Dinner Sisters

Expert Marie Fiebach from Feed Your Family Tonight contributed this week's pro tip, which answers the question: How do you get dinner on the table when you have soccer, gymnastics and a PTA meeting? Or if you have a full day of meetings and you just want to collapse on the couch and eat chips? Marie has some practical advice to help you make it through this fall with more healthy, happy meal times.Support the show

Maybe you’ve already felt it, that cool breeze in the air, or spotted your first yellow bus on your way to work. Maybe you’re already in the thick of sending little ones off to school. No matter what late August means to you, we’re always thinking of those first days back to school. Such a long day and we were so hungry come dinner time! (All that thinking and playing.) We have three recipes that will fill hungry bellies no matter if they were learning long division or doing battle with the office copy machine. Again. Recipes that are filling but also a little fun. Here’s the rest of the year and school night dinner! Sheet Pan Taco bake from the Food Network, Curry Chicken Thighs from White on Rice Couple and Spinach Turkey Sliders from Epicurious.

Support the show

Maybe you’ve already felt it, that cool breeze in the air, or spotted your first yellow bus on your way to work. Maybe you’re already in the thick of sending little ones off to school. No matter what late August means to you, we’re always thinking of those first days back to school. Such a long day and we were so hungry come dinner time! (All that thinking and playing.) We have three recipes that will fill hungry bellies no matter if they were learning long division or doing battle with the office copy machine. Again. Recipes that are filling but also a little fun. Here’s the rest of the year and school night dinner! Sheet Pan Taco bake from the Food Network, Curry Chicken Thighs from White on Rice Couple and Spinach Turkey Sliders from Epicurious.Support the show

Farmer’s markets this time of year make you feel like you’re a kid in a candy store. Tomatoes, corn, peaches are all at their height at this time of year. Time to get some recipes to take full advantage. Make some summer cooking memories while the season lasts with Savory Peach Chicken by Ellie Krieger on the Food Network, Buttered Tomatoes with Ginger by Bon Appetit, and SweetCorn Pancakes with Bacon from Just a Taste.

Support the show

Farmer’s markets this time of year make you feel like you’re a kid in a candy store. Tomatoes, corn, peaches are all at their height at this time of year. Time to get some recipes to take full advantage. Make some summer cooking memories while the season lasts with Savory Peach Chicken by Ellie Krieger on the Food Network, Buttered Tomatoes with Ginger by Bon Appetit, and SweetCorn Pancakes with Bacon from Just a Taste.Support the show (https://www.patreon.com/dinnersisters)

In this pro tip episode, Kate and Betsy give advice on freezing your summer bounty. They share tricks for freezing bread, freezing produce and a quick way to punch up your daily water intake!

Support the show

In this pro tip episode, Kate and Betsy give advice on freezing your summer bounty. They share tricks for freezing bread, freezing produce and a quick way to punch up your daily water intake!Support the show (https://www.patreon.com/dinnersisters)

Summertime means hot weather, beach days, and all the tomatoes you can get your hands on. The Dinner Sisters embrace tomato season with three recipes that will do justice to your garden victories or farmer’s market hauls. Plus we have a tip for skinning salmon,

Pasta with Marinated Tomatoes and Herbs: NYT Cooking
Turn your farmer’s market tomatoes into a low cook dinner by marinating with olive oil, salt, olives, herbs and canned tuna. The only thing you need to do is cook pasta when you’re ready. Light yet filling, this is an ideal summer dinner.
Tips:
Start this early enough in the day if you’d like to have it for dinner. Give yourself at least 5 hours or so for best taste. In other words, eat lunch and then get cracking on the tomatoes.
Use a better canned tuna- usually we choose an imported tuna in oil. But lately we’re really liking the American Tuna brand.
If this recipe makes too much for your household, consider making half the pasta at one time. In other words, marinate the tomatoes, herbs and tuna. Boil half the pasta and toss with half of your marinated mixture. Reserve the second half and refrigerate. The next day, bring the container to room temperature (about a half hour). Boil the pasta and you have dinner or lunch on day two!

Stone Fruit and Heirloom Tomato Mozzarella Basil Salad : The Kitchen Paper
Summer on a plate! Stone fruit (peaches, plums, and nectarines) are a mouth-watering combination with tomatoes, basil, and mozzarella. A gorgeous plated salad for the summer months.
Tips:
Make sure your fruits are dead ripe for this salad. The fruit is front and center in this recipe.
If you can’t find bocconcini, fresh mozzarella torn into chunks or a large dice would also work well.
We thought this worked well for lunch on its own but would also be nice with a piece of grilled white fish.

Savory Tomato Poundcake: The New Yorker
What’s in a name? For this recipe, maybe quite a bit. Don’t be put off by the poundcake title, this is a savory, cheesy, cake, punctuated by tangy tomatoes. An ideal way to celebrate the best of summer tomatoes.

Tips:
Watch the baking time. Depending on your oven, this may take less time than indicated in the recipe.
The poundcake and a green salad (and maybe some poached eggs, if you’re really going for it) would make a treat of a lunch with friends.

From the Smorgasbord…
Tips for Skinning Salmon:
Try freezing your skin-on salmon filet for 20-30 minutes before skinning. The skin will peel off with a good hard tug with your fingers and a little help with your filet knife.
Schulz Summer Recipe: Creamy Cucumber Salad
Use all those cucumbers that are ripe this time of year for a cooling salad dressing with mayonnaise, vinegar, and a touch of sugar.
Salt it up! Use a good, flaky sea salt (we like Maldon) to give your just-picked fruits and vegetables the taste they deserve.

Support the show

Summertime means hot weather, beach days, and all the tomatoes you can get your hands on. The Dinner Sisters embrace tomato season with three recipes that will do justice to your garden victories or farmer’s market hauls. Plus we have a tip for skinning salmon,

Pasta with Marinated Tomatoes and Herbs: NYT Cooking
Turn your farmer’s market tomatoes into a low cook dinner by marinating with olive oil, salt, olives, herbs and canned tuna. The only thing you need to do is cook pasta when you’re ready. Light yet filling, this is an ideal summer dinner.
Tips:
Start this early enough in the day if you’d like to have it for dinner. Give yourself at least 5 hours or so for best taste. In other words, eat lunch and then get cracking on the tomatoes.
Use a better canned tuna- usually we choose an imported tuna in oil. But lately we’re really liking the American Tuna brand.
If this recipe makes too much for your household, consider making half the pasta at one time. In other words, marinate the tomatoes, herbs and tuna. Boil half the pasta and toss with half of your marinated mixture. Reserve the second half and refrigerate. The next day, bring the container to room temperature (about a half hour). Boil the pasta and you have dinner or lunch on day two!

Stone Fruit and Heirloom Tomato Mozzarella Basil Salad : The Kitchen Paper
Summer on a plate! Stone fruit (peaches, plums, and nectarines) are a mouth-watering combination with tomatoes, basil, and mozzarella. A gorgeous plated salad for the summer months.
Tips:
Make sure your fruits are dead ripe for this salad. The fruit is front and center in this recipe.
If you can’t find bocconcini, fresh mozzarella torn into chunks or a large dice would also work well.
We thought this worked well for lunch on its own but would also be nice with a piece of grilled white fish.

Savory Tomato Poundcake: The New Yorker
What’s in a name? For this recipe, maybe quite a bit. Don’t be put off by the poundcake title, this is a savory, cheesy, cake, punctuated by tangy tomatoes. An ideal way to celebrate the best of summer tomatoes.

Tips:
Watch the baking time. Depending on your oven, this may take less time than indicated in the recipe.
The poundcake and a green salad (and maybe some poached eggs, if you’re really going for it) would make a treat of a lunch with friends.

From the Smorgasbord…
Tips for Skinning Salmon:
Try freezing your skin-on salmon filet for 20-30 minutes before skinning. The skin will peel off with a good hard tug with your fingers and a little help with your filet knife.
Schulz Summer Recipe: Creamy Cucumber Salad
Use all those cucumbers that are ripe this time of year for a cooling salad dressing with mayonnaise, vinegar, and a touch of sugar.
Salt it up! Use a good, flaky sea salt (we like Maldon) to give your just-picked fruits and vegetables the taste they deserve.Support the show (https://www.patreon.com/dinnersisters)

Beach Week

Hopefully you're out enjoying the last weeks of summer- we are, too! We're running a favorite episode chock full of recipes perfect for the last beach days of summer. Episode 23 was full of goodies, from easy chili steak with sleeper hit rice, to cool sesame noodles, to a grilled chicken and corn salad perfect for that potluck. Food made for a week at the beach. 

Support the show