Posted on June 20, 2019 by Anne Milneck
| 1 comment
Your eyes eat first, right? Wrong. Today, our phones eat first. And for at least 6 years (an eon in social media years,) our phones have been eating Sheet Pan Suppers. Anne shows her cranky side and frustration over this “new” way of cooking—it’s called baking. While we are, in all seriousness 100% behind this cooking method, we did want to find out why the Sheet Pan Suppers “trend” caught on and keeps on keeping on. Anne covers this Phone to Fork movement with lots and lots of deliciousness along the way.
After talking with our guests, Anne heads to the Red Stick Spice test kitchen with store staffer and fellow plant eater Sara where they put a rainbow of veggies on multiple sheet pans then lose all their manners and talk with their mouths full of Sheet Pan Carrot tacos with Big Batch Restaurant Style Salsa.
Before you listen or watch, print out our shopping list for this episode!
Here’s a list of the links we mentioned in the podcast:
Sheet Pan Suppers author Molly Gilbert was a world of information. Molly and Anne talked about several recipes including Dorie Greenspan’s Sheet Pan Chicken with Apples along with Molly’s recipes for Baked Brie & Strawberries (page 9,) Crispy Mushrooms & Burrata Crostini (page 28,) Roasted Crisp Topped Eggplant with Chickpeas (page 150,) Greek Stuffed Roly-Poly Squash (page 166) and Orange Cardamom Pound Cake (page 246.) New to sheet pan suppers? Molly recommends that you start with Quick Chicken & Baby Broccoli with Spicy Peanut Sauce on page 52 of her book. Head over to Molly’s blog Dunk & Crumble for more recipes, and be sure to give her podcast And Eat It Too a listen—big, big fun!
Anne and social media manager Chelsey chatted about all things photo-worthy including her boutique Sosis. Be sure to check it out! We also filled our heads with more social media knowledge with local influencer Erin Bowling. Be sure to follow her on Instagram: @eatbatonrouge.