What We Eat In A Day! What Chefs Really Cook At Home, Fall Edition

What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.By the end of this episode, you’ll:Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli saladDiscover how leftovers and a few smart additions can help you cook once and eat twiceFind a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:SONYA DAY 1Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressingDinner: Chicken piccata, garlic bread, Italian chopped saladKARI DAY 1 Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds tooLunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slicesSnack: Dragon fruit and cucumberDinner: Mississippi Chicken stuffed into sourdough ciabattaSONYA DAY 2Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slicesDinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens saladFor dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest. KARI DAY 2Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melonLunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujangDinner : Creamy pumpkin pasta with a pine nut gremolata on top****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!