This episode features a recipe developed by Deirdre of The Fiery Vegetarian.

This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to.

The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need:

Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice

Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil

Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper

If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.

Anne talks through making a refresing berry focused smoothie that is perfect for the summer heat. A copycat of blueberry bliss from Tropical Smoothie, you can leave out the sugar if not trying to mimic the takeout taste.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for a 14-16 oz smoothie:

Fruit: 1 cup strawberries, 1/2 cup blueberries, 1/2 medium banana

Sugar: 2 tbsp sugar (turbinado for the closest takeout taste), 1 tsp honey

Ice: 1 cup (if fruit isn't frozen, as little as 1/4 cup if it is)

Summer is a time for easy, lazy, light lunches, like your favorite brand of frozen spring rolls. Anne talks through making them in the air fryer or oven so you can enjoy a crispy appetizer whenever the mood strikes.

The full printable instructions are linked above, but if you're making your grocery list all you'll need is your favorite frozen spring rolls, and a bottle of dipping sauce if there isn't some included with your chosen spring rolls.