31: Now & Again

from Cookbook Club · host Sara Gray & Renee Wilkinson

Julia Turshen’s menu-based cookbook has tons going on — seasonal  ideas, ideas for repurposing leftovers and even holiday menus. We dig in  to our own happy memories around this book, and some of our favorite  recipes. Resources mentioned in this episode: Now & Again Julia Turshen Recipes mentioned in this episode: Scrambled eggs with coconut-cilantro chutney (page 19) Whole wheat & cumin flatbreads (page 21) Mango with cardamom syrup and pistachios (page 23) Cantaloupe with salt and lime (page 88) Spiced banana brown bread (page 85) Sheet pan frittata with roasted mushrooms & ricotta (page 82) Shredded cabbage salad with feta & herbs (page 87) Chicken & roasted tomato enchiladas (page 42) Garlicky shrimp with tequila & lime (page 42) Kale salad with pepita dressing (page 44) Toasted coconut cake (page 47) Chicken & black-eyed-pea chili (page 92) Skillet cornbread with cheddar and scallions (page 93) Romaine & celery salad with buttermilk ranch dressing (page 96) Maple syrup old-fashioneds (page 102) Iceberg wedge salad with pickled shallots (page 105) Stuffed mushrooms with walnuts, garlic & parsley (page 103) Tortilla soup with the works (page 184) Simplest & best nachos (page 180) Easiest almond horchata (page 181) Super crunchy lime-y salad (page 227) Kale & mushroom taco filling (page 228) Chorizon & potato taco filling (page 229) Warm corn tortialls & lettuce leaves (page 230) Lime & hot sauce crema (page 232) Charred tomatillo & scallion salsa (page 233) Confetti meatloaf (page 194) Creamy garlic mashed cauliflower (page 195) Butter lettuce with shallot vinaigrette (page 196) Raspberries with cocoa whipped cream (page 197) Celebration chicken with sweet potatoes and dates (page 54) Beet salad with poppy seed & chive dressing (page 56) Applesauce cake with cream cheese & honey frosting (page 58) Frozen watermelon aguas frescas (page 238) Lamb burgers with grilled red onions (page 242) Grilled okra & corn with lemon & red chile (page 244) Grandma’s cucumber salad (page 245) Whole wheat berry shortcakes (page 246) Healthy, happy wife cake (page 158) Pistachio mandelbrot cookies (page 148) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/2/2022): The Flavor Equation, by Nik Sharma

Episode metadata supplied by the publisher feed · Published Oct 5, 2022

What this episode covers

Julia Turshen’s menu-based cookbook has tons going on — seasonal ideas, ideas for repurposing leftovers and even holiday menus. We dig in to our own happy memories around this book, and some of our favorite recipes. Resources mentioned in this episode: Now & Again Julia Turshen Recipes mentioned in this episode: Scrambled eggs with coconut-cilantro chutney (page 19) Whole wheat & cumin flatbreads (page 21) Mango with cardamom syrup and pistachios (page 23) Cantaloupe with salt and lime (page 88) Spiced banana brown bread (page 85) Sheet pan frittata with roasted mushrooms & ricotta (page 82) Shredded cabbage salad with feta & herbs (page 87) Chicken & roasted tomato enchiladas (page 42) Garlicky shrimp with tequila & lime (page 42) Kale salad with pepita dressing (page 44) Toasted coconut cake (page 47) Chicken & black-eyed-pea chili (page 92) Skillet cornbread with cheddar and scallions (page 93) Romaine & celery salad with buttermilk ranch dressing (page 96) Maple syrup old-fashioneds (page 102) Iceberg wedge salad with pickled shallots (page 105) Stuffed mushrooms with walnuts, garlic & parsley (page 103) Tortilla soup with the works (page 184) Simplest & best nachos (page 180) Easiest almond horchata (page 181) Super crunchy lime-y salad (page 227) Kale & mushroom taco filling (page 228) Chorizon & potato taco filling (page 229) Warm corn tortialls & lettuce leaves (page 230) Lime & hot sauce crema (page 232) Charred tomatillo & scallion salsa (page 233) Confetti meatloaf (page 194) Creamy garlic mashed cauliflower (page 195) Butter lettuce with shallot vinaigrette (page 196) Raspberries with cocoa whipped cream (page 197) Celebration chicken with sweet potatoes and dates (page 54) Beet salad with poppy seed & chive dressing (page 56) Applesauce cake with cream cheese & honey frosting (page 58) Frozen watermelon aguas frescas (page 238) Lamb burgers with grilled red onions (page 242) Grilled okra & corn with lemon & red chile (page 244) Grandma’s cucumber salad (page 245) Whole wheat berry shortcakes (page 246) Healthy, happy wife cake (page 158) Pistachio mandelbrot cookies (page 148) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/2/2022): The Flavor Equation, by Nik Sharma

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