Episode 317: Greens Pie, Saag Tofu, and Aprons

Joy found an apron to love and this is it.

In food news this week, we talk about how the recent protests have some unintended consequences: Temporary food deserts.

In this Week’s What’s for Dinner segment, Marisa’s got her spin on this NY Times recipes for Greek Swiss Chard Pie.

And in How’d You Make That, Joy has an update on a recipe she talked with Emily Teel about almost a year ago: Priya Krishna’s Saag Feta. (Joy veganized it by replacing the cheese with tofu and adding some cashews and nutritional yeast to the spinach to replace lost cheesiness and richness.)

Marisa and Joy have found themselves in an apron role reversal. After years of doing without an apron she’d wear all the time, Joy found her love match apron in an unlikely place (the Chambray Cobbler Apron from Vermont Country Store). Meanwhile, Marisa’s beloved Rough Linen Pinafore Aprons have been MIA since last summer and she’s cooking without one.

And in What We’re Loving, it’s Italian Greens from Podere di Melo farm.

An announced for our Local Mouthful Patreon members: Our first Zoom coffee hang will be on Saturday, June 27, at noon.

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

8 thoughts on “Episode 317: Greens Pie, Saag Tofu, and Aprons”

  1. Is there another way you can share the NYT Swiss chard pie recipe? When I click on the link, I cannot access it from their website because I don’t have a full subscription to NYT.

    1. Wow that is a beauty! I especially love those small pen pockets up top. Always useful when you are taking notes on the kitchen. Thank you!

    1. Wow, very nice! That is a dead ringer for many other much more expensive aprons in that style! Thanks for sharing.

  2. Speaking of recipes to make with a bunch of greens, this week I made and loved the Gumbo Z from Bryant Terry’s Vegan Soul Kitchen. I admit I added some Rancho Gordo lima beans, but even without that, I couldn’t have imagined how delightfully satisfied I would be with this thick, green, tasty stew. I highly recommend Bryant Terry’s cookbook Afro Vegan, and his new book, Vegetable Kingdom, also has several vegan gumbo recipes I now can’t wait to try.

Leave a Reply

Your email address will not be published. Required fields are marked *