February 22, 2022 • 22 mins
In this special commercial-free episode, Bobby and Sophie explain getting a box of rescued produce from Misfits Market. Sophie tests out what’s it like to sign up to receive a box from Misfits Market, and then she quizzes Bobby on what to cook with each of her new ingredients. Listen in for Bobby's expert advice to cooks who are trying out new produce for the first time.
Sign up for Misfits Market here: https://bit.ly/BobbyMisfits
For more on “Always Hungry”, follow the hosts on Instagram:
Bobby Flay’s page: https://www.instagram.com/bobbyflay
Sophie Flay’s page: https://www.instagram.com/abc7sophie
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Flay and I'm Always Hungry.
Sophie and I gather around my stove to cook together.
Well you cook, I asked the questions, and eat the
food and does any food left? We come to the
table together to share a meal, connect as a family,
and tell the stories that matter to us. Okay, so
(00:27):
today we're talking about, um, we're talking about this project
that I'm that I'm involved in with this company called
Misfits Market and explain to everyone what Misfits is for
people that don't know. So, Misfits is a company that
I became aware of during the initial moments of the pandemic. UM. Basically,
(00:48):
it's their belief that we have a broken food system
and that their goal is to save people. Um. Well,
first of all, they want to rescue foods that would
ordinarily be thrown out. This is the uh, the facts
that they live by, which is of the food grown
in this country is thrown out. So when you think
(01:11):
about like well, I mean honestly, when you when you
just you know, it's easy to just say, have a
blanket statement. But obviously there's reasons for everything, of course.
But but then again, in this case, what they're saying
is that you know, of the food grown in this
country can't be sold. It's thrown out. It's thrown out
and alive. It has to do with the fact that
(01:31):
you know it's it's still high quality, it just doesn't
it's not beauty contest perfect. So like, you know, the
grocery store is like if there's a blemish on an apple,
or the apples too small, or they won't they won't
use them, which is just you know, painful. So Misfits
comes along and they're like, Okay, we're going to rescue
(01:53):
and save these vegetables and fruits, etcetera. And we can
pass along like savings of or granted produced to the consumer.
It sounds like a win win to me. So I
started talking to them early on because I was really
interested about what they were doing. And so you know,
I've been working with them for over the last year
and I just I love my relationship with them because
(02:15):
they really have it's a really nice business, but they
also have like, uh, I just like their approach to
the world. Um and uh, you know, they basically have
like a two pronged mission, you know, like too to
provide you know, affordable access to fight the food waste crisis.
I mean that's that's basically the idea. And then um,
(02:36):
you know, and they're constantly looking for like new farms
and producers to work with because it's like, you know,
if you're a farmer and like if there's if there's
a certain percentage of each crop that you can't sell
to the people that you used to selling too, you know,
maybe misfits is the place that you can salvage some
of it, you know what I'm saying. So the reason
(02:56):
why I got involved was not only because I was interested,
but also because is I felt like I could help
people who are getting these misfits Misfits boxes. So basically
the way it started was and it's changed a little
bit now, but basically you get this, You would get
this Misfit Markets box filled with fruits and vegetables that
were kind of random, and then obviously that's changed a
(03:17):
little bit. You can ask for certain things, etcetera. They
also have proteins and they have like entire like you know,
dry goods department now, so it's become like a full
service market. That again, even in those cases, they're passing
down savings too, things that you know, we're not being
sold in the mainstream, which is you know, just it's
it's a it's a it's a good thing for everybody.
(03:38):
But like, for instance, so like if you would get like,
you know, some zucchini and a cali flower, some delicotta squash,
and like a couple of heads of freez a lettuce
which is white chicory, and you're not really like um,
well experienced person in the kitchen, it can be daunting, right,
So basically that's what I do, especially since these fruits
(04:01):
and vegetables whatever are not the cream of the crop
in terms of beauty. Sometimes when you do these videos
to help people understand what's in their box, Like I
don't even recognize some of these vegetables. I'm like, I've
never cooked with these before. Like have you used delicato
squash before? No, But the recipe you did for them
I loved with the pumpkin spices. Yeah, it looks so good.
So for instance, there's lots of squash in these boxes.
(04:24):
So we had spaghetti squash. Have you cooked with Spagheti's wasash.
Spaghetti squash looks like it looks like a small missile.
It's like it's like this um sort of oval yellow
squash is very very firm. And the way to the
way to cook spaghetti squash is to cut it in
half and then season it, put some oil on it
(04:47):
or whatever, butter, put it in the oven and bacon,
and so when it gets really soft, the squash comes
out really easily and it has like this sort of
stringy almost it's a string. So you know, hence the name.
It looks like spaghetti. And people do recipes where they
treat spaghetti squash like spaghetti, where like you know, tom
(05:07):
and stuff like that. Um. I actually made a dish
with shrimp. I made spaghetti squash with some shrimp and
some broth. It was so delicious. Um. And then um
I also made you know, you talked about the delicata squash,
which is a beautiful squash. But that squash gets cooked
very very differently than say a spaghetti squash. And you know,
(05:30):
you can leave the skin on. It's very very beautiful.
I sometimes I leave it on, sometimes I leave it off,
depends if it's if it's too firm, but it's great
to either saute or to roast. And then uh, I
made a pumpkin spice mixture to put on top of it.
It's it's a really great side dish. Okay, So I'm
(05:51):
wanna make a salad. It's something we don't usually do
and always hungry. I'm sure why we're usually making tarts
and cash potatoes. But one of the things I do
for Misfits Market is I create recipes using a lot
of produce et cetera or whatever, you know, whatever they
have some in the market. So it just gives people
the idea on what to use because you get a
(06:12):
box of vegetables and unless you're, you know, incredibly well
versed in all these vegetables, it could be a little
bit of a struggle. Yeah. So the first we're gonna
do is make a dressing. So I'm gonna make a
pomegranate red wine dressing, which I love. I use this
a lot for basically everything. It's gonna start with a
little Dijon mustard um some pomegranate molasses, which is basically
(06:32):
reduced pomegranate is ues. So it's like it's tart and sweet.
Is there a lot of sugar in that. Um not really,
let's see what it says. I mean, it's concentrated pomegrand
juice and there's some sugar, some stic acid, red wine
vinegar for for the acidity of this, of course, smalt
and pepper, and then some olive oil. And what's great
(06:54):
is that, you know, they started out just basically fruits
and vegetables that they were rescuing. We'll talk about that,
but but now they you know, they it's the whole market.
There's proteins, there's spices, all kinds of dry goods, oils,
vineger and stuff like that. All right, let's get to
the to the heart of the matter. So we have
some end dive. I'm love end dive. If there's the
(07:15):
endive on a menu and ordering it. Did you have
the endive caesar salad at horses So good? Great, really
good ideas. Yeah, it's like an endive caesar. Yeah. Yeah.
So we're gonna say some and dive. So we we
got some some green apples, nice teas up. This is
a good crunchy salad. There's I like crunchy salads. It
(07:40):
doesn't like a crunchy salad. That's what chop salads are
so popular. Do you know what frees a is? Yeah?
I love free How you describe it? Um? How do
I describe it? It's like that's tough. I don't know,
(08:01):
like I think of like sprouts almost. It's not that obviously,
but it's so m It's in the chickery family, so
it's it's got got like a little bitterness. It's like
it looks some people call it white chicory because it's
got like um, if you see green, chicery eats green.
But freeze a is white and it's in the chicery family.
It's a little bit um bitter. I love frees um.
(08:24):
And one of the most classic frieze a dishes is
something called freeze or Don't, which is a French bistro
dish where it's freeze a. It's bacon, it's a poached egg.
You make the dressing with the with the bacon fat,
so it's like the bacon fat, mustard, little vinegar. I
used to eat you see that so much going up
(08:45):
in Connecticut at Martel, a little French bistros. So good.
It's a classic dish. And so you know I did
I did a video with you know, using freeze because
again it's not just your classical lettuce. Yeah, and then
they came out with a whole line of spices that
they bought from this company. And again like I did,
(09:07):
like a tutorial on spice racks, like what and I
have you know, I have this whole thing about spices
that like, basically very few people in the world have
spices that are as pungent as they should be because
they've been sitting on your shelf. It's too too long,
years and years. They lose their flavor. And you know, look,
I don't expect everybody to grind their own whole spices
(09:29):
whenever they're gonna use it. I mean that that most
people are not going to do that. But the bottom
line is, and this is not a this is not
a cheap undertaking, but like it like every once in
a while, you need to clean out the spices that
have been there for years. And you know, you have
some of those spices have been there for five years
that you haven't even seen because in the back of
the cupboard. Throw them out, started start over, get some
fresh spices in there so they actually so that they
(09:51):
actually taste like something. I mean, I have the same
problem like, I have so many spices in my house
and you know, some of them I haven't used for
like a year and a half, and I'm like, I
gotta get rid of this. You know, it doesn't taste
like anything. Um, And that's like, you know, I also
I also think, like, you know, people have these spice
(10:13):
they buy these spice racks and it's like fifty spices
basically going to use twelve of them. You were talking
before though about how missfits is adding other meats and whatnot.
They're proteins, they have you know, chickens and beef, etcetera. Yeah,
that's really cool. Yeah, I mean they want to be
a full service, you know, marketplace. So I was making
speaking of not using meat or using doing dishes that
(10:35):
we think of meat, but um, using vegetables instead. Like
one of my one of my go twos is eggplant
millonaise or eggplant parmesan. You know, because eggplant is one
of those great ingredients that can really emulate the texture
of meat because it's firm, has that kind of has
that has sort of that same texture, especially if you're
(10:56):
wrapping it in like you know, flour, egg and breadcrumbs
at or you're you're you're you're you're topping it with
tomato sauce and mozzarella cheese and baking it like for
eggplant parmeer genre which just absolutely love um. And then
I did a dish less this summer that you didn't like?
Which one? Remember it? The coccio pepe with corn? Oh? Yeah,
(11:17):
I thought you were talking about your there's another one,
you're you're meatless burger. Oh yeah, you don't like that burger?
A lot of people like it, right, it's good. I
just I'm just not going to have that instead of
oh no, you neither. I'm sorry. I'm signing up for
Misfits right now. Are you should? You should be a member? Yeah,
(11:41):
might as well give it a try. It's a great company.
And you just also feel like you're getting savings and
also you're you're saving some right, some produce, right. And
also I feel like it helps you come up with
um dinner, lunch like recipe ideas for the week. Like
it kind of like you you get a box and
then you're like, all right, well this is what I
(12:01):
gotta use. It forces you to use what you and
that's basically how chefs work. You know. It's like if
you look at my refrigerator, like I can make three
or four things out of each thing, and that you know,
it sort of stretches your ingredients. It helps you out
of economically, but it also makes you think, you know,
creatively and so and I think that when you when
(12:23):
you start getting ingredients like in Misfits boxes, that you're
not sure what they are, it forces you to understand
what you're doing. So, like I remember one of the
first boxes I got it was I got a head
head of cauliflower. So what did I do with the califlower?
I roasted it. I used some Indian spices on it,
and I put some dried fruits on it, some nuts.
(12:43):
It was delicious. I mean, you know, califlower is a
great canvas for like lots of big flavor. So you know,
what are you doing? I'm looking sorry, I'm I'm I'm
looking at my your Misfits order? Is it? Did they
offer you something as a new as an Yeah, you
can get like a code to get off like a
certain percentage off. But but it's interesting, like you already
(13:05):
you can, I think to an extent, you can curate
your box, but they already kind of set one up
for you. So I have remain hard or shoot acorn, squash,
baby spinach, grape tomatoes, yellow potatoes, tuscan kale, bok choy,
(13:26):
yellow onion, zucchini, oranges, Asian pears, myer lemons. These are
like things I would just buy anyway, so you can
kind of perfect. So you're just gonna order those, Yeah,
I want to see, like okay, and then they offer
other Oh this is so interesting and they offer other um,
like they have some deals on some other things, like
(13:47):
other potatoes and what is this parsnips? Yeah? See, like
if I got parsnips in my box, I'd be like,
oh no, what do I do now? Think of them
as carrots? Okay, you can roast them, you can fry them,
they're really good frieda get you can get pasta too. Yeah.
It's a complete market now and it's almost like overstock
(14:08):
dot Com in a way in some ways, like these
pasta companies. You know, they manufactured too much posta. They
need to unload it and misfits can like make a
deal with a company like that and like pass down
the savings. It's great, Wow, this is so cool, And
it's like how much I would want to spend at
the grocery store anyway, Like I don't really ever spend
more than sixty a week at the grocery store, you know, which,
(14:31):
I'm sure we we're different in that way. Dad, This
is so cool. Yeah, wow, okay, okay. So then we
have to the we have a slice endive, the green apples,
(14:54):
and then when it takes some spinach, we have some
baby spinach here. Spinach is good for you, Popeye told me.
And then I always season my salads too, so the
people don't do that. Do you do that? I always
do that, but I season everything. Then some pomegretic seeds beautiful,
and then we can take you want goat cheese and
blue cheese? That both today? What would you like? Maybe
(15:17):
some blue cheese? You got it. Crumble up some blue cheese.
You know, blue cheese are very strong, so you don't
need a lot, are you blue cheese? Yeah? I go.
I like goat cheese more, but just based off about
what you have here, I want coat cheese, I mean
blue cheese. This is a really good salad. Yeah, looks
like it. And some walnuts chopped those up. I like
(15:45):
a nut in my salad. Oh my god, we're talking
about baking every time, like I have need to like
be like a roast walnut or like roast roasted pecan,
Like I always forget about them in the oven, and
I just killed that. Everybody burns. It's so frustrating. I'm
gonna put the dressing around the side of the bowl.
You know my dressing technique. They put the dressing around
(16:07):
the side of the bowl, not on top of the greens,
and then I pushed the greens into the into the
dressing so it doesn't over dress it. You look like
you can work at sweat green good boat. That was
so good, so pretty. Yeah, well the pomegranates are beautiful
and I have a great beautiful shape as well. Then
you have a green from the from the Spanish. Pretty healthy.
(16:30):
Yeah he's from So how's this sour? Just so good?
You know, I don't usually like apples in my salad.
This is so good and dive green apple, baby spinach, walnuts, pomegranates,
(16:52):
and the dressing is you know, it's like tart, sweet, spicy,
all those things. Why don't you give me a test? Okay,
so you give me the ingredients, like you give me
the ingredients that you just ordered. You're gonna order, and
it would be like, what's the first thing I think of? Wait,
hold on one second. Okay, so I have acorn squash.
I've never made acorn squash. Acorn squash, I mean acorn squash.
(17:16):
Cut it in half, take the seeds out, roast in
the oven. You can put like your your autumn spices
on top of it. If you want brush it. Put
a little butter in there, maybe a little chili pepper.
Roast them delicious. Okay I mentioned this before, but what
about parsnips. Parsnips I think like parsnips, like in some
ways you can treat them like carrots. In some way
(17:36):
you can't because they're there. It's a rude vegetable that's
a little bit starch here. So what you can do
is you can peel them and then blanch them so
that they're soft, and then roast them like pan. Roast
them in a pan with some spices like um. You
can put like you know, coriander, maybe like tumeric, and
some maybe some some chili powder and serving with like
(17:57):
with like a minted yogurt sauce on the side, so
you get the spiciness, you get the crunchiness. But then
also you can also slice them really thinly and fry
them their delicious fried pars them so great. Interesting, Okay,
I never would have thought of that. Um, I'm not
the biggest fan of pears. But I have Asian pairs
in here. Yeah, so Asian pairs are different than like
(18:19):
domestic pairs. So in Asian pair they use a lot
of Asian pair and Korean cuisine in marinades. So what
you could do is you can make you know, like uh,
marinated short ribs like Korean short ribs, and you put
the Asian pair into the into the marinade. That's what
you should use those for. Um bok choy baby bok
(18:39):
choy blanche and then very quickly saute with ginger, garlic, scallions,
little soy sauce, sesame all done, maybe some sesame seeds, um,
some tuscan kale, a little kale salad, make a kal caesar.
Why not? Well, you can make like Jonathan Waxman Jonathan
(19:00):
Laxman's kale salad. Let's got like toasted bread crumbs, lots
of palmers on cheese, garlic, lemon, delicious, um, yellow potatoes,
yellow potatoes, just make smashed potatoes, do scallions, maybe a
little bit of cram fresh or sour cream, maybe some
bacon on top. This is so fun. Okay, um, some
(19:24):
baby spinach again, another salad. I mean, the thing about
baby spinach is if you cook it, it just melts,
the weighted nothing. I think the nice tenderness. I think that.
I think using baby spinach is you should use it raw.
And she definitely use it in a salad, like how
you made this salad exactly so this salad has end dive,
pomegranate seeds, green apple, and then a pomegranate dressing with
(19:47):
some walnuts and a little bit of blue cheese. I
also have romaine hearts in here. I don't have a grill,
but I loved like a grilled romaine salad. You do.
That's so weird. You ever have that? I don't. I
don't know. I'm I found it in like a maybe
like a no where did I have it? I don't
(20:08):
know make it? Maybe? I don't know. But I love
that I've done that, but I don't really It's not
something I really think about. I think it's so good.
But I think the thing about baby romaine hearts is
that those are the most crispy and tender parts of
the romain. So it's like you're you're they're peeling back
all of the big leafy romaine that can be just
(20:30):
like kind of limp and not not so great. And
so you can you can use the remain hearts to
make obviously to make a salad, but like it. Also
you can like you can use them as little boats
to put like things in them. You know, you can
like roasted peppers, like roasted peppers and goat cheese. You
can put some chicken salad in the middle of them.
You know, anything like that works really nicely. Zucchini zucchini,
(20:51):
So the first thing I think about is making zucchini possible, um,
because to me that's you know, but you can make
zucchini chips also, yeah, really thinly sliced a little bit
of flour and cornstarch, fry them, serving with like some
dipping sauce. So good do we go through all of it?
I'm gonna have some grape tomatoes. I mean once you
(21:13):
make your your famous uh your famous the TikTok feta
cheese tomato pasta, so good. Yes, I mean the other
thing I like to do with great tomatoes is cut
them in half and cook them very slowly in some
olive oil, so you almost confeeding them. They're so good.
And and put them on top of like white beans
or something. Sounds so good, okay. And then I have
(21:34):
Myer lemons and uh naval oranges, make Myer lemonade. What
Myra lemonade? Do you ever think of that? No? Um?
So good? Also you can like Meyer lemons are great
for just to make a pan sauce like a lemon,
like white wine, buttered pan sauce with Myer lemons. You know,
(21:57):
maya lemons have that orange. It's like lemon with an
orange kiss on it. You know, it's like so good. Okay,
thanks for your health. So there you go, flash around.
Just just just keep rescuing the foods at misfits markets.
That's the key. Always Hungry is created by Bobby Flay
(22:18):
and Sophie Flay. Our executive producer is Christopher Hasiotis. Always
Hungry is produced, edited and mixed by Jonathan hawks Dressler.
Always Hungry is engineered by Sophie Flay. For more podcasts
from my Heart Radio, visit the I Heart Radio app,
Apple podcast, or wherever you listen to your favorite shows,
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Flay and I'm Always Hungry.
Sophie and I gather around my stove to cook together.
Well you cook, I asked the questions, and eat the
food and does any food left? We come to the
table together to share a meal, connect as a family,
and tell the stories that matter to us. Okay, so
(00:27):
today we're talking about, um, we're talking about this project
that I'm that I'm involved in with this company called
Misfits Market and explain to everyone what Misfits is for
people that don't know. So, Misfits is a company that
I became aware of during the initial moments of the pandemic. UM. Basically,
(00:48):
it's their belief that we have a broken food system
and that their goal is to save people. Um. Well,
first of all, they want to rescue foods that would
ordinarily be thrown out. This is the uh, the facts
that they live by, which is of the food grown
in this country is thrown out. So when you think
(01:11):
about like well, I mean honestly, when you when you
just you know, it's easy to just say, have a
blanket statement. But obviously there's reasons for everything, of course.
But but then again, in this case, what they're saying
is that you know, of the food grown in this
country can't be sold. It's thrown out. It's thrown out
and alive. It has to do with the fact that
(01:31):
you know it's it's still high quality, it just doesn't
it's not beauty contest perfect. So like, you know, the
grocery store is like if there's a blemish on an apple,
or the apples too small, or they won't they won't
use them, which is just you know, painful. So Misfits
comes along and they're like, Okay, we're going to rescue
(01:53):
and save these vegetables and fruits, etcetera. And we can
pass along like savings of or granted produced to the consumer.
It sounds like a win win to me. So I
started talking to them early on because I was really
interested about what they were doing. And so you know,
I've been working with them for over the last year
and I just I love my relationship with them because
(02:15):
they really have it's a really nice business, but they
also have like, uh, I just like their approach to
the world. Um and uh, you know, they basically have
like a two pronged mission, you know, like too to
provide you know, affordable access to fight the food waste crisis.
I mean that's that's basically the idea. And then um,
(02:36):
you know, and they're constantly looking for like new farms
and producers to work with because it's like, you know,
if you're a farmer and like if there's if there's
a certain percentage of each crop that you can't sell
to the people that you used to selling too, you know,
maybe misfits is the place that you can salvage some
of it, you know what I'm saying. So the reason
(02:56):
why I got involved was not only because I was interested,
but also because is I felt like I could help
people who are getting these misfits Misfits boxes. So basically
the way it started was and it's changed a little
bit now, but basically you get this, You would get
this Misfit Markets box filled with fruits and vegetables that
were kind of random, and then obviously that's changed a
(03:17):
little bit. You can ask for certain things, etcetera. They
also have proteins and they have like entire like you know,
dry goods department now, so it's become like a full
service market. That again, even in those cases, they're passing
down savings too, things that you know, we're not being
sold in the mainstream, which is you know, just it's
it's a it's a it's a good thing for everybody.
(03:38):
But like, for instance, so like if you would get like,
you know, some zucchini and a cali flower, some delicotta squash,
and like a couple of heads of freez a lettuce
which is white chicory, and you're not really like um,
well experienced person in the kitchen, it can be daunting, right,
So basically that's what I do, especially since these fruits
(04:01):
and vegetables whatever are not the cream of the crop
in terms of beauty. Sometimes when you do these videos
to help people understand what's in their box, Like I
don't even recognize some of these vegetables. I'm like, I've
never cooked with these before. Like have you used delicato
squash before? No, But the recipe you did for them
I loved with the pumpkin spices. Yeah, it looks so good.
So for instance, there's lots of squash in these boxes.
(04:24):
So we had spaghetti squash. Have you cooked with Spagheti's wasash.
Spaghetti squash looks like it looks like a small missile.
It's like it's like this um sort of oval yellow
squash is very very firm. And the way to the
way to cook spaghetti squash is to cut it in
half and then season it, put some oil on it
(04:47):
or whatever, butter, put it in the oven and bacon,
and so when it gets really soft, the squash comes
out really easily and it has like this sort of
stringy almost it's a string. So you know, hence the name.
It looks like spaghetti. And people do recipes where they
treat spaghetti squash like spaghetti, where like you know, tom
(05:07):
and stuff like that. Um. I actually made a dish
with shrimp. I made spaghetti squash with some shrimp and
some broth. It was so delicious. Um. And then um
I also made you know, you talked about the delicata squash,
which is a beautiful squash. But that squash gets cooked
very very differently than say a spaghetti squash. And you know,
(05:30):
you can leave the skin on. It's very very beautiful.
I sometimes I leave it on, sometimes I leave it off,
depends if it's if it's too firm, but it's great
to either saute or to roast. And then uh, I
made a pumpkin spice mixture to put on top of it.
It's it's a really great side dish. Okay, So I'm
(05:51):
wanna make a salad. It's something we don't usually do
and always hungry. I'm sure why we're usually making tarts
and cash potatoes. But one of the things I do
for Misfits Market is I create recipes using a lot
of produce et cetera or whatever, you know, whatever they
have some in the market. So it just gives people
the idea on what to use because you get a
(06:12):
box of vegetables and unless you're, you know, incredibly well
versed in all these vegetables, it could be a little
bit of a struggle. Yeah. So the first we're gonna
do is make a dressing. So I'm gonna make a
pomegranate red wine dressing, which I love. I use this
a lot for basically everything. It's gonna start with a
little Dijon mustard um some pomegranate molasses, which is basically
(06:32):
reduced pomegranate is ues. So it's like it's tart and sweet.
Is there a lot of sugar in that. Um not really,
let's see what it says. I mean, it's concentrated pomegrand
juice and there's some sugar, some stic acid, red wine
vinegar for for the acidity of this, of course, smalt
and pepper, and then some olive oil. And what's great
(06:54):
is that, you know, they started out just basically fruits
and vegetables that they were rescuing. We'll talk about that,
but but now they you know, they it's the whole market.
There's proteins, there's spices, all kinds of dry goods, oils,
vineger and stuff like that. All right, let's get to
the to the heart of the matter. So we have
some end dive. I'm love end dive. If there's the
(07:15):
endive on a menu and ordering it. Did you have
the endive caesar salad at horses So good? Great, really
good ideas. Yeah, it's like an endive caesar. Yeah. Yeah.
So we're gonna say some and dive. So we we
got some some green apples, nice teas up. This is
a good crunchy salad. There's I like crunchy salads. It
(07:40):
doesn't like a crunchy salad. That's what chop salads are
so popular. Do you know what frees a is? Yeah?
I love free How you describe it? Um? How do
I describe it? It's like that's tough. I don't know,
(08:01):
like I think of like sprouts almost. It's not that obviously,
but it's so m It's in the chickery family, so
it's it's got got like a little bitterness. It's like
it looks some people call it white chicory because it's
got like um, if you see green, chicery eats green.
But freeze a is white and it's in the chicery family.
It's a little bit um bitter. I love frees um.
(08:24):
And one of the most classic frieze a dishes is
something called freeze or Don't, which is a French bistro
dish where it's freeze a. It's bacon, it's a poached egg.
You make the dressing with the with the bacon fat,
so it's like the bacon fat, mustard, little vinegar. I
used to eat you see that so much going up
(08:45):
in Connecticut at Martel, a little French bistros. So good.
It's a classic dish. And so you know I did
I did a video with you know, using freeze because
again it's not just your classical lettuce. Yeah, and then
they came out with a whole line of spices that
they bought from this company. And again like I did,
(09:07):
like a tutorial on spice racks, like what and I
have you know, I have this whole thing about spices
that like, basically very few people in the world have
spices that are as pungent as they should be because
they've been sitting on your shelf. It's too too long,
years and years. They lose their flavor. And you know, look,
I don't expect everybody to grind their own whole spices
(09:29):
whenever they're gonna use it. I mean that that most
people are not going to do that. But the bottom
line is, and this is not a this is not
a cheap undertaking, but like it like every once in
a while, you need to clean out the spices that
have been there for years. And you know, you have
some of those spices have been there for five years
that you haven't even seen because in the back of
the cupboard. Throw them out, started start over, get some
fresh spices in there so they actually so that they
(09:51):
actually taste like something. I mean, I have the same
problem like, I have so many spices in my house
and you know, some of them I haven't used for
like a year and a half, and I'm like, I
gotta get rid of this. You know, it doesn't taste
like anything. Um, And that's like, you know, I also
I also think, like, you know, people have these spice
(10:13):
they buy these spice racks and it's like fifty spices
basically going to use twelve of them. You were talking
before though about how missfits is adding other meats and whatnot.
They're proteins, they have you know, chickens and beef, etcetera. Yeah,
that's really cool. Yeah, I mean they want to be
a full service, you know, marketplace. So I was making
speaking of not using meat or using doing dishes that
(10:35):
we think of meat, but um, using vegetables instead. Like
one of my one of my go twos is eggplant
millonaise or eggplant parmesan. You know, because eggplant is one
of those great ingredients that can really emulate the texture
of meat because it's firm, has that kind of has
that has sort of that same texture, especially if you're
(10:56):
wrapping it in like you know, flour, egg and breadcrumbs
at or you're you're you're you're you're topping it with
tomato sauce and mozzarella cheese and baking it like for
eggplant parmeer genre which just absolutely love um. And then
I did a dish less this summer that you didn't like?
Which one? Remember it? The coccio pepe with corn? Oh? Yeah,
(11:17):
I thought you were talking about your there's another one,
you're you're meatless burger. Oh yeah, you don't like that burger?
A lot of people like it, right, it's good. I
just I'm just not going to have that instead of
oh no, you neither. I'm sorry. I'm signing up for
Misfits right now. Are you should? You should be a member? Yeah,
(11:41):
might as well give it a try. It's a great company.
And you just also feel like you're getting savings and
also you're you're saving some right, some produce, right. And
also I feel like it helps you come up with
um dinner, lunch like recipe ideas for the week. Like
it kind of like you you get a box and
then you're like, all right, well this is what I
(12:01):
gotta use. It forces you to use what you and
that's basically how chefs work. You know. It's like if
you look at my refrigerator, like I can make three
or four things out of each thing, and that you know,
it sort of stretches your ingredients. It helps you out
of economically, but it also makes you think, you know,
creatively and so and I think that when you when
(12:23):
you start getting ingredients like in Misfits boxes, that you're
not sure what they are, it forces you to understand
what you're doing. So, like I remember one of the
first boxes I got it was I got a head
head of cauliflower. So what did I do with the califlower?
I roasted it. I used some Indian spices on it,
and I put some dried fruits on it, some nuts.
(12:43):
It was delicious. I mean, you know, califlower is a
great canvas for like lots of big flavor. So you know,
what are you doing? I'm looking sorry, I'm I'm I'm
looking at my your Misfits order? Is it? Did they
offer you something as a new as an Yeah, you
can get like a code to get off like a
certain percentage off. But but it's interesting, like you already
(13:05):
you can, I think to an extent, you can curate
your box, but they already kind of set one up
for you. So I have remain hard or shoot acorn, squash,
baby spinach, grape tomatoes, yellow potatoes, tuscan kale, bok choy,
(13:26):
yellow onion, zucchini, oranges, Asian pears, myer lemons. These are
like things I would just buy anyway, so you can
kind of perfect. So you're just gonna order those, Yeah,
I want to see, like okay, and then they offer
other Oh this is so interesting and they offer other um,
like they have some deals on some other things, like
(13:47):
other potatoes and what is this parsnips? Yeah? See, like
if I got parsnips in my box, I'd be like,
oh no, what do I do now? Think of them
as carrots? Okay, you can roast them, you can fry them,
they're really good frieda get you can get pasta too. Yeah.
It's a complete market now and it's almost like overstock
(14:08):
dot Com in a way in some ways, like these
pasta companies. You know, they manufactured too much posta. They
need to unload it and misfits can like make a
deal with a company like that and like pass down
the savings. It's great, Wow, this is so cool, And
it's like how much I would want to spend at
the grocery store anyway, Like I don't really ever spend
more than sixty a week at the grocery store, you know, which,
(14:31):
I'm sure we we're different in that way. Dad, This
is so cool. Yeah, wow, okay, okay. So then we
have to the we have a slice endive, the green apples,
(14:54):
and then when it takes some spinach, we have some
baby spinach here. Spinach is good for you, Popeye told me.
And then I always season my salads too, so the
people don't do that. Do you do that? I always
do that, but I season everything. Then some pomegretic seeds beautiful,
and then we can take you want goat cheese and
blue cheese? That both today? What would you like? Maybe
(15:17):
some blue cheese? You got it. Crumble up some blue cheese.
You know, blue cheese are very strong, so you don't
need a lot, are you blue cheese? Yeah? I go.
I like goat cheese more, but just based off about
what you have here, I want coat cheese, I mean
blue cheese. This is a really good salad. Yeah, looks
like it. And some walnuts chopped those up. I like
(15:45):
a nut in my salad. Oh my god, we're talking
about baking every time, like I have need to like
be like a roast walnut or like roast roasted pecan,
Like I always forget about them in the oven, and
I just killed that. Everybody burns. It's so frustrating. I'm
gonna put the dressing around the side of the bowl.
You know my dressing technique. They put the dressing around
(16:07):
the side of the bowl, not on top of the greens,
and then I pushed the greens into the into the
dressing so it doesn't over dress it. You look like
you can work at sweat green good boat. That was
so good, so pretty. Yeah, well the pomegranates are beautiful
and I have a great beautiful shape as well. Then
you have a green from the from the Spanish. Pretty healthy.
(16:30):
Yeah he's from So how's this sour? Just so good?
You know, I don't usually like apples in my salad.
This is so good and dive green apple, baby spinach, walnuts, pomegranates,
(16:52):
and the dressing is you know, it's like tart, sweet, spicy,
all those things. Why don't you give me a test? Okay,
so you give me the ingredients, like you give me
the ingredients that you just ordered. You're gonna order, and
it would be like, what's the first thing I think of? Wait,
hold on one second. Okay, so I have acorn squash.
I've never made acorn squash. Acorn squash, I mean acorn squash.
(17:16):
Cut it in half, take the seeds out, roast in
the oven. You can put like your your autumn spices
on top of it. If you want brush it. Put
a little butter in there, maybe a little chili pepper.
Roast them delicious. Okay I mentioned this before, but what
about parsnips. Parsnips I think like parsnips, like in some
ways you can treat them like carrots. In some way
(17:36):
you can't because they're there. It's a rude vegetable that's
a little bit starch here. So what you can do
is you can peel them and then blanch them so
that they're soft, and then roast them like pan. Roast
them in a pan with some spices like um. You
can put like you know, coriander, maybe like tumeric, and
some maybe some some chili powder and serving with like
(17:57):
with like a minted yogurt sauce on the side, so
you get the spiciness, you get the crunchiness. But then
also you can also slice them really thinly and fry
them their delicious fried pars them so great. Interesting, Okay,
I never would have thought of that. Um, I'm not
the biggest fan of pears. But I have Asian pairs
in here. Yeah, so Asian pairs are different than like
(18:19):
domestic pairs. So in Asian pair they use a lot
of Asian pair and Korean cuisine in marinades. So what
you could do is you can make you know, like uh,
marinated short ribs like Korean short ribs, and you put
the Asian pair into the into the marinade. That's what
you should use those for. Um bok choy baby bok
(18:39):
choy blanche and then very quickly saute with ginger, garlic, scallions,
little soy sauce, sesame all done, maybe some sesame seeds, um,
some tuscan kale, a little kale salad, make a kal caesar.
Why not? Well, you can make like Jonathan Waxman Jonathan
(19:00):
Laxman's kale salad. Let's got like toasted bread crumbs, lots
of palmers on cheese, garlic, lemon, delicious, um, yellow potatoes,
yellow potatoes, just make smashed potatoes, do scallions, maybe a
little bit of cram fresh or sour cream, maybe some
bacon on top. This is so fun. Okay, um, some
(19:24):
baby spinach again, another salad. I mean, the thing about
baby spinach is if you cook it, it just melts,
the weighted nothing. I think the nice tenderness. I think that.
I think using baby spinach is you should use it raw.
And she definitely use it in a salad, like how
you made this salad exactly so this salad has end dive,
pomegranate seeds, green apple, and then a pomegranate dressing with
(19:47):
some walnuts and a little bit of blue cheese. I
also have romaine hearts in here. I don't have a grill,
but I loved like a grilled romaine salad. You do.
That's so weird. You ever have that? I don't. I
don't know. I'm I found it in like a maybe
like a no where did I have it? I don't
(20:08):
know make it? Maybe? I don't know. But I love
that I've done that, but I don't really It's not
something I really think about. I think it's so good.
But I think the thing about baby romaine hearts is
that those are the most crispy and tender parts of
the romain. So it's like you're you're they're peeling back
all of the big leafy romaine that can be just
(20:30):
like kind of limp and not not so great. And
so you can you can use the remain hearts to
make obviously to make a salad, but like it. Also
you can like you can use them as little boats
to put like things in them. You know, you can
like roasted peppers, like roasted peppers and goat cheese. You
can put some chicken salad in the middle of them.
You know, anything like that works really nicely. Zucchini zucchini,
(20:51):
So the first thing I think about is making zucchini possible, um,
because to me that's you know, but you can make
zucchini chips also, yeah, really thinly sliced a little bit
of flour and cornstarch, fry them, serving with like some
dipping sauce. So good do we go through all of it?
I'm gonna have some grape tomatoes. I mean once you
(21:13):
make your your famous uh your famous the TikTok feta
cheese tomato pasta, so good. Yes, I mean the other
thing I like to do with great tomatoes is cut
them in half and cook them very slowly in some
olive oil, so you almost confeeding them. They're so good.
And and put them on top of like white beans
or something. Sounds so good, okay. And then I have
(21:34):
Myer lemons and uh naval oranges, make Myer lemonade. What
Myra lemonade? Do you ever think of that? No? Um?
So good? Also you can like Meyer lemons are great
for just to make a pan sauce like a lemon,
like white wine, buttered pan sauce with Myer lemons. You know,
(21:57):
maya lemons have that orange. It's like lemon with an
orange kiss on it. You know, it's like so good. Okay,
thanks for your health. So there you go, flash around.
Just just just keep rescuing the foods at misfits markets.
That's the key. Always Hungry is created by Bobby Flay
(22:18):
and Sophie Flay. Our executive producer is Christopher Hasiotis. Always
Hungry is produced, edited and mixed by Jonathan hawks Dressler.
Always Hungry is engineered by Sophie Flay. For more podcasts
from my Heart Radio, visit the I Heart Radio app,
Apple podcast, or wherever you listen to your favorite shows,
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