What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?
If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.
By the end of this episode, you’ll:
- Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli salad
- Discover how leftovers and a few smart additions can help you cook once and eat twice
- Find a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors
Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!
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Links:
SONYA DAY 1
Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)
Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing
Dinner: Chicken piccata, garlic bread, Italian chopped salad
KARI DAY 1
Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too
Lunch: Deborah Madison’sRavioli and Tomato Salad with Masses of Basil from her cookbook,Four bean salad with green romesco by Alison Roman from her cookbook:Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices
Snack: Dragon fruit and cucumber
Dinner: Mississippi Chicken stuffed into sourdough ciabatta
SONYA DAY 2
Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.
Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices
Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad
For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest.
KARI DAY 2
Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon
Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang
Dinner : Creamy pumpkin pasta with a pine nut gremolata on top
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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!
