In this episode: we interview a real urban farmer (Amy Matthews) and brainstorm what to do with her seasonal eats. Plus, we share the story of how we got into cooking in the first place, an innovative pad thai variation, new comfort foods to get through the winter months, and our favorite podcasts.
Our recipe of the week: Spaghetti squash pad thai (A Couple Cooks)
Sonja’s recipe pick: Red curry lentils (Lindsay Ostrom of Pinch of Yum)
Alex’s recipe pick: Mushrooms and greens with toast (Tara O’Brady in Seven Spoons Cookbook via Smitten Kitchen)
Bonus: Dolsot bibimbap (I am Food Blog | Stephanie Le) or Vegetarian dolsot bibimbap (Emily Ho | The Kitchn)
Our tour with Amy at South Circle Farm
Recipes with Amy’s produce:
Fennel: Italian white bean soup (a favorite!)
Bok choy: Market vegetable fried rice
Parsnip: Roasted root vegetables
Rainbow carrots: Raw with Garlic and rosemary white bean dip or Greek yogurt ranch dip
We recreated the the homemade sushi dinner that started it all
Julia Child, the mother of all cooking shows (complete with old episodes)
Alton Brown’s Good Eats
Jamie Oliver
Who inspires you to cook (on TV or in real life)?
Our favorite podcasts – what podcasts do you love?
Amy’s podcast recommendation: The Memory Palace.
A Couple Cooks on Instagram and Twitter
For More
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About the Authors
Sonja Overhiser
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.
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