ON THIS WEEK’S episode of Dinner SOS, meals director and host Chris Morocco is joined by affiliate meals editor Rachel Gurjar to assist caller Megan make cooking between her back-to-back travels simpler.
Megan is a senior editor at Condé Nast Traveler. She will get to journey to some fairly unbelievable locations for work and when she’s on the street, she dines out in every single place from native avenue meals spots to among the world’s finest eating places. However when Megan will get house, she craves getting again to a wholesome consuming routine as shortly and simply as attainable earlier than departing once more. She loves purchasing at her native greenmarket however struggles to purchase the best steadiness of produce to assist her create vegetable-forward meals between journeys—however not come house to a fridge filled with moldering meals.
Chris brings in affiliate meals editor Rachel who’s identified within the Take a look at Kitchen for her home-cooking hacks like pre-chopping and blanching greens or freezing minced garlic. Rachel means that Megan strive her Pink Curry Hen Salad which makes use of store-bought rotisserie hen and pantry components like crimson curry paste (Maesri is our go-to model!). The recipe is very versatile—Rachel recommends consuming the hen combination in a sandwich, over a salad, or as lettuce wraps.
Chris suggests just a few flavor-packed objects to maintain helpful within the fridge: quick-pickled greens, a long-lasting Miso Tahini Ranch dressing, and pre-roasted nuts. When Megan returns from her newest journey to Canada, she has a meat hangover—just a few too many meals that includes bison—and is keen to eat some greens. Hear to listen to what she decides to make to fulfill her produce cravings and ease again into routine.
