Podcasts about Zucchini

Was tun, wenn die Zucchini im Garten zu groß geriet? Entweder, weil man aus dem Urlaub zurückkommt, oder sie einfach übersah? Klar, der Geschmack leidet, wie auch die Textur, aber zum Wegwerfen viel zu schade! Weich bekommt man sie immer, denn sie lassen sich grillen, braten oder dünsten. In diesem Rezept werden sie in Gemüsebrühe und Olivenöl gedünstet, beide geben Geschmack. Eigentlich ist alles klassisch, nur für die Proteinkomponente, die Linsen, leisten wir uns einen Hauch Extravaganz: Wir schmecken mit Campari und Walnussöl ab. Feine Bitternoten, dezent eingesetzt, mit tollen Orangennoten. Passt prima zu den Riesenzucchini!

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for an air fryer snack. Get all the news you need by listening to WBZ - Boston's News Radio on the free #iHeartRadio app!

In diesem Podcast gilt die STVO. Deswegen gehen wir die Themen ganz geordnet, der Reihe nach, durch: Zuerst gibt euch Ariana das neueste Zucchini-Fanta-Rezept. Wir haben spannende Updates zu den Themen Sitz-Schemel für draußen, Besamungs-Video und Frankfurter Rückwärtskappe. Dann ist der Mystery-Part dran, dieses Mal: X-Faktor - das Unfassbare vom Supermarktparkplatz. ACHTUNG SPOILER: Am Ende erwarten euch noch die neuesten Auto-Tipps von Benes neuem Alias „Verkehrstin“. Also rauf auf den Schemel und rein in die Folge! Und wer unbedingt mal das Besamungsvideo sehen will, bitteschön: https://youtube.com/shorts/bh_2R9rYTGA?si=VDCPNe-SEGXAJfpG Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/madclubpodcast Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Zucchini sind das perfekte Anfänger-Gemüse. Tipps für eine reiche Ernte bekommt Kleingärtnerin Nadine Witt in dieser Podcast-Folge von Gemüsegärtnerin Elise Marwitz aus Weimar.

ABBA Célébration : Lunou Zucchini, David Latulippe et Camélia Zaki en sont les têtes d’affiche. Entrevue avec Lunou Zucchini et David Latulippe, têtes d’affiche de ABBA Célébration. Regardez aussi cette discussion en vidéo via https://www.qub.ca/videos ou en vous abonnant à QUB télé : https://www.tvaplus.ca/qub ou sur la chaîne YouTube QUB https://www.youtube.com/@qub_radioPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Gemüse grillen – ob als Beilage oder Hauptgericht – ist gar nicht so einfach. Ernährungsexpertin Anna Dandekar erklärt in SWR Aktuell, wie es gelingt: "Das Wichtigste ist die Temperatur. Wir brauchen eine sanfte mittlere Hitze und nicht die hohen Temperaturen wie beim Steak. Und die bekomme ich hin, wenn ich die Kohle auf der einen Seite des Grills etwas flacher auslege oder den Grillrost etwas höher einhänge als beim Fleisch." Und sollte das alles nicht gehen, dann die Tomate einfach nicht als Ganzes, sondern scheibenweise grillen. Dabei bedenken, dass die Tomate auch roh gegessen werden kann und nur ein wenig Wärme und Rauch benötigt. Wie aber grillen wir anderes Gemüse wie Zucchini oder Pilze? Auch darüber hat die Ernährungsexpertin Anna Dandekar mit SWR Aktuell-Moderatorin Katja Burck gesprochen.

Tuesday – Jim relives some awkward interviews from his days on the Monsters. We talk food, TV shows and adult film stars. We learn about the history of Rockstar games for WYDTN. It's Only Money with Scott Brown with Edgewater Family Wealth on why retirement at 65 may be an outdated idea. Plus, JCS News, JCS Trivia & You Heard it Here First.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Christopher & Jobst im Gespräch mit Bolle. Wir reden über Bovenden, Zen & Dojos, Bundeswehr & Opium, veganes Essen aufm Oktoberfest, japanische Kloster und deutsche Bundeswehrzeit, AC/DC und New York Hardcore, "Rise" von Bad Brains, materiell war immer alles da, mit Nobelpreisträgern abhängen, was Krieg mit Menschen macht, stundenlang um Katzen kümmern, eine verstimmte Akkustik-Gitarre im Keller, Quatsch mit Tante Tina, sich gegenseitig auffangen, einschließen und nur noch Rhabarbar essen, mal die Kirche abchecken, kicken in Geismar, Flamenco is voll der Punkrock, der schöne Jon Bon Jovi, die Anfänge von Spit Acid, Madde im blöden Schottenrock, Yuppicide im Juzi, bei Leeway in Immenhausen, "Hardcore wird mich gesund machen", HC-Kids sind keine Punks, Endpoint & Split Lip, Katharisis auf der Bühne, das Mysterium Bovenden, Benni im orangen XXL-Battery-Shirt, krass durchs Juzi sozialisiert, zugekifft veganen Käse wegessen, der Typ von Conquer The World Records kommt extra nach Göttingen, unglaublich viel klauen & containern, wegen bewaffnetem Raubüberfall vor Gericht, alternativ leben auf dem Wagenplatz, keine Veränderung mögen, aber sich an alles gewöhnen, Eltern versuchen über die Katzenklappe Kontakt zu kriegen, Emo-Punk mit Fokus auf Anti-Pat, das Macker-Ding in Frage stellen, die langlebige Band Katzenstreik, raus aus dem Punk, Zen-Meditation, unglaublich viele Gefühle mit denen man nicht umgehen konnte, als richtiger Autonomer alles kacke finden, nie versuchen die Prozesse zu manipulieren, ein Level von Konfrontation mit sich selbst, den Kopf rasieren und die Kesa nähen, in Gotha gibt´s ne Kneipe, von Artischocke bis Zucchini, aufm Wochenmarkt beschimpft werden, Umstieg auf Solawi, Klimawandel war 2018, Beziehungen auf Eis legen, Bock auf Wasabi Riot, uvm.Drei Songs für die Playlist1) Ein Lieblingssong vom 20-jährigen Bolle: SICK OF IT ALL - We Want The Truth2) Ein Song den Bolle gern auflegt: PANJABI MC - Mundian To Bach Ke3) Ein Lied, das Bolle über seine Tochter kennengelernt hat: SASHA - Die Schule der Magischen Tiere

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Succulent tomatoes that burst in your mouth. Enough zucchini to feed an army. Corn, sunflowers, and more. The summer garden has much to offer, but Bay Area summer gardening is a bit different. Some of us stay socked in fog and marine layer for weeks at a time, while others are dealing with hotter temperatures. We talk about the summer garden, take your questions, and hear what's thriving in your plot. Learn more about your ad choices. Visit megaphone.fm/adchoices

Wenn im Frühling die Hochdruckreiniger, Vertikutierer und Rasenmäher angeschmissen werden, wissen wir: Die Saison geht wieder los! Egal ob handtuchgroß oder parkähnlich: In allen Gärten wird gesät, geschnitten, geackert. Weg mit dem alten Laub, her mit den neuen Lieblingsblumen. Garten-Bloggerin Anja Klein weiß von A wie Astern bis Z wie Zucchini so gut wie alles über Garten- und Gemüsekultur und verteilt großzügig ihre Tipps in den Sonntagsfragen. Von Steinhauer/Klein.

Comedian, actor, and licensed physician Ken Jeong stops by Studio 1A to co-host with Jenna for the day. The two are joined by Ken's good friend Nicole Scherzinger to catch up and celebrate her Tony nomination for ‘Sunset Boulevard.' Also, Da'Vine Joy Randolph joins to discuss her new movie ‘Shadow Force,' where she plays an undercover CIA operative. Plus, chef Edy Massih shares a delicious stuffed zucchini recipe.

Discover how the furniture industry is being transformed from wasteful and disposable to modular, circular, and tech-powered. In this episode of the Conscious Design Podcast, Ewelina Pankowska, founder of Zucchini and Reforest Design, shares how her team is using AI, robotics, blockchain, and circular manufacturing systems to help eliminate global furniture waste.Ewelina dives into the power of bamboo and hemp wood, the growing crisis of fast furniture, and how her company is building customizable, high-quality furniture that can be easily repaired, upgraded, and even turned into biochar at the end of its lifecycle.

Der Frühjahrsputz für deinen Körper – So startest du mit Leichtigkeit Vielleicht fühlst du dich gerade etwas schwer, aufgebläht oder müde – obwohl der Frühling längst da ist? Dann ist dein Körper bereit für einen Neustart. Und der darf – ganz liebevoll – in deiner Küche beginnen.

Wolf-Dieter Nagl ist Experte im Bereich der medizinischen Hypnose und Meditation. Er unterstützt Menschen dabei, ihr inneres Potenzial zu entfalten. Er serviert gefüllte, vegetarische Zucchini.

Zucchini Ravioli on Portobello Mushrooms with Amy's hubby Rick! Looking for a wfpb sos free recipe that actually tastes good? Amy's hubby Rick cooks up some yummy food!

Sarah Lindsay was born in Cedar Rapids, Iowa and earned her BA from St. Olaf College and MFA from the University of North Carolina-Greensboro. She is the author of the full-length poetry collections Primate Behavior (Grove Press, 1997), which was a finalist for the National Book Award, Mount Clutter (Grove Press, 2002), Twigs and Knucklebones (Copper Canyon Press, 2008), and Debt to the Bone-Eating Snotflower (Copper Canyon Press, 2013).Her honors and awards include a Pushcart Prize, the Carolyn Kizer Prize, and J. Howard and Barbara M.J. Wood Prize as well as a Lannan Literary Fellowship. She lives in Greensboro, North Carolina, where she works as a copy editor.-bio via Poetry Foundation This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit dailypoempod.substack.com/subscribe

Titties McSmokes-A-Lot rocks a vintage Pistons jersey, fights cramps with Xanax, blunts, and vodka (Queen Liz approved!), while Kid's drooling over her “juggernauts” in this episode of The Goin' Deep Show. Gdub calls out an Essexville rap wannabe hustling weed and guns—street cred in a beet field, really? Kid confesses a toe infection (gross, dude), and Big Boy's Marge dishes life advice with horse teeth and a coleslaw fetish. Whipped cream's a go, but zucchini up the cooche? Nope—pussy's a full meal, says Kid, who'd broadcast from down there. Titties roasts bad muff divers, Gdub's a cunnilingus champ, and Friday's tequila-fueled boob bash looms. (Retro Rewind Edition–May 2007) Detailed Breakdown The Crew Assembles: Kid's running the circus, Gdub's dropping bombs, The MAP's flexing martial arts vibes, and our star guest Titties McSmokes-A-Lot (who's totally over that name) rolls in wearing a tight-ass Pistons jersey—Dennis Rodman style. Tits out, cramps incoming, it's a late-night shitshow! Cramp Cure Chaos: Titties is prepping for Aunt Flo with a Granny-approved cocktail: Xanax, a blunt, and vodka. Queen Elizabeth smoked weed for cramps, so we're basically royalty here. Call the listener line at 206-202-3337 to tell us how classy we are—or how much we suck. Fashion Flashback: Last time, Titties hid her “pistons” under camo, but tonight's jersey's old as hell and tight as fuck—Kid's drooling, Gdub's blurry from a 3 PM booze start, and The MAP's just happy to be here. Juggernaut status confirmed! Essexville Rap Star Bust: Gdub spills the tea on a local “rap star” (Aaron Barber, aka A-Bar) from THC Hustlers, nabbed for weed, guns, and felony vibes in Essexville. Street cred in a sugar beet town? He's rapping about pool envy and sirloin woes—Dr. Seuss-level bars. Yeast Infection Confessions: Kid's airing dirty laundry—his toe's got a yeast infection, courtesy of funky Mexican genes and a toe-digging fungus. No more ass-kicking his wife ‘til the fart sparks clear up. Titties wisely advises keeping toes outta dark places. Big Boy Chronicles: Gdub's Big Boy obsession drops a gem: a lifelong waitress (hey, Marge!) dishes career advice like “shave for Florida,” rocking horse teeth and a coleslaw-masturbating rap sheet. Kid's been there, managed bitches, and survived the hate. Food Foreplay Fails: Whipped cream on titties? Yes. Frank's Red Hot? Hell yeah. Zucchini dildos? Hard pass—nobody wants that infection. Pussy's a meal, not a snack, and Kid's ready to broadcast from the crotch buffet all damn night. Sex Ed Disasters: Titties calls out dudes who suck at going down—wrong direction, no communication, total pizza-level flops. Gdub's batting 1000, but half-handjob teases and fake lockjaw? Evil women strike again—science demands a grant! Booze & Boobs Preview: Vodka's flowing (Absolut and Three Olives Cherry), but Friday's the real party—boobs, vagijays, and a tattooed twat if Red gets her tequila bribe. Titties' trashed tales (Jose Cuervo sombrero swaps) and Kid's Gatorade-booze puke scare set the tone. Fart Finale: Gdub rips ass, sealing the deal—time to wrap this clusterfuck. Titties, Gdub, and The MAP promise more madness soon. Hit 206-202-3337 and go deep with us—vagina tattoos await!

Nos invitées feront partie de la distribution Les Belles-Soeurs symphonique, du 30 juillet au 2 août à la Place des Arts de Montréal et les 28-29-30 août au Grand Théâtre de Québec. Entrevue avec Luce Dufault, chanteuse et Lunou Zucchini, chanteuse, comédienne, co-animatrice de Belle et Bum.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

The first courgettes from the garden are cause for a celebration. Not so the marrows that sneak up on you later in the season when you are heartily sick of grilled courgette and the neighbours are getting tired of you offering them as gifts! Here's some surprising and delicious ways you can use them. Creamy salad or steak sauce Makes about ¾ cup Ingredients 1 cup chopped raw courgette ¼ cup olive oil (or use iced water) Handful of basil leaves or parsley or other herb you like Decent squeeze of lemon juice or some other acid like vinegar Salt & pepper Parmesan cheese (optional) Method Blend it all together to a creamy, light green sauce and pour over salads or bbq meats. Store in the fridge for up to a week. Fresh fruit ice cream Freeze chopped courgette and use equal portions of it with a frozen fruit (berries or mango are good) to blend to a smooth gelato-like ice-cream. Feel free to add some sugar or other flavourings and/or some liquid (not too much!) like coconut milk or cream / cream / water to help the blender out. Best eaten straight away and from a cone. Smoothies A lot of people load up smoothies with banana from the creaminess, but frozen courgette does the same without the sugar. Magic! Somebody also told me that you can make jam with them but I've yet to test this theory :) LISTEN ABOVE See omnystudio.com/listener for privacy information.

Dive into the juiciest stories from the world of fruits and veggies! This week, we unravel the great zucchini vs. cucumber confusion sweeping French consumers, explore Brussels' innovative supermarket rooftop gardens, uncover a bold coup that pauses Florida grapefruit shipments to South Korea, and spotlight CRISPR-engineered tomatoes packed with vitamin D3. Join us for a bite-sized blend of quirky news, food science, and global agriculture trends.Choice Sponsor: Peak of the Market: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://peakofthemarket.com/⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Standard Sponsor: Zag Technological Services, Inc.: https://www.zagtech.com/ , Global Women Fresh: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://globalwomenfresh.com/⁠⁠⁠⁠⁠⁠⁠

There are Greek influences at work here namely, the goat cheese and mint. This salad is filled with flavor and color and is very easy to like. It goes beautifully with any roast meat, especially butterflied marinated lamb on the grill. If you cannot find aged goat cheese, substitute finely chopped ricotta salata. 

Zucchini is, at best, a bland foil for all kinds of fuller-flavored ingredients. Here baby zucchini has a tender crispness that is offset by a sprightly tomato salsa. Baby pattypan squash can be used in place of the zucchini or in addition to it. A wire cooling rack placed on top of the grill makes it easier to cook the tiny squash and prevents them from falling into the coals. Or use a grill basket.

BadLands é um cenário de faroeste que mescla elementos históricos e sobrenaturais no qual grupos de aventureiros vivem suas histórias. Tony é um deles, aqui são apresentados documentos e passagens de sua vida de empreendedor e aventureiro. Atrapalhado, carismático, malsucedido, e otimista contra toda a esperança, Tony é, ao mesmo tempo, enquanto comerciante, o alívio cômico e, enquanto pistoleiro, porto-seguro, de seu grupo composto por Lucky Lou, Brody Hampton, Lone Phil, e Lupita.   Contos Narrados. Aqui você encontra mais um conto sonorizado produzido pelo do RPG Next. Coloque seu fone de ouvido e curta! ▬ Autor: Vinicius Watzl. ▬ Narração: Fernando Alves. ▬ Masterização, sonorização e edição: Rafael 47. Contos Narrados apresenta, "Tony 'Cabeça de Cone'”, um conto de faroeste fantástico.   — Arre! Pra que tanto papel Hômi? — É muito importante que a gente tenha um registro detalhado de todas as nossas atividades, porque, você sabe, sempre podemos aprender e com isso... — Ocê, num entende mesmo né? — Como assim cara? — Pra vendê, direito, ocê tem de saber conversá. — Mas eu sei conversar. Você pode notar que estamos conversando há algum tempo, e nesse meio tempo eu tenho falado bastante sobre as coisas que precisamos falar, e.. — Di novo... — Eu pedi procê me passar o quanto que falta procê pagar o Lone. — Olha, Lupita eu te falei, todas as informações que você precisa estão nesses papéis. Aí tem, desde os custos de contratação, os custos de fabricação, os custos... — Diacho! Ocê, me deu uma papelada de quando ocê treinou tiro ao alvo. Matéria di jornal, um monte de coisa inútil. — Não são coisas inúteis. São coisas que eu guardo. Elas me ajudam a entender de onde eu vim. Você sabe. Cada um de nós precisa... — Eu acho qui o Seu Lucky tá certo nisso. — Que que tem ele? — Ocê tem a sorte que merece. — Olha aqui, eu estou tentando negociar contigo pra gente vender esses chapéus. Numa parceria de sucesso! A Senhorita consegue vender de forma graciosa. E a qualidade da mercadoria é inegável a moda do futuro são os chapéus de cone. — Ocê num pára não? — Olha só... — Eu tô tentando te ajudar. — É... Obrigado... — Mas ocê precisa se ajudar tumém. Conforme o grupo avançava em direção à próxima parada Tony não podia deixar de pensar que a Lupita tinha uma certa razão. Ela havia conseguido vender alguns chapéus em pouco tempo. Claro, ele, depois que terminasse a venda desses chapéus, precisava pensar em qual seria a próxima onda. Um novo tipo de chapéu? Algo a se pensar. A noite havia chegado e os companheiros estavam se preparando para o que a cidade de Salvação traria. Com um certo cuidado, Tony preparava a sua panela de ferro fundido. Era uma panela que pertencera a sua mãe Antonia Zucchini. Como essa panela possuía uma tampa em ferro fundido Tony aproveitava os carvões que sobraram da fogueira arrumando-os embaixo e por sobre a tampa de ferro. Criando um ambiente fechado, onde o calor das brasas tornaria a panela em um forno. Enquanto a panela esquentava, ele preparava uma estranha massa. — Que cê tá fazendo o Tony? — Perguntou Brody — É uma receita da minha mãe, sabe. Antônia Zucchini. Ela inventou essa receita usando as abobrinhas Zucchini de nossa família. Quando passamos na última parada eu consegui comprar algumas com aqueles índios. — Mas abobrinha não dura muito. Ela estraga. — Interrompeu Lone — Eu sei. Não tivemos tempo de fazer uma sopa. Então vou fazer o nosso Zucchini Bread. — Isso num parece massa de pão. Parece massa de bolo. — Falou Lupita — Olha, a receita é da minha mãe e ela chamava de pão de abobrinha. — Eu nunca provei pão de abobrinha não. — Falou Lucky. — Deixem eu terminar. É uma espécie de pão adocicado. Eu não sou tão bom cozinheiro quanto a minha mãe, que Deus a tenha. Mas os Zucchini, são hábeis. Tenho certeza que vai ficar bom.

  Watch the full documentary and find recipes here!

Mary Stone describes the last of her late-season garden bounty and reflects on the guidelines of an Honorable Harvest, referencing the Native American tradition as outlined by Robin Wall Kimmerer's book Braiding Sweetgrass.A humorous bounceback about the Birds and Bees of Zucchini leads to Mary Stone's sharing a personal story (Downsize and Do-Over) from her book underway (The Lesson of the Leaf), the impact of addiction on her marriage, and the pivotal moments that imparted change that involved her golden retriever Sara; her faithful four paws. She reflects on healing and the importance of letting go of shame and embracing forgiveness and thankfulness for the gifts of life, family, friends, and nature's bounty.Thank you for tuning in! Links to related Episodes and Blog Posts: An Honorable Harvest – Link to comeLessons from Braiding Sweetgrass – Blog PostEp 165. Lessons from Braiding SweetgrassEp 181. Don't Be a Fig Pig - Give a FigBirds & Bees of Zucchini Flowers – Blog PostEp 02. Field of Clover - The Birds and Bees of ZucchiniI'd love to hear your garden and nature stories and your thoughts about topics for future podcast episodes. You can email me at AskMaryStone@gmail.com.You can Follow Garden Dilemmas on Facebook and Instagram #MaryElaineStone.Episode web page —Garden Dilemmas Podcast PageThank you for sharing the Garden of Life,Mary Stone, Columnist & Garden Designer                                        AskMaryStone.com  More about the Podcast and Column: Welcome to Garden Dilemmas, Delights, and Discoveries. It's not only about gardens; it's about nature's inspirations, about grasping the glories of the world around us, gathering what we learned from mother nature, and carrying these lessons into our garden of life. So, let's jump in in the spirit of learning from each other. We have lots to talk about. Thanks for tuning in, Mary Stone Garden Dilemmas? AskMaryStone.comDirect Link to Podcast Page

How do you spell zoo-kee-nee? Who should be learning the lesson of the week? What does this restaurant serve, and why am I not allowed to eat it here? We answer these questions and more as we get down with Family Matters Season 2, Episode 2. Alex Diamond, David Kenny, and John McDaniel heard that the long-running network sitcom Family Matters ends with side character Steve Urkel going to space. And the best way to figure out how that happened - obviously - is to watch the last episode first and make our way backwards through nearly ten years of television.Join our countdown to number one (and our slow descent into madness) in all the places you expect internet people to be:Website: jumpingtheshuttle.spaceEmail: jumpingtheshuttle@gmail.comInstagram: @JumpingTheShuttle / @ThatAlexD / @dak577Twitter: @JumpingShuttle / @ThatAlexD / @dak577TikTok: @JumpingTheShuttle / @ThatAlexD / @dak577Brought to you by Smooth My Balls

Greg Heller is here and he's NOT wearing a ska hat. Jordan Morris is also here and he almost held all the cards! I ordered zucchini bread at a restaurant and Greg has a Yes Please or Oh Puhleeze for us. Plus magic erasers, drunk posts, upper decking and so much more including Just ME OR Everyone and Podcast Pals Product Picks. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

If you grow zucchini in your garden and are looking for ways to use up the proverbial bumper crop, this recipe is an excellent place to start. It is elegant and easy to prepare on a hot summer's day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.When you are entertaining, Wild Rice and Roasted Corn Salad make a fine accompaniment and look especially appealing with this soup.

This week Zorba and Karl look at a study about how kids benefit more when parents step back and let them take the lead, and they talk discuss how laughter […]

This week Zorba and Karl look at a study about how kids benefit more when parents step back and let them take the lead, and they talk discuss how laughter […]

As quick breads go, carrot is popular and zucchini bread is even more so, which makes this one, with carrot and zucchini, an odds-on favorite. Many versions of zucchini cake contain walnuts, but not this one. It does have the requisite moistness of all well-made zucchini breads and a lovely spicy taste, though. If you are looking to gild this lily, spread a little cream cheese on each slice for a smart accompaniment to any tea tray in the late afternoon.

We explore the world of zucchini // Chef Steven Ariel & Stephanie Cobbs from TRACE Market and W Living Room Bar join us to talk specialty cocktails and their unique Hawaiian & Filipino influenced cuisine // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Fall recipes // Our very own Sean McFadyen is here to guide us through making the perfect Jambalaya // We dive into Negronis with Jenny Lentz, Executive GM of all Serious Pie locations & Resident Negroni Master // It’s time to celebrate the season’s best as we turn our focus to all things tomatoes // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Are you looking for delicious ways to use up all the zucchini available right now? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this addictively crispy, Italian zucchini dish, that's loaded with veggies and is gluten-free, and you'll also be inspired to make a creamy, no-bake pie recipe that has all the nostalgic comfort food vibes, perfect for the peanut-butter-and-chocolate-lover in your life (maybe that's you?)! Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Giada's scarpaccia video and her recipe (gluten-free!)Vegan version of scarpaccia from Earth To Rocco Nutter butter ice box cake from Store Bought Is Fine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Episode 147 August 29,  2024 On the Needles 1:12 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower   Color Popportunity Socks by Stephen West, Walk Collection Tough Sock in Powder plus Secret, Envy and Nightshade– DONE!! Color Pop FO thread Mystery of Grimblewood KAL by Sarah Schira, Walk Collection Tough Sock in Powder plus Secret, Envy and Nightshade Spill the Tea by Marie Greene, Malabrigo Arroyo in cereza, Sugar Plum Circus merino sport in charcoal and merlin's beard   On the Easel 10:41 Imaginary Field Guides (like this one). BIG florals on paper Mining the sketchbooks On the Table 17:57 Atlantic Beach Ice Cream Pie: refreshing & no-bake for Wall of Heat 2024   Wash post food newsletters PPII: Tofu Shakshuka by Hetty Lui McKinnon, harissa paste I used (look on site for preserved lemon paste as well) Ottolenghi Simple: roast chicken/mushrooms with preserved lemon, Zucchini, thyme and walnut salad, Tomatoes with sumac shallots  Heirloom Tomato Tart with puff pastry. Inspired by the cover! Riffed on my own because I didn't have gorgonzola.   Turkey meatloaf with potato rosti & farmer's market salad   On the Nightstand 32:49 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Forbidden Notebook by Alba de Céspedes, trans by Ann Goldstein  God of the Woods by Liz Moore Tangled Up in You by Christina Lauren  The Last Warner Woman by Kei Miller  House of the Spirits by Isabel Allende, trans by Marisol Ramirez  The Black Bird Oracle by Deborah Harkness   The Black Bird Oracle by Deborah Harkness The Glassmaker by Tracy Chevalier Bingo 56:06 We're all done!  Listen to the episode to see if you won! Cortney's Bingo: Veg recipe with the Tomato tart

Beat Migs! And we talk about Jeremy Jones admitting something gross he did on the Baywatch set!

Light your candles, pop on some Toni Braxton, and don't forget the tahini, because we're resurrecting a smattering of subjects from episodes past and it's crucial that you have your séance/sauce requirements at the ready.    This episode we're following up on the topics nobody asked about, such as what a convertible is and isn't, which local Maine law office commercials contained threats of physical violence, and whether Bobby is an acceptable name for an adult (it's not).    We're also sharing your responses to the questions ‘What would you put on your stress relief tea tag?' and ‘What three items do you require for your own seance?'. Finally, we're rounding things out with Enya's suggestion of cuddle breathing, an intimate form of self-regulation that we won't be trying but it sounds nice for someone.  Resources  To keep this horse train running (but this isn't a threat): ko-fi.com/weirdsofafeather Visit our website!: weirdsofafeather.com  Find us on Instagram: @weirdsofafeather  Join our Facebook group: Weirds of a Feather

This week Zorba and Karl discuss a surge in sugary drink intake by children and adolescents over the last several decades, and they look at new research showing Generation X […]

In this episode of Three Inning Fan - The Podcast with Kelley Franco, she discusses why the Mets have their chance and what they can do to capitalize; the Yankees Cardiac Clay and his bullpen issues; MLB's proposed 6-inning minimum rule; the Astros on fire and in the Yankees' heads; why the Pirates could shut down Skenes; Kelley's new segment The Show Behind The Show, and, of course, what's good to eat while watching the ballgame - right now, Zucchini. *Music by Podington Bear

In this episode of Three Inning Fan - The Podcast with Kelley Franco, she discusses why the Mets have their chance and what they can do to capitalize; the Yankees' Cardiac Clay and his bullpen issues; MLB's proposed 6-inning minimum rule; the Astros on fire and in the Yankees' heads; why the Pirates could shut down Skenes; Kelley's new segment The Show Behind The Show, and, of course, what's good to eat while watching the ballgame - right now, Zucchini. *Music by Podington Bear

This week Zorba and Karl discuss a surge in sugary drink intake by children and adolescents over the last several decades, and they look at new research showing Generation X […]

Send us a Text Message.Are you drowning in a sea of zucchini from your garden or struggling to get your family to eat their greens? In this mouth-watering episode, Jarrod and Anita Roussel, healthcare professionals and busy parents, share their top 5 secrets to transform zucchini into a mealtime superstar in your own home!Discover the Power of Zucchini: From Breakfast to DessertWhether you're a gardening guru, a health enthusiast, or a busy parent looking for quick and easy meal ideas, this episode is packed with practical tips and creative recipe ideas to make the most of your zucchini stash. Learn how to:*Sneak zucchini into your healthy morning oatmeal for a nutrient boost, the delicious way!*Create sweet and savory joy-filled dishes that will impress even the pickiest eaters*Elevate your meals with zucchini-based options that are both healthy and deliciousThe Surprising Benefits of Eating More Whole Plant FoodsAnd as always, Jarrod and Anita dive into the reasons why whole plant foods like zucchini are a game-changer for your well-being. From reducing inflammation to boosting energy, incorporating more plant-based meals into your diet the sustainable way can have a profound impact on your health, helping to prevent and even reverse the top “chronic” diseases of our time!

Episode 631: We're all back! Andrew and Puke drove around Appalachia, Brett and Gabriela drove to Maine. There was a Grand Prix, kudzu, puppies, a cave, and a hill-climb. Andrew almost died! Brett makes his own gas now. Gabriela asks about garbage microphones. Andrew yells about the Trump assassination attempt. Zucchini spirals.

In this week's episode, we spotlight the tiny and beautiful Serama bantam. Dr Stephanie Lamb, avian vet and advisor to Lefeber/Emeraid, joins us to talk about supplements for poultry health. We share our recipe for delicious Double Chocolate Zucchini Bread, and find some retail therapy with the Quictent Walk-In Chicken Run. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Roosty'shttps://amzn.to/3yMDJLefeber Booster Berries for Chickenshttps://lafeber.com/pet-food/backyard-chicken-food/booster-berries/Emeriad Omnivore Carehttps://emeraid.com/vet/emeraid-omnivore/Double Chocolate Zucchini Breadhttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/double-chocolate-zucchini-bread/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the Show.

We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration. Plus, New Zealand chef Monique Fiso teaches us about Māori cuisine, Dan Pashman shows us how to make better pasta salad, and we make Shrimp, Orzo and Zucchini with Ouzo and Mint. (Originally aired June 17, 2021.)Get this week's recipe for Shrimp, Orzo and Zucchini with Ouzo and Mint here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes include a copious number of egg yolks, why she often leaves salt out, and her secret to cacio e pepe. Plus, Romy Gill takes us on a food tour of Kashmir; Adam Gopnik explains the rules of time in the kitchen; and we make Zucchini and Chickpea Salad with Tahini Yogurt. (Originally aired August 5, 2022.)Get this week's recipe for Zucchini and Chickpea Salad with Tahini Yogurt here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.