In this episode: chili with a magical secret ingredient and a life changing way to make vegetables. Plus, the joy of hosting a dinner party and an encouraging tip from an expert.
Our recipe of the week: Quinoa and black bean chili (A Couple Cooks)
Sonja’s recipe pick: Spaghetti squash burrito bowl (Kathryne Taylor of Cookie & Kate)
Alex’s recipe pick: French Green Beans with Shallots (Jacque Pepin via New York Times)
Roasting is our favorite way to prepare vegetables in the fall and winter. Some of our favorite recipes:
Spiced roasted cauliflower or roasted cauliflower
Roasted brussels sprouts with pecorino and pecans (pecorino and pecans optional)
Roasted fingerling and new potatoes with rosemary
How to Throw a Healthy Dinner Party from Anna Watson Carl of The Yellow Table
What should Sonja make with an 8-pound green cabbage? Sonja’s farmer’s market haul
Did you find the Easter egg?
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