NOURISHED Issue 2 - Summer 2014

We dwell on The Shift in both palate and mind as we gravitate towards lighter and fresher meals. From delicate tartines to fanciful flatbreads and bold flavors to subtle nuances, we explore how herbs elevate a dish. The dishes are intentionally convenient allowing more time to enjoy the season. In keeping with the need for lighter meats, the recipes take advantage of the bounty of seafood that arrives in season and can be substituted with what is fresh in your market. Fish is also incredibly easy to cook making fresh home cooked meals accessible to any week night.

Of the 21 recipes, 13 are gluten free. With nutty breakfast bars to runny yolk dressed salads, from Spanish stuffed squid to spicy chicken, from baked mushrooms to green goddess soups, and, to finish, strawberry crumbles to chia pudding and a whole lot in between, there are several inspirations for all meals of the day!