Two Make-Ahead Dinners: A Hearty Soup and a Meatless Main to Get You Through the Holiday Season! Our Best Bites of the Week

What’s the last recipe you made that instantly earned a spot in your regular dinner rotation? 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 our new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples. Tune in for a quick dose of home cooking inspiration! *** Links: Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked) , and a similar slow cooker version from The Recipe Rebel Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking *** 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 . You can also now find us on YouTube. We love hearing from you — follow us on Instagram @ foodfriendspod , or drop us a line at foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!