149: Plant-based Burgers, Meal Kits, and Hot Weather Cooking

A plate of farro, kale, pork chop, and fig compote.
One of the Blue Apron meals that Marisa’s husband Scott made the week they tried it.

This week, we kick things off with a conversation about plant-based burgers that are designed and engineered to mimic meat. Joy had an opportunity to taste one of these burgers recently and didn’t find that it measured up.

Next, we chatted about the meal kit trend and our perspectives on them. Do you subscribe to one? What do you think?

Recommended recipe! In this new occasional segment, we tell you about a new-to-us recipe that we think is worth making. First one up is this marinated celery recipe that Joy has made several times lately.

After that, we shared our methods for keeping cool in the kitchen when the weather gets steamy. Suggestions include. cooking early in the day, heading outside, using your slow cooker, batch cooking, and relying more on ready-made proteins that you can buy at the grocery store and then assemble into a meal.

And finally, in our At The Market section, we dished on summer squash. Make sure to try Marisa’s zucchini butter and zucchini pickles!

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