Fennel and Granny Smith Salad with Blue Cheese

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Made with fennel, Granny Smith apples, bitter greens and a touch of blue cheese, this salad has hearty flavors and textures ideal for fall and winter.

Super Bowls V

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Yes, I’m turning to the Super Bowl as a theme today which probably comes as a shock to those of you who know me (“Super Bowl . . . that’s baseball, right?”). But it struck me as a good opportunity to highlight some of the bowls we have here on Nourish Network and talk about what makes them so, well, super. Here are five for a winning Super Bowl Sunday.

Guatemalan Guacamole Avocado Salad

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Inspired by traditional Guatemalan avocado salad, this guacamole recipe has a couple of surprising ingredients. Serve it as an appetizer or a condiment.

Count Your Blessings

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Just about every culture spanning the globe partakes in some sort of thanksgiving benediction before consuming their food. Thornton Wilder once said, “We can only be said to be alive in those moments when our hearts are conscious of our treasures.” And in that way, the act of pausing to give thanks for a meal is a blessing in and of itself.

Cherry Almond Crumble

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This dish is a great one to make when you're stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert.

Our Faves from the Fancy Food Show Part II

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This week, we continue our roundup from the Fancy Food Show. Here are six more of our favorites.

All-Purpose French Lentils

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Our lentil recipe is the little black dress of dinner -- simple, elegant and always just right. Keep green lentils on hand to make this anytime.

In the Slow Lane

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With mid-winter’s chill stoking our appetite for hot, hearty meals, we often turn to long, slow braises and gently gurgling stews. Given our hectic lifestyles, though, it’s not always practical to babysit a meal for hours as it cooks. The answer? Embrace your slow cooker.

Slow Cooker Carrot Soup with Warm Spices and Blood Orange

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In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.

Nourish Yourself in the New Year: Make a Night of It

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In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. The beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.