A Recipe: Shrimp Salad with Dill Mayonnaise

Shrimp Salad has become one of our favorite treats this summer.  The sweet shrimp combine beautifully with the bright flavors of lemon, dill and the creaminess of a good homemade mayonnaise.  It easy to bring on picnics, to concerts in the park or to serve as a light lunch or supper.  Most importantly, however, is… 

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Farms, Markets, Gardens: Our Week in Pictures

You may have noticed a distinct lack of posts recently at Nourished Kitchen, but we’ve been busy here in the high country – gardening, marketing, visiting farms … laying in hammocks.  But rather than tell you just how overwhelming our week has been and just how overworked we are (read: unbearably), I thought I’d give… 

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A Recipe: Potato Leek Soup with Dill

Potato Leek Soup, dotted with dill and pasture-raised bacon, may seem like an odd addition to a June post. I mean, really now, summer’s less than a week away – and I imagine all of you sipping away at icy tomato gazpachos and spooning sweet cherry sorbet into your mouths. It’s hot. It’s humid and the night air is sultry and warm where you are, isn’t it? Don’t lie to me now – I know it’s true. While you’re lounging by the grill, sending your kids to run naked through the sprinklers and collect raspberries on tall, leafy canes, I’m shivering and considering turning out the heat though it’s the middle of June dammitall.

A Recipe: Preserved Lemon & Mint Allioli

Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue – softly and whimsically – almost like a child’s nonsense word. all-ee-oh-lee. It’s a melodic sound. Allioli is a Catalan version of classic aioli, and it differs fundamentally from Provençal aiolis in that it is made without egg yolk – offering just a combination of good quality olive oil, fragrant garlic and unrefined sea salt.

10 Culinary Herbs & Their Medicinal Uses

Over the past few weekends, the snow has cleared from the high country (yes … it takes that long for winter to recede up here), and what time I’ve had that hasn’t been occupied by the online cooking class (there’s still time to register, you stragglers …), I’ve spent planting my new herb garden. My porch is littered with fragrant terra cotta and glazed ceramic pots, bursting with charming herbs: rosemary, rose geranium, sweet bay, peppermint, spearmint, curly parsley, flat leaf parsley, dill, sweet basil and violetta basil, thyme and chives and nasturtiums. I think wistfully about finding French tarragon, stevia for teas, marjoram and sweet cicely (for its charming name alone).