How can one ingredient completely change your weeknight cooking?

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

By the end of this episode, you’ll want to make a highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry.

Tune in for a quick dose of home cooking inspiration!

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Links:

Kung Pao Tofu by Ham El Waylly for NYT Cooking

Ham El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham

Raspberry Danish with puff pastry video

Sonya’s blueberry cheesecake danish recipe

Kari’s Veggie Sandwich:

• Thickly sliced whole-wheat sourdough (Adrian Hale’s recipe), but any thick-sliced fresh bread would work!
• Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled feta
• Mash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family’s local fave Kaylin & Kaylin)
• Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in half
• Serve with your favorite chips!

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For more recipes and cooking inspiration, sign up for our Substack here.

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!