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Dishing with Stephanie's Dish

Dishing with Stephanie's Dish

By: Stephanie Hansen - @StephaniesDish
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 I talk with Cookbook authors and Makers obsessed with food

stephaniehansen.substack.comStephanie Hansen Art Cooking Food & Wine
Episodes
  • The Happy Hostess - Kristie LaLonde

    The Happy Hostess - Kristie LaLonde
    Sep 12 2025
    The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It’s a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a ...
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    28 mins
  • Stephanie A. Meyer has the basic formula for how to eat and create satiety and life long healthy eating without deprivation

    Stephanie A. Meyer has the basic formula for how to eat and create satiety and life long healthy eating without deprivation
    Sep 5 2025
    She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here’s the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie’s RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the ...
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    35 mins
  • Live Dinner Party Prep with Stephanie Hansen

    Live Dinner Party Prep with Stephanie Hansen
    Jul 18 2025

    I popped on today to plan, prep, and cook for my gal pal's dinner party. Of course, I wasn't prepared, and my mini chopper would not work, but…

    We prepped some great dishes for my ladies’ dinner party.

    The Menu

    * Bootleggers - the Minnesota Cocktail

    * Miso Glazed Salmon (exclusive Substack recipe here)

    * Roasted Potatoes with a garlic scape, basil pesto drizzle on a bed of yogurt cream (1/3 cup cottage cheese - 1/3 cup whole fat Greek yogurt- 1/4 cup chopped pickles - 1/4 cup feta cheese, 3 Tbsp Feta brine, one teaspoon kosher salt, blended until smooth)

    * Roasted Pepper and white bean salad with basil and balsamic (exclusive Substack recipe here)

    * Green salad with hard-boiled eggs and lemon vinaigrette

    * Zukes and Squash gratin (Recipe from True North Cabin Cookbook Vol. 1)

    * Plum Fruit Buckle

    Miso Glazed Salmon

    Ingredients:

    * 8 (4-6-ounce) skin-on salmon fillets, about 1-inch thick

    * 2 teaspoons Kosher salt

    * Freshly ground black pepper

    * 3 Tbsp honey

    * 1/4 cup Hikari minute miso

    * 3 Tbsp rice wine vinegar

    * 3 teaspoons soy sauce

    * 1 garlic clove, grated on a microplane

    * 1 teaspoon ground ginger

    Instructions:

    Preheat oven to Broil

    In a small bowl, whisk together the salt, pepper, honey, miso, vinegar, soy, garlic, and ginger.

    Arrange the salmon skin side down on a sheet pan.

    Brush the mixture over the salmon. Let marinate for 20 minutes while the oven comes to temperature.

    Broil until the salmon is opaque and cooked through and the glaze is toasted, about 6 minutes. Internal temperature should be about 135-140

    Roasted Pepper and White Bean Salad with Basil and Balsamic

    Ingredients:

    4 peppers

    2 cans of cannellini beans, drained

    1/3 cup Basil leaves torn into pieces

    1/3 cup olive oil

    3 Tbsp Balsamic vinegar

    2 Tbsp lemon juice

    2 teaspoons lemon zest

    2 teaspoons salt

    1 teaspoon cracked black pepper

    Instructions:

    Roast 4 peppers -Heat the oven to 425 degrees. Place 4 whole bell peppers (any color) on a sheet pan, drizzle with olive oil, and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove the peppers from the oven and let them cool.

    Carefully peel away the skins and discard the core and seeds. Pull into 1/4 inch strips

    Drain beans and add to peppers in a large bowl

    Tear Basil and add to bowl

    Mix the vinaigrette and add to the beans

    Let sit for 30 minutes at room temperature, marinating before serving

    Variations to consider:

    * Adding feta or small mozzarella balls

    * Subbing oregano for Basil leaves

    Here is how the dishes came out

    These were the flowers I added from my Home Garden.

    Thank you to everyone who tuned in to my live video! I will plan for more live videos if you enjoyed it.

    Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.



    This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
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    54 mins
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