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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3 thoughts on “Episode 226: Vegetable Sides, Chimichurri, and Reem Kassis”

  1. I made the chimi-churri and it WAS delicious (mint, parsley, arugala, salt, red pepper, oil, roasted garlic ). I had it for lunch yesterday. Thank you. The leftovers are in my fridge for another lunch. I also bought the book that Maurissa was raving about and it is delightful – Eating from the Ground Up. I was really inspired by Smitten Kitchen’s new book and this book has the same sort of vegetable based recipes. I have a list of recipes I want to cook from it. I highly recommend it. My daughter and her family are all vegan so vegetable centric allows me to cook things up for them. I am totally with Joy that the future of plant based eating (which I do believe is the future, but I won’t give up roast chicken, sorry) is vegetable centric and not fake meats. Love your show and thanks for doing it. 🙂

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