What do you do when you have more vegetables than you know what to do with?
In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!
By the end of this episode, you’ll discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights.
Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting.
You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig
****
Other links from today's show:
Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife
And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices.
Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).
Italian broccoli salad by Ali Slagle for NYT Cooking
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
