Ever wished your vegetables could be the star of dinner instead of the side?

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 classic Italian take on pasta that will make the most of your zucchini bumper crop, and you’ll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!).

Tune in for a quick dose of home cooking inspiration!

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Links:

Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it.

Kari’s favorite caramelized zucchini pasta by Ali Slagle for the NY Times

Frizzled beans with sizzled sesame and mint can be found in Justine Doiron’s cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don’t overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired!

Another fun take on green beans and sesame flavors from Susan Spungen

And a green beans with yogurt and dill recipe similar to what Sonya made.

Corn ravioli from Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta!

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Book a farmers’ market tour with Sonya in Portland, OR!