Episode 221: Tostadas, Quinoa, and Juice

Black bean tostadas

In food news: Does the FDA need to regulate what can be called an egg? Panera thinks so, and maybe you do too.

What’s for dinner this week? Quinoa. Joy and Marisa discuss their approaches to cooking this nutritious ancient grain.

How’d you make that? Joy wonders why tostadas have never had a regular spot in rotation but they will now. She tells you how it’s done.

What is your take on juice and juicing? Are you willing to spend $12 at a juice bar or substantially more on a fancy juicer so you can make your own juice at home? We weigh in.

What we’re loving this week: Frozen artichoke hearts. So convenient, yet so fancy.

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Episode 220: Pork Tenderloin, Roasted Gnocchi, Our 3rd Joy of Cooking Potluck

Brownies Cockaigne from the Joy of Cooking for our potluck.

Is seaweed the next big thing in sustainable food? Civil Eats thinks it might be. We’re all for this trend–we love to use seaweed in our own kitchens. What do you think?

In our What’s for Dinner Segment this week, we’re rediscovering pork tenderloin.

Thanks to listener suggestions from Megan and Corisa, Joy gave roasted gnocchi a try and walks you through how she made it.

We recap our third Joy of Cooking potluck, reviewing what everyone made as well as we made ourselves.

In our What We’re Loving segment–we give you maple cream! Here’s the Food in Jars tutorial on how to make your own.

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.

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