In Episode 033, Taryn speaks with Tara Bench from Tara Teaspoon about ways to elevate your grilling game in a super approachable way. Tara goes over some easy tips to really pack the flavor into your grilled foods and gives several delicious recipe suggestions for both beginners and more intermediate cooks alike. Listen in to hear her favorite pairings and some great ideas to get a delicious grilled meal on your family’s table!
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
GUEST DETAILS
Connect with Tara.
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Bio: Tara Bench is the author and the talented recipe developer, food stylist, and entertaining expert behind the lifestyle brand Tara Teaspoon. She shares recipes that inspire people to spend more time in the kitchen, and enjoy food with friends and family. She has over 20 years in the food publishing industry creating original recipes, and before starting her blog, TaraTeaspoon.com, she was the Food Director of Ladies’ Home Journal magazine, and Food Editor at Martha Stewart Living, Kids and Weddings magazines.
Tara has appeared on the Martha Stewart Living show, The Today Show, The Drew Barrymore Show, Fox & Friends, KSL Studio 5, and on The Food Network as a contestant and judge. In her cookbook Live Life Deliciously: Recipes For Busy Weekdays And Leisurely Weekends, Tara shares elevated everyday recipes. Her second cookbook, Delicious Gatherings: Recipes To Celebrate Together, will be published in Fall 2022.
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Tara’s latest cookbook: Delicious Gatherings: Recipes to Celebrate Together
- Tara’s first cookbook: Live Life Deliciously: Recipes for Busy Weekdays & Leisurely Weekends
- Weber gas grill
- Smoke box for a gas grill
- Wood skewers for grilling
- Metal skewers for grilling
- Cedar planks
- Grill basket for fish
- Thermapen instant-read thermometer
RECIPES MENTIONED
These are some of the recipes mentioned by Tara in the episode. They are on her website, Tara Teaspoon, except where noted.
- Herb salsa verde (similar to chimichurri)
- 10 ingredient BBQ rub
- 3 ingredient classic ribs
- Texas beef brisket
- Kansas City style ribs
- Grilled pineapple with praline caramel
- Grilled pork kabobs with orange and chipotle
- Tropical chicken with grilled pineapple
- Grilled pork tenderloin with goat cheese, honey, & rosemary
- Grilled Italian burgers
- Lamb burger with mushrooms
- Grilled fish with caper herb salsa
- Sweet chili pistachio grilled chicken
- Sausage and peppers with pineapple
- Grilled pork and peach salad (Hot Pan Kitchen)
TRANSCRIPT
Taryn Solie: Hello grillers. We are looking straight into September, which you know that means Labor day is right around the corner. This episode comes in just in time for some super tasty Labor day grilling. In it, I talk with Tara Bench from Tara Teaspoon all about ways to elevate your grilling with simple flavors and ingredients. She has a ton of great tips and recipe recommendations I know you’re going to love.
Before we begin. If you’re enjoying this podcast, I’d love for you to share it with someone who is into grilling and outdoor cooking. As a newer podcast, it helps spread the word and I would really appreciate it. Now let’s get into the episode.
Today on the podcast. I have Tara Bench. Tara is a creator behind the website, Tara Teaspoon, where she shares recipes for busy weeknights and leisurely weekends. Tara has been in the food publishing and magazine industry for over 20 years, including working with Martha Stewart and being a food director at Ladies Home Journal. She’s appeared on the Martha Stewart show, the Today Show, the Food Network and many more, and she currently lives in New York City. Tara, welcome to the podcast.
Tara Bench: Thank you so much. This is really fun.
Taryn Solie: Yeah. I’m excited. Well, I’m gonna have to tell you, so I saw you on the Food Network show that you were on and I remember messaging you and being like, I didn’t know you were on this show. It was so funny. I want everyone else to hear about your food background, because that’s quite a food background.
Tara Bench: Oh, thank you. Yes. Those Food Network shows, you film them months before they ever air. You sign all these papers saying you can’t talk about it. So I think it was a surprise for a lot of people because I was so confused. Can I share this? Do I have to be secretive? But yes, I have been both a contestant and a judge on food network shows. Both are very fun. But I will never be a contestant again. It’s so hard. Yet my background, my goodness, my profession has been in food since I can remember. I studied culinary arts and food in college. Then immediately after I did an internship at Martha Stewart magazine. They hired me and I became a food editor and my passion for food publishing grew. I learned recipe development and food styling and have taken that through my career. So I worked at Martha Stewart magazine for many years, and then was the food director at Ladies Home Journal magazine. After that era ended, I transitioned into blogging and now I’m a cookbook author and a blogger. So it’s been a fun path.
Taryn Solie: Yes. Well, it sounds like a really storied path is what I wanna keep saying. I know I have many friends who would’ve loved to have worked with Martha Stewart. I’m sure that was really fun and you learned a ton through all of those avenues. I’m curious, so where does grilling come in for you? What led you into getting into grilling a little bit?
Tara Bench: Well, writing recipes for national magazines, I have always done a variety of foods and cooking, whether it’s grilling or slow cooking, Instant Pot ,baking, all of those are things that I love to do. Grilling plays a huge part in home cooking. It’s not just a summer way to cook. It’s a year round way to cook. I realized that after writing for a national audience for many, many years. People are grilling all year long. So I have done a lot of research into grilling, what people love to grill, how to make it exciting, how to change it up so that you’re not just doing the same old grilled chicken breast.
Taryn Solie: Yes, because you and I were talking before this, about how grilling can be more than just burgers, hot dogs, chicken, that sort of thing. You talk about dry chicken breast. Nobody wants a dry chicken breast.
Tara Bench: Yes, that’s so bad.
Taryn Solie: I know it is. So I’m curious, what are some ways that you kind of take grilling and maybe add in some simple ingredients to make new flavors, something that’s interesting, but still approachable.
Tara Bench: Great question. I’ve got a few ideas and tips that I generally do. They’re my go-tos for grilling. One is using simple rubs and another is sauces. So not just your typical sticky, barbecue sauce, but adding a simple rub to your proteins before you grill. Or a sauce whether that’s a marinade before or a sauce after that are different and unique and I’m talking a chimichurri or gremolata or a citrusy avocado smash, or a sauce like an adobo sauce, like a Filipino sauce. Not your typical Mexican adobo but something with soy sauce and lime that you can use as a marinade or a finishing sauce, things like that that are very simple but add bursts of unique flavor.
Taryn Solie: I love those sorts of things. So for sauces, how are you preparing them? I’m guessing you’re preparing them at home. Are there other things, you’ll sometimes say, I’m just gonna grab this from the shelf and we’re gonna go real fast. Do you have tips for the easiest way to make sauces, how to combine them with your grilling, that sort of thing?
Tara Bench: Yes, I do a mixture. I think a perfect balance of home cooking and grilling is kind of semi-homemade. Yeah. Sure, you can make a lot from scratch. You can even make barbecue sauce from scratch, but often we don’t do that. It’s so convenient to reach for the prepared sauces on the grocery store shelf. There are so many that pertain to grilling that you can use on the grill. I would say, do a mix. I definitely make my own herb mixtures; a gremolata, which is garlic and herbs processed together into sort of almost a pesto sauce. Or a chimichurri which is very similar, but very acidic. It’s herbs and garlic or onions and vinegar. That mixture is such a great finishing sauce for any grilled protein, grilled vegetables. Those things are the homemade things that you would make. But reach for a vinaigrette or a yummy finishing sauce or something that you have in the back of your pantry. Go ahead and semi home make that up. Add some fresh ginger to a teriyaki sauce. Add some extra spices to your favorite pre-made barbecue sauce. Suddenly, you have something that’s unique and different and it was all in your pantry.
Taryn Solie: Yes. I love that tip. I think that’s such a good tip because you can really customize something, that semi homemade concept, right? Where you can really customize something to your liking. I know I do that a lot with barbecue. I’ll just start with a ketchup that I like and add maybe a little bit of what is in there to flavor the sauce, whether when it’s sweet or maybe a little spicier. Yeah, that’s an excellent tip. What about rubs? Do you make your own rubs? Is it the same thing where you’re kind of going semi-homemade?
Tara Bench: Yes. I usually make my own, but there are so many out there, so I would never say, just always make your own. There are so many delicious rubs out there and my tip would be to find your favorite homemade rub. I have a 10 ingredient rub that uses spices you probably already have in your pantry. It sounds like a lot, but I’ll bet you have these 10 spices. You mix them together, put it in a jar and you can keep it in your pantry for quite a while. It’s ready. It’s accessible. But if you have favorite rubs or you’re gifted jars of rubs or tins of rubs, those are always things that you receive as gifts or you buy at the store or a boutique while you’re traveling. Rubs are so fun because they’re shelf stable and they’re varied. But I would say, find your favorite. Taste it. See what those flavors are. Is it hot? Is it spicy? Is it sweet? Then start experimenting with it. Use it for all your proteins. Use it on vegetables. Stir that rub, literally stir that dry rub into a pre-made sauce and create your own flavor base. I say, play around with those.
Taryn Solie: Yes, that’s fantastic. I think that’s something so simple that people don’t often think of is combining, one thing, that’s a blend with another thing that’s a blend, the sauce and the rub and making something completely new. I love it. I think that that kind of goes back to your approach of elevated but approachable, right? Where it’s like, okay, we have this thing that’s maybe one or two notes and we have this other thing that’s one or two notes, and then we can combine them and get something that’s totally new.
Tara Bench: Yes. They’re already in your pantry or fridge. Don’t be scared of tasting those different elements and mixing them together. If you’ve got half a jar of this and a few teaspoons of that, mix them and create your own recipe. It’s as easy as that.
Taryn Solie: Yes. Yes. I love that. I really wanna talk to you about recipes, cause I know you have some really good recipes to discuss, but are there any other tips you want to let people know before we start getting into recipes themselves?
Tara Bench: Sure. I have a few. One is grilling doesn’t have to be an all day event or you don’t have to have special equipment like a smoker and all of that. It can be very simple. That’s what I usually say is you don’t have to be a Pitmaster, a master griller to get a really good flavor. One of the ways to do that is to tenderize your meat in the oven before you put it on the grill. Then you don’t have to let it slow grill for hours and hours and feel like your clothes and your hair smell like smoke. This is the easy way. You wrap that brisket or the ribs in foil, and almost let it steam and braise in the oven for about an hour, two hours. Then finish it on the grill and get that burst of smokey flavor and that char, and you’ve got something that tastes like you spent eight hours slowly smoking it, but it’s super simple and it’s very hands off, for the most part.
Taryn Solie: Yeah, that’s great. Especially for somebody who might be starting out or is on a time deadline. I know that can be an issue because you start to run into, what’s called the stall, with things like pork butt, where you think, I don’t know how long this is gonna take. It’s supposed to be at this temperature, but it’s not moving. So I love that tip. That’s a great tip.
Tara Bench: Yes. So along those lines, I have my three ingredient ribs on tarateaspoon.com that will introduce you to this method. It’s a wrapped baked rib that you finish on the grill. So that starts you off on that concept. I certainly have those briskets that are slow cooked and my Kansas style ribs on my website that are really for those barbecues aficionados. But I say, try this new method. It’s weeknight dinner worthy. It’s easy. Then another tip that I would say is try adding fruit to your grilling. If you don’t already. I have lots of fun recipes that include grilling mangos or peaches along with your protein. Or serving grilled peaches with burrata and chimichurri, an herb sauce before a meal. Or grilling that pineapple with your glazed chicken. Mango goes so well, pineapple goes great. Other fruits go so well with your grilled dishes, that you will never go back.
Taryn Solie: Yes. I love grilled pineapple and grilled peaches. I actually have some peaches on my counter that I’m like, oh, I need to grill those because they’re so simple. They’re really easy. I think most people think of adding like, oh, I’ll add a dollop of ice cream or, or whipped coconut cream or something like that. But they can be really great with pork. Pork and chicken is what I tend to gear towards with fruit, but they could be really good with just about any protein.
Tara Bench: Yes. I agree. I think I’ll play around. You know, peaches and beef are a great combination. So it kind of goes with everything, doesn’t it?
Taryn Solie: Yeah. I like to think so.
Tara Bench: I even do oranges with pork on kabobs.
Taryn Solie: Oh yum.
Tara Bench: They’re so easy to put together. I have grilled pork kabobs with the Chipotle flavor and orange combination that are to die for. They’re really simple using pork Tenderloin because pork tenderloin is so tender already, that it’s quick cooking. You don’t want to leave fruit on the grill too long. So it cooks at the same time, you get that citrusy burst and a little juiciness for the end bite. It’s so good.
Taryn Solie: Yes. I love that. That sounds really good. I should ask this at the beginning. Are you typically cooking on a gas grill or are you cooking on a charcoal or a different type of grill?
Tara Bench: I have to say I am a gas grill fan.
Taryn Solie: That’s fine.
Tara Bench: I have definitely messed around with charcoal and it gives such a good flavor and it makes your backyard smell so amazing. But I like the ease of a gas grill and I like that I can play around. I can put a smoke box with soaked chips on the side of my gas grill and get that smokey flavor. I don’t have to time it. I can walk out the door and turn it on and it heats up in a moment. But I think grilling in any way is great. So I wouldn’t deter anyone from grilling however they like.
Taryn Solie: Yes. I completely agree. I do tend to do a lot of gas grill for weeknights, particularly because you’re right. It is so fast. You can just heat it up like that. Also sometimes, you know, it’s like six o’clock and I’m like, oh crud. I have to cook dinner. My kids are starving. I need to get dinner on the table and just gas grill it up. I also wanted to ask for those kabobs, do you typically do wood skewers or metal skewers?
Tara Bench: I do both. It depends on what I’m putting on, how long I have for dinner prep. But as you know, if you use wood school skewers, you soak them. Soak them for at least 20 minutes in water. I just get out my pyrex baking dish, fill it half with water, and throw those long skewers in it. It’s a quick soak. You don’t have to figure out, oh my gosh, how do I soak skewers in a glass? Whatever. No, just in a baking dish. But I do have my collection of metal skewers that are super handy and they’re great for entertaining. They’re a little more sturdy for people to put on their plates and carry around. But for a weeknight dinner, bamboo skewers are my go-to.
Taryn Solie: Okay, good. I always ask because I have a hard time. I bought metal skewers a long time ago because wood skewers kept burning, even when you soak them. Sometimes they can burn up. So something for anyone to be prepared for. Sometimes, even with soaking the wood, the bamboo, I should say, one will char and just be mindful of that. Metal skewers are really quite inexpensive. So if you do a lot of skewers, kabobs, that sort of thing, metal skewers might be worth the investment, for sure. So any other tips before we get into recipes?
Tara Bench: I was going to say while we’re on skewer tips. Yeah. You may have mentioned this many times before, but grilling with skewers can be tricky and you are sitting there trying to turn food and it’s slipping all over the place. So one of my tips is always use two skewers in your food. You put them parallel into the food, whether it’s shrimp or steak or pork kabobs or chicken, throw two skewers in each skewer, and then they flip over so easily. It’s just that one little extra step. But it’s fail safe.
Taryn Solie: Yes. Well, and I think that’s, that’s a really good point. It’s especially going to depend on the type of skewer you have. Because some skewers are really skinny and round. For that type of skewer, I agree, two, you need to use two, otherwise the food’s just gonna rotate on the skewer, which is not good for anybody. However, the skewers that I have are flat and they’re fairly thin. They’re probably like a quarter inch, like thickness or whatever. So I don’t run into that. I’m able to flip them without having to put two in one, but if you just have like the one type of skewer where it’s that really thin kind, using two skewers is an excellent, excellent tip. I love that tip. Any other tips before we get to recipes?
Tara Bench: No, let’s talk about food.
Taryn Solie: Yeah, let’s get into it. Let’s start maybe with something that would be good for a beginner. Somebody who’s just starting out, who’s maybe a little unsure of grilling. What would be one or two recipe recommendations for that person?
Tara Bench: Great question. I’ve got a few and I think starting with chicken is always kind of a go-to. Everybody’s got chicken. Everybody likes it. I have a tropical chicken with grilled pineapple recipe on the website. It’s got simple flavors that are easy to find at the grocery store. It’s that combination of protein and fruit. It’s very accessible and easy. I would say, go for it. Another one is my pork tenderloin with goat cheese, honey and rosemary. That will blow your socks off. It’s a simple pork tenderloin, which is easy to manage and easy to grill. It gets beautiful char marks and flavor on the grill. Then you just finish it off with some Rosemary and honey and crumbled goat cheese and that combination is super impressive, but it’s really easy to produce.
Taryn Solie: I love that. That combo sounds really good. I cook pork tender line fairly often, but I don’t hear it mentioned very often. But it is, you’re right. It’s really good, kind of slightly easier, especially for pork, which can tend to dry out. I’m thinking of a pork roast or even a regular pork loin or pork chops, but pork tenderloin, you don’t run into that quite as much.
Tara Bench: I agree. I agree. If you’re thinking, Hey, I love burgers on the grill and I’m a beginner cook, but I want to cook a good burger. I’ve got a couple of tips and recipes. And one is that your burgers sometimes dry out. Then you feel like a failure and you’ve got this overcooked dry burger. I like adding things to my burger that will keep moisture in it. One of them is my grilled Italian burgers. I serve them bunless or in a bun with some mozzarella but I add roasted red peppers and other ingredients to the meat mixture. So it keeps it juicy and delicious. Another way I cook my burgers on the grill is to add ground up cooked mushrooms. This not only extends the meat a little bit, but it adds this savory flavor without being too complicated or hard to do.
Taryn Solie: Yes. I, that, that’s so funny that you mentioned that because I just two nights ago made hamburgers with sauteed, ground up mushrooms. It’s my favorite way to make hamburgers. I add other things in there too, to get some umami flavors in there. But I think that’s a very much overlooked thing to do with hamburgers and is really, quite easy. It takes a little extra prep, but it’s not hard.
Tara Bench: Exactly. And if you are looking to up your grilling game and not just do the same old dry chicken breasts, like we talked about mm-hmm , that is a great place to start.
Taryn Solie: Yes, I totally agree. Okay. Love this. So we’ve talked to beginner recipes a little bit. What are some other recipes that maybe for somebody who is familiar with grilling or somebody really looking to step up their game, what would be your recipe recommendations there?
Tara Bench: Oh, I’ve got a few. One we haven’t mentioned is fish. Grilling fish. Because we often think of that traditional barbecue flavor or sauces, or juicy, big pieces of protein, but grilling fish is great. I think you can do it a few ways. You can do it on a plank. You can do it in a special grill pan. I like to grab a cheap grill basket that’s made just for fish and throw my fish filet in there and put it on the grill. But grilling fish is, I would say, taking that skill up a notch. It’s a little bit scary at first, but you’ll find that it’s really easy. I have a grilled fish recipe with a caper herb salsa with some grilled corn on the side. It’s really fun to make for a summer meal or something for labor day, things like that, that’s unique and different.
Taryn Solie: Yeah, I love that. I love that you’re mentioning things to go on the side because I think that that’s something that people don’t always think about. Or if they do, they’re like, oh, what am I gonna make with this? So I love those types of suggestions. Well, now you mentioned the grill basket for fish. Are you talking about one of the ones where you lay the fish in, and it has the lid and you close it in? She’s nodding. So I’m assuming yes.
Tara Bench: Yes. That’s the kind, and they’re really easy to find at sometimes even grocery stores with like those big kitchen tool aisles will have it. Or sometimes hardware stores have a grilling section of tools. But you can order them online. Yes. That’s the kind that closes like a book. It has handles that stick off the grill, so it doesn’t get hot.
Taryn Solie: That way your fish, if you’re worried about your fish sticking to the grill, which I know, like that’s one of the number one things I hear about the reason people don’t wanna grill fish, that would be a way to help. That or using foil or something along those lines.
Tara Bench: Yes. Perfect.
Taryn Solie: Oh, I love that.
Tara Bench: Then another recipe that kind of takes your grilling up a notch. I’m going to say it. It seems like it’s basic grilling 101, but grilling a steak. Because you can so easily take that the wrong way or overcook it. But I say, try that maybe after you’ve grilled a few things and feel successful, is getting a nice New York strip steak or ribeye. I have a recipe in my book, Live Life Deliciously, for a very simple spice rub steak and you don’t have to marinate it. You just cook it according to the times, make sure you have a meat thermometer and a nice way to test that steak doneness. But that simple rub doesn’t detract from the steak flavor and it doesn’t overpower it. I think we often do that. We’ll either slather too much of a rub on or a sauce at the end. It’s just simple. You will feel like a major gourmet success on the grill if you can do that.
Taryn Solie: Yes. I love that you mentioned simple steak, but also the meat thermometer. Unless you’re a very experienced cook, it’s going to be difficult to get a really good steak the way that you want it. Everyone’s preferences are different, without a meat thermometer.
Tara Bench: I totally agree. Meat thermometers are a cheap, really good cooking tool to have in your kitchen.
Taryn Solie: Yes, definitely. So we’re nearing the end of the time, but before we go, I would love it if you would tell people what is one of, one or more of your favorite grilling recipes?
Tara Bench: Oh, it’s so hard to choose. How, how do I narrow it down? One of them that I always suggest for people to try, because it’s so packed with flavor, but it’s very simple and it uses all different parts of the chicken. So you’ve got the dark meat tender pieces and the chicken breast, is my sweet chili, pistachio grilled chicken. It’s really fun. It does have that sticky sauce that you put on after you grill it and get that wonderful char. Then you dip those pieces of chicken in chopped pistachios. So it looks super gourmet, but it’s easy to put together and it gives a little crunch. There’s a sauce that goes with it. It’s really fun. It’s a really blowout recipe.
Taryn Solie: Oh my gosh. That sounds so good. Pistachios are one of my favorite nuts and I feel like they’re underused. Some are underutilized, maybe sometimes? So I love that. I think that’s such a good use for them.
Tara Bench: I had one more because it’s one of the simple ones that is really fun to put together. It’s kind of my take on sausage and peppers, that classic Italian combination. But I throw in some fruit. So my sausage and peppers with pineapple and avocado cream is to die for. It’s a really simple avocado mixture smash that you serve with grilled sausages, grilled peppers, and grilled pineapple. Easy to get ingredients, but it really takes your growing up a notch.
Taryn Solie: Oh, that’s so interesting. Again, adding in that grilled fruit may be something a little unexpected, but provides a little bit of sweetness to counterbalance the savory because sausage and peppers, very savory meal. Oh, I love that. Those are fantastic suggestions, Tara, this has been such a fun conversation. I think people are going to get a ton out of that. I want to give you a chance to let people know where they can connect with you and I want you to talk a little bit about the new cookbook that you have coming out. Because I know that’s coming out in September, right?
Tara Bench: Yes, September 6th is the launch date, this year for my second cookbook. Thank you so much. It is called Delicious Gatherings. What I did was put together some of my favorite recipes for bringing people together and for entertaining. In this new book, I have a whole chapter on full menus. So you don’t have to think about, okay, I have this main dish, what do I serve with it? What do I put together to create a meal for my friends or my family? I have that all figured out for you. But I also, one of those menus is a full on grilling barbecue menu with fun new recipes. So I’m really excited to share that with everyone.
Taryn Solie: Oh, cool.
Tara Bench: Yes, it plays off of my first cookbook, which is Live Life Deliciously, which is a collection of all my favorite recipes, new things that you can bring into your kitchen. It’s just for everyday cooking or those fun weekends when you want to try a new recipe.
Taryn Solie: Awesome. I love that. I’m so excited. I love cookbooks where everything is laid out for you. I don’t have to even think that’s just, this is it
Tara Bench: Yes. Yes. So I would love people to try that out and to have it in their homes. It was one of those things that I wanted to solve. So it is available everywhere online, Amazon and Barnes and Noble, wherever you buy books online. You can pre-order it now.
Taryn Solie: Perfect. Good. And we’ll include a link to that in the show notes page. Where else can people find you online to get the recipes, on your website? I’m assuming they can connect with you on social media?
Tara Bench: Yes. Thanks. So tarateaspoon.com is my website and that’s where I constantly update the site with new recipes. That’s where all of my grilling favorites are. Then I’m also @tarateaspoon on Instagram and Facebook.
Taryn Solie: Yes. That is just because I initially, when I heard that, I was like, oh, Tara’s teaspoon, no Tara teaspoon. It is your nickname, correct?
Tara Bench: It is. I can tell you the quick story. The way I got my nickname, Tara teaspoon is that I’m a short person to start with. I’m just over five feet. I had a friend many years ago that knew I loved cooking and that was my profession. She said, I’m gonna call you Tara teaspoon because you’re not big enough to be a tablespoon. So that stuck and it’s been my nickname ever since.
Taryn Solie: Oh, I love it. Oh, that’s so funny. So Tara Teaspoon on social media, Tara Teaspoon website, lots of different places to connect with you.
Tara Bench: Thank you. Yes. I would love to chat with anybody or ask me any questions on social media.
Taryn Solie: Perfect. Good. Well, thank you so much, Tara, for taking the time today. This was such a fun conversation and I’m really glad we got a chance to chat.
Tara Bench: It was a blast. Thanks for having me.
Outro: Did you come away with a ton of dinner ideas to grill? Tara had so many great suggestions and I particularly love her recommendation of pairing fruit with proteins. I’ve said many times on this podcast, how much I love grilled fruit. I think it’s a great idea to use it with something like grilled chicken or pork. I actually have a grilled pork peach salad recipe on my site because I think it’s such a good combination. I’m going to include links to the recipes and resources Tara mentioned on the show notes page, as well as links to her cookbooks. To get there. You can either go to my main website at hotpankitchen.com and click on podcasts in the main menu. Or you can click on the link provided in whatever podcast app you’re listening to. That’s it for today. Thank you so much for listening. And until next time, keep growing like a mother.
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