Episode 269: Freezer Pesto, Citrus Syrups, Eating for 3

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In food news this week, we’re talking about WeWork’s new co-working space for food start-ups.

In our What’s for Dinner segment, we’re talking about freezer pesto.

In our How’d You Make That segment, it’s all about citrus syrups.

Marisa talks about the fun challenge of eating enough of the right kind of calories for her and the two babies on board.

And finally, in What We’re Loving: Mature spinach!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 268: Purim, Irish Brown Bread, and WW

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In food news this week, Eater.com asks if the meal kit bubble is about to burst.

In our What’s for Dinner segment, Marisa talks about the foods and food traditions of Purim, including the beloved Hamantaschen cookie.

In How’d You Make That? we’ve got Marisa’s version of Irish Brown Bread.

In our Wildcard segment, we’re talking WW (formerly known as Weight Watchers) because Joy is debating re-joining after at least 7 years away from the WW fold.

And finally, in What We’re Loving, it’s applesauce. Homemade applesauce.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 267: Braised Chicken, Roasted Lemon Relish, and Treats for the Freezer

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This week in Food News, we talk about a story in the Washington Post that asks, “Why did the food media ignore the best selling cookbook of 2018?“

In our What’s For Dinner segment, Marisa talks through the recipe for braised chicken, green peppers, onions and tomatoes that she made recently. It’s one her mom used to make and tasted like childhood to her.

In How’d You Make That, Joy shares a roasted lemon relish she made recently as a way of using up some organic lemons that were going south.

Then we talked about making treats and other kitchen staples to stock the freezer.

Finally, in What We’re Loving, it’s all about ranch dressing.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 266: Sweet Potato Tacos, Chicken & Cream Cheese Sandwiches, and How to Reheat Your Food

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In food news this week, TheRinger.com asks how NYT Cooking became the best comment section on the internet.

In our What’s for Dinner segment, we’re serving up black bean and sweet potato tacos. (Catch some video of Joy’s taco making methods here.

In our How’d You Make That? segment, Marisa describes a fave from childhood: chicken and cream cheese sandwich spread.

We share our collective wisdom on the best ways to reheat food.

And finally, in What We’re Loving, it’s Trader Joe’s Cinnamon Grams. Yum.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 265: Stromboli, Drop Biscuits, and Marisa’s Big News

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We heart tea

In food news, Canada recently revamped its food guidelines, with a distinctly plant-forward focus … and not everyone was pleased.

What’s for dinner this week? At Joy’s place, it’s stromboli.

In our How’d You Make That segment, Marisa walks us through drop biscuits.

Everyone, sit down. Marisa has news. This summer, she and her husband Scott will welcome twins babies to their family.

In What We’re Loving this week, we talk tea.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 264: Dal Makani, Crisp Topping, and the Soups

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Soups is good

Food news of the week: The LA Times is bringing back their stand-alone food section. The editor will be Peter Meehan. It’s the first big move after losing Jonathan Gold. Read all about it.

In our What’s for Dinner segment this week, it’s all about Instant Pot Dal Makani.

In How’d You Make That? Marisa explains crisp topping.

We’re deep into February yet we two soup lovers have made barely any soup this year. What is behind this and what soups will reignite our passion for the stockpot?

And finally, in What We’re Loving, it’s Trader Joe’s Rose Vinaigrette.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 263: Valentine’s Day Eats, Improvised Rice Bowls, and Winter Salad Basics

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In this week’s food news segment, we talk about the ways in which the government shutdown continues to impact SNAP benefit users (and how important it is to be aware of the people in your immediate community who might be food insecure).

In our What’s For Dinner? segment, we chatted about the various ways one might celebrate Valentine’s Day with food.

Next, Joy walks us through her thought process for those moments when she improvises a rice bowl for lunch or a solo dinner.

Marisa has fallen into a winter salad rut and couldn’t be more pleased with it. We share some of our favorite ways to keep eating our veg during the chilly time of year.

Finally, in What We’re Loving – Dave’s Creamy Hot Sauce. Not super spicy. Totally vegan. Really creamy. Entirely delicious.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 262: Sesame Chicken, Granola, and Kondo-ing Your Recipes

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In food news this week, we talk about an article on Civil Eats, Edible Landscapes Are Un-Lawning America. 

Joy felt called by the universe to make a specific Melissa Clark recipe, Sesame Chicken with Cashews and Dates, from her book Dinner. It was good! You can find the recipe here.

Marisa walks us through her master recipe for granola, which is: 3 cups rolled oats, 1 1/2 cups seeds and nuts. ½ cup sweetener (honey, maple, brown rice syrup, etc) and ¼ cup oil. Pinch of salt and some spices if you’d like. Mix and bake on a parchment lined baking sheet a 300°F/149°C for 25-35 minutes, stirring every ten or so.

Many people are taking a cue from Marie Kondo and tossing belongings that fail to spark joy. We try that out on our recipes and cookbooks.

And what are we loving this week? It’s cashew butter.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

A Local Mouthful Update

Hi friends! You may have noticed that things have been a little quiet around here. We had every intention of picking the show back up with the new year, but life has gotten in our way a bit.

Marisa has been down with a cold since December 30 and Joy has had some family stuff going on that requires the bulk of her attention. We hope to be back with the show by January 23, but we’re not making any promises. Thank you for being so patient with us.

In the meantime, may we suggest that you check out the ebook we published around this time last year? Resolution Recipes is a collection of plant-based, make ahead dishes that will help you eat well in the new year.