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The star of this week’s show is the avocado. We know that mf always costs extra, especially right now, so we came up with this salsa as a way to stretch your avocadollars. It’s not a crypto coin but maybe it should be?

While common in other parts of the world, most of North America keeps yogurt firmly in the sweet category. Let’s change that shit.

Think all green dips must be guacamole?

get on these coconut milk braised collards from the one and only Angela Davis from The Kitchenista, Forked Up Pod guest from 2018.

From Soul by Chef Todd Richards.

Refreshing, filling, and a great way to use all those green beans about to flood your market. It benefits from a couple hours in the fridge so that everything can get acquainted and the green beans and soak up some of the dressing.

Burgers are so bland that’s why you basically gotta dress that shit up with a salad after you grill it. CUT OUT THE MIDDLE MEAT AND JUST GRILL A SALAD. 

SOUP IS JUST A BELLY SWEATER.

Today marks the beginning of the Lunar New Year, so what the hell are you cooking up?