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In food news this week, Brian Wansink of Cornell, known for media-friendly studies showing that people eat more out of larger bowls among other things, is out of a job.
In What’s for Dinner, we’re talking chicken ricotta meatballs.
In How’d You Make That? we discuss broccoli tabouleh.
What are your favorite pasta shapes? We share ours in this episode. Tell us yours in the comments.
And in what we’re loving, it’s fancy honey. Especially Old Blue Raw Honey.
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4 thoughts on “Episode 253: Chicken Ricotta Meatballs, Broccoli Tabbouleh, and Pasta Shapes”
what is the point of posting the recipe – if I have to subscribe to the Inquirer?
Hi, Carol! A subscriber myself, I didn’t realize it was behind a paywall! Tell you what, I will make sure we include a recipe in an upcoming Local Mouthful newsletter. Thanks for letting me know!
Hi Joy, I love this recipe and have made it several times in the past few years. Fyi, I don’t have any problem getting to this recipe and am not a subscriber. However no worries anyway since I printed it out a long time ago! Thanks for a great recipe!
I’m catching up on episodes and can’t wait to make the meatballs and the broccoli tabbouleh! I have some local ground turkey in the freezer that will be perfect for the meatballs but I’m curious to try processing the chicken thighs too, to see how that turns out; haven’t done meat in my food processor before. I wonder, instead of ricotta or tofu ricotta, could it work just to pulse up some regular tofu in the food processor and use that as a substitute?