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Hi friends! We weren’t able to get a fresh episode together for you this week so we’re rerunning a show we love from back in January 2017. The carrot ginger dressing we talk about is one that we both still love, and the nut bread Joy shared is a great one for these cold winter days (because we all need a little extra warmth these days!).
We’ll be back next week with a new show! Stay well!
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In food news, should older people eat like millennials? According to AARP, yes but with reservations.
In What’s for Dinner this week, It’s Greek White Bean Soup from Milk Street.
In our How’d You Make That segment, Joy’s talking seitan.
In the Wildcard segment, we discuss how the pandemic may have permanently changed our home cooking habits.
And in What We’re Loving, its Layla Bars.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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In food news this week, have you read about the intriguing mystery of the great bucatini shortage?
In our What’s for Dinner? segment this week, Joy tells you about her adventure in scallion pancakes. Here’s some inspiration:
In How’d You Make That? Marisa walks us through Haluski (aka Polish cabbage and noodles)
In the Wildcard segment, Joy and Marisa love on their current cooking crushes.
And in What We’re Loving, it’s steel cut oats in the rice cooker.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
Podcast: Play in new window | Download
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In food news this week, we talked about Kroger’s list of the top 10 trending grocery items of 2020.
In our What’s For Dinner? segment, Joy is very much into this Chickpea and Dumpling Soup.
Marisa’s making her own version of Toby’s tofu pate, loosely based on this recipe. Here’s what she uses:
15 oz. extra firm tofu
2 ribs celery, finely minced
2 Tbsp. parsley leaves
2 T dried minced onion
1/3 cup mayonnaise
1 tsp. Prepared mustard
2 tsp. nutritional yeast
1/2 tsp. turmeric
And in our wildcard segment, we’ve got tips for Veganuary if you are giving that a go this year. (Check out Joy’s plant-based inspo board on Pinterest.
And in what we’re loving, it’s definitely the just-opened South Philly Food Co-op!
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
