Strawberry Chicken with Avocado, Scrambled Egg and Roasted Asparagus Toasts, and Creamy One Pot Pasta with Peas and Mint. From the Smorgasbord: Kate made her springtime favorite, rhubarb sauce. Listener Corner: Corisa's tip, Lila’s Deconstructed Lasagna Recipe: Pasta con la Ricotta (Memoria di Angelina)<a rel="payment" href="https://www.patreon.com/dinnersisters">Support the show</a>

Strawberry Chicken with Avocado, Scrambled Egg and Roasted Asparagus Toasts, and Creamy One Pot Pasta with Peas and Mint. From the Smorgasbord: Kate made her springtime favorite, rhubarb sauce. Listener Corner: Corisa's tip, Lila’s Deconstructed Lasagna Recipe: Pasta con la Ricotta (Memoria di Angelina)Support the show

Strawberry Chicken with Avocado, Scrambled Egg and Roasted Asparagus Toasts, and Creamy One Pot Pasta with Peas and Mint. From the Smorgasbord: Kate made her springtime favorite, rhubarb sauce. Listener Corner: Corisa's tip, Lila’s Deconstructed Lasagna Recipe: Pasta con la Ricotta (Memoria di Angelina)<a href="https://www.patreon.com/dinnersisters" rel="noopener noreferrer">Support the show</a>

Episode 64: Spring has Sprung

A fresh take on dinner: every week real-life sisters Kate and Betsy search out, cook, laugh and compare notes on three new recipes from top food bloggers and websites like Food52 and Epicurious and chat about life in the kitchen. Kate lives in Providence, Rhode Island and cooks for a family of 2 (no kids); Betsy lives in Atlanta and cooks for a family of 5 (three kids in elementary school).

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Episode 64: Spring has Sprung

Episode 64: Spring has Sprung

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