Episode 262: Sesame Chicken, Granola, and Kondo-ing Your Recipes

In food news this week, we talk about an article on Civil Eats, Edible Landscapes Are Un-Lawning America. 

Joy felt called by the universe to make a specific Melissa Clark recipe, Sesame Chicken with Cashews and Dates, from her book Dinner. It was good! You can find the recipe here.

Marisa walks us through her master recipe for granola, which is: 3 cups rolled oats, 1 1/2 cups seeds and nuts. ½ cup sweetener (honey, maple, brown rice syrup, etc) and ¼ cup oil. Pinch of salt and some spices if you’d like. Mix and bake on a parchment lined baking sheet a 300°F/149°C for 25-35 minutes, stirring every ten or so.

Many people are taking a cue from Marie Kondo and tossing belongings that fail to spark joy. We try that out on our recipes and cookbooks.

And what are we loving this week? It’s cashew butter.

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.

A Local Mouthful Update

Hi friends! You may have noticed that things have been a little quiet around here. We had every intention of picking the show back up with the new year, but life has gotten in our way a bit.

Marisa has been down with a cold since December 30 and Joy has had some family stuff going on that requires the bulk of her attention. We hope to be back with the show by January 23, but we’re not making any promises. Thank you for being so patient with us.

In the meantime, may we suggest that you check out the ebook we published around this time last year? Resolution Recipes is a collection of plant-based, make ahead dishes that will help you eat well in the new year.

Episode 260: Tuna Melts, Homemade Toffee, and Homecoming Eats

In food news this week, we are devastated by the loss of Capogiro Gelato. Thankfully, we both got our last scoops.

In our “What’s for Dinner” segment, we’re talking about a classic: Tuna melts.

In our “How’d You Make That” segment, Marisa explains her famous homemade toffee that she gives as gifts over the holiday.

We also discussed what we eat, and what we want to eat, when we get home from a trip.

In “What We’re Loving,” this week, it’s cloverleaf rolls, specifically the ones from Artisan Bread in Five Minutes a Day.

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.

Episode 259: Hanukkah latkes, Last-minute Soup, and Kitchen Losing Streaks

In food news this week, we talk about Whole Food’s 2019 trend predictions.

In What’s for Dinner this week, we’re having giant potato pancakes.

In How’d You Make that, we’re doing last minute soups.

Have you ever had a kitchen losing streak? When everything is wrong? We do.

What are we loving right now? Cranberries, of course.

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.

Episode 258: Bean & Pasta Soup, Twice Baked Potatoes , and Thanksgiving Recap

In food news this week, we talk about the dire warnings around romaine lettuce thanks to another E. coli outbreak.

What’s for Dinner this week? Bean and past soup. (Yum.)

In How’d you Make that, we talk you through twice baked potatoes.

We recap our Thanksgiving eats. (In case you want to make those sausage bites, here’s the recipe.)

And in What We’re Loving, it’s all about the treasures you find when you clean out your fridge. (Here’s the recipe for Marisa’s sour cherry jam.)

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.

Episode 257: Rice Paper Rolls, Sheet Pan Kale, Cookbooks for Thanksgiving

In food news, Joy tells you about her upcoming food writing course.

In what’s for dinner, we cover rice paper rolls.

In how’d you make that, it’s sheet pan kale and tomatoes.

We share some of our favorite cookbook titles to help you plan Thanksgiving.

And in what we’re loving this week, it’s fish sauce.

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.

Episode 256: Mixed Vegetable Saute, Candied Nuts, and Tracey Medeiros

Author Tracey Medeiros

Local farmers and other food artisans are owed money that doesn’t seem to be forthcoming, according to this recent article in the Philadelphia Inquirer. There is a way to help them out. See this Go Fund Me campaign.

In What’s for Dinner this week, we’ve got Mixed Vegetable Sautes.

In How Do You Make That, we’re tackling candied nuts.

Marisa has an interview with The Vermont Non-GMO Cookbook author Tracey Medeiros.

And in What We’re Loving, Joy shares her enthusiasm for The Dinner Sisters podcast.

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.

Episode 255: Planning Around Vegetables, Instant Pot Chicken, and Ground Turkey

In food news this week, we talk about the recent news that the Philly Farm and Food Fest has been canceled.

In What’s for Dinner, we talk about planning our meals around the vegetables in our kitchens (Marisa was overloaded with bok choy and spent a week looking for ways to use them up).

In How’d you Make That, Joy revisits her Instant Pot chicken method and reminds us all that it’s a really great way to set yourself up for a week’s worth of tasty food.

Now, a controversial topic. Yes or no to ground turkey? Marisa loves it, but Joy can’t stand it.

And finally, in What We’re Loving, the magical onion salt from Trader Joe’s.

Don’t forget, the next Local Mouthful potluck is on Sunday, November 11. Leave a comment on this post if you’d like to join us!

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.

Episode 254: Chicken Shawarma, Vegan Nacho Cheese, and Winter Squash

In food news this week, we ask a question raised by Bloomberg: Are millennials killing American cheese?

In What’s for Dinner, we’re returning to a favorite recipe: Sam Sifton’s Chicken Shawarma.

In How’d you Make That, Joy walks you through basic vegan nacho cheese. Here’s her Washington Post piece that includes the recipe.

It’s finally winter squash season, and we want to cook them all.

And finally, in What We’re Loving, dates!

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.