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Hi.

Welcome to Dinner Sisters. We believe in less stress, better food. 

Join us on Mondays for the Dinner Sisters podcast, where we cook and review easy-to-make meals from your favorite food bloggers! 

XO

Kate (Right) & Betsy (Left)

P.S. Shout out to our sister, Mary, who is center... but is in grad school and too busy for podcasting! 

Episode 25: Easy Cooking Summer

Episode 25: Easy Cooking Summer

Green Pea Hummus, Orecchiette with Corn, Greens and Ricotta, and Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce

Maybe it’s the end of summer, maybe it’s the start of school, but the Dinner Sisters still don’t feel like starting up the oven just yet. Plus the sweet corn is still so good and there’s still enough light to eat outside at the end of the day. Blend together some Green Pea Hummus, cook some Orecchiette with Corn, Greens, and Ricotta or make a Vietnamese Shrimp Bowl with us and keep summer’s good times going.

Green Pea Hummus: First We Eat

Hummus is taken up a notch with the addition of green peas. We loved the bright color and thought this is another good excuse for a crackers, pita, hummus, and veggie platter for dinner.

Tips:

  • We normally would recommend using Mary’s trick for a smooth hummus (see Episode 19 for details) but in this case the peas evened that out. In any case, it made for a quicker recipe. Which isn’t a bad thing.

  • The bright green color is very pretty- but maybe bright enough for a Halloween party.

  • Serve this a healthy afternoon snack or as part of a dinner board with vegetarian slant. Think a pile of warm pita, sliced cucumbers, peppers, baby carrots, and roasted nuts. Maybe marinated feta, too?

Orecchiette with Corn, Greens, and Ricotta: Bon Appetit

You know that first red leaf you spot in a tree even though summer isn’t quite done? This dish is like that- a kiss of fall with bacon but still keeping it super summery with sweet corn and swiss chard. Make this on a night where you want to justify pasta and bacon with a whole lot of greens.

Tips:

  • Orecchiette is the perfect pasta shape for this recipe- the cupped shape holds on to the corn so well.

  • Make sure to reserve the pasta water. Using it creates a little bit of a sauce to bind it all together.  

  • We found the full eight cups of swiss chard was twice the amount in a typical bunch of swiss chard. We used the amount in a typical bunch and it was enough for us.

Vietnamese Shrimp Spring Roll Bowl with Sweet Chili Mango Sauce: Half Baked Harvest

Spring rolls are super fun to make at home. But even Kate will admit throwing ingredients into a bowl is easier and just as tasty. Shrimp and lots of veggies are mixed with a tangy mango dressing and plenty of refreshing herbs.

Tips:

  • Rice noodles cook quickly and the sauce comes together easily but chopping veggies takes a bit of time.

  • Choose any veggies you like for the bowl, from shredded cabbage to carrots, cucumbers or peppers.

  • Betsy used shredded chicken breast she made in the Instant Pot instead of shrimp. We haven’t tried it, but tofu might also work well.

 

From the Smorgasbord…

(Rants and) Raves

  • Compost Now: a composting service available nationally that’s working with Betsy’s school to lower food waste.

  • Zingermans’ Deli: based out of Michigan, this deli has all sorts of yummy things available to mail order, from fancy olive oils to Reuben Sandwich kits. The catalog is well curated and well written.One of the few paper catalogs worth getting!

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Episode 26: Labor Day Special Episode

Episode 26: Labor Day Special Episode

Episode 24: Lighter Summer

Episode 24: Lighter Summer