What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables.

Tune in for a quick dose of home cooking inspiration!

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Links:

Vegetarian Mexican tostadas from Muy Bueno Cooking

Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo

Our favorite coleslaw recipe from our Substack

Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking

Fly By Jing original chili crisp and the extra crunchy version

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!