In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll want to make this delicious and cleverly named “Scuttlebutt sandwich,” which combines pillowy foccacia with tangy pickled beets for an unexpected summer meal that’s equally perfect for entertaining as it is for your next beach day.

And if you bought too many peaches at your local stand or farmers’ market, you’ll want to whip up one of our favorite peach desserts — a simple take on peach melba, or classic pie with a buttery crust.

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Scuttlebutt sandwich adapted by Sara Bonisteel for the NY Times

Not-so-classic peach melba by David Tanis for the NY Times

Perfect peach pie from Sally’s Baking Addiction, and Peach Pie with Honey and Ginger from Alison Roman

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy?

In this episode, we’re sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party.

You will discover:

1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy

2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.

3. Time-saving tips for making casseroles ahead and freezing them for future enjoyment

Tune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!

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Links to from this week’s show:

Kari and Sonya’s recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs

Heidi Swanson’s quinoa patties

Eggplant and bulgur stuffed vegetables from Gourmet Magazine

Sonya’s stuffed tomato recipe

Smitten Kitchen’s ratatouille

Layered Eggplant, Zucchini and Tomato Casserole from Food & Wine

Our favorite brand of mandoline

Summer squash gratin by Laura Rege for Food & Wine

Classic Jiffy corn casserole from The Kitchn

Scratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well

Farro and cauliflower parm by Sarah DiGregorio for the NY Times

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for an easy way to amp up your fruit desserts and take them to the next level this summer?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll want to make this easy rich almond cream, aka frangipane, to instantly improve fruit desserts made with summer’s juiciest peaches, apricots, and cherries. You’ll also want to make a winning crunchy and delicious rainbow salad that’s stunning to bring to the weeknight dinner table, and beloved by kids and adults alike!

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Links to from this week’s show:

King Arthur flour frangipane (almond cream) recipe

Sonya’s rainbow salad

Seka Hills elderberry balsamic vinegar

Great Jones’ baking sheets

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Tune in for a quick dose of home cooking inspiration!