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We’re back!
In this episode, we tell you where we’ve been. (Spoiler alert: Nowhere.)
Joy shares her boil-steam-glaze method tasty asparagus and other vegetables.
We talk pandemic grocery shopping.
In What we’re loving: Meladuco Dates
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For this week’s episode, we invited Debbie Koenig, creator of The Family Plan email newsletter, which includes weekly meal plans, shopping lists, and other cooking wisdom.
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In food news this week, we discuss the widely reported flour shortage.
In our What’s for Dinner segment, Joy’s making pasta. Lots and lots of pasta.
In How’d You Make That? Marisa explains how to turn your frozen fruit into jam as well as your runny jam into granola.
It’s been a weird time for grocery shopping, yet we all need to eat. We share some things that are working for us right now.
And in What We’re Loving, it’s all about iced coffee in the afternoon.
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In food news this week, we talked about Eater’s article: Restaurants Won’t Survive without a Bail Out
In our What’s for Dinner segment, Joy shares the recent Pizza Bowls she made.
In How’d You Make That? Marisa tells us about her Marinated Chickpea Salad.
In what is probably the first of a series of segments, we talked about how social distancing, infrequent grocery shopping, and limited supplies are affecting our own home kitchens.
And in What We’re Loving, Joy loves tart cherry juice.
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In food news this week, what else could we be talking about? Coronavirus.
In our What’s for Dinner segment, Joy tells you the absolute simplest way to prepare tofu.
In How’d You Make That? Marisa walks us through homemade tzatziki.
We have a guest today: Heather Marold Thomason from Primal Supply. She talks about running a food biz in the middle of all this madness.
And in what we’re loving it’s Castle Valley Mill cornmeal.
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In food news this week, Joy received an IACP food writing award nomination. If you’d like to read the nominated story, click here.
In our What’s for Dinner segment this week, we’re both going crazy for baked beans. This recipe is the closed I could find to what we made!
In How’d You Make That? this week, it’s all about ranch dressing–sunflower ranch dressing that is.
Marisa’s babies are eating more and more and she’s gotten into cooking for them, of course. She tells us what she’s been making.
And in What We’re Loving, this week, it’s Stardust Powder.
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In food news, Civil Eats has a story on how plant-based diets and regenerative ag sparked a pea and lentil renaissance.
In What’s for Dinner, Joy’s got Stuffed Cabbage
In How’d You Make That?, Marisa’s got date and nut squares
Marisa is into sourdough baking at the moment.
And in What We’re Loving, it’s Debbie Koenig’s meal planning newsletter The Family Plan
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In food news this week, maybe going vegan isn’t the most sustainable option for humanity?
In our What’s for Dinner? segment, Marisa’s making pureed broccoli cheese soup.
In our How’d You Make That? segment, we’ve got a recipe to recommend: Chickpea Dumplings in Curried Tomato Sauce.
After 16 weeks of sticking to a vegan diet to lower her cholesterol, Joy’s got an update on the plant-based diet is working out for her heart health.
And in What We’re Loving this week, it’s tempeh. Specifically, Philly Tempeh.
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In Food News this week, we talk about an innovation in avocados.
In What’s for Dinner, it’s Marcus Samuelsson Black-Eyed Peas with Coconut Milk and Ethiopian Spices and it is delicious.
In How’d You Make that, Marisa has something she has to get off her chest about soft boiled eggs.
How do you clean your pots and pans?
And finally, in What We’re Loving, it’s parsnips! (Here’s that parsnip cake Joy mentioned.)
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In food news this week, Ben & Jerry’s has a new sunflower butter ice cream!
In our What’s for Dinner? segment? Marisa has made a highly seasonally appropriate smothered cabbage and rice soup, and she’s telling us how.
In How’d You Make That? Joy reviews Oh She Glow’s recipe for Mushroom Pesto Tart.
We talk about produce boxes–CSAs, veggie subscriptions and the like. Related: Joy wrote about her fave, Philly Food Works, for the Philadelphia Inquirer.
And in What We’re Loving, it’s another podcast: The Nutrition Rounds Podcast hosted by Dr. Danielle Belardo, aka The Veggie MD.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.