$5 Dinners: Grilled Cheese with Balsamic Peach Salsa and Spinach

This classic American favorite gets a summery twist with grilled peaches in a sweet balsamic glaze. The peaches provide Vitamin C, fiber and carotenoids, while the spinach gives the sandwich additional zinc and folate, along with a boost of color. Serve the sandwich with a side salad to turn this

$5 Dinners: Mediterranean Quinoa Salad with Grilled Eggplant and Tofu

With fresh herbs and that char-grilled flavor, this meal is great for both your body and your taste buds. (Yield: 4 servings) For the Quinoa Salad: 1 ¾ cups water ½ teaspoon sea salt 1 cup quinoa 1 cup seeded and diced English cucumber (about ½ cucumber) 1 pint cherry

$5 Dinners: Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa

Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to offset the charred fiery flavor of the chicken. Sweet potatoes are an excellent source of vitamins A and

$5 Dinners: Kimchi Stew

Looking for a comforting, warm, simple meal to make at the end of a long day? Look no further because kimchi stew meets all of these criteria. Kimchi, the traditional Korean condiment, becomes the star of this meal, weaving its spicy, umami flavors throughout the dish. Gochujang, a fermented soybean

A Plating Palate: Chilled Asparagus & Fresh Herb Soup

This recipe is a great way to showcase beautiful seasonal produce like asparagus, ramps and mint. The bright green color accented with bits of purple (ramp ends and micro amaranth) makes this soup gorgeous as it is delicious. When cooking, one can further manipulate the colors of this produce by

A Plating Palate: Fish

For the first installment of “A Plating Palate” – a series in which I’ll explore plating techniques and styles – let’s take a look at how to utilize accessible garnishes like lemons, garlic, and scallions to accessorize fish, while maintaining a measure of white balance. Start with a well-sourced fish

A Plating Palate: Raw Peppermint Brownies

This month’s installment of “A Plating Palate” features a decadent, yet raw, peppermint truffle brownie that comes together effortlessly in a food processor. For the dessert to have a polished, composed look, the plate entertains an array of garnishes — two sauces (chocolate sauce and coconut whipped cream), a fresh

A Plating Palate: Vegan Charcuterie

Charcuterie traditionally refers to cured and otherwise prepared meat products. With spring finally upon us, I was inspired to create a ‘charcuterie’ board highlighting springtime produce. If you have a potluck, picnic or brunch coming up, here are some plating ideas for these concentrated, flavorful bites. This board also does

From the Garden: Garlic Scape Chinese Pancakes

Chinese pancakes are traditionally made with scallions but we decided to give them a seasonal twist by using garlic scapes instead. Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s Executive

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