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.

Anne talks through making a quick light breakfast for when it's too hot to want anything else in the morning. The matcha is added last in this strawberry smoothie, and can be left out for littles who don't need the caffeine boost.

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

Produce: 1 cup frozen strawberries, 1/2 a banana

Cold: 1 cup milk of choice, 1 cup ice

Inside Aisles: 1 tsp matcha powder, 1 tbsp maple syrup

Anne talks through caramelizing onions and mushrooms in a large skillet, a perfect summer cook out side. If you use cast iron you can even do it on the grill alongside the burgers or steaks you might want to have with them.

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

Produce: 2.5 lb onions, 24 oz mushrooms, 4 cloves garlic

Dairy: 2 tbsp butter (or oil)

Inside aisles: 1/4 cup white wine (or a splash of vinegar + water), 1 tsp salt, 1/2 tsp pepper

This episode features a recipe developed by Prajakta Sukhatme of Profusion Curry.

Anne talks through making this easy and delicious pasta fresca- a vegetarian pasta dish with a balsamic cream sauce that's perfect for summer.

The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:

Inside Aisles: 1 lb dry pasta, 1/2 cup balsamic vinegar, 2 tbsp olive oil, 2 tsp italian seasoning, salt & pepper to taste

Produce: 1 red onion, 8 oz mushrooms, 3-4 roma tomatoes, 2 cups spinach, 4 cloves garlic, and optionally fresh basil to garnish

Dairy: 1/4 cup heavy cream, and optionally parmesan cheese to garnish

Loved this recipe? Get to know Prajakta better on her Instagram.

It's getting too hot to turn on the oven, and come Thanksgiving freeing up some space in there is handy too. Anne talks through making a bone-in turkey breast in the crockpot with a honey maple glaze that you can get ready fast and then walk away from.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: Turkey Breast (bone-in and about 6 pounds, defrost before cooking)

Glaze: 1/2 cup Maple syrup, 1/4 cup honey, 1 tbsp dijon mustard, 1 tsp balsamic vinegar, salt and pepper to taste

Anne talks through making a batch of homemade taco seasoning so you don't have to worry about running out of seasoning packets, and can customize it to your family's tastes.

The printable version is linked above, but if you're making your grocery list here's what Anne's base uses:

1/3 cup chili powder blend, 2.5 tbsp paprika, 2 tbsp sugar, 1 tbsp onion powder, 1 tbsp cumin, 2 tsp garlic powder, 1.5 tsp corn starch, 1 tsp salt