Episode 226: Vegetable Sides, Chimichurri, and Reem Kassis

In food this week news, Disney is trying to add vegetarian options.

What’s for dinner this week? Marisa is loving the simple vegetable side dishes from Alana Chernila’s new book, Eating from the Ground Up.

In our How’d You Make That segment, we talk you through our favorite sauce of the moment: Chimichurri.

We’ve got an interview with author Reem Kasiss of The Palestinian Table. Interested in that dinner at Zahav we discussed? Get your tickets here.

And finally, in What We’re Loving, Joy talks about Whole Food’s 365 Brand Woven Wheat crackers.

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Episode 225: Cleaning out the Freezer, Vegetable Spreads, and Emotional Labor

One of Joy’s freezer finds (Photo by Marisa)

In food news this week, Bloomberg reports that Walmart is getting into the prepared meals and meal kit biz. We were shocked to learn this stat: 80% of Americans don’t know what they’re having for dinner tonight.

What’s for dinner this week? Whatever we find as we eat down our freezers. It’s time to clean them out.

In our How’d You Make That segment, Marisa shares her technique for making vegetable spreads–a particularly delicious way to eat your veggies.

The emotional labor of running the home kitchen is kinda getting to Joy this week. Do you struggle with this at times, too?

And finally, in what we’re loving, we celebrate Baba’s Brew fizzy camomile-honey kombucha. It’s really good stuff.

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Episode 224: Alt Pastas, Tofu Frittata, and Dig Inn

 

Photo courtesy of Dig Inn

Home cooking

In food news this week, we discuss a controversy swirling around a conference we just attended: The International Association of Culinary Professionals presented one of its top cookbook honors to a book co-written by the organizations CEO. The award was rescinded and IACP is rewriting the rules and regs.

In our “What’s for Dinner” segment this week, we’re talking alternative pastas, including those made from chickpea and lentil flours.

In “How’d You Make That?” Joy walks you through cooking up a tofu frittata.

Also related to our recent trip to New York to attend the IACP conference: We got to eat at one of our very favorite fast casual restaurants, Dig Inn. Our veggie-packed meals from Dig Inn helped Marisa cross the finish line for her next book and the both of us power up for the session we led at the conference. We wish this small chain would come to Philly next! On the plus side, we brought home inspiration for our own home cooking.

This week in “What We’re Loving” we sing a love song for split peas.

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Episode 223: Simple Soups, Hummus Toppings, Mid-Winter Cooking

Not Joy, not Marisa, not soup. But we like this sweat shirt.

What’s cooking in this episode?

In food news this week, we recap a New York Times story about how a drought in India, which happens to be the largest chickpea producer in the world, is affecting hummus prices in Britain and potentially elsewhere.

In our What’s for Dinner segment, we’re talking through our recent simple soups and wondering where you get your soup making inspiration.

We talk you through how to make toppings to crown your hummus and why you’d ever want to do such a thing.

In the Mid-Atlantic region at least, the local produce situation is grim. It is the deep dead of winter, after all. We talk about some of the ways we try to sidestep a seasonal cooking slump.

And in What We’re Loving, Marisa gives a seal of approval to West End Cuisine Mediterranean style chicken skewers from Costco. 

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