconut” stuck in my head all week, coupled with a garden bursting with tomatoes and a drawer full of farmers market nectarines. Who said tomato salads have to be Italian? Try serving this with a plate of pasta tossed with my Asian Pesto.
This pizza is about all things summer. I had a similar one from Rosso Pizzeria at a Tuesday night concert in the Healdsburg Plaza and knew instantly I wanted to reproduce it for NOURISH.
I made this sweet potato side dish for a class I taught in Guatemala to a dozen youth group kids. They were skeptical (to say the least) about the chile powder, at first, but embraced it wholeheartedly after I dubbed them “food adventurers.”
I used to make this Greek salad at the “Souvlaki Stand” on the island of Corfu. To this day, it remains my favorite summer salad. It’s classic. It’s simple. It can be a meal or a side. It’s the epitome of summer vegetables in their simple glory.
Not everyone is an eggplant lover. But this eggplant recipe may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they’re doused with when creamy and tender. This is a hearty, gluten-free, vegetarian main course paired with brown rice, quinoa or even wheat berries, but would also make a terrific side dish.
A pressure cooker makes this sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs recipe possible in under an hour using the same technique as our Last-Minute Corned Beef From Scratch. Given their quick and easy nature, and the proliferation of really good bottled barbecue sauces out there, I opted not to take the extra step of making a sauce from scratch. When choosing your sauce, look for as few ingredients as possible (ideally all “real” words) with real sugar or honey or molasses or maple syrup as a sweetener, rather than high fructose corn syrup.
This tomato salad is the perfect fresh-from-the-garden all-purpose summer side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
This potato salad recipe is a bit like a Nourishified stuffed potato. It’s got all the fixins you love — sour cream, bacon, chives, and even goat cheese — but in proportions that amp up flavor without making you feel like you just ate a house. Take it to your Fourth of July picnic, or serve it with barbecued ribs and Slow Cooked Molasses-Honey Baked Beans.