This is based on a bar snack Alison spotted while, well, sitting at the counter at a local wine bar watching the bartender turn out quick pizza-like snacks with lavash (a type of Armenian flatbread), a variety of toppings and a toaster oven.
Using tortillas and leftover sauteed mushrooms, these tasty pizzas come together quickly. They make a lovely light dinner with a Simple Butter Lettuce Salad, and are a quick and easy appetizer that’s lovely with a rosé.
We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you’ll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)
This pasta is springtime in a bowl–use the freshest asparagus you can find. You’ll be amazed by how much richness and flavor just one egg yolk can bring to a dish.
This quick Pasta Puttanesca is one of my favorite pull-from-the-pantry meals that transcends all seasons. Full of bold flavors that go beyond most throw-together meals.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
This is the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.
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.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal.
Take that name to mean anything you please … whether you make this soup out of chicken stock, turkey stock or vegetable stock, you can bet it’ll be scrumptious. What elevates this above a standard chicken (turkey … veggie) noodle soup are the copious amounts of carrots and celery, the beefy lentils, and the fun little topping of sauteed root veggies and sausage. PS – you can make this vegetarian and still have a super hearty soup.
I’m a big fan of cooking cauliflower until it’s almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of fettuccine.
This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the
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