Episode 66: Best bite of the week — A taco night upgrade and a quick weeknight stew
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
If you’ve been looking for a delicious upgrade to your weekly taco night, Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian.
With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut.
Tune in for a quick dose of home cooking inspiration!
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Links to from this week’s show:
Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times
Sonya’s chicken tinga recipe via her Substack
The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans
***
We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!
More description
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
If you’ve been looking for a delicious upgrade to your weekly taco night, Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian.
With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut.
Tune in for a quick dose of home cooking inspiration!
***
Links to from this week’s show:
Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times
Sonya’s chicken tinga recipe via her Substack
The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans
***
We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!
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