A 10-Minute Dessert from Cookbook Club + A Lemony Pasta with Greens | Our Best Home Cooking Bites

Are you looking to beat the heat with an easy, refreshing, and QUICK dessert?

By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove.

You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta.

Tune in for a quick dose of home cooking inspiration!

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Links:

How to Start A Cookbook Club from our Substack

Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for:

• Green Jackfruit and Cabbage Salad
• Lemongrass Ground Meat
• Pickled eggplant (here’s a similar version to try)
• And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52)

You can find more of Chef Nini Nguyen’s recipes here

Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta

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