Dinner Sisters

Episode 7: Bubble Up Enchiladas, Loco Moco and Lemony Kale One Pot Pasta This week we cooked... What happens when Kate picks recipes based on their name? The Dinner Sisters cook up three dishes with unusual names: Enchilada Bubble-Up Casserole, Loco Moco and One Pot Creamy Lemon Chicken Pasta. All three recipes live up to their names and more. Discover a new condiment, furikake, that can add a little something to rice, eggs and avocado toast. Sibling rivalry rears its head in the Smorgasbord when Kate and Betsy debate a family dish. Enchilada Bubble Up Casserole: Budget Bytes Bubble Up and enchiladas are an interesting take on a traditional casserole. Biscuits dough, shredded chicken, beans, enchilada sauce and cheese are baked up for a hearty version of enchiladas. Tips: Baking time was much longer than expected. This plus the time for the dough to rise made for a significant time investment. Plan ahead for this and make sure to test the dough for doneness. A cake tester or paring knife works well for this. If you don’t want to make your own biscuit dough we think store-bought dough would do well. We also wonder if a shallower dish than called for might make for a quicker cooking time. Loco Moco: Spoon, Fork, Bacon This version of a Hawaiian comfort food has a lot going for it- steamy white rice, mushroom gravy, and a beef patty all topped with an egg and furikake seasoning. Bring your appetite- we’re not having a light meal. Tips: Kate cut the fat for frying the beef patty and egg quite a bit and the dish didn’t suffer. Do not cut the fat in the gravy - it won’t thicken otherwise. Furikake seasoning is a Japanese condiment typically sprinkled on rice. Combining dried fish, sesame seeds, seaweed and other flavors, it adds an extra savory note. You can find it in the Asian- specifically Japanese- aisle of most grocery stores. Or take a trip to your local Asian store that carries Japanese ingredients. If all else fails, the internet is your friend. Furikake keeps for a long time in the cabinet- reach for it when you want to add a little something to eggs, rice or even salmon. One- Pot Creamy Lemon Chicken Pasta with Baby Kale:  Spoonful of Flavor One pot meals have been trendy for awhile. Probably because you can get a great dinner together in one pot in, usually, a short time. This dish is a creamy, lemony pot of chicken, pasta and kale that comes together in about thirty minutes and only one dish to wash. Tips: Start taste-testing the pasta about fifteen minutes in- you can avoid mushy noodles this way. Others who cooked this dish and commented on the blog recommended stirring halfway through. This helped distribute the sauce and cook the pasta and the chicken evenly.   From the Smorgäsbȯrd: Want to try the recipe the Dinner Sisters debated? Here's a Chicken Pasta Salad that is very close to the version they both ate growing up. Make it with grapes...or not.  Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud  Support the show

Episode 6: Comfort Food with a Twist In this episode, the Dinner Sisters do comfort food this episode with recipes for Broccoli Cheddar Soup from Simply Recipes, Chili Mac from Rachel Ray and Jamie Oliver’s Chicken in Milk.  All three recipes are great family recipes with one that could feed a soccer team - or last minute guests- and another that is an all time favorite. Betsy talks about gardening in the Smorgasbord. If you’re thinking fruit in the garden, plant berries! Betsy will explain why berries are a hit and suggest some good plants for little gardeners. This week we cooked... Broccoli Cheddar Soup: Simply Recipes The classic broccoli cheddar soup never fails to disappoint. This recipe is creamy but not heavy. Bigger chunks of broccoli give this soup some additional character. Tips: The recipe calls for blanching the broccoli, then cooking in the milk. We’re considering cutting down on steps (and time) but adding thawed, frozen broccoli instead. An option that we haven’t tested but might work. This soup needs something to make it a complete meal- Betsy served it with risotto and Kate ended up liking it for lunch.   Chili Mac: Rachel Ray (via FoodNetwork) Chili Mac is an American classic and favorite for a reason. This recipe is a crowd-pleasing combo of pasta and chili for a filling meal. Tips: If you aren’t feeding a crowd consider halving this recipe. Kate did this very successfully and still had enough for four generous servings. Serving suggestions were to add sliced scallion at the end, which is no doubt delicious. However, we both felt shredded cheese at the end was almost a necessity.   Chicken in Milk: Jamie Oliver Braising a whole chicken in milk, lemon and sage results in an amazingly tender, flavorful, dinner-guest worthy meal. Tips: Debate is on about whether to lid the pot or not. We split the difference and started the chicken covered. We uncovered it halfway through. Check out The Kitchn’s take here. Serve this over rice, with potatoes on the side or over a thick slice of toast. This is the ultimate comfort food. From the Smorgäsbȯrd: Thinking about planting some berry bushes in your garden? Use these resources for success: USDA Plant Hardiness Zones : use these codes to determine what plants work best in your area. Baker Creek Heirloom Seeds: this online store is a stalwart of the heirloom seeds world. At last check they had 5 varieties of sugar snap peas and hundreds of fascinating plants. Warning- it’s easy to get lost for hours perusing this site. Try these online retailers for berry plants: Willis Orchards, Double A Vineyards, Fedco Co-Op Seeds, or Nourse Farms or better yet, check out your local independent nursery for plants that will do well in your area. Our other sister Mary recommends trying annual berry plants like ground cherry,  sunberry or garden huckleberry. Seeds for all three are available through Seed Savers Exchange.  Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Episode 6: Comfort Food with a Twist In this episode, the Dinner Sisters do comfort food this episode with recipes for Broccoli Cheddar Soup from Simply Recipes, Chili Mac from Rachel Ray and Jamie Oliver’s Chicken in Milk.  All three recipes are great family recipes with one that could feed a soccer team - or last minute guests- and another that is an all time favorite. Betsy talks about gardening in the Smorgasbord. If you’re thinking fruit in the garden, plant berries! Betsy will explain why berries are a hit and suggest some good plants for little gardeners. This week we cooked... Broccoli Cheddar Soup: Simply Recipes The classic broccoli cheddar soup never fails to disappoint. This recipe is creamy but not heavy. Bigger chunks of broccoli give this soup some additional character. Tips: The recipe calls for blanching the broccoli, then cooking in the milk. We’re considering cutting down on steps (and time) but adding thawed, frozen broccoli instead. An option that we haven’t tested but might work. This soup needs something to make it a complete meal- Betsy served it with risotto and Kate ended up liking it for lunch.   Chili Mac: Rachel Ray (via FoodNetwork) Chili Mac is an American classic and favorite for a reason. This recipe is a crowd-pleasing combo of pasta and chili for a filling meal. Tips: If you aren’t feeding a crowd consider halving this recipe. Kate did this very successfully and still had enough for four generous servings. Serving suggestions were to add sliced scallion at the end, which is no doubt delicious. However, we both felt shredded cheese at the end was almost a necessity.   Chicken in Milk: Jamie Oliver Braising a whole chicken in milk, lemon and sage results in an amazingly tender, flavorful, dinner-guest worthy meal. Tips: Debate is on about whether to lid the pot or not. We split the difference and started the chicken covered. We uncovered it halfway through. Check out The Kitchn’s take here. Serve this over rice, with potatoes on the side or over a thick slice of toast. This is the ultimate comfort food. From the Smorgäsbȯrd: Thinking about planting some berry bushes in your garden? Use these resources for success: USDA Plant Hardiness Zones : use these codes to determine what plants work best in your area. Baker Creek Heirloom Seeds: this online store is a stalwart of the heirloom seeds world. At last check they had 5 varieties of sugar snap peas and hundreds of fascinating plants. Warning- it’s easy to get lost for hours perusing this site. Try these online retailers for berry plants: Willis Orchards, Double A Vineyards, Fedco Co-Op Seeds, or Nourse Farms or better yet, check out your local independent nursery for plants that will do well in your area. Our other sister Mary recommends trying annual berry plants like ground cherry,  sunberry or garden huckleberry. Seeds for all three are available through Seed Savers Exchange.  Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Episode 5: Happy Birthday! A special episode about cake! Happy Birthday, Betsy! (and almost her whole family) We’ll celebrate her birthday with a special episode all about our favorite family birthday cakes. Our dad’s favorite, German Chocolate, makes an appearance and Betsy shares her new family tradition of a very pink strawberry cake. Kate talks about her childhood cake- the ice cream cake. We hope you saved room for dessert!   Our birthday cakes... German Chocolate Cake Frosting A rich, buttery frosting that our dad requests every year isn’t a hard task. This combo of butter, coconut and pecans is a decadent topping for a mild chocolate cake. Our mom used a boxed mix for this cake - which is delicious. If you’d like to bake from scratch, see below for a link. Tips: Our mom's German Chocolate Cake Frosting This frosting is tricky to spread on the sides of a cake- best bet is to go “naked cake” style. The Original German Chocolate Cake (from Baker’s Chocolate) Strawberry Cake : Taste of Lizzy T This is a delicious and not-too-complicated birthday cake perfect for a spring birthday. The bright pink hue is festive and the taste is all about the strawberries. Tips: Have the birthday kid help decorate the top with sliced fresh strawberries. The strawberry jam in the frosting helps set and stabilize the frosting, making for a cake that can stand up to a long birthday party and go long on flavor. Swiss Roll Ice Cream Cake: Taste of Home Frozen Chocolate Oreo Cake: The Kitchn Kate’s Birthday Cake Kate nearly always had an ice cream cake for her birthday. Here are two that would be great for anyone’s birthday- summer or not. The third is our mom’s classic ice cream cake, as best as we can transcribe.   Tips: Ice cream cake is all about assembly. Make sure the ice cream is soft enough to spread for the layers. Freeze HARD for sharp definition between layers. Make sure you have enough time for the last freeze for the entire cake. Overnight is ideal. Give the cake some time to thaw on the counter before slicing. Time can vary- from an hour in a cool room in winter to 15 minutes in a hot July kitchen. Additional Show Notes: Betsy's Birthday quote is from: Big Magic: Creative Living Beyond Fear Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud  

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Episode 5: Happy Birthday! A special episode about cake! Happy Birthday, Betsy! (and almost her whole family) We’ll celebrate her birthday with a special episode all about our favorite family birthday cakes. Our dad’s favorite, German Chocolate, makes an appearance and Betsy shares her new family tradition of a very pink strawberry cake. Kate talks about her childhood cake- the ice cream cake. We hope you saved room for dessert!   Our birthday cakes... German Chocolate Cake Frosting A rich, buttery frosting that our dad requests every year isn’t a hard task. This combo of butter, coconut and pecans is a decadent topping for a mild chocolate cake. Our mom used a boxed mix for this cake - which is delicious. If you’d like to bake from scratch, see below for a link. Tips: Our mom's German Chocolate Cake Frosting This frosting is tricky to spread on the sides of a cake- best bet is to go “naked cake” style. The Original German Chocolate Cake (from Baker’s Chocolate) Strawberry Cake : Taste of Lizzy T This is a delicious and not-too-complicated birthday cake perfect for a spring birthday. The bright pink hue is festive and the taste is all about the strawberries. Tips: Have the birthday kid help decorate the top with sliced fresh strawberries. The strawberry jam in the frosting helps set and stabilize the frosting, making for a cake that can stand up to a long birthday party and go long on flavor. Swiss Roll Ice Cream Cake: Taste of Home Frozen Chocolate Oreo Cake: The Kitchn Kate’s Birthday Cake Kate nearly always had an ice cream cake for her birthday. Here are two that would be great for anyone’s birthday- summer or not. The third is our mom’s classic ice cream cake, as best as we can transcribe.   Tips: Ice cream cake is all about assembly. Make sure the ice cream is soft enough to spread for the layers. Freeze HARD for sharp definition between layers. Make sure you have enough time for the last freeze for the entire cake. Overnight is ideal. Give the cake some time to thaw on the counter before slicing. Time can vary- from an hour in a cool room in winter to 15 minutes in a hot July kitchen. Additional Show Notes: Betsy's Birthday quote is from: Big Magic: Creative Living Beyond Fear Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud  Support the show (https://www.patreon.com/dinnersisters)

Episode 4: Instant Pot Polenta and the Best Red Sauce Kate gets ambitious with her Instant Pot and makes a double batch of polenta while Betsy explores her interpretation of a legendary red sauce. We also make a great weeknight combo of pan-seared tilapia and roasted green beans with fresh garlic. Rounding out the week, we cook a veggie-friendly Polenta Florentine that would make a nice dinner to have when friends are over. In the smorgäsbȯrd we talk about a family tradition that has roots in our German heritage and is an Instagram darling.    This week we cooked... Pan Seared Tilapia : All Recipes and Roasted Green Beans with Fresh Garlic: Epicurious This is less a recipe than two techniques. Pan seared tilapia is a quick and flavorful way to serve fish. Roasting green beans deepens their flavor and makes a workhorse vegetable a little special for a weeknight. Tips: Start your oven ASAP. Get the temperature up, then throw in the green beans. You can sear the tilapia in about 10 mins so make sure your green beans get a head start. If your fish is frozen, you can thaw quickly using a hot water thaw- place your fish in a sealed plastic bad and submerge in hot water, changing the water frequently. Make sure you cook the fish soon after thawing- do not hold in the refrigerator.   Polenta Florentine: The Kitchn Florentine usually refers to a dish with spinach in some form or another and in this recipe is combined with a luxurious bechamel sauce. Creamy sauce and spinach with a baked polenta makes this a recipe for the comfort food files.   Tips: Make 2 cups of dry polenta using the Instant Pot polenta recipe (using 8 cups water) and reserve half of it for the Polenta Florentine. Spread the hot polenta on a greased or silicone lined half sheet tray and cut into squares when cool. Tile into a baking dish and you’re ready for Polenta Florentine. This is a completely satisfying vegetarian main dish but one could successfully add cooked, crumbled italian sausage with the spinach. See the additional show notes for side salad ideas.   Marcela Hazan’s Tomato Sauce: NYT Cooking and Instant Pot Polenta: Bon Appetit This simple tomato sauce is the darling of many a food blogger. For good reason! Marcella Hazan was a groundbreaker for Italian cooking in the US. This particular recipe is short on ingredients yet long on flavor. Making polenta in the Instant Pot is a convenient way to make polenta without standing at the stove. Tips: Make a double batch of polenta with two cups of dry polenta and eight cups of water in the Instant Pot (or on the stovetop, just make sure you have a big enough saucepan). When the polenta is done, pour half of it onto a silpat (if you have it)  or lightly greased sheet pan. Chill in the fridge for an hour or so. Use a 2 1/2 inch or so round cookie cutter to cut out rounds or just cut into 2 inch squares. Tile the polenta in an 8 inch baking dish- about 5-6 pieces in three rows. Don't throw away the scraps! Tuck them underneath and around the bigger pieces. Cover the pan and pop in the refrigerator until you are ready to make polenta florentine. Don't skimp or substitute - the recipe works just as written. (I’m especially talking about the butter- it’s essential in this amount. From the Smorgäsbȯrd: Inspiration for Dinner Sandwich Boards Saveur: Build a Better Cheese Plate All about our inspiration: the Swedish Smorgasbord Instagram Cheese-y Things to Follow @thecheeseboard (all cheese boards, all the time) @saveurmag (food magazine with cheese boards, sometimes, but gorgeous pics) @cowgirlcreamery (creamery out of California...so good) @wisconsincheese instagram (the Wisconsin milk marketing board but these Wisconsin girls can’t help but put in a plug…) Additional Show notes: Salads to eat with the Polenta Florentine Radicchio Salad with Walnuts Radicchio and Rocket (Arugula) Salad Green Salad with Oil and Vinegar   Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner S

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Episode 4: Instant Pot Polenta and the Best Red Sauce Kate gets ambitious with her Instant Pot and makes a double batch of polenta while Betsy explores her interpretation of a legendary red sauce. We also make a great weeknight combo of pan-seared tilapia and roasted green beans with fresh garlic. Rounding out the week, we cook a veggie-friendly Polenta Florentine that would make a nice dinner to have when friends are over. In the smorgäsbȯrd we talk about a family tradition that has roots in our German heritage and is an Instagram darling.    This week we cooked... Pan Seared Tilapia : All Recipes and Roasted Green Beans with Fresh Garlic: Epicurious This is less a recipe than two techniques. Pan seared tilapia is a quick and flavorful way to serve fish. Roasting green beans deepens their flavor and makes a workhorse vegetable a little special for a weeknight. Tips: Start your oven ASAP. Get the temperature up, then throw in the green beans. You can sear the tilapia in about 10 mins so make sure your green beans get a head start. If your fish is frozen, you can thaw quickly using a hot water thaw- place your fish in a sealed plastic bad and submerge in hot water, changing the water frequently. Make sure you cook the fish soon after thawing- do not hold in the refrigerator.   Polenta Florentine: The Kitchn Florentine usually refers to a dish with spinach in some form or another and in this recipe is combined with a luxurious bechamel sauce. Creamy sauce and spinach with a baked polenta makes this a recipe for the comfort food files.   Tips: Make 2 cups of dry polenta using the Instant Pot polenta recipe (using 8 cups water) and reserve half of it for the Polenta Florentine. Spread the hot polenta on a greased or silicone lined half sheet tray and cut into squares when cool. Tile into a baking dish and you’re ready for Polenta Florentine. This is a completely satisfying vegetarian main dish but one could successfully add cooked, crumbled italian sausage with the spinach. See the additional show notes for side salad ideas.   Marcela Hazan’s Tomato Sauce: NYT Cooking and Instant Pot Polenta: Bon Appetit This simple tomato sauce is the darling of many a food blogger. For good reason! Marcella Hazan was a groundbreaker for Italian cooking in the US. This particular recipe is short on ingredients yet long on flavor. Making polenta in the Instant Pot is a convenient way to make polenta without standing at the stove. Tips: Make a double batch of polenta with two cups of dry polenta and eight cups of water in the Instant Pot (or on the stovetop, just make sure you have a big enough saucepan). When the polenta is done, pour half of it onto a silpat (if you have it)  or lightly greased sheet pan. Chill in the fridge for an hour or so. Use a 2 1/2 inch or so round cookie cutter to cut out rounds or just cut into 2 inch squares. Tile the polenta in an 8 inch baking dish- about 5-6 pieces in three rows. Don't throw away the scraps! Tuck them underneath and around the bigger pieces. Cover the pan and pop in the refrigerator until you are ready to make polenta florentine. Don't skimp or substitute - the recipe works just as written. (I’m especially talking about the butter- it’s essential in this amount. From the Smorgäsbȯrd: Inspiration for Dinner Sandwich Boards Saveur: Build a Better Cheese Plate All about our inspiration: the Swedish Smorgasbord Instagram Cheese-y Things to Follow @thecheeseboard (all cheese boards, all the time) @saveurmag (food magazine with cheese boards, sometimes, but gorgeous pics) @cowgirlcreamery (creamery out of California...so good) @wisconsincheese instagram (the Wisconsin milk marketing board but these Wisconsin girls can’t help but put in a plug…) Additional Show notes: Salads to eat with the Polenta Florentine Radicchio Salad with Walnuts Radicchio and Rocket (AruSupport the show (https://www.patreon.com/dinnersisters)

Episode 03: Sheet pan love In this episode we jump in on the sheet pan dinner trend with a winning recipe for barbecue meatloaves. We also cook up some french bread pizzas and make a kale, apple and cheddar salad. Plus, we all make sure to watch the video about how to make chicken paillards and learn a technique that we’ll use for a long time to come. This week we cooked... French Bread Pizzas : The Pioneer Woman While our mom was more likely to make her own french bread than buy french bread pizzas from the freezer section, this recipe still holds childhood appeal. (No joke, our mom still turns out at least a couple loaves a week. Maybe more. She's a machine.) The toppings make this pizza, so go wild! Tips: Think of this recipe as a starting point...don't need 12 pizzas? Halve or even divide it by thirds (add this to notes re: amounts). Don't like a topping? Get rid of it and replace with something you like. Really, we saw this recipe as a reminder that weeknight meals can and should be fun. We thought this is a good recipe to have in your back pocket for large groups or when you are in a limited kitchen (ie: only have a toaster oven). Sheet Pan BBQ Meatloaf Dinner: Budget Bytes Sheet pan dinners are super convenient, which is why they are so popular. Everything on the pan? Good. Bake and eat!  BBQ sauce and meatloaf are a delicious combo. Tips: Use the handy scale up/down arrows on her recipe to make this for two or eight people. Half sheet pans are super useful! Get yourself one ASAP (See link below) Kale, Apple and Cheddar Salad: NYT Cooking  & Chicken Paillards: Martha Stewart The internet has many a kale salad. This is one of our favorites. The apple and cheddar are nice foils to the bitterness of the kale greens.The technique for chicken paillards is a good one to have in your back pocket. Pound out a chicken breast for even cooking. Tips: Deviate from the recipe a bit and massage in the oil first- then add the rest of the dressing. This helps soften the kale. Good news- this salad holds up over the course of a couple days. Perfect for lunch the next day.   From the Smorgäsbȯrd: Seeded Whole Wheat Banana Bread We also thought you might like... The New Midwestern Table: 200 Heartland Recipes Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Shopping List Here   Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Episode 03: Sheet pan love In this episode we jump in on the sheet pan dinner trend with a winning recipe for barbecue meatloaves. We also cook up some french bread pizzas and make a kale, apple and cheddar salad. Plus, we all make sure to watch the video about how to make chicken paillards and learn a technique that we’ll use for a long time to come. This week we cooked... French Bread Pizzas : The Pioneer Woman While our mom was more likely to make her own french bread than buy french bread pizzas from the freezer section, this recipe still holds childhood appeal. (No joke, our mom still turns out at least a couple loaves a week. Maybe more. She's a machine.) The toppings make this pizza, so go wild! Tips: Think of this recipe as a starting point...don't need 12 pizzas? Halve or even divide it by thirds (add this to notes re: amounts). Don't like a topping? Get rid of it and replace with something you like. Really, we saw this recipe as a reminder that weeknight meals can and should be fun. We thought this is a good recipe to have in your back pocket for large groups or when you are in a limited kitchen (ie: only have a toaster oven). Sheet Pan BBQ Meatloaf Dinner: Budget Bytes Sheet pan dinners are super convenient, which is why they are so popular. Everything on the pan? Good. Bake and eat!  BBQ sauce and meatloaf are a delicious combo. Tips: Use the handy scale up/down arrows on her recipe to make this for two or eight people. Half sheet pans are super useful! Get yourself one ASAP (See link below) Kale, Apple and Cheddar Salad: NYT Cooking  & Chicken Paillards: Martha Stewart The internet has many a kale salad. This is one of our favorites. The apple and cheddar are nice foils to the bitterness of the kale greens.The technique for chicken paillards is a good one to have in your back pocket. Pound out a chicken breast for even cooking. Tips: Deviate from the recipe a bit and massage in the oil first- then add the rest of the dressing. This helps soften the kale. Good news- this salad holds up over the course of a couple days. Perfect for lunch the next day.   From the Smorgäsbȯrd: Seeded Whole Wheat Banana Bread We also thought you might like... The New Midwestern Table: 200 Heartland Recipes Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Shopping List Here   Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

In this episode, Kate and Betsy cook Heidi Swanson's Chickpea Plov, Budget Bytes' Dragon Noodles and Pasta al Limone from Serious Eats. And don't miss Kate's new baking obsession: a delicious, seed-filled, whole wheat banana bread recipe and a super simple trick for delicious toast! 

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