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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host. I'm Flay and I'm Always Hungry.

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Speaker 1: Sophie and I gather around my stove to cook together.

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Speaker 1: Well you cook, I asked the questions, and eat the

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Speaker 1: food and does any food left? We come to the

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Speaker 1: table together to share a meal, connect as a family,

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Speaker 1: and tell the stories that matter to us. Okay, so

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Speaker 1: today we're talking about, um, we're talking about this project

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Speaker 1: that I'm that I'm involved in with this company called

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Speaker 1: Misfits Market and explain to everyone what Misfits is for

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Speaker 1: people that don't know. So, Misfits is a company that

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Speaker 1: I became aware of during the initial moments of the pandemic. UM. Basically,

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Speaker 1: it's their belief that we have a broken food system

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Speaker 1: and that their goal is to save people. Um. Well,

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Speaker 1: first of all, they want to rescue foods that would

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Speaker 1: ordinarily be thrown out. This is the uh, the facts

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Speaker 1: that they live by, which is of the food grown

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Speaker 1: in this country is thrown out. So when you think

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Speaker 1: about like well, I mean honestly, when you when you

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Speaker 1: just you know, it's easy to just say, have a

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Speaker 1: blanket statement. But obviously there's reasons for everything, of course.

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Speaker 1: But but then again, in this case, what they're saying

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Speaker 1: is that you know, of the food grown in this

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Speaker 1: country can't be sold. It's thrown out. It's thrown out

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Speaker 1: and alive. It has to do with the fact that

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Speaker 1: you know it's it's still high quality, it just doesn't

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Speaker 1: it's not beauty contest perfect. So like, you know, the

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Speaker 1: grocery store is like if there's a blemish on an apple,

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Speaker 1: or the apples too small, or they won't they won't

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Speaker 1: use them, which is just you know, painful. So Misfits

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Speaker 1: comes along and they're like, Okay, we're going to rescue

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Speaker 1: and save these vegetables and fruits, etcetera. And we can

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Speaker 1: pass along like savings of or granted produced to the consumer.

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Speaker 1: It sounds like a win win to me. So I

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Speaker 1: started talking to them early on because I was really

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Speaker 1: interested about what they were doing. And so you know,

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Speaker 1: I've been working with them for over the last year

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Speaker 1: and I just I love my relationship with them because

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Speaker 1: they really have it's a really nice business, but they

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Speaker 1: also have like, uh, I just like their approach to

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Speaker 1: the world. Um and uh, you know, they basically have

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Speaker 1: like a two pronged mission, you know, like too to

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Speaker 1: provide you know, affordable access to fight the food waste crisis.

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Speaker 1: I mean that's that's basically the idea. And then um,

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Speaker 1: you know, and they're constantly looking for like new farms

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Speaker 1: and producers to work with because it's like, you know,

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Speaker 1: if you're a farmer and like if there's if there's

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Speaker 1: a certain percentage of each crop that you can't sell

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Speaker 1: to the people that you used to selling too, you know,

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Speaker 1: maybe misfits is the place that you can salvage some

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Speaker 1: of it, you know what I'm saying. So the reason

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Speaker 1: why I got involved was not only because I was interested,

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Speaker 1: but also because is I felt like I could help

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Speaker 1: people who are getting these misfits Misfits boxes. So basically

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Speaker 1: the way it started was and it's changed a little

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Speaker 1: bit now, but basically you get this, You would get

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Speaker 1: this Misfit Markets box filled with fruits and vegetables that

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Speaker 1: were kind of random, and then obviously that's changed a

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Speaker 1: little bit. You can ask for certain things, etcetera. They

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Speaker 1: also have proteins and they have like entire like you know,

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Speaker 1: dry goods department now, so it's become like a full

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Speaker 1: service market. That again, even in those cases, they're passing

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Speaker 1: down savings too, things that you know, we're not being

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Speaker 1: sold in the mainstream, which is you know, just it's

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Speaker 1: it's a it's a it's a good thing for everybody.

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Speaker 1: But like, for instance, so like if you would get like,

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Speaker 1: you know, some zucchini and a cali flower, some delicotta squash,

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Speaker 1: and like a couple of heads of freez a lettuce

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Speaker 1: which is white chicory, and you're not really like um,

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Speaker 1: well experienced person in the kitchen, it can be daunting, right,

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Speaker 1: So basically that's what I do, especially since these fruits

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Speaker 1: and vegetables whatever are not the cream of the crop

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Speaker 1: in terms of beauty. Sometimes when you do these videos

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Speaker 1: to help people understand what's in their box, Like I

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Speaker 1: don't even recognize some of these vegetables. I'm like, I've

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Speaker 1: never cooked with these before. Like have you used delicato

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Speaker 1: squash before? No, But the recipe you did for them

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Speaker 1: I loved with the pumpkin spices. Yeah, it looks so good.

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Speaker 1: So for instance, there's lots of squash in these boxes.

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Speaker 1: So we had spaghetti squash. Have you cooked with Spagheti's wasash.

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Speaker 1: Spaghetti squash looks like it looks like a small missile.

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Speaker 1: It's like it's like this um sort of oval yellow

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Speaker 1: squash is very very firm. And the way to the

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Speaker 1: way to cook spaghetti squash is to cut it in

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Speaker 1: half and then season it, put some oil on it

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Speaker 1: or whatever, butter, put it in the oven and bacon,

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Speaker 1: and so when it gets really soft, the squash comes

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Speaker 1: out really easily and it has like this sort of

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Speaker 1: stringy almost it's a string. So you know, hence the name.

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Speaker 1: It looks like spaghetti. And people do recipes where they

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Speaker 1: treat spaghetti squash like spaghetti, where like you know, tom

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Speaker 1: and stuff like that. Um. I actually made a dish

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Speaker 1: with shrimp. I made spaghetti squash with some shrimp and

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Speaker 1: some broth. It was so delicious. Um. And then um

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Speaker 1: I also made you know, you talked about the delicata squash,

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Speaker 1: which is a beautiful squash. But that squash gets cooked

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Speaker 1: very very differently than say a spaghetti squash. And you know,

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Speaker 1: you can leave the skin on. It's very very beautiful.

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Speaker 1: I sometimes I leave it on, sometimes I leave it off,

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Speaker 1: depends if it's if it's too firm, but it's great

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Speaker 1: to either saute or to roast. And then uh, I

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Speaker 1: made a pumpkin spice mixture to put on top of it.

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Speaker 1: It's it's a really great side dish. Okay, So I'm

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Speaker 1: wanna make a salad. It's something we don't usually do

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Speaker 1: and always hungry. I'm sure why we're usually making tarts

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Speaker 1: and cash potatoes. But one of the things I do

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Speaker 1: for Misfits Market is I create recipes using a lot

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Speaker 1: of produce et cetera or whatever, you know, whatever they

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Speaker 1: have some in the market. So it just gives people

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Speaker 1: the idea on what to use because you get a

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Speaker 1: box of vegetables and unless you're, you know, incredibly well

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Speaker 1: versed in all these vegetables, it could be a little

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Speaker 1: bit of a struggle. Yeah. So the first we're gonna

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Speaker 1: do is make a dressing. So I'm gonna make a

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Speaker 1: pomegranate red wine dressing, which I love. I use this

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Speaker 1: a lot for basically everything. It's gonna start with a

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Speaker 1: little Dijon mustard um some pomegranate molasses, which is basically

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Speaker 1: reduced pomegranate is ues. So it's like it's tart and sweet.

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Speaker 1: Is there a lot of sugar in that. Um not really,

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Speaker 1: let's see what it says. I mean, it's concentrated pomegrand

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Speaker 1: juice and there's some sugar, some stic acid, red wine

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Speaker 1: vinegar for for the acidity of this, of course, smalt

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Speaker 1: and pepper, and then some olive oil. And what's great

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Speaker 1: is that, you know, they started out just basically fruits

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Speaker 1: and vegetables that they were rescuing. We'll talk about that,

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Speaker 1: but but now they you know, they it's the whole market.

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Speaker 1: There's proteins, there's spices, all kinds of dry goods, oils,

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Speaker 1: vineger and stuff like that. All right, let's get to

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Speaker 1: the to the heart of the matter. So we have

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Speaker 1: some end dive. I'm love end dive. If there's the

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Speaker 1: endive on a menu and ordering it. Did you have

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Speaker 1: the endive caesar salad at horses So good? Great, really

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Speaker 1: good ideas. Yeah, it's like an endive caesar. Yeah. Yeah.

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Speaker 1: So we're gonna say some and dive. So we we

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Speaker 1: got some some green apples, nice teas up. This is

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Speaker 1: a good crunchy salad. There's I like crunchy salads. It

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Speaker 1: doesn't like a crunchy salad. That's what chop salads are

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Speaker 1: so popular. Do you know what frees a is? Yeah?

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Speaker 1: I love free How you describe it? Um? How do

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Speaker 1: I describe it? It's like that's tough. I don't know,

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Speaker 1: like I think of like sprouts almost. It's not that obviously,

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Speaker 1: but it's so m It's in the chickery family, so

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Speaker 1: it's it's got got like a little bitterness. It's like

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Speaker 1: it looks some people call it white chicory because it's

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Speaker 1: got like um, if you see green, chicery eats green.

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Speaker 1: But freeze a is white and it's in the chicery family.

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Speaker 1: It's a little bit um bitter. I love frees um.

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Speaker 1: And one of the most classic frieze a dishes is

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Speaker 1: something called freeze or Don't, which is a French bistro

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Speaker 1: dish where it's freeze a. It's bacon, it's a poached egg.

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Speaker 1: You make the dressing with the with the bacon fat,

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Speaker 1: so it's like the bacon fat, mustard, little vinegar. I

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Speaker 1: used to eat you see that so much going up

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Speaker 1: in Connecticut at Martel, a little French bistros. So good.

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Speaker 1: It's a classic dish. And so you know I did

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Speaker 1: I did a video with you know, using freeze because

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Speaker 1: again it's not just your classical lettuce. Yeah, and then

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Speaker 1: they came out with a whole line of spices that

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Speaker 1: they bought from this company. And again like I did,

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Speaker 1: like a tutorial on spice racks, like what and I

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Speaker 1: have you know, I have this whole thing about spices

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Speaker 1: that like, basically very few people in the world have

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Speaker 1: spices that are as pungent as they should be because

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Speaker 1: they've been sitting on your shelf. It's too too long,

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Speaker 1: years and years. They lose their flavor. And you know, look,

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Speaker 1: I don't expect everybody to grind their own whole spices

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Speaker 1: whenever they're gonna use it. I mean that that most

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Speaker 1: people are not going to do that. But the bottom

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Speaker 1: line is, and this is not a this is not

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Speaker 1: a cheap undertaking, but like it like every once in

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Speaker 1: a while, you need to clean out the spices that

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Speaker 1: have been there for years. And you know, you have

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Speaker 1: some of those spices have been there for five years

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Speaker 1: that you haven't even seen because in the back of

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Speaker 1: the cupboard. Throw them out, started start over, get some

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Speaker 1: fresh spices in there so they actually so that they

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Speaker 1: actually taste like something. I mean, I have the same

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Speaker 1: problem like, I have so many spices in my house

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Speaker 1: and you know, some of them I haven't used for

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Speaker 1: like a year and a half, and I'm like, I

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Speaker 1: gotta get rid of this. You know, it doesn't taste

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Speaker 1: like anything. Um, And that's like, you know, I also

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Speaker 1: I also think, like, you know, people have these spice

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Speaker 1: they buy these spice racks and it's like fifty spices

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Speaker 1: basically going to use twelve of them. You were talking

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Speaker 1: before though about how missfits is adding other meats and whatnot.

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Speaker 1: They're proteins, they have you know, chickens and beef, etcetera. Yeah,

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Speaker 1: that's really cool. Yeah, I mean they want to be

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Speaker 1: a full service, you know, marketplace. So I was making

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Speaker 1: speaking of not using meat or using doing dishes that

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Speaker 1: we think of meat, but um, using vegetables instead. Like

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Speaker 1: one of my one of my go twos is eggplant

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Speaker 1: millonaise or eggplant parmesan. You know, because eggplant is one

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Speaker 1: of those great ingredients that can really emulate the texture

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Speaker 1: of meat because it's firm, has that kind of has

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Speaker 1: that has sort of that same texture, especially if you're

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Speaker 1: wrapping it in like you know, flour, egg and breadcrumbs

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Speaker 1: at or you're you're you're you're you're topping it with

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Speaker 1: tomato sauce and mozzarella cheese and baking it like for

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Speaker 1: eggplant parmeer genre which just absolutely love um. And then

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Speaker 1: I did a dish less this summer that you didn't like?

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Speaker 1: Which one? Remember it? The coccio pepe with corn? Oh? Yeah,

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Speaker 1: I thought you were talking about your there's another one,

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Speaker 1: you're you're meatless burger. Oh yeah, you don't like that burger?

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Speaker 1: A lot of people like it, right, it's good. I

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Speaker 1: just I'm just not going to have that instead of

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Speaker 1: oh no, you neither. I'm sorry. I'm signing up for

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Speaker 1: Misfits right now. Are you should? You should be a member? Yeah,

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Speaker 1: might as well give it a try. It's a great company.

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Speaker 1: And you just also feel like you're getting savings and

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Speaker 1: also you're you're saving some right, some produce, right. And

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Speaker 1: also I feel like it helps you come up with

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Speaker 1: um dinner, lunch like recipe ideas for the week. Like

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Speaker 1: it kind of like you you get a box and

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Speaker 1: then you're like, all right, well this is what I

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Speaker 1: gotta use. It forces you to use what you and

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Speaker 1: that's basically how chefs work. You know. It's like if

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Speaker 1: you look at my refrigerator, like I can make three

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Speaker 1: or four things out of each thing, and that you know,

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Speaker 1: it sort of stretches your ingredients. It helps you out

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Speaker 1: of economically, but it also makes you think, you know,

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Speaker 1: creatively and so and I think that when you when

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Speaker 1: you start getting ingredients like in Misfits boxes, that you're

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Speaker 1: not sure what they are, it forces you to understand

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Speaker 1: what you're doing. So, like I remember one of the

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Speaker 1: first boxes I got it was I got a head

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Speaker 1: head of cauliflower. So what did I do with the califlower?

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Speaker 1: I roasted it. I used some Indian spices on it,

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Speaker 1: and I put some dried fruits on it, some nuts.

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Speaker 1: It was delicious. I mean, you know, califlower is a

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Speaker 1: great canvas for like lots of big flavor. So you know,

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Speaker 1: what are you doing? I'm looking sorry, I'm I'm I'm

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Speaker 1: looking at my your Misfits order? Is it? Did they

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Speaker 1: offer you something as a new as an Yeah, you

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Speaker 1: can get like a code to get off like a

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Speaker 1: certain percentage off. But but it's interesting, like you already

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Speaker 1: you can, I think to an extent, you can curate

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Speaker 1: your box, but they already kind of set one up

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Speaker 1: for you. So I have remain hard or shoot acorn, squash,

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Speaker 1: baby spinach, grape tomatoes, yellow potatoes, tuscan kale, bok choy,

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Speaker 1: yellow onion, zucchini, oranges, Asian pears, myer lemons. These are

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Speaker 1: like things I would just buy anyway, so you can

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Speaker 1: kind of perfect. So you're just gonna order those, Yeah,

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Speaker 1: I want to see, like okay, and then they offer

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Speaker 1: other Oh this is so interesting and they offer other um,

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Speaker 1: like they have some deals on some other things, like

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Speaker 1: other potatoes and what is this parsnips? Yeah? See, like

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Speaker 1: if I got parsnips in my box, I'd be like,

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Speaker 1: oh no, what do I do now? Think of them

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Speaker 1: as carrots? Okay, you can roast them, you can fry them,

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Speaker 1: they're really good frieda get you can get pasta too. Yeah.

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Speaker 1: It's a complete market now and it's almost like overstock

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Speaker 1: dot Com in a way in some ways, like these

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Speaker 1: pasta companies. You know, they manufactured too much posta. They

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Speaker 1: need to unload it and misfits can like make a

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Speaker 1: deal with a company like that and like pass down

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Speaker 1: the savings. It's great, Wow, this is so cool, And

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Speaker 1: it's like how much I would want to spend at

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Speaker 1: the grocery store anyway, Like I don't really ever spend

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Speaker 1: more than sixty a week at the grocery store, you know, which,

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Speaker 1: I'm sure we we're different in that way. Dad, This

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Speaker 1: is so cool. Yeah, wow, okay, okay. So then we

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Speaker 1: have to the we have a slice endive, the green apples,

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Speaker 1: and then when it takes some spinach, we have some

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Speaker 1: baby spinach here. Spinach is good for you, Popeye told me.

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Speaker 1: And then I always season my salads too, so the

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Speaker 1: people don't do that. Do you do that? I always

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Speaker 1: do that, but I season everything. Then some pomegretic seeds beautiful,

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Speaker 1: and then we can take you want goat cheese and

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Speaker 1: blue cheese? That both today? What would you like? Maybe

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Speaker 1: some blue cheese? You got it. Crumble up some blue cheese.

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Speaker 1: You know, blue cheese are very strong, so you don't

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Speaker 1: need a lot, are you blue cheese? Yeah? I go.

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Speaker 1: I like goat cheese more, but just based off about

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Speaker 1: what you have here, I want coat cheese, I mean

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Speaker 1: blue cheese. This is a really good salad. Yeah, looks

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Speaker 1: like it. And some walnuts chopped those up. I like

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Speaker 1: a nut in my salad. Oh my god, we're talking

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Speaker 1: about baking every time, like I have need to like

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Speaker 1: be like a roast walnut or like roast roasted pecan,

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Speaker 1: Like I always forget about them in the oven, and

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Speaker 1: I just killed that. Everybody burns. It's so frustrating. I'm

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Speaker 1: gonna put the dressing around the side of the bowl.

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Speaker 1: You know my dressing technique. They put the dressing around

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Speaker 1: the side of the bowl, not on top of the greens,

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Speaker 1: and then I pushed the greens into the into the

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Speaker 1: dressing so it doesn't over dress it. You look like

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Speaker 1: you can work at sweat green good boat. That was

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Speaker 1: so good, so pretty. Yeah, well the pomegranates are beautiful

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Speaker 1: and I have a great beautiful shape as well. Then

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Speaker 1: you have a green from the from the Spanish. Pretty healthy.

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Speaker 1: Yeah he's from So how's this sour? Just so good?

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Speaker 1: You know, I don't usually like apples in my salad.

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Speaker 1: This is so good and dive green apple, baby spinach, walnuts, pomegranates,

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Speaker 1: and the dressing is you know, it's like tart, sweet, spicy,

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Speaker 1: all those things. Why don't you give me a test? Okay,

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Speaker 1: so you give me the ingredients, like you give me

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Speaker 1: the ingredients that you just ordered. You're gonna order, and

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Speaker 1: it would be like, what's the first thing I think of? Wait,

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Speaker 1: hold on one second. Okay, so I have acorn squash.

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Speaker 1: I've never made acorn squash. Acorn squash, I mean acorn squash.

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Speaker 1: Cut it in half, take the seeds out, roast in

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Speaker 1: the oven. You can put like your your autumn spices

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Speaker 1: on top of it. If you want brush it. Put

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Speaker 1: a little butter in there, maybe a little chili pepper.

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Speaker 1: Roast them delicious. Okay I mentioned this before, but what

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Speaker 1: about parsnips. Parsnips I think like parsnips, like in some

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Speaker 1: ways you can treat them like carrots. In some way

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Speaker 1: you can't because they're there. It's a rude vegetable that's

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Speaker 1: a little bit starch here. So what you can do

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Speaker 1: is you can peel them and then blanch them so

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Speaker 1: that they're soft, and then roast them like pan. Roast

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Speaker 1: them in a pan with some spices like um. You

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Speaker 1: can put like you know, coriander, maybe like tumeric, and

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Speaker 1: some maybe some some chili powder and serving with like

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Speaker 1: with like a minted yogurt sauce on the side, so

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Speaker 1: you get the spiciness, you get the crunchiness. But then

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Speaker 1: also you can also slice them really thinly and fry

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Speaker 1: them their delicious fried pars them so great. Interesting, Okay,

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Speaker 1: I never would have thought of that. Um, I'm not

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Speaker 1: the biggest fan of pears. But I have Asian pairs

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Speaker 1: in here. Yeah, so Asian pairs are different than like

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Speaker 1: domestic pairs. So in Asian pair they use a lot

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Speaker 1: of Asian pair and Korean cuisine in marinades. So what

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Speaker 1: you could do is you can make you know, like uh,

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Speaker 1: marinated short ribs like Korean short ribs, and you put

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Speaker 1: the Asian pair into the into the marinade. That's what

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Speaker 1: you should use those for. Um bok choy baby bok

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Speaker 1: choy blanche and then very quickly saute with ginger, garlic, scallions,

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Speaker 1: little soy sauce, sesame all done, maybe some sesame seeds, um,

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Speaker 1: some tuscan kale, a little kale salad, make a kal caesar.

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Speaker 1: Why not? Well, you can make like Jonathan Waxman Jonathan

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Speaker 1: Laxman's kale salad. Let's got like toasted bread crumbs, lots

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Speaker 1: of palmers on cheese, garlic, lemon, delicious, um, yellow potatoes,

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Speaker 1: yellow potatoes, just make smashed potatoes, do scallions, maybe a

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Speaker 1: little bit of cram fresh or sour cream, maybe some

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Speaker 1: bacon on top. This is so fun. Okay, um, some

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Speaker 1: baby spinach again, another salad. I mean, the thing about

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Speaker 1: baby spinach is if you cook it, it just melts,

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Speaker 1: the weighted nothing. I think the nice tenderness. I think that.

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Speaker 1: I think using baby spinach is you should use it raw.

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Speaker 1: And she definitely use it in a salad, like how

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Speaker 1: you made this salad exactly so this salad has end dive,

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Speaker 1: pomegranate seeds, green apple, and then a pomegranate dressing with

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Speaker 1: some walnuts and a little bit of blue cheese. I

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Speaker 1: also have romaine hearts in here. I don't have a grill,

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Speaker 1: but I loved like a grilled romaine salad. You do.

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Speaker 1: That's so weird. You ever have that? I don't. I

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Speaker 1: don't know. I'm I found it in like a maybe

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Speaker 1: like a no where did I have it? I don't

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Speaker 1: know make it? Maybe? I don't know. But I love

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Speaker 1: that I've done that, but I don't really It's not

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Speaker 1: something I really think about. I think it's so good.

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Speaker 1: But I think the thing about baby romaine hearts is

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Speaker 1: that those are the most crispy and tender parts of

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Speaker 1: the romain. So it's like you're you're they're peeling back

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Speaker 1: all of the big leafy romaine that can be just

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Speaker 1: like kind of limp and not not so great. And

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Speaker 1: so you can you can use the remain hearts to

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Speaker 1: make obviously to make a salad, but like it. Also

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Speaker 1: you can like you can use them as little boats

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Speaker 1: to put like things in them. You know, you can

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Speaker 1: like roasted peppers, like roasted peppers and goat cheese. You

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Speaker 1: can put some chicken salad in the middle of them.

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Speaker 1: You know, anything like that works really nicely. Zucchini zucchini,

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Speaker 1: So the first thing I think about is making zucchini possible, um,

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Speaker 1: because to me that's you know, but you can make

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Speaker 1: zucchini chips also, yeah, really thinly sliced a little bit

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Speaker 1: of flour and cornstarch, fry them, serving with like some

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Speaker 1: dipping sauce. So good do we go through all of it?

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Speaker 1: I'm gonna have some grape tomatoes. I mean once you

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Speaker 1: make your your famous uh your famous the TikTok feta

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Speaker 1: cheese tomato pasta, so good. Yes, I mean the other

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Speaker 1: thing I like to do with great tomatoes is cut

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Speaker 1: them in half and cook them very slowly in some

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Speaker 1: olive oil, so you almost confeeding them. They're so good.

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Speaker 1: And and put them on top of like white beans

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Speaker 1: or something. Sounds so good, okay. And then I have

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Speaker 1: Myer lemons and uh naval oranges, make Myer lemonade. What

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Speaker 1: Myra lemonade? Do you ever think of that? No? Um?

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Speaker 1: So good? Also you can like Meyer lemons are great

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Speaker 1: for just to make a pan sauce like a lemon,

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Speaker 1: like white wine, buttered pan sauce with Myer lemons. You know,

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Speaker 1: maya lemons have that orange. It's like lemon with an

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Speaker 1: orange kiss on it. You know, it's like so good. Okay,

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Speaker 1: thanks for your health. So there you go, flash around.

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Speaker 1: Just just just keep rescuing the foods at misfits markets.

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Speaker 1: That's the key. Always Hungry is created by Bobby Flay

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Speaker 1: and Sophie Flay. Our executive producer is Christopher Hasiotis. Always

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Speaker 1: Hungry is produced, edited and mixed by Jonathan hawks Dressler.

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Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcasts

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Speaker 1: from my Heart Radio, visit the I Heart Radio app,

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Speaker 1: Apple podcast, or wherever you listen to your favorite shows,