Clik here to view.
Potato “galette”: 11 cents/serving
Last week, when I solicited suggestions for what to do with all these potatoes we pulled up out of the yard, someone suggested a potato galette. Which I thought was a splendid idea—not only would it...
View ArticleClik here to view.
Baked orzo with sage pesto: $1.04/serving
If you’re like many gardeners this time of year, you probably have (or have access to) a large, lush, healthy bush of sage…waiting for October or November. Sage is usually considered a fall herb, but...
View ArticleClik here to view.
Tomato cobbler: 60 cents/serving
Regular readers of this site know I’m a big fan of savory baking. It’s efficient, it’s delicious, and if you happen eat it all, oh well—it’s dinner! I’ve been wanting to make this particular cobbler...
View ArticleClik here to view.
Sweet potato, apple & spinach salad: $1.47/serving
I make a lot of salads. Most of them I don’t bother posting here, as they’re usually just a mishmash of ingredients I happened to have lying around, paired with produce from the garden and tossed with...
View ArticleClik here to view.
Mizuna pesto: $2.17/cup
Last week, we were gifted with a CSA (community-supported agriculture) box. One of B’s work colleagues runs the drop-off spot for this particular farm, and an unclaimed share was generously passed on...
View ArticleClik here to view.
Winter-squash soufflé: 73 cents/serving
Starting our winter squash in the greenhouse this year has paid off—a good bit of it is already ready to harvest. So far we’ve gotten a medium-sized green turk’s turban, a small acorn squash, an...
View ArticleClik here to view.
Panzanella: 18 cents/serving
With compliments to the Italians, panzanella is the original budget meal. The O.G. Sui generis. Some stale bread, olive oil, balsamic vinegar and tomatoes and basil from the garden, and you’ve got...
View ArticleClik here to view.
Oat groats with roasted acorn squash, kale & Parmesan: $1.32/serving
Another acorn squash ripened last week, and though it was tempting to roast it and freeze it for baby food or another winter-squash soufflé, I knew I had enough on hand to turn it into a light meal on...
View ArticleClik here to view.
How to make soup out of (just about) anything
Yes—it’s true! It probably took me a good six months into the $35 a Week project to realize this, but most soups don’t require a recipe. In fact, there exists an extremely simple formula that allows...
View ArticleClik here to view.
Roasted-tomato topping for pasta, bread or polenta: 39 cents/serving
Apologies for the late post, but I have officially entered into the late stage of pregnancy where standing on my feet, at the counter, for long periods of time has gotten almost unbearably difficult....
View Article
