You may know him best as the host of TV’s Good Food America, but we first connected with Chef Nathan Lyon at breakfast at our Farm Stand in Carmel Valley, California, when he visited as one of the Monterey Bay Aquarium’s Sustainable Seafood Ambassadors at Cooking for Solutions last year.
He’s a wonderful, dynamic and fun healthy eating advocate — our kind of guy!
Between his shows, his book and his online posts, lots of folks are benefiting from Chef Nathan’s wealth of healthy food knowledge and delicious, nutritious recipes; we’re delighted that he found a few moments recently to answer some of our questions, too.
OB: What’s your favorite way to get your greens: soup, salad, smoothie or…?
Nathan: Salad. These days, I’ve been in the habit of eating my raw kale salad (the recipe’s in my cookbook!) a few times a week. It’s packed with flavor: sweetness from dried cranberries and diced apple, acidity from red wine vinegar and orange juice, crunch from a variety of nuts, protein from avocado and goat cheese, and earthiness from the kale that brings it all together.
OB: Do you buy any Earthbound Farm products?
Nathan: I love your Organic Baby Arugula. Simply toss some with fresh-squeezed lemon juice and olive oil, and shave some long strips of Parmigiano-Reggiano over it using a vegetable peeler to make an quick and elegant salad.
OB: What’s the kitchen utensil you can’t live without?
Nathan: With winter come soups and purées, and that means my immersion blender sits on the countertop within arm’s reach.
OB: What did you have for breakfast this morning?
Nathan: Spicy shakshuka [also called “shakshouka,” a Tunisian dish of eggs poached in a spirited tomato sauce – ed.] with rainbow chard fresh from my garden!
Cookbook author, TV host and chef Nathan Lyon is known to viewers, cooks and food lovers across the country for his fresh, simple and innovative cuisine. He’s the host of Good Food America (Veria Living), and chef & co-host of Growing A Greener World (PBS); he’s a regular fresh foods contributor on Huffington Post Live; and his seasonal cookbook, Great Food Starts Fresh: Simple, Innovative Cuisine Featuring Fresh, Seasonal Ingredients, is one of the Washington Post’s “Top Cookbooks.” Check him out @chefnathanlyon on Facebook, Twitter and Instagram, too!
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