good-and-cheap

EAT WELL ON $4/DAYOODANDHEAPLEANNE BROWN

i n t r o8Tips forEating andShopping Wellb u y fo o d s tha t c a n b e used i n m u l t i p l e m e a l sVersatile ingredients save meals. If you buy flour, youcan make tortillas (p. 137), roti (p. 138), scones (p. 22),and pancakes (p. 18). If you buy yogurt (or makeyour own), you can have it with fruit (p. 32), makeraita (p. 164) and tzatziki (p. 165), or use it in a drink(p. 150). Need I even mention the versatility of garlicor lemons? If you always keep them around, you canmake anything else taste fantastic.b u y i n bulkBuying larger amounts usually brings the price down.When you’re working within a tight budget, you won’talways be able to afford to shop for the future, but doit when you can. And, of course, keep storage in mind:If the item will go off before you can finish it, get thesmaller size. If you buy versatile ingredients in slightlylarger amounts, you’ll be able to use them quickly butstill make diverse meals.s t a r t building a p a n t r yIf possible—and admittedly this can be difficult forpeople living on their own—reserve part of your budgetto buy one or two semi-expensive pantry items eachweek. Things like olive oil, soy sauce, and spices(p. 166) are pricey at first, but if you use just a littlewith each recipe, they go a long way. With turmeric,coriander, cumin, and fresh ginger root, you’ll suddenlyhave a world of flavor on your shelf. In a few pages, I’llsuggest specific items to add to your pantry.8t h i n k w e e k lyEach week, mix things up by buying different varietiesof staple foods like grains and beans. This week, youmight have oatmeal every morning (p. 28) with blackbean chili or black bean tacos later in the day, butnext week you’ll have yogurt for breakfast (p. 32) andhummus or chana masala (p. 93) for lunch and dinner.If you have time to shop frequently, pick up smalleramounts of produce every couple of days to ensureeverything is fresh. It’s a lot more inspiring to pull crispgreens out of the fridge than to unstick a wilted messfrom the bottom of the veggie drawer. If you can’t shopas often, consider getting canned or frozen versions ofwhichever vegetables you won’t use immediately.t h i n k s e a s o n a l lyDuring their local growing season, fruits and vegetablesare generally cheaper and definitely tastier than outsideof season. You’ll notice that orange prices shoot upduring the summer, yet what’s available is drab andflavorless. But oranges are abundant in December andJanuary, the peak of their season, and that’s reflectedin the price. At the end of summer, you can get bags ofzucchini for next to nothing. Brussels sprouts are alsovery seasonal, coming on sale around Thanksgiving.Enjoy as much of the summer and fall produce aspossible, because you’ll be more limited in the winter.Then again, simmering and roasting winter vegetablesis a fine way to warm up your house, and tough winterroots are easy to store. In addition, winter is a greattime to search for deals on canned and frozen produce.Seasons for fruits and vegetables vary depending onwhere you live, so consult a local guide to growingseasons and use it to shop for the best deals.m o r e v e g e t a b l e s m e a n s m o r e fl a v o rNothing livens up a bowl of rice like summer squashand corn! Vegetables make the best sauces: they’reearthy, bright, tart, sweet, bitter, savory, rich. Give thema treasured spot at the top of your grocery list andyou’ll never be bored.i n t r o9

More Tips!g e t c r e a t i v e w i t h w i l t e d v e g e t a b l e sSometimes you forget a pepper or bunch of spinach in the back of thefridge. Although wilted veggies might not remain fit for a salad, they’llstill be wonderful in any dish that calls for sautéed, grated, or bakedvegetables. Just cut off any actual rot. You can also use them in broth.a l w ay s buy e g g sWith these babies in your fridge, you’re only minutes away from asatisfying meal. Scramble an egg with leftovers or drop an egg on top ofa salad or a plate of stir-fried vegetables, and deliciousness is guaranteed.b u y e x p e n s i v e e g g s i f y o u c a nMore expensive eggs are usually worth the money—they taste so muchbetter than cheap eggs. Even at $4 a dozen, you’re still only paying33 cents an egg. Really fresh eggs, like those from a farmers’ market,also make a big difference in flavor.m a k e y o u r ow n b r o t h a n d stockIn almost any savory recipe that calls for water, homemade broth orstock would be better. To make broth, start by saving any vegetable bitsthat you chop off and would normally throw away, like onion tops, theseedy parts of peppers, and the ends of carrots. Store them in the freezeruntil you have a few cups, then cover them with water, bring to a boil,and simmer on low heat for a few hours. Add salt to taste, and youhave broth! To make a hearty stock, do the same with leftover bones orscraps of meat (preferably all the same kind of meat). Since you’re usingstuff you’d otherwise throw away, broth and stock are effectively free.b e c a r e f u l w i t h u n d e r c o o k e d e g g sVery rarely, raw eggs can be infected with salmonella. Many classicrecipes, from mayonnaise to eggnog to Caesar dressing, are preparedwith raw egg yolk, but technically only a hard-cooked egg isguaranteed to be free of salmonella. Consequently, raw or runny eggsare not recommended for infants, the elderly, pregnant women, oranyone with a weakened immune system.t r e a t y o u r freeze r w i t h r e s p e c tA freezer can be a great friend for saving time by letting you preparelarge batches of food at once. Cooking dried beans takes a while (p. 145),so make more than you need, then freeze the rest. Another great trickI learned from a reader is to dice a whole package of bacon, fry it, thenfreeze it in small parcels. This makes it easy to add a small amount ofbacon to a dish without the temptation of using the whole package.b u y fresh b r e a dTry to buy fresh loaves of interesting bread from an independent bakeryor the bakery in your grocery store. Although fresh loaves don’t last aslong as sliced bread, they’re much more enjoyable, and you can use theold stuff to make panzanella (p. 49) or croutons or breadcrumbs (p. 146)to top other dishes. Later in the day, many independent bakeries offerdeep discounts on bread they would otherwise have to throw out.t u r n c h i c k e n s k i n i n t o s c h m a l t zSchmaltz is rendered chicken fat that you can use like butter. Buychicken that still has its skin, then trim the skins and lay them in a panon low heat. Add a cup or so of water and simmer until the fat releasesfrom the skin and the water cooks off. Let the fat cool, then throwaway the skins and pour the fat into a glass jar. Store in the fridge.i n t r o10d o n ’ t buy d r i n k sAll the body needs drink-wise is water. Except for milk, most packageddrinks are overpriced and deliver a lot of sugar without filling you upthe way a piece of fruit or a bowl of yogurt does. If you want a specialdrink, make agua fresca (p. 149), a smoothie (p. 150), or tea.b u y a pepper g r i n d e rSeriously, banish pre-ground pepper from your life; it loses all flavorwhen it sits around. Fresh pepper creates pops of intense flavor on thetongue and lights up bland dishes. One of the most popular dishes inRome is just pasta with butter and pepper: give it a try!i n t r o11

Pantry BasicsWith these commonly available items in your pantry, you can havea wide variety of meals on the table within minutes. Keeping a wellstocked pantry is the key to easy, fast cooking at home. When you’reliving on a budget, building up supplies does take time, but just keepadding each week and you’ll get there in time.v e g e t a b l e sVegetables can (and should!) be the base of most meals. Other thangreens, which should be used quickly, these can be stored for a few daysto a few weeks. Try each vegetable as it hits peak season and goes on sale.garlic, onions, carrots, celery, peppers, broccoli, tomatoes, hot peppers, hardy greens,salad greens, potatoes, sweet potatoes, cauliflower, winter squashg r a i n sFlour is so inexpensive, and once you have a few basics at hand, mostbaked goods are a cinch to make. There’s great variety in whole grains.Substitute them for rice, toss them in a salad, or add them to soup.bread, tortillas, pasta, all-purpose flour, whole-wheat flour, oats, popcorn, short-grain rice,long-grain rice, brown rice, cornmeal, dried whole grainsc a n n e d v e g e t a b l e sPlenty of vegetables are good when canned, so remember to compareprices between fresh, frozen, and canned. The canned versions arefantastic in sauces. Just be aware that canned foods are often very salty,so you might want to rinse them, except for canned tomatoes.whole tomatoes, tomato paste, whole cornf r u i t sCitrus fruits are cooking essentials and they keep well. The zest andjuice can liven up just about any dish and they always make a greatdressing. Bananas, apples, and melons are great quick snacks, but tryevery fruit you can afford! Remember, almost all fruits and vegetableshave a season, so savor them at their freshest and cheapest.apples, melons, oranges, limes, lemons, bananasf r o z e n fru i t s a n d v e g e t a b l e sFresh berries can be expensive, but the frozen ones often go on sale andare great for smoothies. Frozen veggies are quick to add to soups andrice dishes. Again, compare prices to see whether frozen is the best value.berries, peas, green beans, cornf l a v o r a n d c o o k i n gYou can explore an extraordinary number of cuisines with these items.They add depth and excitement to the most simple dishes.olive oil or vegetable oil, wine vinegar, anchovies, sardines, olives, fish sauce, coconut milk,miso paste, mustard, soy sauce, chili sauce, brown sugar, fresh herbs, dried spices (p. 166)d a i r yButter is just as good to cook with as it is on toast. These are the cheeses Ilike, but buy what your taste, budget, and local availability alllow.butter, milk, yogurt, queso fresco, Romano or Parmesan, sharp cheddar, mozzarellat r e a t s tha t g o a long w ayAlthough these items can be expensive, a little goes a long way; whenyou can, pick up an item or two and enjoy the results.dried fruits, dried mushrooms, frozen shrimp, maple syrup, bacon, vanilla, cocoa powderi n t r o12p r o t e i nMeat isn’t the only protein! The items below are cheap, easily stored,and have multiple uses. Be aware that most fish at the grocery store haspreviously been frozen and was merely thawed for display. There’s noharm in buying it frozen and thawing it yourself.eggs, dried beans, lentils, tofu, nuts, peanut butters p i c e sI have a whole page on spices (p. 166), but they can be a sticking point:no food value, and they sometimes have a high sticker price. However,one small bottle lasts many meals, so invest in them whenever you can.i n t r o13

BreakfastTomato Scrambled Eggsf o r t w oFast, healthy, and cheap is usually thegame plan for breakfast—with as muchpleasing flavor as I can manage in mygrouchy morning state. Whether youhave hours or minutes, there’s a greatbreakfast to be had for little.$ 3.60 t o t a l$1.80 / s e r v i n gFor today’s breakfast, fluffy,creamy eggs hold together amass of tangy, juicy, sweettomatoes. Best enjoyed whentomatoes are in season.½ tbsp butter4 cups fresh tomatoes or 2 cups cannedtomatoes, chopped4 eggssalt and peppera d d i t i o n sfresh basil or other herbs, choppedPut a small pan on medium heat and melt the butter, then swirlit around to coat the pan. Add the tomatoes. Cook until thetomatoes release their juice and most of the juice evaporates,about 5 to 7 minutes.Meanwhile, crack the eggs into a bowl and add a generoussprinkling of salt and pepper. Beat the eggs lightly with a fork.Once most of the juice has cooked out of the tomatoes, turn theheat down to low and add the eggs to the pan. Using a spatula,gently mix the eggs and tomatoes. Carefully stir the eggs tokeep them from forming chunks. Turn down the heat as low aspossible; the slower your eggs cook, the creamier they’ll be.Once the eggs are done, turn off the heat and add any choppedherbs you have around. Basil is the best with tomatoes.14If you have some around, serve over toast or a tortilla.b r e a k f a s t15

$2 t o t a l$1 / s e r v i n g$1.60 t o t a l$ 0.80 / s e r v i n gBroiled Grapefruitf o r t w oOmelettef o r t w ob r e a k f a s t16If your oven has abroiler, this is a fastand fun way to livenup a standard, healthybreakfast of grapefruit.This method produces ahot and sticky treat.2 grapefruit2 tbsp brown sugarsaltTurn on the broiler in your oven.Split a grapefruit in half and place it ona baking tray or in an oven-proof pan.Sprinkle the pink halves evenly withsugar and top with just a tiny bit ofsalt to bring out the flavor.Place the grapefruit halves under thebroiler until they turn bubbly and alittle brown (or even black) aroundthe edges. This usually takes about 3minutes, but monitor it because everybroiler is different. Don’t get distracted!Overbroiling ruins a good meal fast.If you have maple syrup on hand, use itinstead of sugar for even more flavor.This breakfast will make a grapefruitlover out of you!I make this omeletteat least once a week.It’s insanely delicious,whether laden withveggies or kept simple.I love it with dill, butit’s good with almostany herb or scallions.Once you are a pro atmaking this, add anyother cooked veggiesyou have around.4 eggs2 tbsp fresh dill, finely choppedsalt and pepperbutter for the pan1 shallot or ½ small red onion,finely diced¼ cup grated cheeseCrack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.Put a big saucepan on medium-high heat. Melt a small blob of butter inthe pan. Once the butter is sizzling, add the onion and sauté for abouttwo minutes, until it’s translucent and smells great.Add the egg to the hot pan and swirl it around to coat the surfaceevenly. If the center of the omelette cooks more quickly than the edge,use a spatula to pull any raw egg into the middle. Then stop touching it.After about 30 seconds, toss the cheese on top along with any other rawor cooked vegetable you feel like adding. Once none of the egg remainstranslucent, fold the omelette in half with your spatula, then lift it outof the pan. You don’t want any brown on your eggs.If I’m serving two people, I usually cut one large omelette in half ratherthan making two omelettes. However, when you feel like being fancy,you can make a pair of two-egg omelettes simply by using half theingredients for each. For extra fanciness, roll up the omelette instead offolding it—that’s how the French do it, traditionally. The result will bequite thin and tender.b r e a k f a s t17

BananaPancakesm a k e s ten to fo u r t e e n p a n c a k e sWith the creamy texture and deliciousflavor of bananas, these pancakes arestunningly good. You will be seriouslypopular if you feed these to your familyor friends. Another plus: this is a greatway to get rid of mushy bananas (thatdoesn’t involve making banana bread).2 cups all-purpose flour¼ cup brown sugar2 tsp baking powder1 tsp baking soda1 tsp salt2 bananas, mashed2 eggs1½ cups milk1 tsp vanilla2 bananas, slicedbutter for cookingIn a medium bowl, add the flour, brown sugar, bakingpowder, soda and salt. Mix thoroughly with a spoon.In another bowl, add the mashed bananas (or justmash them in the bowl), eggs, milk, and vanilla, thenmix. Add the dry mixture from the other bowl intothe second bowl. Gently stir it with a spoon untileverything just comes together. Tender pancakes comefrom not over-mixing the batter. If there are still a fewpockets of flour, don’t worry about it. Let the mixturesit for 10 to 15 minutes.Place a non-stick or cast-iron pan on medium heat.Once it’s hot, melt a small amount of butter, about½ teaspoon, then ladle some pancake batter into thecenter of the pan. You can make your pancakes as largeor small as you like. A normal amount is about 1 /4 to1/3 cup of batter. If it’s your first time making pancakes,make them smaller: they’ll be easier to flip.As soon as the batter is in the pan, place 3 to 4 bananaslices atop of the uncooked side of the pancake. Once theedges of the pancake start to dry up and you can see themiddle start to bubble, flip the pancake over. Cook untilit is browned on both sides. Stack the finished pancakeon a plate in a warm oven and repeat the above processuntil you run out of batter.Serve hot, with butter and syrup.$2 .80 t o t a l$ 0.70 / s e r v i n gb r e a k f a s t18b r e a k f a s t19

ChocolateZucchiniMuffinsm a k e s t w e n t y- f o u r sm a l l m u f f i n s2 cups grated zucchini1½ cups all-purpose flour1½ cups oats½ cup cocoa powder1½ cups sugar1 tbsp cinnamon (optional)2 tsp baking soda1 tsp salt4 eggs1 cup plain yogurt½ cup dark chocolate chips (optional)When my friend Michael challengedme to create a recipe that used darkchocolate, I got a little worried: darkchocolate is expensive!But then I remembered that cocoapowder is deeply, darkly chocolaty,without the expense. I thought of thechocolate zucchini cake my mothermade when I was growing up andknew I had something.This is a great breakfast treat thatuses staples you should generally haveon hand like flour, oats, and yogurt.The yogurt and zucchini make thesemuffins super moist and yummy, butstill a reasonably nutritious (if slightlysugary) choice for breakfast.Make these in mid-summer, during theheight of zucchini season, when largerzucchini are really cheap. Big zucchiniare generally a bit woodier, but they’restill great for baking.Preheat the oven to 350 °F.Cut off the round end of the zucchini(which is a little tough), but keep thestem to use as a handhold. Shred thezucchini with a box grater, stoppingwhen you get to the stem.Butter or oil 24 muffin tins, or just linethem with muffin cups.Measure the dry ingredients (flour, oats,cocoa powder, sugar, cinnamon, bakingsoda, and salt) into a medium bowl.Mix the zucchini, eggs, and yogurt ina larger bowl. Add the dry ingredients,then mix until everything is justcombined. Add the chocolate chips ifyou’re using them, then stir once.With a spoon, dollop the batter into themuffin tins until each cup is about ¾full and bake for 20 minutes.$ 4.80 t o t a l$ 0.20 / m u f f i nPull the muffins out and poke with atoothpick or knife. If it comes out wet,bake the muffins for 5 more minutes.b r e a k f a s t20Let the muffins cool in their tins for 20to 30 minutes, then eat them warm!b r e a k f a s t21

Whole-Wheat JalapeñoCheddar Sconesm a k e s s i x$ 4.50 t o t a l$ 0.75 / s c o n eThese are delicious for breakfast or witha plate of beans, a pile of vegetables, oralongside a chili or stew. Spicy, cheesy,flaky—these are best eaten straight outof the oven.½ cup butter2½ cups whole-wheat flour1 tbsp baking powder1 tsp salt4 oz sharp cheddar, diced1 jalapeño, finely diced2 eggs, lightly beaten½ cup milke g g w a s h1 eggsalt and pepperPlace the butter in the freezer for 30 minutes.Turn the oven to 400 °F. Line a baking sheet withparchment paper, or lightly grease the pan if you don’thave the paper.In a large bowl, combine the flour, baking powder, andsalt.Prepare your jalapeño and cheese. Cutting the cheeseinto cubes rather than grating it means you’ll havepockets of gooey cheese that contrast nicely with thescone. If you want the spice of the jalapeño, leave theseeds and membrane; if you like it milder, remove themand chop up only the pepper itself.Remove the butter from the freezer and grate it directlyinto the flour mixture. (Use a cheese grater—it’s thebest way to break up butter without melting it.) Usingyour hands, gently squish the butter into the flour untileverything is incorporated but not smooth. The chunksof butter will create flaky scones. Add the jalapeño,cheese, eggs, and milk to the bowl, then use your handsto gently mix everything until it just comes together. Itwill probably be a little shaggy, but that’s just fine.Sprinkle flour on a clean countertop and dump thedough onto it. Gently shape the dough into a disc about1½” thick. Cut the dough into six triangles, like a pizza,and move them to the cookie sheet.In a small bowl, gently beat the egg for the egg wash.Brush it over the scones, then sprinkle salt and pepperover each one. Bake for 25 minutes or until the sconesare golden brown.b r e a k f a s t22b r e a k f a s t23

$ 3.60 t o t a l$ 0.30 / b a rPeanut Butterand JellyGranola Barsm a k e s t w e lv eHeat the oven to 350 °F.Butter or oil an 8” x 11” baking pan. If you have adifferent size pan, that’s fine—it’ll just change howthick the bars are.Pour the oats into a large bowl. You can use quick oatsif they’re all you have, but I prefer the bite and chewof rolled oats. For a different texture, you can alsosubstitute a cup of oats with a cup of Rice Krispies, butthe bars are great either way.Add the peanut butter, half the jelly, the water, and thesalt to a small pan. Stir over low heat until it’s smooth.Mix the peanut butter and jelly concoction into the oatsuntil all the oats are coated and you have a sticky mass.Dump the mixture into the oiled pan and press it intoan even layer. Spread the remaining jelly over the top.Pop the pan into the oven for 25 minutes, until it’stoasty and brown around the edges. Mmm. Crunchy.Tired of endless PB+J sandwiches? Givethese bars a try instead! I designed themfor my friend Alex, who is allergic togluten and is the best long-distancerunner I know. I wanted to create asimple but nutritious breakfast that hecould grab on his way out for a run.They are a little more crumbly than astore-bought granola bar, however.As a bonus, these are made entirelyfrom ingredients that you can find inany corner store or food pantry. Anykind of jam or jelly will do; I usedblueberry, but grape or strawberry orany other flavor would be tasty.3 cups rolled oats (or 2 cupsoats and 1 cup Rice Krispies)½ cup peanut butter½ cup jelly or jam¼ cup hot water¼ tsp saltbutter or vegetable oila d d i t i o n snutscoconutdried fruithoneyLeave the bars in the pan until they cool completely,about an hour, then slice into 12 bars.b r e a k f a s t24b r e a k f a s t25

Egg Sandwich withMushroom Hashf o r t w o$ 3.60 t o t a l$1.80 / s a n d w i c hEgg sandwiches are a mainstay of every corner deli in NYC, and for good reason: they’re cheap and easy,fast and delicious. I knew I had to include one when Charlene, one of my early supporters, asked for arecipe with eggs and mushrooms. (I’m thankful she did! Because I don’t really like mushrooms, they’rescarce in this book, even though plenty of people love them.) Like most sandwiches, this recipe is reallyflexible. In particular, you can change the hash to use whatever you have around. Sad leftovers can takeon new life when turned into a hash and matched with the rich fattiness of a morning egg.2 tsp butter1 small potato, diced½ lb mushrooms, sliced2 cloves garlic, finely chopped2 eggssalt and pepper2 rolls, 2 English muffins,or 4 slices of breada d d i t i o n stomato, slicedavocadocheeseva r i a t i o n spotato and onionpotato and peacollards and baconzucchinichorizo and green chiliMelt half the butter in a pan on medium heat, then throw in the potatoand cook for 5 minutes, stirring minimally. Season with salt andpepper. Add the mushrooms and garlic, as well as a splash of water ifthe potatoes are getting stuck to the pan. Cook for another 5 minutes,until the mushrooms are brown and have shrunk down.Test the potato by piercing one piece with a fork. If it goes througheasily, you’re done. If not, cook for a few more minutes. (The smallerthe potatoes are chopped, the quicker they’ll cook.) Taste and adjust theseasoning to your preferences.Melt the other teaspoon of butter in another pan on medium heat. Crackthe eggs into the pan and dust with salt and pepper again. Salt andpepper are critical to these ingredients, so don’t worry about overdoing it.If you like your eggs sunny-side up, place a lid over the pan to ensurethe whites will cook through without making the yolks hard. Once thewhites are no longer translucent, take them off the heat.If you like eggs over-easy (my favorite), wait until the yolks are cookedbut still look runny, then flip each egg with a spatula and let the otherside cook for about 15 seconds. That’ll get your whites fully cooked, butkeep the yolks runny—the best. If you prefer hard yolks (please no!),then cook for a little longer.b r e a k f a s t26Toast the bread or bun, then assemble it into a sandwich, using anycondiments you like. Way better than what you’ll find at the corner deli.b r e a k f a s t27

$ 0.25 t o t a l$ 0.13 / s e r v i n gi d e a sOatmealThis basic recipe can be dressedup in so many ways, you’llnever get bored. Oatmeal makesa hot and comforting breakfast;it’ll give you energy for a greatmorning. It’s also extremelyinexpensive, so you can spend abit more on lunch and dinner.c o c o n u t a n d lime oa t m e a l: Addthe coconut and sugar to theoatmeal, water, and salt. Cookas normal. Turn off the heatand squeeze the juice of half alime over the top.¼ cup coconut, shredded2 tbsp sugar½ lime, juiced$1.50 t o t a l$ 0.75 / s e r v i n g1 cup rolled oats2 cups water¼ tsp saltIn a small pot, add the oats,water and salt. Place it onmedium-high heat, just untilthe water comes to a boil.Immediately turn the heat tolow and place a lid on the pot.Cook for 5 minutes, until theoats are soft and tender andmost of the water has cookedoff. You can add more water ifyou like your oatmeal smoothand thin, or use slightly less ifyou want a thick oatmeal.b e r r y oa t m e a l: Cook the oatmealas usual, but 2 minutes beforeit’s ready, add some fresh orfrozen berries and the sugar,then stir to combine. There’snothing more to the recipe thanthat, but it’s surprising howmany variations you can comeup with just by trying a newtype of berry or combiningseveral varieties.b r e a k f a s tThis is just the basic recipe;several ideas for how to makeit your own follow on the nextpages. Whether it’s milky andsweet or savory and salty, I’msure you can find a favoriteway to enjoy a hot bowl of oatsin the morning!½ cup berries, fresh or frozen1 tbsp sugar$1.10 t o t a l$ 0.55 / s e r v i n gb r e a k f a s t2829

$1.50 t o t a l$ 0.75 / s e r v i n gp u m p k i n oa t m e a l: Whisk thepumpkin, milk, and water ina pot. Add the oats, salt, sugar,and spices, but use just 1¼ cupswater. Cook on medium-lowuntil it bubbles. Turn to low for5 more minutes. Add syrup ormore sugar to taste.a p p l e c i n n a m o n oa t m e a l: Cookthe oats in juice and cinnamoninstead of water. Top with theapple. If you want the apple tobe soft and warm, cook it alongwith the oats.$2 t o t a l$1 / s e r v i n g2 cups apple juice or cider1 tsp cinnamon½ cup canned pumpkin¾ cup milk (or almond / soy milk)1¼ cups water2 tbsp brown sugar1 tsp cinnamon1 apple, cored and choppedo p t i o n a l¼ tsp ginger powder¼ tsp clove powdermaple syrupb a k l a va oa t m e a l: Before cookingthe oatmeal as normal, add thecinnamon, orange zest and 2tablespoons of honey. Once it’scooked, top each bowl withanother tablespoon of honeyand a tablespoon of nuts.1 tsp cinnamon1 tbsp orange zest, finely grated4 tbsp honey2 tbsp almonds or pistachios, choppeds a v o r y oa t m e a l: Cook theoatmeal with scallions.Just before it’s done,add cheese. Melt thebutter in a pan onmedium heat. Crack inthe eggs, then cover.Fry until the yolks arerunny but the whitesare cooked, then topeach bowl of oats withone fried egg!2-3 scallions, finely chopped$1.50 t o t a l$ 0.75 / s e r v i n g¼ cup sharp cheddar, grated1 tsp butter2 eggs$1.50 t o t a l$ 0.75 / s e r v i n gb r e a k f a s tb r e a k f a s t3031

i d e a sYogurtSmash!jam!There are so many types of yogurt inthe grocery store: some low in fat andhigh in sugar, some with cute animalpictures. Some are Greek. Some havechocolate shavings and candy. Somehave names like “key lime pie.”Now forget about all of that. Thebest value for your money are thebig buckets of plain yogurt. The fatcontent is your choice—just check thatit doesn’t contain gelatin and you’reall set. Starting with plain yogurt,you can make super flavors in yourown kitchen, where you know exactlywhat’s going into it.If you have kids, ask them whatflavors they can imagine and go makeit! It’s a lot more fun than lettingthe supermarket choose for you. Trysomething new and smash it in! Checkout the ideas on the adjoining page.yogurtraspberry!If you want a thicker Greek-styleyogurt, all you have to do is strainregular American yogurt throughcheesecloth to remove the extra water.Yogurt’s versatility makes it a greatstaple to keep in the fridge. Mix it withsome of the items you see on the nextpage or turn it into a savory sauce likeraita (p. 164) or tzatziki (p. 165).honey!coconut!b r e a k f a s t32b r e a k f a s t33

This thick lentil soup is a flavor-packed stapleof the Indian table. There are a ton of ways toprepare dal, but the core—beyond the lentilsthemselves—is usually ginger, garlic, and chili,along with some dry spices.Dalf o r fo u r$2 .40 t o t a l$ 0.60 / s e r v i n g2 cups lentils1 tbsp butter1 onion, finely chopped1 tsp cumin seeds1 tsp black mustard seeds1 tsp turmeric powder2 cloves garlic, finely chopped1 green chili, finely chopped½ inch ginger root, gratedsalt and pepper34SoupIt’s a cliché, but as soon as the weathergets cold, my apartment fills with thesmell of vegetables simmering for soup.Vegetable soups are so simple that youcan easily invent your own, using thestuff you and your family like. Startwith some onion, carrot, celery, maybea pepper; then add broth and a largeamount of, say, spinach, and suddenlyyou have spinach soup! It’s a great wayfor new cooks to gain some confidence.Just remember to season it enough.Dunk a grilled-cheese sandwich in itand even mediocre soup tastes great.You can use any type of lentil you like. If you’reusing larger lentils (like chana dal, frenchlentils, or split mung beans), soak them for30 minutes to start. If you’re using the smallorange lentils, then don’t bother soaking them;they cook very quickly.Melt butter in a saucepan on medium heat. Addthe onion and let it cook for 1 minute, then addthe cumin and mustard seeds and stir themaround with the onions until they sizzle. Tossin the turmeric powder, garlic, and chili andcook for 3 to 4 more minutes. Add the gingerroot and stir fry quickly for about 30 seconds.Add the lentils along with enough waterto cover them, then place a lid on top. Leteverything cook for 20 to 45 minutes, or untilthe lentils are tender. Taste the dal and add saltand pepper. You’ll probably need a fair bit of saltto bring out all the flavors—a teaspoon or so.If you have them available, top the dish with asplash of cream or some chopped fresh cilantro.s o u p35

Corn Soupf o r fo u r to s i xThis thick, sweet, satisfying soup isa favorite of kids and adults. This iswonderful to make at the beginning ofautumn when corn on the cob is at itspeak, but canned corn can also makeit a warm reminder of summer in thedepths of winter.4 cups corn, fresh, canned, or frozen1 tbsp butter1 onion, finely chopped2 sticks celery, finely chopped1 green or red bell pepper, finely chopped1 small potato, diced4 cloves garlic, finely chopped1 chili pepper, finely chopped (optional)1 tbsp cornmeal or floursalt and pepperc o r n b r o t h4 to 8 cobs corn, with corn removed2 bay leaves (optional)salta l t e r n a t e b r o t h5 cups vegetable broth or chicken stockIf you’re making this soup with corn on the cob, thefirst step is to make corn broth. If you’re using cannedor frozen corn, you’ll also need chicken or vegetablebroth instead. In that case, skip the next paragraph.To make corn broth, place the cobs and bay leaves in alarge stockpot and cover with water. Bring to a boil overhigh heat, then turn the heat down to medium and letthe water boil for about 30 minutes. Taste the broth andadd salt and pepper until it tastes lightly corny. Boil itdown until you have about 5 cups of liquid. The brothwill keep for several months if frozen, or a few weeks inthe refrigerator.To make the soup, melt the butter in a large pot orDutch oven on medium heat. Add onion, celery, bellpepper, and potato, then stir. Cover the pot and leteverything fry and steam for about 5 minutes.Take the lid off the pot and add the garlic and chilipepper, if using. Stir the vegetables, using a splash ofwater or broth to free any that get stuck to the bottomof the pot.Let the vegetables cook, stirring occasionally, foranother 5 minutes. They should be lightly browned andsoft, although the potatoes will not be fully cooked yet.Add the corn and cornmeal or flour to the pot and stir.Cover with about 5 cups of broth and bring to a boil,then turn the heat down to low and simmer for about30 minutes. The broth will thicken and become opaque.Add salt and pepper to taste. If you made your owncorn broth, you’ll probably need at least a teaspoon ofsalt; if you used store-bought broth, you’ll need less.Serve with a slice of garlic bread or add a hard-boiledegg for extra protein.$5 t o t a l$1.25 / s e r v i n gs o u p36s o u p37

$ 9 t o t a l$1.50 / s e r v i n gs o u p38FrenchOnionSoupf o r s i xBest if you accept it now: you are goingto cry making this recipe, since the firststep is to chop a mountain of onions.But crying is good for us from timeto time. Soon you will be on to themagical part, watching a colossal pile ofonions shrink and caramelize to makea sweet, flavorful, wonderful soup.Save this recipe for the winter, whenother vegetables are out of season andyou want to fill your home with warmaromas. As my friend Marilyn, whosuggested this recipe, said, “the smell inyour kitchen is absolute heaven.”4 lb onions, any type4 cloves garlic2 tbsp butter2 bay leaves1 tbsp vinegar, any type (optional)3 tsp saltpepper8 cups water6 slices bread1½ cups cheddar, grateda d d i t i o n sbeef or chicken stock instead of waterred winechili flakesfresh thymeChop each onion in half lengthwise,peel them, then cut them into halfmoonslices. These big slices are finesince you’re cooking the onions for solong. Slice the garlic as well.Melt the butter in a large pot onmedium heat. Add the onions, garlic,and bay leaves. Cover the pot with alid and leave it for 10 minutes. Whenyou come back, the onions should havereleased a lot of moisture. Give them astir. Pour in the vinegar and put the lidback on.Cook for 1 hour, stirring every 20minutes. When the onions at thebottom start to stick and turn dark,add a splash of water to unstick them.Don’t worry, the onions aren’t burning,just caramelizing. The water helps liftoff the sticky, delicious, sweet part!Once the onions are very dark andabout a quarter the volume they oncewere, add all the water and a bunch ofsalt and pepper. Cover the pot again,turn the heat down to low, and let itsimmer for another hour. Taste andadjust salt and pepper as needed.Ladle the soup into bowls.Now it’s time to make cheese toast! Ifyou want classic French onion soup—with the toast directly in the soup,which makes it a bit soggy—place apiece of bread on top of each bowl ofsoup, sprinkle with cheese, then heatthe bowls under your oven’s broileruntil the cheese is bubbly.If you don’t like soggy toast, just makethe cheese toast on its own and serve iton the side to dunk.s o u p39

Lightly CurriedButternut Squash Soupf o r fo u r$ 6 t o t a l$1.50 / s e r v i n gSquash is almost the perfect vegetablefor soup: it’s flavorful and has adivinely smooth texture when cookedand puréed. Serve this soup to peoplewho think they don’t like squash orcurry, and you’ll change some minds.You can substitute any winter squashfor the butternut; I just like butternutbecause it’s faster to peel and chop thanits many cousins.1 butternut squashor other winter squash1 tbsp butter1 medium onion, diced1 green bell pepper, diced3 cloves garlic, finely chopped1 tsp cumin powder1 tsp coriander powder1 tsp turmeric powder1 tsp cayenne pepper1 can coconut milk3 cups watersalt and peppero p t i o n a lsour creamscallionsfresh cilantroTo prepare the squash, peel off the tough skin with apotato peeler. Cut the squash in half lengthwise with asharp chef’s knife, then scoop out the seeds and gloop.(You can save the seeds for a tasty snack later, if youlike: just clean the gloop off, then toast them.)Next, slice off the stem and very bottom of the squashand throw them away. Take each half of the squash andplace it face-down on a cutting board. Chop each into½” slices, then turn each slice into cubes.Put a large pot or Dutch oven on the stove on mediumheat. Melt the butter and let the pot get hot. Add theonion, pepper, and garlic, then sauté for two minutes.Add the cubed squash and spices and stir it all together.Put a lid on the pot and let it cook for another twominutes. Add the coconut milk and water and stir.Bring the soup to a boil, then turn down the heat tolow and let it cook for about 30 minutes, or until thesquash is tender.Once the squash is tender, taste the soup and add saltand pepper as needed. Soup usually needs a fair bit ofsalt, so be generous.If you have an immersion blender, you can purée thesoup in the pot. If you have a normal blender, wait untilthe soup has cooled before transferring it to the blender.Purée until smooth, then taste again and add any moresalt and pepper it might need.s o u p40You can enjoy the soup as-is or serve it with anotherdrizzle of coconut milk or a dollop of sour cream, plussome chopped scallions or cilantro.s o u p41

BroiledEggplantSaladf o r t w o$ 4.50 t o t a l$2 .25 / s e r v i n gEven if you aren’t a big eggplant fan,you might enjoy this despite yourself.Broiled eggplant has a crunchy andmeaty texture, and the tahini dressingmakes the salad rich and creamy.1 medium eggplant, sliced into circles1 tbsp lemon juice1 tbsp tahinisprinkle of chili flakes (optional)fresh dill, finely chopped (optional)salt and pepperSalad42There isn’t much to a great salad: justfresh vegetables, anything crunchy, andone or two rich ingredients like cheese,nuts, a buttery crouton, or a creamydressing. The dressing should be wellseasoned with salt and have a nice hit ofvinegar or citrus to bring out the otherflavors. Don’t bother with store-boughtdressing. It usually tastes lousy and isfull of cheap oils and chemicals; youcan make better and cheaper dressingat home with just a few pantry items.Salad shouldn’t be a side dish yougrudgingly serve as an afterthought.Make it a meal you look forward to bybuilding it around your favorite flavors.Turn on your oven’s broiler. Arrangethe slices of eggplant on a baking sheet,then place them under the broiler forabout 3 minutes. Watch them carefully.Once they begin to blacken, removethem from the oven and flip the slicesover. Repeat the process on the otherside. Once your eggplant is nicelycharred, chop it into bite-sized pieces.In a bowl, mix the tahini, lemon juice,and chili flakes (if using), plus plenty ofsalt and pepper. Add the eggplant andstir it around. Add more salt or lemonjuice according to your taste, then top itwith dill if available, and serve!s a l a d43

KaleSaladf o r t w o, o r fo u r a s a s i d eThis kale is treatedlike romaine lettucein a Caesar salad. Thebitterness of the greensis delicious alongsidethe rich, fatty dressing.You could also useSwiss chard. If you’reworried about theraw egg yolk in thedressing, feel free toomit it.1 large bunch kale2 cups bread cubes2 tbsp butter (more as needed)salt and pepperRomano or Parmesan,freshly gratedd r e s s i n g1 egg yolk, raw, from ahigh-quality fresh egg2 tsp lemon juice2 tsp Dijon mustard1 clove garlic, finely grated(optional)1 anchovy, finely chopped(optional)3 tbsp olive oilsalt and pepperStart by makingcroutons (p. 146).To make the dressing,drop the egg yolk intoa large mixing bowl.Add the lemon juice,mustard, garlic, andanchovy. Whisk brisklyuntil the dressingis light and frothy.Slowly add the oliveoil, whisking the wholetime. Once everythingis incorporated, add thesalt and pepper, thenadjust to your taste.I like it very lemony.Cut the kale leavesto remove the largestem from the center.(Lacinato kale,sometimes calledTuscan kale, hasthe easiest stems toremove.) Slice the leavesin half lengthwise, thencut into thin ribbons.Chopping the kale intosmall pieces disguisesits tough texture.Toss the kale in thebowl to coat it withdressing. Set aside for10 minutes or leavein the fridge for a fewhours. The kale willbecome tender as itmarinates.$ 4.50 t o t a l$2 .25 / s e r v i n gs a l a d44Before serving, toss inthe croutons and topwith Romano cheese.s a l a d45

Smaller potatoes are best, but whateveryou’ve got will be fine! If you’re usingvery large potatoes, chop them intohalves or quarters to speed up thecooking—or dice them into bite-sizedpieces if you’re really in a hurry.Otherwise, keep the potatoes whole.Ever-PopularPotato Saladf o r fo u r$ 3.0 0 t o t a l$ 0.75 / s e r v i n gCover the potatoes with water in a largepot with a lid. Bring the water to a boilover medium-high heat, then turn theheat down to medium and set the lidaskew so that steam can escape.After about 25 minutes, try piercingthe largest potato with a fork. If thefork pierces the potato easily, it’s fullycooked. If not, boil for 5 more minutes.It’s fine if they’re a little overcooked, butundercooked potatoes are awful.Drain the water. Once the potatoes arecool enough to handle safely (but stillwarm), roughly chop them into bitesizedpieces, if you haven’t already.In a large bowl, mix the olive oil, citrusjuice or vinegar, mustard, salt, andpepper. Whisk it briskly until the liquidis blended. If you don’t have a whisk,simply whip with a fork.Throw the potatoes into the bowl andstir to coat them in the dressing. Adda generous amount of salt as you stir.Potatoes are very bland without salt!Then let them marinate for 10 minutes.Chop a handful of scallions andsprinkle them over top. Toss the saladonce more, then taste and adjust thesalt, pepper, and vinegar as you see fit.I developed this salad because I’m not a big fan ofmayonnaise-based potato salads. This is really thesimplest thing: just potatoes in a regular vinaigrette.You can add all kinds of extras to it to make it morefestive, but people always rave about the salad as is. Thesecret is that potatoes actually have really nice flavor—all you have to do is season them properly. Let potatoesbe potatoes, no need to hide ’em!If you have leftover roasted potatoes or other rootvegetables, the same idea works great. Just skip thecooking part and go straight to the dressing.2 lb potatoes2 tbsp olive oil2 tbsp lemon juice, lime juice, or vinegar2 tsp Dijon mustardsalt and pepperscallionsa d d i t i o n sfresh dill, choppedfresh parsley, choppedpaprikafresh chillies, finely choppedpickles, finely choppeds a l a d46This keeps very well and travels nicelyto a picnic or potluck. Have fun!s a l a d47

$5.20 t o t a l$1.30 / s e r v i n gSpicyPanzanellaf o r fo u rA former classmate, George, likes salads witha little kick. (As you can maybe tell, I do too!)For inspiration, I turned to panzanella, a classicItalian bread-and-tomato salad. The Italiansare true masters of making leftovers delicious.Here, old hard bread soaks up tomato juice anddressing for a super flavorful and filling salad.You can toss in any vegetable or fruit so long asit’s juicy. Bell peppers or carrots won’t work sowell, but peaches, grapes, and zucchini all do. Ifyou don’t like spicy salads as much as Georgeand I do, feel free to replace the jalapeño withgarlic or shallot.2 small field cucumbersor 1 English cucumber, chopped2 medium tomatoes, choppedsalt and pepper4 slices day-old breadd r e s s i n g1 jalapeño, finely chopped2 tbsp tomato, chopped1 lime, juiced2 tbsp olive oilsalt and pepperIf you’re using field cucumbers—usually muchless expensive than English cucumbers—peelthem roughly to remove the tough skin.Keep about 2 tablespoons of chopped tomatoesaside to use in the dressing, but throw the restof the tomatoes and all the cucumbers into alarge bowl. Sprinkle generously with salt andpepper; the salt helps draw out the juices. Tossthe vegetables quickly.Place a small saucepan on medium heat witha few drops of olive oil. Sauté the jalapeño forabout a minute, then add the remaining tomatoand a tablespoon of water. Cook for another2 minutes, until the tomato juices release.Sprinkle liberally with salt and pepper.Once the water has evaporated, turn off thestovetop and dump the jalapeño-tomatomixture on your cutting board. Chop it veryfinely, then throw it back into the pan—withno heat—along with the lime juice and olive oil.Taste it and add more salt and pepper as needed.You’ve got dressing!Chop or tear the bread into bite-sized pieces,then toast it in a skillet over medium heat,tossing occasionally until the bread chunks aretoasty on all sides. Alternatively, just toast fullslices of bread in a toaster and tear them upafterwards, or skip the toasting entirely if thebread is already super-hard.Mix the bread and vegetables with the dressing.Taste and adjust salt and pepper once more.s a l a da d d i t i o n sfresh herbspeaches, nectarines, or plumsred onion, finely choppedzucchini or summer squasholivesgrapesLet it sit for a few minutes so that the bread cansoak up the juices, then serve!s a l a d4849

Cold (and Spicy?)Asian Noodlesf o r fo u rOn a hot day, this is allI want to eat. Cold butspicy food is refreshingand delicious in thesummer. If you havesome spice oil on hand,be sure to add it. It’samazing in this.Prepare the noodlesaccording to thepackage instructions.Rinse them under coldwater and put them ina colander to drain.Put the noodles in abowl and add the soysauce, spice oil if youhave it, scallions, andcucumber (and anyother additions). Mix itall together with a forkor a tongs. Taste it andadd salt and pepper ormore spice oil as needed.$5 t o t a l$1.25 / s e r v i n g12 oz dried spaghetti, soba,or any Asian noodles2 tbsp soy sauce1 bunch scallions, chopped1 cucumber, finely choppedsalt and peppera d d i t i o n sspice oil (p. 162)peanut sauce (p. 161)grated carrotshredded cabbagebean sproutshard-boiled eggchopped tomatoLet the noodles sit inthe fridge for about anhour if you can. Theflavors will mingle andbecome more intense.Think of this as arecipe that you canreally make your own.Use whatever sauce ordressing you like andwhatever vegetablesyou have around, orjust a few scallions.s a l a d50s a l a d51

Taco Saladf o r t w oThis salad is a great use for leftoverbeans (or pulled pork)—crunchy, fresh,yet satisfying enough to be a wholemeal. I like to make taco salad in aweek where I’ve made a large batch ofbeans and I’m craving something fresh.4 cups lettuce, chopped1 cup beans, pulled pork, or ground beef2 small tomatoes, chopped½ cup corn, canned or fresh2-3 scallions, finely chopped1 cup tortilla chips, roughly crushedsharp cheddar or queso fresco, for sprinklingBeet andChickpeaSaladf o r t w oThis dish is spicy, crunchy, and almostcertainly the pinkest salad you’ll evereat! Don’t be scared.2 to 3 beets, peeled and grated1 cup chickpeas, cooked or canned3 tbsp peanutsd r e s s i n gd r e s s i n g¼ cup sour cream or yogurtjuice of one limesalt and pepper1 tbsp lime juice1 tsp chili sauce1 tbsp olive oilsalt and peppera d d i t i o n scucumberjalapeñobell peppersgrated carrotssalsa (p. 163)Peel the raw beets, removing the stemsif necessary, then shred the beets witha box grater. Place the beets in a bowlalong with the chickpeas and nuts.Mix up the dressing and taste it. Adjustthe salt, pepper, and lime to your liking.Mix up the dressing ingredients inanother small bowl and stir to combine.Taste and adjust the salt and pepper toyour liking.$5.20 t o t a l$2 .60 / s e r v i n gs a l a d52Mix the other ingredients in a largebowl. Pour the dressing over just beforeserving and toss to coat the saladevenly. Eat immediately, maybe with afew extra tortilla chips on the side.Add the dressing to the other bowl andmix up all the ingredients. Let it sit forabout 5 minutes so that the flavors cansoak into the vegetables and the beetjuices can mingle with the dressing.$ 3.50 t o t a l$1.75 / s e r v i n gs a l a d53

$ 3.20 t o t a l$ 0.80 / s e r v i n gCharredSummer Saladf o r t w o, o r fo u r a s a s i d e$5.50 t o t a l$2 .75 / s e r v i n gOne of the early supporters of this book, Gina, can’teat gluten and wanted more Mexican-inspired options.I designed this spicy summer salad for her, toppedwith popcorn for a crunch like croutons. Use smallerzucchini, and save the big ones for muffins (p. 21). Ifyou own a grill, use it instead of the broiler!2 medium zucchini2 cobs corn1 tbsp olive oil or vegetable oilsalt and pepper2 oz cotija or feta, crumbled1 cup popcorn (p. 74), poppedd r e s s i n gThe bitternessof broccoli isdelicious nextto the sweettartness ofapples. Plentyof crunch, too!1 large crown andstem of broccoli2 applesd r e s s i n g1 lemon, juiced1 tbsp olive oilsalt and pepperBroccoli Apple Saladf o r fo u rSlice the stem of the broccoli into 1 /8” discs. If you can’t get them that thin, don’tworry, but the thinner the better if you have the patience! Once you reach thecrown of the broccoli, cut each of the florets off and slice each of them as thinlyas you can as well. Set the broccoli in a bowl.Halve and core the apples, then place the apples flat side down on your cuttingboard to make them easier to slice. Slice the apples into 1 /8” pieces as well, thendump them into the same bowl.Choose either of the dressing options and prepare it by simply mixing theingredients together in a small bowl. Taste it and season with more salt andpepper to match your preferences.1 lime, juiced1 tbsp olive oil½ tsp chili powdersalt and pepperChop off both ends of the zucchini, then slice each intofour long sticks. Shuck the corn. Lay the zucchini andcorn on a baking tray, then rub them with oil, makingsure they’re well coated. Sprinkle with salt and pepper.Broil (or barbecue) for 2 to 5 minutes, depending onhow powerful your broiler is. Turn the corn over tomake sure it cooks evenly. The zucchini should start toblacken in some spots. This is good! Broil for another 2to 5 minutes, until the vegetables are lightly charred.Mix the dressing in a large bowl. Taste it and adjust.s a l a d54a l t e r n a t e d r e s s i n g1 tbsp yogurt1 tsp olive oil1 tsp lemon juice1 tsp fresh dill, choppedsalt and pepperPour the dressing over the bowl of vegetables and mix it all together.If you put a plate in the fridge for 10 minutes before serving the salad, it’ll staycrisp slightly longer. For the best presentation, pile the salad as high and tight asyou can manage.Chop the zucchini into bite-sized pieces and slice thecorn kernels from the cob. Transfer the vegetables intothe bowl with the dressing. Add the crumbled cotija orfeta and mix. Sprinkle popcorn (p. 74) over top, thendust with a little extra chili powder, salt, and pepper.s a l a d55

Snacks,Sides &SmallBitesWhen cooking on a budget, snacks areoften the first thing you shave away. Ifyou’re creative, though, you can makeplenty of cheap, healthy and delightfulsnacks to enjoy in all seasons and onany occasion. (And remember, leftoversmake great snacks, too!)JacketSweetPotatoesf o r fo u rI like to serve these with all kinds oftoppings, usually leftovers from othermeals. Try filling them with roastchicken, beans and cheese, corn andtomatoes—whatever you have around.4 large sweet potatoessalt and pepper¼ cup sour cream½ bunch scallions, finely chopped$ 4.80 t o t a l$1.20 / s e r v i n gHeat the oven to 400 °F. Scrub the sweetpotatoes and stab them with a fork afew times. Lay them on a baking sheet.Bake for 60 to 75 minutes. Becausesweet potatoes vary greatly in size,check them after an hour by stabbingwith a long knife. If it goes througheasily, they’re ready. If not, bake longer.Let cool for 15 minutes. Make a longcut along the top of each potato andopen them gently, beating with a forkto fluff up the soft, orange middle.56Sprinkle with salt and pepper. Let eachperson add sour cream and scallions (ormore salt and pepper) to their taste.b i t e s57

Smokyand SpicyRoastedCauliflowerf o r fo u rSpicyGreen Beansf o r t w oWhenever I make these, I think, “why don’t Ihave this every day?” Throw a fried egg on top,serve with rice, and you have a delicious meal.Roasted veggies are always delicious, but there’ssomething magical that happens to cauliflowerin the oven. It gets so crispy and nutty, and thatflavor is brought out even more with the spiceshere. I’m happy to just eat a bowl of this fordinner, maybe with an egg on top.1 tsp vegetable oil½ lb green beans, ends trimmed, chopped into bite-size pieces2 cloves garlic, finely chopped1 tsp soy sauce1 tsp sambal oelek (or 2 tsp chili flakes)a d d i t i o n s1 tsp ginger, grated1 tsp lemon juice1 head cauliflower, cut into small pieces2 cloves garlic, unpeeled1 tbsp butter, melted1 tsp smoked paprika½ tsp cayenne peppersalt and pepperAdd the vegetable oil to a frying pan onmedium heat. Once it’s hot, add the green beans.Let them cook undisturbed for about 1 minute.$ 3.40 t o t a l$ 0.85 / s e r v i n gb i t e s58Turn the oven to 400 °F.In a medium-sized roasting pan, arrange thecauliflower pieces and the unpeeled cloves ofgarlic. Pour the butter over the cauliflower andthen sprinkle the spices over top. Use yourhands to thoroughly coat the cauliflower withbutter and spices.Bake for 45 minutes to 1 hour, depending onhow crispy you like the florets. Squeeze theroasted garlic throughout and trash the skins.Mix the garlic, soy sauce, and sambal oelek in abowl (and the ginger and lemon juice, if using).The beans should have turned bright green. Addabout ¼ cup of water to the pan. Cook another2 minutes, until the water is mostly gone. Pourthe sauce into the pan and toss gently to coat.Cook another 2 minutes, until everything isfragrant and most of the liquid is gone. Pokethe beans with a fork: if it goes through easily,they’re done. They should take about 5 minutes.Taste and add more chili sauce or soy sauce ifyou want the beans hotter or saltier.$1.30 t o t a l$ 0.65 / s e r v i n g59b i t e s59

$ 4 t o t a l$1 / s e r v i n g$ 3.50 t o t a l$1.75 / s e r v i n gMexicanStreet Cornf o r fo u rb60i t e s60This recipe takes fresh,sweet summer corn—already amazing—andadds salt, tang, andspice to the experience.If you have an outdoorgrill, prepare the cornthat way, but for thosewithout, a broiler is agreat shortcut!4 cobs corn4 tbsp mayonnaise½ cup cotija, queso blanco, feta,Romano or Parmesan, gratedchili powder1 lime, sliced into wedgesTurn your oven’s broiler up to high.Peel off the outer layers of the corn and clean off all the corn silk. Leavethe green ends attached for a convenient handhold.Place the cobs on a baking pan under the broiler for 2 to 3 minutes,then rotate them and repeat until they’re brown and toasty all the wayaround. The broiling shouldn’t take more than 10 minutes total.Working quickly, spread a tablespoon of mayonnaise over each cob,lightly coating every kernel. Next, sprinkle the cheese all over the corn.It should stick fairly easily to the mayonnaise, but you’ll probably get alittle messy coating them thoroughly.Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty.Use any chili powder you like; ancho or cayenne are great.Lastly, squeeze lime juice all over and serve hot!Green Chiliand CheddarQuesadillasf o r t w o4 tortillas (p. 137)½ cup sharp cheddar, grated½ cup green chilies, canned or fresh, chopped1 tbsp fresh cilantro, choppedThese are a great snack or a quick meal, andyou can add pretty much anything to them! Tomake ’em cheaper, use fresh tortillas (p. 137).Spread ¼ cup of green chilies evenly over onetortilla. Sprinkle ¼ cup of cheese over thechilies, then top with half the cilantro. Placeanother tortilla on top of each prepared tortillato form a quesadilla. Repeat!Place a large, non-stick pan on medium heat.Once it’s hot, add a quesadilla and toast forabout 1 minute. Flip it over and brown thesecond side, then do the same for the otherquesadilla. Slice into triangles and enjoy withsome fresh salsa (p. 163) and sour cream.b i t e s61

Cornmeal Crusted Veggiesf o r fo u rThese are kind of like havingveggie french fries. Thecornmeal makes them supercrunchy, and they’re greatwith a dipping sauce. Might Isuggest peanut sauce (p. 161)?This breading process can bedone with almost any vegetable;some of my favorites includezucchini wedges, bell peppers,and cooked winter squash. It’ssort of like fried green tomatoesor okra, but this baked versionskips the expense and mess ofthe oil, yet keeps the crunch.½ lb green beans, stems cut off½ cup all-purpose flour2 eggs¼ cup milk1 cup cornmeal1 tsp salt1 tsp black pepper1 tsp paprika½ tsp garlic powderHeat the oven to 450 °F.Set up your breading station! On one plate, spread out the flour.Crack both eggs into a bowl, add the milk, and mix lightly witha fork. On another plate, spread the cornmeal, salt, black pepper,paprika, and garlic powder. Mix the plate with your fingers.Spread a small amount of oil or butter across a baking sheet.A few at a time, take the green beans and dredge them in theflour. Next, transfer the flour-covered beans to the egg mixture.Cover the beans lightly with egg mixture, being careful toshake off any excess egg. Then transfer to the cornmeal mixtureand coat them evenly.Carefully spread the crusted green beans onto the baking sheet.Repeat until you’ve done them all. If you run out of any of thethree mixtures, just mix up a bit more.Bake for 10 to 15 minutes, until golden and crispy. Enjoy hotwith your favorite dipping sauce!Pictured are bell peppers and green beans.a l t e r n a t i v e szucchinibell pepper stickswinter squashcauliflower floretsbroccoli floretsokracarrot sticks$2 .60 t o t a l$ 0.65 / s e r v i n gb i t e s62b i t e s63

$2 .80 t o t a l$1.40 / s e r v i n gBrussels SproutHash and Eggsf o r t w oThis is a great light lunch or side dish. TheBrussels sprouts get salty and tangy from theolive and lemon, then crispy and caramelized onthe bottom. Mix in the little bit of fat from theegg yolk, and wow is this delicious.4 cups Brussels sprouts, finely choppedsalt and pepper1 tbsp butter3 cloves garlic, finely chopped6 olives, finely choppedlemon juice2 eggsChop off the ends of the sprouts. Slice them inhalf, then finely shred each half. Place the shredsin a bowl and sprinkle with salt and pepper.Melt the butter in a non-stick pan on mediumhighheat. Swirl it around to coat the pan. Addthe Brussels sprout shreds and garlic, then leaveit to cook for about 1 minute. Mix it up andtoss it around. Add the olives and mix again.Crack the eggs into separate areas of the pan.Sprinkle them with salt and pepper. Pour in 2tablespoons of water and cover with a lid. Letthe eggs steam, undisturbed, for 2 minutes.b i t e s64Once the whites of the eggs are cooked through,turn off the heat and sprinkle everything withlemon juice.b i t e s65

Poutinef o r fo u rPoutine isn’t an everyday meal, but it’sa favorite. Since I don’t like deep-fryingat home, I bake the fries; they still getcrispy without the fuss of frying.Montreal-style poutine is made withvegetable gravy, as in this recipe, butyou can also make your favorite beef orturkey gravy.Set the oven to 400 °F.Pour 1 tablespoon of vegetable oil onto a baking sheet.Spread the oil around, then spread out the sticks ofsliced potato. Pour the rest of the oil over the top andsprinkle generously with salt and pepper. Use yourhands to ensure the potatoes are coated with oil, salt,and pepper, and evenly spread across the pan. Placethem in the oven and bake for 20 minutes.Meanwhile, prepare the gravy. Melt the butter in asaucepan on medium heat. Add the shallot and garlic.Let them cook for 2 minutes until translucent, but notbrown. Add the flour and quickly stir with a spoon.Add a little broth if gets too clumpy.$7 t o t a l$1.75 / s e r v i n gb66i t e s66Of course, proper poutine uses cheesecurds, and if you can find them do usethose, but fresh mozzarella works forme. It has the same spongy quality,just maybe with a little less squeak.This recipe does comes out a littlemore expensive than you would thinkbecause of the fresh mozzarella. If youuse less or skip the cheese entirely, youcan cut the price in half.2-3 medium Russet potatoes, sliced into sticks2 tbsp vegetable oilsalt and pepperscallions, chopped6 oz fresh mozzarella, dicedg r a v y2 tbsp butter1 shallot or 3 scallions, finely chopped3 cloves garlic, finely chopped2 tbsp all-purpose flour1½ cups vegetable broth1 tsp soy sauce½ tsp cayenne peppersalt and pepper6 leaves fresh sage, finely chopped (optional)Let the mixture cook until it turns light brown. Add thevegetable broth, soy sauce, and cayenne pepper. Bringthe gravy to a boil, then turn down the heat and let itcook for about 5 minutes, stirring occasionally. Taste it,adding salt and pepper as needed. Turn down the heat tovery low, just enough to keep the gravy warm until thefries come out of the oven.Dice the mozzarella.After the fries have baked for 20 minutes, remove themfrom the oven. Lift them with a spatula and test theirtenderness with a fork. If it goes through easily, the friesare ready. If you want them a little more crispy, flipthem over and put them back in the over for a few moreminutes.Once they’re done, pile one layer of fries onto a plate.Top with cheese and then the hot gravy. Repeat with asecond layer before sprinkling with scallions and morefreshly ground black pepper.b67i t e s67

i d e a sThings On Toast$1.50 t o t a l$ 0.75 / s e r v i n g4 slices bread2 tbsp buttersalt and peppertoppingfried egg (optional)I love bread, and toast inparticular is my comfortfood—I crave it when I’m sickor worn down. Here, I wouldlike to suggest that you takesome toast and put somethingtasty on it. That’s it!Certainly toast can feed acrowd, but I like this meal fortimes when I’m on my ownand want a quick meal orsnack. It’s a great way to useleftovers or turn a side dish intoa full meal.What makes this more like aspecial dinner than a quicksnack is the way you treat thebread—toasting it in the panlike a nice piece of fish.A pile of sautéed or raw veggiesover buttered, toasty breadis the perfect meal for oneand a great way to try a newvegetable. I’ve suggested a fewother toast variations on thefollowing pages, but you canuse pretty much any veggiedish from this book or inventyour own. Add a fried egg ontop if you’re extra hungry.Melt ½ tablespoon of butter ina small pan on medium heat.Place the two slices of breadin the pan and let them cookfor about 2 minutes, then liftthem with a spatula to checkwhether they’re golden brownunderneath. When they are, flip’em over.Add the rest of the butter to thepan to make sure the secondside of the toast becomes just asgolden as the first. Sprinkle thetop of the bread with salt andpepper. Once the second side isgolden, set the bread on a plateto await its topping.For the toppings, you can goraw or, as I most often do,sauté veggies or beans withflavors like garlic and chilies,olives and and dill, ginger andturmeric, or any other classiccombination (p. 166).Instead of toast, the toppingideas on the next few pageswould also be great over rice orany other grain, in a tortilla,tossed with pasta, or even on apizza. It’s up to you!b i t e s68b i t e s69

$2 t o t a l$1 / s e r v i n gp e a s a n d lemon: This is like a less-salty,more-rustic version of the British classicmushy peas. Add a bit of olive oil to apan on medium heat. Drop in the garlicand peas along with 2 tablespoons ofwater so that the peas can steam abit. Leave them until they turn brightgreen. Sprinkle with lemon juice,Romano, salt, and pepper, then removethe peas from the heat and mash withthe back of a fork, either in the pan orin a bowl. Pile onto toast and enjoy!c a r a m e l i z e d o n i o n s a n d c h e d d a r : Melt thebutter in a pan on low heat. Add theonions and let them cook slowly, about20 minutes. As the onions darken, stirthem occasionally, adding a bit of waterto loosen up the sticky onion bits on thebottom and keep them from burning.Leave the onions until they’re darkpurple. They will now be sweet andcaramelized. Spread them over toastand top with slices of aged cheddar,salt, and pepper. Put the toast back inthe pan and cover with a lid until thecheese is bubbly, then serve it up.$2 t o t a l$1 / s e r v i n g1 tsp olive oil2 cloves garlic, finely chopped1 cup peas, fresh or frozen1 tsp lemon juiceRomano or Parmesan, freshly gratedsalt and pepper1 tbsp butter1 red onion, thinly slicedsharp cheddar, thinly slicedsalt and pepper$5 t o t a l$2 .50 / s e r v i n gb i t e sa s i a n g r e e n s g r a prow: This works withany Asian green, from bok choy totatsoi to gai lan. Splash the oil in a panon medium heat. Sauté the garlic for 2minutes, then add the ginger, soy sauce,and the stem part of the greens. Cookfor 4 to 5 minutes, until almost tender.Add the leafy part of the greens andcook for 2 more minutes. Turn off theheat and mix in the Thai basil. Tasteand add salt and pepper, unless the soysauce is salty enough on its own.1 bunch Asian greens, stem separated from leaves1 tsp vegetable oil2 cloves garlic, finely chopped1 tsp ginger root, grated2 tsp soy sauce1 handful Thai basilsalt and pepperr o a s t e d v e g e t a b l e s: This is one of myfavorite ways to eat leftover roastedvegetables. Simply create a ridiculouslytall pile of vegetables like the wintersquash and leeks pictured here, thensprinkle with grated Romano orParmesan and fresh pepper. You canalso add any sauce you have on hand orsprinkle crushed nuts on top.roasted vegetables (p. 122)Romano or Parmesan, freshly gratedpepper$2 t o t a l$1 / s e r v i n gb i t e s7071

$ 3 t o t a l$1.50 / s e r v i n gs a l t y b r o c c o l i: Warm up the oil in apan on medium heat. Add the garlicand chili flakes and cook for 2 minutes,until they smell great but are not yetbrown. Add the anchovy and cook foranother minute. Add the broccoli andabout ¼ cup of water. Cover the pan,steam for 3 minutes, then toss andcook for 2 minutes, until the broccoli istender and the water is gone. Spoon ontotoast; top with cheese, salt, and pepper!b l a c k- e y e d peas a n d c o l l a r d s: Oh man, isthere anything more comforting thanbeans on toast? Friends and familywill be delighted even if you’re secretlyusing up leftovers. To make the meal alittle more fancy, use jalapeño-cheddarscones instead of toast.black-eyed peas and collards (p. 94)jalapeño-cheddar scones (p. 22) (optional)$2 t o t a l$1 / s e r v i n g1 tsp olive oil3 cloves garlic, finely chopped1 tsp chili flakes1 anchovy, finely chopped1 crown and stem of broccoli, choppedRomano or Parmesan, freshly gratedsalt and pepperb r o i l e d e g g p l a n t sal a d: Here’s yet anotheruse for leftovers—or just a way to makea great salad more substantial. Simplydollop the broiled eggplant salad ontotoast, then add some herbs or greens tothe top for a fresh counterpoint, alongwith a bit of cheese.broiled eggplant salad (p. 43)fresh herbs or greensany cheese, crumbled or grateds p i n a c h a n d c h i c k p e a: This is a populartapas dish in Spain. The recipe makesa little more topping than you need fortwo pieces of toast—but hey, leftoversare tasty. Melt the butter in a pan onmedium heat. Add the garlic and cookfor 2 minutes. Add the chickpeas andspinach, then cook for 2 to 5 minutes,until the spinach cooks down but isstill bright green. Taste and add salt andpepper, then spoon it over toast. If youhave it, sprinkle with smoked paprika.1 tsp butter72b i t e s72$ 3.50 t o t a l$1.75 / s e r v i n g2 cloves garlic, finely chopped1 cup cooked chickpeas1 bunch spinachsalt and peppersmoked paprika (optional)$ 4.50 t o t a l$2 .25 / s e r v i n gb73i t e s73

i d e a sPopcorn!$1 t o t a l$ 0.25 / s e r v i n gPopcorn is such a great snack. It’s easyto forget how easy and cheap it is toprepare at home. Try some differenttoppings! I’ve suggested a few on theopposite page.1/ 3 cup popcorn2 tbsp vegetable oil2 tbsp butter, meltedsalts c a l l i o n a n d c i l a n t r o t u r m e r i c a n d c o r i a n d e rs p i c e o i l ( p. 162)p a r m a n d b l a c k pepperPlace a large pot with a tight-fitting lidon the stove. Pour in the vegetable oil,then the popcorn kernels. Put the lid onand turn the heat to medium.c ay e n n e a n db r o w n s u g a rUsing pot holders or oven mitts,occasionally shake the pot from side toside to make sure the kernels are evenlydistributed in the oil. Once the popcornbegins to pop, turn the heat down tomedium-low and gently shake again.s m o k e d p a p r i k aa n d o r a n g e zestc h i l i p o w d e r a n d limep a r m a n d o r e g a n oOnce the popping slows down to 5 to10 seconds between pops, turn the heatoff. Wait until you’re sure the corn hasstopped popping and remove the lid.Move the popcorn to a bowl and pourbutter, salt, and other spices or toppingsover top. Gently toss to coat it evenly.b i t e s74This recipe makes about 10 to 12 cupsof popped popcorn—enough for fourpeople. Eat it while it’s hot!b i t e s75

This is one of my favorite waysto use roasted cauliflower otherthan eating it straight. It’s adelicious change from the usualvegetable taco offerings. Justlook at all those crunchy bits!CauliflowerTacosf o r t w o to th r e eroasted cauliflower (p. 58)6 tortillas½ cup cheese, grated½ cup salsa (p. 163) or sauce of choiceWarm up the tortillas inthe microwave for 20 to 30seconds, or put them in a warmoven covered with a towel whileyou prepare everything else.Place two to three tortillason each plate and fill with agenerous serving of cauliflower.Sprinkle the grated cheese overtop and drizzle with salsa orsauce of your choice. Enjoy!Handheld76Sometimes you just don’t want to dealwith plates and cutlery. Plus, eatingwith your hands is fun! These recipesare great for lunch, dinner, or for acasual party.$ 6 t o t a l$2 - $ 3 / s e r v i n gh a n d h e l d77

$ 9 t o t a l$2 .25 / p i z z aPotatoLeekPizzam a k e s fo u r p i z z a sObviously you shouldjust make all kinds ofpizza. Seriously, do it.Make it a Thursdaynighttradition andan excuse to use upleftovers. This pizza, forone, is a fun variationthat confoundsexpectations—proofthat, indeed, anythingis good on pizza!pizza dough (p. 139)2 tbsp olive oil1 Russet potato or 3 smallpotatoes, sliced into thin circles3 leeks, sliced into circlessalt and pepper1 lb fresh mozzarella, shreddedTurn the oven to 500 °F.Put a large pan on medium heat and add 1tablespoon of olive oil. Once the oil is hot, addthe potato slices evenly to the pan, making sureeach slice is touching the bottom. (If you slicethem thin enough, they’ll turn out almost likelittle chips.)Let them cook until they start to crinkle aroundthe edges and turn brown. Flip them over andbrown the other side, then move them to abowl. Sprinkle with salt and pepper, then tosswith your hands (after they cool down!) tomake sure they’re evenly coated.Heat up another tablespoon of oil in thesame pan, then toss in the leek slices, stirringoccasionally until they’re soft, about 5 minutes.Toss them with the potato slices and add a bitmore salt and pepper.Clear a space on the counter and sprinkle withflour. Divide your dough into 4 equal pieces.One at a time, stretch the doughs into crusts.You can use a rolling pin or just slowly useyour fingers and hands. I like to make minereally thin and big, but it’s up to you how thickto make it.Once the crust is the desired shape andthickness, dust the back of a cookie sheetwith flour or cornmeal to keep the crust fromsticking, then place it the dough on the sheet.Now layer it with ¼ of the potato and leekmixture and ¼ of the shredded mozzarella.Bake for 5 to 8 minutes. If it’s your first time,simply keep an eye on the oven to see when thepizza’s done. The crust should be light brownand the cheese melted.h a n d h e l d78Repeat the process until you’ve baked all yourpizzas. If your oven is big enough, you can ofcourse do more than one pizza at a time.h a n d h e l d79

Broccoli Rabe andMozzarella Calzonesm a k e s fo u r c a l z o n e s$ 6 t o t a l$1.50 / c a l z o n eCalzones are pizza in a slightlydifferent form—a form that letsyou get stuff in more fillingwithout weighing down thecrust. Broccoli rabe is great, butyou can use any bitter green,or even broccoli or cauliflower.You’ll love these crusty pocketsfull of oozy goodness!pizza dough (p. 139)1 tbsp olive oil1 large bunch broccoli rabe, chopped4 cloves garlic, finely chopped1 tsp chili flakes2 anchovies, finely chopped (optional)salt and pepper2 cups grated mozzarella cheeseTurn the oven to 500 °F (or as hot as youroven gets). Sprinkle a small amount of flour orcornmeal over a baking sheet and set aside.Place a large pan on medium heat and add theolive oil. Once the oil is hot, add the toughstem ends of the broccoli rabe and cook for 2minutes. Next, add the rest of the broccoli rabe,including the leafy parts, along with the garlic,chili flakes, and anchovies. Give the ingredientsa stir and let it cook for about 5 minutes,stirring occasionally. Add salt and pepper totaste. The broccoli rabe is done when the stemsare tender. Set the filling aside.Divide the pizza dough into 4 equal pieces.Sprinkle flour over the countertop and place oneof the four pieces of dough on it. Using yourhands or a rolling pin, roll out the dough asyou would for pizza (p. 79).Roll the dough out quite thin. Pile ¼ of yourbroccoli rabe mixture and ½ cup of mozzarellaonto one side of the circle, leaving a lip aroundthe edge.Gather up the half of the dough that isn’tweighed down with filling and fold it over top.Pinch the edges of the dough together to createa half-moon shape. Place it carefully on theprepared baking sheet and repeat until you havefour calzones.h a n d h e l d80Bake for 6 to 8 minutes or until the calzones aregolden-brown on the outside. Be careful whenyou bite into them—they’ll be hot!h a n d h e l d81

$7.20 t o t a l$ 0.60 / e m p a n a d aBroccoli, Egg, andCheddar Empanadasm a k e s t w e lv eIn case you can’t tellby now, I am partialto tasty dough stuffedwith something eventastier. Every culturehas its own version, sowhen you think aboutit that way, havingempanadas, dumplings,perogies, and calzonesin one book isn’t thatcrazy—right? Myfriend Barb felt thesame way, so I createdthis recipe for her.2 cups all-purposeor whole-wheat flour½ cup cornmeal½ tsp salt¼ cup butter1 egg½ cup cold waterf i l l i n g4 cups broccoli with stems,chopped1 cup water9 eggs2 cloves garlic, finely chopped½ tsp chili flakessalt and pepper1 cup sharp cheddar, gratedMix the flour, cornmeal, and salt in a large bowl. The cornmeal isn’ttraditional in empanadas—I just like the extra crunch it gives. You cansubstitute more flour for the cornmeal if you like.Place the butter in the freezer for 10 minutes, then grate it directly intothe flour mixture. Wash and dry your hands, then use them to gentlysquish the butter into the flour until it looks like bread crumbs.Make a crater in the flour mixture. Crack the egg into it along withthe water. Mix with your hands until it comes together into a smoothball. If you’re using whole-wheat flour and the dough seems dry, addanother tablespoon of water. Cover with plastic wrap or a moist towel.Put the broccoli and water in a pan over medium heat. Cover it with a lid.Cook for 5 to 7 minutes, until the water is gone and the broccoli is tender.Meanwhile, crack 8 of the eggs into a bowl, saving the last one for anegg wash later. Mix the eggs with the garlic, chili flakes, salt, and pepper.Once the broccoli is tender, pour the eggs into the pan. Stir until justscrambled, about 2 minutes. Turn off the heat, add the cheese, and stir.Heat the oven to 400 °F. Lightly oil or butter two baking sheets.Divide the dough into 12 equal pieces and roll each into a ball. Dustyour counter lightly with flour, then use a rolling pin to flatten eachball into a thin circle, a little bigger than a DVD. Place some filling onone side of the circle, then fold over the other side to form a half moon.Pinch the edges and place the empanada on a baking sheet. Repeat!If you own a pastry brush, an egg wash will make the empanadasshinier. Since it doesn’t affect the taste, only how the empanadas look,this step is very optional. In a small bowl, beat an egg with a fork.Brush the tops of the empanadas with the egg wash.h a n d h e l d82Bake for 20 minutes, until they turn golden brown.h a n d h e l d83

Potato andKale Rollswith Raitaf o r fo u rPut a skillet on medium heat and add theghee or butter. (Ghee, which is traditional inIndian cooking, is just butter with the milksolids removed, and it can withstand highertemperatures than butter without burning.)Once the butter is hot, add the cumin seeds andlet them sizzle for 5 seconds before adding thediced onion. Let the onion cook for 2 minutes,stirring occasionally.$5.25 t o t a l$ 0.66 / r o l lThese are a great meal to make when you haveleftover roti and raita. The filling comes togetherin minutes and could be anything, but potatoesand greens are tasty and filling.8 roti (p. 138)2 large or 4 medium potatoes, chopped1 bunch kale or spinach, chopped with stems removed1 tbsp ghee or butter1 tsp cumin seeds½ cup onion, finely chopped3 cloves garlic, finely chopped1 tbsp ginger, finely grated1 tsp turmeric powder1 tsp coriander powder1 tsp cayenne powderraita (p. 164)fresh cilantroIn a small bowl, mix the garlic, ginger,turmeric, coriander, cayenne powder, salt, and1 tablespoon of water.Add the spices to the onion mixture and mix,cooking for another 2 minutes. It will smellstrongly aromatic. This step is importantbecause the spices become toasted and releasetheir flavor.Next, add the potatoes. Stir to coat them withthe onions and spices. Add about a cup of waterand cover the pan with a lid. Let it cook forabout 10 minutes, checking occasionally to stirand make sure nothing is burning. Add morewater as needed. You want the final mixtureto be only a bit moist, but the water helpseverything cook evenly.Test the potatoes with a fork: if you can easilypierce them, they’re ready. Once they are, addthe kale and stir until the kale is wilted. Tasteand add more salt if needed.To assemble the rolls, scoop 1 /8 of the mixtureinto the center of a roti, distributing it in aneven line. Roll it up.Serve two roti per person with cilantro and agenerous dollop of raita, either over the top oron the side.h a n d h e l d84h a n d h e l d85

i d e a sLeftoversLeftovers are convenient, but can seem unappealing, limp, and cold after sitting in the fridge for a coupleof days. That’s why the sandwich, the wrap, and the taco are your friend. Here are just a few ideas forhow to give leftovers a makeover very quickly for a whole new meal!t o m a t o s c r a m b l e d e g g s w r a p ( p. 15)Throw the tomato eggs into a wrap and addsome roasted potatoes or rice for bulk.j a c k e t s w e e t p o t a t o e s s p r e a d ( p. 57)Mash up leftover baked sweet potatoes, thenspread them in a bacon sandwich for a sweetcounterpoint.t o a s t topping s o n a n y t h i n g ( p. 69-73)Any of the toast toppings would work in awrap, as a calzone filling, or as a pizza topping.c a u l i f l o w e r t a c o s ( p. 77)Tacos are the perfect re-use of roastedcauliflower.c h a n a m a s a l a w r a p ( p. 93)Sounds strange, but spread some herbed mayoon the wrap and then pile in the chana masala.b l a c k- e y e d peas a n d c o l l a r d s w r a p ( p. 94)Fold the black-eyed peas and collards into awrap with a little hot sauce or some tzatziki.v e g e t a b l e ja m b a l aya burrito ( p. 97)Add some salsa or any leftover beans.c a u l i f l o w e r c h e e s e sand w i c h ( p. 113)Add some crunchy greens and mustard. Yum!r o a s t e d v e g e t a b l e s sand w i c h ( p. 122)Add some extra spices or sauces to liven up thevegetables and grill the bread for some crunch.r o a s t e d p o t a t o e s a n d c h i l i e s ( p. 125)This dish is great in a taco—just add a littlesalsa and grated cheese. I like green salsa here.t i l a p i a t a c o ( p. 126)For a makeshift fish taco, chop up somecrunchy cabbage and cilantro.h a n d h e l d86h a n d h e l d87

$ 3.50 t o t a l$1.17 / s e r v i n gDinnerCreamyZucchiniFettuccinef o r th r e eZucchini and summer squash are so abundantin the summer months. This simple pasta islike a lighter, brighter fettuccine alfredo. It alsocomes together in no time—the veggies will beready by the time your pasta is cooked. You’lllove it, I promise.Bring a pot of water to boil over high heat. Saltthe water liberally. This is how pasta gets salted,so don’t be shy! Most won’t end up in the pasta.Cook the pasta according to the packagedirections. I prefer my pasta with some bite, soI drain the pasta just before it’s finished so itdoesn’t get mushy when I add it to the vegetablepan to cook slightly more.Meanwhile, melt a tablespoon of butter in a panon medium heat. Add the garlic and chili flakes.Let them sizzle for 30 seconds to a minute,then add the zucchini. Stir the vegetables tocoat them. Cook for 5 to 7 minutes, stirringoccasionally, until some of the water has cookedoff and the veggies are tender when stabbedwith a fork. Young summer zucchini doesn’tneed much cooking. Add the lemon zest. Stir!88My favorite meal of the day. For me,eating dinner indicates that the hardwork is done: it’s time for family,relaxing, and the more optionalendeavors. A great dinner is anopportunity to show love to those youare cooking for and to yourself.½ lb fettuccine4 tbsp butter4 cloves garlic, finely chopped½ tsp chili flakes2 small zucchini, finely diced1 lemon, zested¼ cup cream½ cup Romano orParmesan, gratedsalt and pepperfresh basil, finelychopped (optional)Drain the cooked fettuccine and add it to thezucchini pan along with the rest of the butter,the cream, and most of the Romano cheese. Tossthe fettuccine around the pan to get everythingmixed. Add salt to taste and lots of freshlyground pepper. Top with a bit more cheese andserve immediately.d i n n e r89

Pasta withEggplantand Tomatof o r t w oPut a pot of water on high heat and add a goodshake of salt. Bring it to a boil and cook thepasta according to the package instructions.While the water is coming to a boil, splashthe olive oil into a wide pan on medium-highheat. Let it get hot. Add the eggplant cubes andsprinkle them with salt, then cook for about 5minutes. If the eggplant starts to look too dry,add a bit of water.$5 t o t a l$2 .50 / s e r v i n gThis is similar to a traditional pasta alla norma,but without anchovies and ricotta salata. I liketo use a tubular pasta for this dish, but youcan use anything, even spaghetti. The eggplantand tomatoes come together into a sauce that isthick and jammy and savory.Once the cubes are a little brown on all sides,add the garlic and chili flakes and stir. Addthe tomatoes and cook for about 15 minutes,stirring occasionally. Again, if it looks too dry,add a bit of water. Everything will shrink upand become a sort of loose, thick sauce. Addhalf the cheese and half the basil, if you have it.½ lb pasta (rigatoni or similar)2 tbsp olive oil1 large eggplant, cubed4 cloves garlic, finely chopped½ tsp chili flakes2 cups canned tomatoes, finely diced¼ cup Romano or Parmesan, freshly gratedsalt and pepperfresh basil, finely chopped (optional)Once the pasta is cooked, drain it and add it tothe saucepan. Toss everything together, thenturn off the heat. Add salt and pepper to taste.Serve it in bowls sprinkled with more Romanoand basil.d i n n e r90d i n n e r91

Chana Masalaf o r t w oThis Indian chickpea dish is a staple in my home. Ifyou don’t have cooked chickpeas around, you can usecanned, but it will cost about $1 more.½ tbsp ghee or ½ tbsp butterplus a splash of olive oil1 tsp cumin seeds½ cup onion, diced1 tsp garlic, finely chopped1 tsp ginger root, grated½ jalapeño, finely diced3 tsp coriander powder1 tsp turmeric¼ tsp cayenne powder½ tsp garam masala powder1 tsp smoked paprika½ tsp salt1 cup canned tomatoes, puréed2½ cups cooked chickpeas,drained½ cup waterg a r n i s hfresh cilantroyogurtMeasure out all the spices except the cumin seeds andput them in a small bowl.Let the ghee (clarified butter) melt in a small saucepanover medium-low heat. (Ghee is the traditional Indianchoice, but you can substitute butter and a splash ofolive oil if you can’t find ghee.) Once the ghee begins tosizzle, add the cumin seeds and stir for about 5 seconds.Add the onion and sauté for 2 minutes. Add the garlicand cook for 1 minute. Add the ginger and jalapeño andcook for 1 more minute. Add the spices and then thepuréed tomatoes. Mix, then put a lid on the pan and leteverything cook down for 5 to 10 minutes.$ 3 t o t a l$1.50 / s e r v i n gd i n n e r92Once the tomato has reduced and the ghee starts toseparate from the sauce, add the chickpeas and water.Mix, then bring it to a boil before reducing to a simmer.Cook for 10 minutes, then squish a few chickpeas witha spoon to thicken the sauce. Garnish with yogurt andcilantro. For a full meal, serve over rice or with roti.d i n n e r93

Black-Eyed Peasand Collardsf o r fo u r$5 t o t a l$1.25 / s e r v i n gThis is similar to the southern classic Hoppin’ John. If you have them, you canadd more vegetables to the base along with the onion—celery, carrot, bell pepper,and some canned tomato would all be great in this. If you want to skip thebacon, just add smoked paprika to replace the smoky flavor.1 cup dried black-eyed peas1 tbsp butter1 large onion, finely chopped3 cloves garlic, finely chopped3 strips bacon, cut into small pieces1 bay leaf1 large bunch collardssalt and pepperSoak the black-eyed peas overnight in 4 cups of water.Melt the butter in a large saucepan on medium heat. Add the onion, garlic,bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stiroccasionally and cook until the onions are translucent and the bacon is startingto be crispy. Drain the peas and pour them into the saucepan. Cover them withwater and turn the heat down to medium-low. Cook for 30 minutes to 2 hours.The cooking time will depend on how old the peas are, which is difficult topredict. The peas are done when you can easily squish them on the countertopwith the back of a spoon. Check on them every half hour or so, and if waterboils off, add more to cover them.While the peas cook, line up several collards leaves on your cutting boardand slice the tough central stem away from the leaves. Discard the stems.Thoroughly wash the collards, then chop them into bite-sized pieces.Alternatively, use your hands to tear the collards into small pieces.Once the peas are cooked, add the collards to the pot and put the lid back on.Add 1 teaspoon of salt and some freshly ground pepper, then stir. Taste theliquid and peas and add more salt as needed. Cover the pan with a lid and leavefor about 10 to 15 minutes. Once the collards are tender, turn off the heat.d i n n e r94Serve this over rice or any other grain, or with some toast or flatbread.d i n n e r95

Vegetable Jambalayaf o r s i x$ 3.90 t o t a l$ 0.65 / s e r v i n gI don’t make jambalaya exactly the waythey do down south, but this vegetableheavyversion is faster and just asgood—a great, throw-everything-inthe-potkind of meal. It’s spicy, savoryand deeply satisfying. The leftovers aregreat for making burritos or warmedup with a fried egg on top.Start with the oil in a large high-sidedsaucepan over medium-high heat. Addthe onion, pepper, and celery, then cookfor about 5 minutes, until they becometranslucent but not brown.Add the rest of the ingredients exceptfor the rice and broth. Let everythingcook for about 1 minute to let some ofthe tomato juice release.Add the rice and slowly pour in thebroth. Reduce the heat to medium andlet the dish cook until the rice absorbsall the liquid. It should take about 20 to25 minutes.2 tbsp vegetable oil1 medium onion, chopped1 green bell pepper, chopped3 stalks celery, chopped3 cloves garlic, finely chopped½ small green chili, finely chopped2 large tomatoes, chopped2 bay leaves1 tsp paprika1 tsp garlic powder1 tsp cayenne pepper½ tsp dried thyme½ tsp dried oregano1 tsp salt1 tsp pepper1 tsp Worcestershire sauce or soy sauce¾ cup long grain rice3 cups vegetable broth or chicken stocka d d i t i o n sslices of fried sausageshrimpleftover meat, tofu, or beansIf you’re using any of the additions,throw them in at about the 15-minutemark to let them warm up.d i n n e r96d i n n e r97

FilipinoChickenAdobof o r e i g h t¾ cup rice vinegar or white vinegar¼ cup soy sauce2 cloves garlic, minced½ tsp black pepper2 bay leaves8 chicken thighs, fat trimmed2 tbsp vegetable oil¾ cup water2 medium potatoes, chopped4 medium carrots, sliced2 cups white ricesalt2 tsp cornstarcha d d i t i o n s4 jalapeñosginger root, gratedva r i a t i o n s1½ lb pork shoulder or butt, cubed,instead of chicken1 can coconut milk instead of waterchicken schmaltz instead of vegetable oilThis ultra-adaptable recipe comes to us care of Tony Pangilinan,who grew up on food stamps after his family immigratedfrom the Philippines “with nothing but four suitcases and alot of dreams.” After several decades of struggling to achievethose dreams, Tony can now help support family memberswho remain in poverty in the Philippines. Despite their hardcircumstances, he notes that his relatives “still feel blessed.”Filipino adobo—very different from Spanish adobo—is basicallyanything cooked in vinegar, soy sauce, and garlic. Although thisversion is chicken, you can use any meat or vegetables you like.It’s a brilliant dish that turns basic staples into deliciousness.Because it’s vinegar-based, it also keeps well in the fridge!In a large, non-aluminum pan, stir together the vinegar, soysauce, garlic, pepper, and bay leaves. Add the chicken, coatingeach piece thoroughly. Cover and let marinate for at least 30minutes, but overnight is great.Pull the chicken out of the marinade and pat each piece dry.Pour the oil into a large pot on medium heat. Once the oil is hot,add enough chicken to fill the bottom of the pot. Let it cook fora few minutes, until one side of the chicken is browned, then flipit over. When the first batch of chicken is done, remove it fromthe pot and repeat with the remainder.After all the chicken is browned, put it back in the pot alongwith the marinade, water, potatoes, and carrots. Turn the heatup until the liquid comes to a boil, then reduce to low heat andsimmer for 45 minutes, or until the meat near the bone is nolonger pink and the carrots and potatoes are cooked through.$10.40 t o t a l$1.30 / s e r v i n gAbout 20 minutes before the adobo is ready, pour the rice intoa medium pot with 4 cups of water. Add two pinches of salt.Bring to a boil over medium heat with the lid off. Turn the heatdown and cover with a lid that is slightly askew to let the steamescape. Cook about 20 minutes, until the water is all gone.d i n n e r98Remove the bay leaves from the adobo. In a small bowl, mixthe cornstarch with a tablespoon of water, then stir it intothe sauce. Let the sauce boil and thicken until the chicken andvegetables are well glazed. Serve over the rice.d i n n e r99

$ 3 t o t a l$1.50 / s e r v i n gMy Dad’sBaked Beansf o r t w o, o r fo u r a s a s i d eAndMinef o r t w o, o r fo u r a s a s i d eMy dad loves beans in basically any form. This is hisformula for the quickest, easiest way to get beans on hisplate without missing out on great flavor. Dad’s beansrely on a can of baked beans as the base, while myversion uses dried beans you might have left over fromanother meal. Mine requires a little more cooking andchopping to create the sauce, but comes out even lessexpensive because of the dried beans. They both tastegreat, so go with what works best for you: super quickand cheap, or quick and cheaper.3 cups dried pinto, red,or black beans, cooked½ cup canned tomatoes, puréedor chopped, with juice¼ onion, finely chopped2 tbsp mustard2 tbsp molasses or brown sugar2 tsp chipotle en adobo,or any chili sauceva r i a t i o n sspicy mustardno chipotle2 cans (27 oz) baked beans2 tbsp mustard2 tbsp molasses or brown sugar2 tsp chipotle en adobo, or any chili sauceIf you’re using the chipotle en adobo, chop it finely to besure the spice will be evenly distributed.t o p p i n g ssalsascallionsfresh cilantroavocadotomatocrumbled baconchunks of hamMix all the ingredients into a pot and heat on the stoveuntil the beans are warmed through. Give it a stir andserve. Or do it all in the microwave—works just as well!Serve with rice, or just in a bowl. For an English-stylebreakfast, try spreading the beans over toast. Or throwthem into a burrito, or scramble them with eggs, orstir-fry with onions and bell pepper.Cook everything in apot on medium heatfor approximately 5minutes, or until thejuices thicken. That’s it!d i n n e r10 0d i n n e r101

Half-Veggie Burgersf o r e i g h tWhen a reader named Quinn suggested a recipe that used bothlentils and meat, I started thinking about how veggie burgersand beef burgers each have their own strengths. Why notcombine the two ideas to create a burger with meaty flavor butthe lean protein and low cost of lentils? And so I offer you thehalf-veggie burger. May it rest a little lighter in your belly.3 cups lentils or beans, cooked1 cup bell pepper or other vegetable, finely chopped1 lb ground beef or other ground meat1 egg (optional)salt and pepper8 bunsYou can use almost any vegetable to make these burger patties,except lettuce and other greens. If you pick a hard vegetable likepotato, squash, or eggplant, you’ll need to cook it first.Roughly mash the lentils. Make sure the vegetables are eithersmall to begin with (like corn or peas) or finely chopped so thatthey cook evenly. I went for a bell pepper this time.Mix the lentils, veggies, and meat with your hands in a largebowl. If you’re going to barbecue, add an egg to keep them fromcrumbling. Season with salt and pepper. Form into 8 patties.Grill the patties either on the barbecue or a pan on the stovetopover medium-high heat. Sear until dark brown on one side,then flip ’em and do the same on the other side. If you wantcheeseburgers, lay cheese on the patties after flipping them once.Serve on toasted buns with your favorite condiments and freshvegetables. Burgers are a great place to be adventurous!$7.20 t o t a l$ 0.90 / s e r v i n gd i n n e r102If you won’t eat all the burgers at once, wrap the raw patties inplastic. Refrigerate for a few days or freeze for up to 2 weeks.d i n n e r103

Beef Stroganofff o r s i x$16.50 t o t a l$2 .75 / s e r v i n gd i n n e r104Beef stroganoff is one of myhusband’s favorites, so I makeit as a treat for him—and oneof my early readers, Dave, sayshis mother made it for himgrowing up. It’s a classic wintermeal from Eastern Europe thatwarms up a cold house and fillsthe air with rich aroma. Youcan use any cut of beef; justadjust the cooking time basedon the toughness. Dave’s mommade it with red pepper insteadof carrot, so feel free to do thesame if you can get red peppersat a good price.1 lb beef chuck or other cutsalt and pepper2 tbsp butter2 onions, chopped2 large carrots, chopped1 tbsp flour2 tsp paprika4 cups water3 cloves garlic, finely chopped1 lb mushrooms, chopped1 lb egg noodles½ cup sour cream3 tbsp mustarda d d i t i o n s½ cup red winepotatoesfresh dillChop the raw beef into bite-sized pieces and season generouslywith salt and pepper.Melt half the butter in a large saucepan on medium heat. Tossin enough beef to cover the bottom of the pan. You may needto cook the meat in two batches, depending on the size of yourpan. Brown the meat on all sides, then set it aside on a plate.Add the onions and carrots to the pan and cook until the onionsbecome translucent. Sprinkle with the flour and paprika, thencover with water. Drop the meat back in the pot. Cover the potwith a lid, but leave it askew so the steam can escape. Cook onmedium-low heat for 2 hours. This process will make the beeftender and turn the water into beef stock.If you’re using a less tough cut of beef, you don’t need to cooknearly as long. Simply brown the meat, then substitute thewater for 1 cup of beef stock and cook for 20 minutes. It’s a lotquicker, but of course tender meat is more expensive!Meanwhile, in another pan on medium heat, melt the rest ofthe butter. Add the garlic and cook for about a minute. Addthe mushrooms and toss to coat them with garlic and butter.Sprinkle with salt and pepper. Let the mushrooms cook about5 minutes, stirring occasionally, until they brown and shrink.Turn off the heat and taste. Add salt and pepper as needed.Cook the noodles (or any pasta) according to the packageinstructions. Try to time it to coincide with finishing the stew.Check on the beef. If the water has reduced to approximatelya cup of thick, flavorful liquid and the beef is tender, it’s done!If not, let it cook a little longer. Once it’s ready, stir in themushrooms, sour cream, and mustard. Turn the heat down tolow to keep it warm until the pasta is ready. Once again, tasteand add more salt, pepper, and paprika if needed.Put the noodles into bowls and top with the stew. Sprinkle alittle paprika over top and enjoy!d i n n e r105

I got really excited when my friend Iva asked for a recipe thatfeatured the Chinese flavors she grew up with. After all, Chinesecooking depends on the same general principles as Good andCheap: build bright flavors from a few key ingredients; use lotsof veggies and just a little meat or fish. The ginger-garlic brothin this hot pot is spectacular! You can use whatever vegetablesyou have around, but mushrooms help create an earthy broth.The effect of such a small amount of toasted sesame oil isremarkable, too—an investment, but a transformative flavor.TofuHotPotf o r fo u rIf you have time, freeze the ginger root for an hour before youstart. It’s much easier to grate when frozen! Store the rest of theroot in the freezer until the next time you need it.Drop the grated ginger root and garlic into a pot over mediumheat. A few seconds later, once you can start to smell the garlic,pour in the water. Bring to a boil, then reduce the heat to low.Add the mushrooms, chili paste, soy sauce, and toasted sesameoil. Place a lid on the pot and let simmer for 20 minutes.Separate the white and green parts of the scallions. You’ll cookthe white and save the green to sprinkle over the soup.Cut the tofu into four slices, then turn each slice into eightsquares. Or just chop it up however you like.Add the tofu, carrots, and the white parts of the scallions to thebroth. Cook about 10 minutes more, until the carrots are tender.Add the noodles and keep boiling until they soften, usually justa few minutes, although it depends on the type of noodles.1 tbsp ginger root, finely grated4 cloves garlic, finely grated8 cups water½ lb mushrooms, chopped1 tsp chili paste2 tbsp soy sauce2 tsp toasted sesame oil4 scallions, chopped16 oz firm tofu4 medium carrots, chopped8 oz dried spaghetti, soba,or any Asian noodlesbean sprouts (optional)a d d i t i o n schicken, pork, or beefpeanuts, choppedcabbage, choppedkimchichili peppersfresh cilantrodaikon radish, slicedTaste the broth. If it isn’t salty enough, splash in more soysauce. Adjust the sesame oil and chili paste to your taste as well.d i n n e r106Ladle the soup into bowls. For a little crunch, top with beansprouts and the green bits of the scallions.If you have leftovers, you’ll find you like this soup even morethe next day. Overnight, the flavors will infuse into the tofu, aswell as combining with each other. You might want to store thenoodles separately, though, because otherwise they’ll get soggy.$7.20 t o t a l$1.80 / s e r v i n gd i n n e r107

$ 9.0 0 t o t a lCasseroles are a great way tostretch your cooking-withouta-recipemuscles. As one reader,Carolie, reminded me, theyrequire little prep time, yieldmany meals, and the leftoversare easy to store. Casseroles alsolet you easily tailor an existingrecipe to your own tastes.So here’s my adaptation of oneof Carolie’s favorite casseroles,itself a play on cabbage rolls, atraditional Eastern Europeandish that is delicious but laborintensive.This version is a goodway to use up leftover rice orgrains and lentils, includingleftover rainbow rice (p. 144).1 tbsp butter1 fresh sausage, casing removed1 onion, chopped4 cloves garlic, finely chopped1 small or ½ large cabbage,cored and chopped3 cups cooked rice (p. 144)4 cups cooked lentils3½ cups canned tomatoes, puréed,or tomato sauce (p. 142)salt and peppera d d i t i o n sbreadcrumbs (p. 146) on topolivespeas or corncheeseany spice combination (p. 166)DeconstructedCabbage Rollsf o r s i xHeat the oven to 350 °F.Melt the butter in a large pan over medium heat. Slice the casingoff the sausage and crumble the raw meat into the pan. I usedfresh chorizo because it’s easy to find in my neighborhood and Ilove the spicy, smoky flavor, but you should use whatever yourfavorite is. A sweet Italian sausage would taste great too. Sautéthe meat until it’s no longer pink, then move it to a large bowl.Sauté the onion and garlic in the same pan, with the sausagedrippings. Once the onion turns translucent, add the cabbageand sauté for 5 to 7 minutes, until tender enough to jab easilywith a fork. Season generously with salt and pepper.While the cabbage cooks, mix the rice and lentils into thesausage bowl. Add salt, pepper, and any other spices you’d like.I’d suggest repeating whatever spices are in the sausage: in thecase of chorizo, that was paprika, cumin, and dried chilies, butif you were using Italian sausage, you might add some fennelseeds. Make sure you taste the mixture as you season it. If bothparts of the casserole are tasty, you’ll end up with a deliciousmeal. If they aren’t seasoned well, it’ll be bland.Lightly oil a large casserole dish. Spread the lentil-rice-sausagemixture into an even layer. Next, spread the cabbage mixtureon top. Then, as evenly as possible, pour the puréed tomatoesover top. Sprinkle with salt and pepper.Bake until hot and bubbly, approximately 30 minutes.d i n n e r108$1.50 / s e r v i n gva r i a t i o n sground beef, turkey, or porkinstead of lentils and sausageswiss chard or collardsinstead of cabbaged i n n e r109

SavorySummerCobblerf o r fo u rPut the butter for the topping in the freezer for 30 minutes. Setthe oven to 425 °F.Lightly oil an 8” x 10” baking dish (or any baking dish thatwill accommodate the mixture) and pile in the vegetables,garlic, scallions, lemon zest, and basil. Pour the olive oil, salt,and pepper over top and mix it up with your hands. Bake thevegetables for 25 minutes while you prepare the biscuit topping.For the topping, measure out the flour, cornmeal, bakingpowder, salt, pepper, paprika, and cheese into a bowl. Mix it up!$ 8 t o t a l$2 / s e r v i n gCelebrate summer’s mostubiquitous vegetables, tomatoand zucchini, with a crunchySouthern biscuit topping.3-4 medium zucchini or summer squash,chopped into bite-sized pieces3-4 large tomatoes, canned or fresh,chopped into bite-sized pieces3 cloves garlic, finely chopped4 scallions, finely chopped1 lemon, zested¼ cup fresh basil (optional)1 tbsp olive oilsalt and peppert o p p i n g1½ cups all-purpose or whole-wheat flour½ cup cornmeal1 tbsp baking powder½ tsp salt1 tsp black pepper1 tsp smoked paprika½ cup sharp cheddar, grated½ cup butter1 cup milkOnce the butter is frozen, use a box grater to flake the butterinto the flour mixture. Gently massage the butter into the flourwith your fingers until it’s crumbly but still clumpy. Add themilk and quickly bring the dough together. Don’t knead thedough: lumpiness is fine and results in flaky topping. Put it inthe fridge until the vegetables come out of the oven.Once the vegetable mixture has cooked for 25 minutes, quicklytop it with small clumps of biscuit dough. The vegetables shouldstill be visible in some areas.Bake for 20 to 25 minutes or until the vegetables are bubbly andthe topping is lightly browned. Top with some more cheddarand some chopped herbs, then enjoy!For a variation, swap the zucchini for eggplant. Chop theeggplant into bite-sized pieces, salt them, and set them asidefor 30 minutes before continuing with the recipe as you wouldwith the zucchini.d i n n e r110d i n n e r111

Cauliflower Cheesef o r fo u r$ 6.60 t o t a l$1.65 / s e r v i n gThis is a classic side dish in GreatBritain: creamy, cheesy sauce overcauliflower, baked in the oven until theedges get crunchy and bubbly. It’s likea healthier and more flavorful versionof macaroni and cheese. Alternatively,try this with broccoli or cooked wintersquash—everyone will love it.1 head cauliflower, cut into bite-sized florets2 tsp salt1 tbsp butter3 cloves garlic, finely chopped½ tsp chili flakes1 bay leaf1 tbsp all-purpose flour1½ cups milk6 oz sharp cheddar, gratedsalt and peppera d d i t i o n sbreadcrumbs (p. 146)1 tbsp Dijon mustard4 scallions, finely chopped1 lemon, zested1 tsp smoked paprika½ tsp thymeSet the oven to 400 °F.Bring a large pot of water to boil over high heat. Addthe salt and the cauliflower, then leave it for 4 minutes.Meanwhile, butter a baking dish large enough tocomfortably accommodate all the cauliflower. I usuallyuse a pie dish. Drain the water from the cauliflower andpour it into the baking dish.To make the sauce, melt the butter in a saucepan onmedium heat. Add the garlic, chili flakes, and bay leaf,then cook for about 1 minute. Add the flour and stirquickly. The flour-butter mixture is called a roux.You want the roux to get just a little brown; this willprobably take another minute. Slowly add the milk tothe pot, stirring all the while to incorporate the roux.Bring the sauce to a boil, stirring every now and then tomake sure the sauce doesn’t get scorched on the bottom.Once it comes to a boil, turn off the heat and stir in thecheese. Drop in any additions at this point. Taste thesauce and add salt and pepper as needed. You shouldhave a creamy, smooth, savory sauce.Pour the sauce over the cauliflower. Place the dish inthe oven for 40 minutes, or until the top is brown andbubbly. You can also add some breadcrumbs to the topof the dish before baking if you like extra crunch.Enjoy with a green salad. I also like mine with salsa.d i n n e r112d i n n e r113

VegetableQuiche,Hold theCrustf o r fo u rMuch as I love this quiche hot, I likeit even better cold out of the fridge thenext day. It makes a great fast breakfastor lunch. The quiche in the pictureuses broccoli, but you can make it withpretty much any kind of vegetable.Some of my favorites are roasted greenchilies and cheddar, winter squash withgoat cheese, zucchini and tomato, orspinach and olive.Set the oven to 400 °F.There are two ways to make this quiche. If you have acast-iron or other oven-proof skillet, you can make thequiche right in the skillet. This cuts down on dishes.Otherwise, start with a regular skillet and later transfereverything to a pie plate to bake.Melt the butter in a skillet over medium heat. Add youronion slices and sprinkle a bit of salt and pepper overthem. Cook the onions until they are golden brownand starting to caramelize. If your pan is oven-proof,simply remove it from the heat and spread the onionsevenly across the bottom. Otherwise, butter a pie plateand scoop the onions into it, creating an even layer onthe bottom. The onions add a crust-like texture and abit of crunch.A note on vegetables: For things like broccoli, caulifloweror winter squash, I suggest steaming or cooking thembefore adding them to the quiche to ensure they’ll befully cooked. For tomatoes, zucchini, spinach or anyother quick-cooking vegetable, just use them fresh.Spread the vegetables evenly over top of the onions. Thedish or pan should look fairly full.$ 6 t o t a l$1.50 / s e r v i n g1 tbsp butter1 large onion, sliced into half moons3-4 cups chopped vegetables8 eggs1 cup milk1 cup cheddar or other cheese, grated1 tsp salt½ tsp black pepperIn a bowl, use a fork to lightly beat the eggs with themilk, cheese, salt, and pepper, just enough to break upthe yolks and whites. This is a savory custard mixture.Pour the custard over the vegetables and onions andenjoy watching it fill in all the free spaces.Bake the quiche in the oven for 1 hour. Once the surfaceis lightly brown all the way across, it’s fully cooked.Let the quiche cool for about 20 minutes, then slice intowedges and serve with a side salad.d i n n e r114d i n n e r115

$12 t o t a l$ 3 / s e r v i n gShrimpand Gritsf o r fo u rBring the stock to a boil in a medium-sized pot, thenturn the heat down to low and slowly pour in thecornmeal while stirring briskly with a wooden spoon.Stirring while pouring is crucial to keep the gritscreamy and smooth—no lumps! Once the grits becomesmooth and thick, place a lid on the pot with the spoonstill in it so that steam can escape.The cost of shrimp has jumped sharplysince I wrote this recipe, so save thisone until you can find a deal—underabout $8 per pound. This is far froman authentic Southern version of thisdish, but it is absolutely delicious.Southerners will demand you use whitestone-ground corn for this, and I won’tquibble, but feel free to use yellow if itdoesn’t offend you.g r i t s1 cup grits4½ cups vegetable or chicken stock½ cup sharp cheddar, grated3 scallions, finely choppedt o p p i n g1 lb shrimp, peeled and deveined1 tbsp butter or vegetable oil1 medium onion, chopped1 bell pepper, chopped2 sticks celery, chopped2 cloves garlic, finely chopped1 green chili, finely diced (optional)1 tomato, choppedLet the grits cook while you prepare the rest of themeal, checking in occasionally to give them a stir. Thetotal cooking time should be about 25 to 30 minutes.Meanwhile, prepare the shrimp and vegetables. Add thebutter or oil to a large pan on medium heat and let itget hot. Add the onion, pepper, and celery. Sauté untilthe onion is just translucent, about 2 minutes. Add thegarlic, as well as the green chili if you like things spicy.Let everything cook for another minute. Add the tomatoand cook for 3 or 4 minutes, until the tomato releasesits juice and the vegetables resemble a thick and chunkysauce. Add a dribble of water to keep everything looseand saucy, then toss in the shrimp. Cook, stirringoccasionally, until the shrimp are pink all over. Add saltand pepper to taste.Once the grits are ready, take them off the heat and addthe cheese and most of the scallions, then stir. Ladle thegrits into bowls and top with the shrimp, vegetables,and a few more scallions.d i n n e r116d i n n e r117

Spicy,Crunchy,CreamyPolentaf o r t w oBring the water and salt to a boil in a medium-sizedpot, then turn the heat down to low and slowly pour inthe polenta while stirring briskly with a wooden spoon.Stirring while pouring is crucial to keep the polentacreamy and smooth—no lumps! Once the cornmealbecomes smooth and thick, place a lid on the pot withthe spoon still in it so that steam can escape.Let the polenta cook while you prepare the rest of themeal, checking in occasionally to give it a stir. The totalcooking time should be about 25 to 30 minutes, but ifyou’re in a rush, you can eat it after 15.$ 3.50 t o t a l$1.75 / s e r v i n gPolenta plus vegetable plus egg equalssatisfying and delicious. You canalso add a can of corn to the polentafor deep, rich, corny flavor. Or go alittle different by adding frozen peas,scallions, olives, or (my favorite)green chilies to the polenta. Or skipthe Romano and add ¼ cup of gratedcheddar to the polenta.Meanwhile, chop the spinach, garlic, and anchovy ifyou’re using it. Set them aside. Add a bit of olive oil orbutter to a pan on medium heat. Let the pan heat upuntil it sizzles when you flick it with water. Add thegarlic, anchovy, and chili flakes. Let them cook untilyou can smell them, about 1 minute. Add the spinachand toss it around with a spoon or tongs, or just swirlthe pan to coat the spinach with the garlic mixture. Leteverything cook for 3 to 5 minutes, until the spinachis wilted. Remove the pan from the heat and move itscontents to a bowl to wait for the polenta and eggs.½ cup polenta or cornmeal2 cups water½ tsp salt1 tbsp olive oil4 cups fresh spinach or 1 cup frozenspinach, roughly chopped3 cloves garlic, finely chopped1 anchovy, finely chopped (optional)½ tsp chili flakes (or fresh chili)2 eggsRomano or Parmesan, freshly gratedsalt and pepperWhen the polenta is about 2 minutes from done, startwith the eggs. Wipe the pan quickly with a cloth, thenput it back on medium heat. Splash a bit more olive oilin the pan and wait for it to get hot. Crack the two eggsinto the pan and cover with a lid. This will steam them,making sunny-side-up eggs with fully cooked whites.Scoop the polenta into a pair of bowls. Add someRomano and lots of salt and pepper. Layer about halfthe vegetables over the polenta.Once the whites of the eggs are cooked, remove themfrom the pan with a spatula and lay them overthe polenta and vegetables. Top with the rest of thevegetables and further sprinklings of cheese.d i n n e r118d i n n e r119

$ 8 - $15 t o t a l$1.50 - $2 .75 / s e r v i n gRoastChickenf o r s i xHeat the oven to 400 °F.Remove the giblets and neckfrom the chicken. Keep them forstock later. Rub the entire birdwith butter, then sprinkle itwith salt and pepper.A whole chicken is usuallyless expensive than buyingsingle pieces like breasts orthighs—plus you can makestock later from the bones andany meat too difficult to getoff. The leftovers can be used insandwiches, tacos, over a salad,or tossed with sauce and mixedinto pasta. This is a base recipe:add spices to the butter orsprinkle over the surface of thechicken to change up the flavorin any way you like.Smash the garlic cloves with theside of your knife and slice thelemon in half. Stuff the garlicand lemon into the chicken’sbody cavity.Place the chicken in a roastingpan or an oven-proof skillet. Letit cook for 1 hour. If you havea meat thermometer, check tomake sure the chicken is at165 °F, the temperature whenchicken is completely safe toeat. But 1 hour should be longenough to fully cook it.1 whole chicken1 tbsp butter2 cloves garlic1 lemonsalt and pepperLet the chicken rest for at least10 minutes before you carve itto make sure you don’t lose anyof the tasty juices.After you’ve carved away allthe meat, make chicken stockfrom the carcass. Simmer itfor several hours in a pot fullof water along with scrapvegetables like the ends ofonions and carrots, plus agenerous helping of salt.d i n n e r120d i n n e r121

Set the oven to 400 °F.Clean and chop your vegetables. Generally, I prefer toleave the skin on for the following reasons: skin tastesnice and gets crispy; there’s a lot of nutrition in theskin; peeling is slow! Just be sure to wash the vegetablesthoroughly.It’s up to you how you want to chop your vegetables.Many are nice roasted whole, like new potatoes or littlesunchokes or turnips—they will be crispy and salty onthe outside and bursting with fluffy, starchy goodnessinside. The general rule is that the smaller you chopthings, the faster they cook, so try to keep everythingabout the same size so nothing cooks faster thananything else.Dump your vegetables into a roasting pan. Drizzleeverything with olive oil or melted butter—about 2tablespoons per medium-sized roasting pan. Seasongenerously with salt and pepper and add any otherextras from the list at right. Use your hands to coat thevegetables thoroughly with the oil and spices.Pop the pan in the oven for 1 hour or longer, but checkon the vegetables after 45 minutes. Test them by pokingthem with a knife. If it meets no resistance, they’refinished; if not, let them cook longer. Don’t worry: it’snot much of a problem if you overcook them. Unlikevegetables overcooked through boiling or steaming,overcooked roasted vegetables may dry out a bit, butstill retain their shape and flavor.After you pull the vegetables out of the oven, pushthem around with a spatula to free them from the pan.Remove any garlic cloves and smash them into a finepaste (removing the skins at this point), then put thegarlic back in the pan and mix together.Squeeze the juice out of any lemons and discard thewoody bits of any cooked herbs. Add a little morebutter, a bit of favorite sauce, a little soft cheese ormayonnaise, and serve.m e t h o dRoastedVegetablesWhen the weather turns cool, I wantonly to eat warm, flavorful food.Roasting is easy, it warms up thekitchen, and it makes the house smelllike the holidays. If you’re uncertainhow to prepare a new vegetable, youusually can’t go wrong with roasting—most things end up sweeter, with nicecrunchy bits. If you roast a bunch ofvegetables at the beginning of the week,you can eat them throughout the weekin various ways: with eggs at breakfast,folded into an omelette, as a side dish,in a taco or sandwich, on toast, or withany grain.vegetablesolive oil or buttersalt and pepperr o o t spotatoes, sweet potatoes, beets, turnips, onions,parsnips, carrots, sunchokes, kohlrabi, fenneln o n-rootsbell peppers, winter squash, broccoli, Brusselssprouts, cauliflower, asparagus, eggplante x t r a swhole garlic cloves (unpeeled), lemon slices orlemon zest, anything you would pair with roastchicken, tough herbs like sage, oregano, thyme,bay leaves, any dry spice combination (p. 166)d i n n e r122Turn the page for another great idea for roasted veggies.123 d i n n e r123

$ 3 t o t a l$ 0.75 / s e r v i n gRoastedPotatoeswith Chiliesf o r fo u rIt doesn’t get much simpler or more satisfying thanthis. You can use any pepper you like—from large, darkpoblanos, to Hungarian wax chilies, to bell peppers.4 medium potatoes, chopped into bite-sized pieces4 medium chilies, chopped into bite-sized pieces2 cloves garlic, unpeeled1 tbsp butter, meltedsalt and pepperIn a large roasting pan, tumble together the potatoes,peppers, and garlic. When you chop the peppers, be sureto get rid of the seeds and white placenta inside.Pour the butter over top and sprinkle liberally with saltand pepper. Potatoes need quite a bit of salt! Use yourhands to mix everything up.Roast for 1 hour, or until you can spear the potatoeseasily with a fork and everything is a little crispy.Squish the garlic cloves, discard their skins, and spreadthe roasted garlic throughout.In addition to being a great side dish, this makes adelicious taco filling. At left, it’s pictured on a tortillatopped with chopped tomato and queso blanco.d i n n e r124Alternatively, try it alongside some black beans and riceor piled high on a plate with an egg on top.d i n n e r125

$ 9 t o t a l$ 4.50 / s e r v i n gSpicy BroiledTilapiawith Limef o r t w oThis meal comes together so quickly it’s astonishing.Broiled fish is crispy on the outside and flaky and moiston the inside. If you quickly sauté some vegetables whilethe fish cooks, dinner will be on the table in minutes.Big BatchIt’s simple economics: usually makinga large amount of something is cheaperand more efficient than making lots ofdifferent small dishes. You can blowa whole batch all on a big celebrationor portion these dishes out and freezethem for later use. You’ll be extremelygrateful to your past self when you pulldelicious home-made food out of thefreezer on a busy Monday evening!2 fillets tilapia or other white fish1 tsp salt½ tsp pepper1 tsp cayenne pepper1 tsp cumin powder½ tsp garlic powder½ tsp oregano½ lime, juicedTurn your oven’s broiler to high.Mix the spices together in a small bowl. Sprinkle themover both sides of the fish and massage gently withyour fingers to cover thoroughly in the spices.Lay the fish on a baking pan lined with aluminum foil.Broil for 4 to 7 minutes. The fish will cook very quickly,so after 4 minutes, check to see if they’re done by gentlyinserting a butter knife into the thickest part. If it goesthrough easily and the fish flakes apart, you’re done. Ifthe knife meets resistance and the fish stays together,put the fillets back under the broiler for another fewminutes. Once you’ve done this once or twice, you’ll beable to tell when your fish is done at a glance.d i n n e r126When the fish is done, squeeze a lime over it. Serve withrice or a favorite side dish like spicy green beans (p. 59).127

SpicyPulledPorkf o r te nPulled pork is a celebration, worthy of aspecial day. It’s incredibly flavorful, rich, spicy,and remarkably versatile. Although it seemsexpensive, it’s quite a bargain when you look atthe price per serving. As with most celebratorymeals, this one takes quite a long time toprepare. Most of the time, however, is just spentwaiting for it to cook “low and slow.”5 lb pork shoulderd r y ru b1/ 3 cup brown sugar2 tbsp coffee, ground2 tbsp kosher salt4 tsp smoked paprika3 tsp sweet paprika2 tsp cumin powder1 tsp coriander powder1 tsp clove powder1 tsp garlic powder1 tsp black pepperIf you don’t have a meat thermometer, figuringout the internal temperature is obviouslydifficult, but you can test it by feel. Poke themeat with a finger: when it’s so soft that it fallsapart on its own, take it out of the oven.To pull the meat, remove it from the juices andgently tear the pork apart with two forks orwith your hands. Discard any larger bits offat that you don’t wish to eat. If any sectionis hard to tear apart, the meat hasn’t cookedenough to break down the connective tissue. Ifyou have the time to spare, put it back in theoven for another couple of hours.Once you’ve pulled all of the pork, mix in anyremaining rub and move it to a casserole dish ora large plate. If you aren’t eating the meat rightaway, stash it in the fridge.Mix the rub ingredients together. Applyliberally to the pork shoulder, pressing it gentlyinto the meat until you’ve covered every side.Set any leftover rub aside for later. Place thepork shoulder in a large pot with a tight lid or aDutch oven. Cover with a towel or lid and leavein the fridge for a few hours or overnight.Optionally, if you want to make a sauce fromthe pot full of drippings, bring it to a gentle boilon the stovetop over medium-high heat. Let thejuices thicken for 20 to 30 minutes. The fat willrise to the top: it’s the clear, thick layer, not thethin, red liquid below. Skim off as much of thefat as possible. Mix a few spoonfuls of the pandrippings with the pork before serving.128128b a t c h e s$14 t o t a l$1.40 / s e r v i n gPour enough water into the pot to cover thebottom. This will keep the juices from burning.Put the lid on and place the pot in a 200 °F ovenfor 10 to 12 hours. I find it’s easier if I cook thepork overnight and pull it out in the morning,but you can put it in early in the morning andhave it ready for dinner as well.The supposed rule is that cooking takes 1.5 to2 hours per pound of pork, but I find it usuallytakes a little longer than that. You are waitingfor the internal temperature to reach 200 °F.The meat is edible at 160 °F, but at highertemperatures the tough connective tissues breakdown to create the flavor and texture that makepulled pork a delicious and unique treat.Feel free to add a little barbecue sauce to thepork if it isn’t flavorful enough for you, but tryit first—I think you’ll be surprised!There are a million ways to eat pulled pork,but I like it over squishy hamburger buns orin tacos with crunchy vegetables. Traditionally,pulled pork sandwiches have cabbage slaw onthem, but anything crunchy will do. (A dinernear my apartment does a great slaw withapple and celery root.)Don’t forget some veggies on the side to roundout the meal—a simple green salad, corn onthe cob, steamed green beans, or any othersummery vegetable.b a t c h e s129

DeviledEggsm a k e s t w e n t y- f o u r h a l f e g g sYogurtDeviled eggs are my favoriteparty food and the perfectrecipe to dedicate to my friendCamilla. At parties, I ofteneat too much random junkfood and end up feeling gross.These eggs are a great antidote:festive and delicious withoutbeing empty calories. Althoughthey’re a little fussy, they aren’tactually difficult to make. I’llstart you off with these fewideas, but you can add whateverflavors suit your fancy.Hard-boiled eggs are easier to peel if the eggs aren’tquite fresh, so try making these when you have eggsthat have been sitting around for a week or two.Place a layer of eggs at the bottom of a pot that is largeenough to fit them with a bit of wiggle room. If youcan’t fit all your eggs, don’t stack them—they mightcrack. Split them into batches instead.Cover the eggs with cold water. Bring the pot to a boilover medium heat without a lid. As soon as the water isboiling, turn off the heat and cover the pot with a tightlid. Set a timer for 10 minutes.When the timer goes off, gently pour out the hot waterand cover the eggs with very cold water. The cold waterstops the cooking process so that you don’t end up withthat slightly icky blue-green skin around your yolk.Peel the eggs. Everyone has their own technique, butI like to gently roll each egg across the counter tocrack the shell. Roll the egg around until it looks likea cracked desert landscape, then peel it starting fromthe bottom. Once peeled, rinse the egg and set it aside.Repeat until you have peeled all the eggs.12 eggssalt and pepper2 scallions, finely chopped (optional)paprika (optional)c l a s s i c2 tbsp mustard2 tbsp mayonnaise2 tbsp water, pickle juice, or lemon juicec h i l i a n d lime2 tbsp mayonnaise2 tbsp lime juice1 jalapeno, finely choppedc u r r i e d2 tbsp mayonnaise2 tbsp water4 tsp curry powder or 1 tsp each ofturmeric, cayenne, coriander, and cuminr a m e n-inspired2 tbsp mayonnaise2 tbsp soy sauce1 tbsp cup rice vinegarchili sauce$ 3.60 t o t a l$ 0.15 / h a l f e g gb a t c h e s130Slice each egg in half lengthwise. Pop the yolks out andput them in a medium bowl. Don’t worry if you leave alittle yolk behind. Set the whites aside on a plate.Sprinkle the yolks with salt and pepper, then add otheringredients of your choice to the bowl. Mash with afork and mix until it becomes a relatively smooth paste.Arrange the whites on a plate and spoon the yolkmixture back into each hole. Pile the filling high!Alternatively, scoop the filling into a plastic sandwichbag. Cut off the corner of the sandwich bag and squeezethe yolk mixture into the whites.Sprinkle with the scallions and some paprika for color.Have a great party!131t o m a t o2 tbsp mayonnaise¼ cup fresh or canned tomato, finelychopped, or tomato sauce (p. 142)c h o r i z o2 tbsp mayonnaise2 tbsp fresh chorizo, cooked1 tsp paprikava r i a t i o n sany spice combination (p. 166)any vegetable, finely choppedgreen chili and cheesefeta and fresh dillbaconavocadoolivesb a t c h e s131

$14 t o t a l$ 0.20 / p e r o g yPerogiesm a k e s s i x t y to s e v e n t y- t w oThis is a huge recipe that willfeed you for days. It takestime and effort, but the resultsare worth it. The most funapproach is to invite a coupleof friends over for a perogymakingparty. Everyone takeshome a bag or two for thefreezer, and it’s a great time!d o u g h4½ cups all-purpose flour2 tsp salt2 cups yogurt or sour cream2 eggs1 tbsp water, as neededf i l l i n g5 Russet potatoes, roughly cubed1½ cups sharp cheddar, shreddedsalt and peppera d d i t i o n s2 tbsp scallions, chopped4 cloves roasted garlic, minced2 tbsp Dijon mustard1 tsp cayenne pepper1 tsp paprikat o s e r v esour creamscallions, choppedIn a large bowl, mix the flour and salt. Pour in the yogurt, eggs, anda tablespoon of water. Mix it slowly and carefully. The dough will bequite sticky. Cover it with a towel or plastic wrap while you make thefilling.Put the chopped potatoes in a pot and cover with water, then add a bitof salt. Cover with a lid and bring to a boil over medium-high heatbefore removing the lid. Let the potatoes cook until tender, about 20minutes. Test them with a fork: if it goes through easily, they’re done.Drain the potatoes and add shredded cheese, salt, pepper, and anyadditions you might enjoy. I like strong aged cheese because you don’thave to use as much. I usually use several additions, and you shouldplay around with some of your favorite things—there aren’t manyflavors that don’t work in potatoes! Next, mash the potatoes with anelectric mixer or just two forks. Once the filling is ready, gather somefriends because shaping takes some time!Flour your countertop liberally. Split the dough in half. Keep one halfcovered, but place the other half on the floured surface. Use a rolling pinto flatten the dough, about ¼” thick. Punch out as many 3” to 4” doughcircles as possible, using a round cookie cutter or a drinking glass.Squish the scraps into the remaining covered half of the dough.Drop about a tablespoon of filling in the center of one circle of dough.Fold the dough over the filling and press the edges to create a dumpling.The stickiness should ensure a tight seal. Lay the dumpling on a flouredsurface and use a fork to squish the edges together. Repeat until you runout of circles, then repeat everything with the remaining dough.Once you have all your perogies formed, boil a pot of water and addabout 12 perogies. Let them cook until they rise to the top, about1 minute. Pull out the boiled perogies with a spoon, then repeat withthe remainder in the same pot of water.If you’re planning to freeze some of the perogies, let them cool downand then put them in freezer bags with the air squeezed out. I usuallydo 12 to a bag, but you can portion them out in whatever way suitsyou. They will keep for at least 6 months in the freezer.132132b a t c h e sYou can eat the perogies just boiled, but if you’re anything like myfamily, you’ll prefer them fried afterwards. Melt a tablespoon of butterin a pan on medium heat, then fry up as many perogies as you want.(Six per person is plenty.) Flip them every few minutes until they’rebrowned on all sides. Serve with scallions and a dollop of sour cream.133133b a t c h e s

To save time, see whether your grocery store has pre-made dumpling wrappers,usually in the freezer section or Asian aisle. They come round or square andmight be called gyoza or wonton wrappers, but any will work.$7.20 t o t a l$ 0.12 / d u m p l i n gIf you’re making your own dumpling dough, add the flour and salt to a largebowl. Make a crater in the middle and crack in the eggs along with the water.Use one hand like a shovel to mix the dough into a shaggy mass. If it seems toodry, add water a few drops at a time. Knead the dough for a minute, then coverit with plastic wrap or a damp towel and let it rest for 30 minutes to 2 hours.Choose one filling or the other. Mix all the filling ingredients in a large bowl.Once the dough has rested, split it into four chunks. Dust your countertop withflour, then roll the first piece of dough into a log. Leave the other pieces coveredso that they don’t dry out.Cut the log into 15 equal slices, then use your hands to form one of the slicesinto a flat disc. With a rolling pin, flatten the disc into an almost paper-thincircle about the size of a drink coaster.Place a heaping tablespoon of filling in the center of the dough. Lift all the edgesto meet in the middle, then pinch it closed like a little parcel. If the dough won’tstick to itself, wet your fingertips and dab the edges.Repeat until you run out of either filling or dough. This is a great time to askfor help from family or friends—one person rolling while others fill and cook.Now, a tough decision: do you want to steam, fry, or boil your dumplings?b a t c h e s134d o u g h4 cups floursalt2 eggs1 cup waterv e g g i e f i l l i n g3 cups broccoli,finely chopped2 cups carrot, grated8 oz firm tofu, crumbled2 tbsp soy sauce1 tsp toasted sesame oil2 scallions, chopped2 eggsp o r k f i l l i n g1 lb ground porkor sausage,cooked or raw3 cups collards, chard,spinach, or scallions,finely chopped2 tbsp soy sauce1 tsp toasted sesame oil2 scallions, chopped2 eggsa d d i t i o n sginger root, gratedgarlicDumplingsm a k e s s i x t yMy friend Raffaella comes from a huge family andfondly recalls making dumplings with her sistersgrowing up. (Her brothers just ate them.) Dumplingsare a great way to use up veggies that don’t look freshanymore. Minced inside a dumpling, they come back tolife! I’ve provided a couple of ideas here, but as with somany recipes, the filling is up to you. If you mess upand it comes out bland, just dip the dumpling in soysauce or chili sauce and you’ll still be happy.To steam them, spread a small amount of oil around a large pan. Fill the panwith dumplings—as many as you can fit without them sticking to each other.Turn the heat to medium and let them sizzle for about a minute. Once thedough has absorbed most of the oil, add about ½ cup of water to the pan, thenquickly cover with a lid. The water will splatter and sizzle loudly. Leave the lidon for about a minute to steam the dumplings, then turn the heat down to lowand remove the lid. Let it keep cooking until the water evaporates, then turn offthe heat. Your dumplings should be steamed on top with crispy, brown bottoms.To pan-fry them instead, start following the technique above, but use more oil.Skip the water and the lid entirely. Just keep frying! Once the dumplings aregolden on one side, flip them to fry the other side. This method is awkward withparcel-style dumplings but works well for other shapes, so plan accordingly.Alternatively, boil the dumplings by dropping them into a pot of boiling water.When they rise to the top, they’re ready to eat, usually in 1 or 2 minutes.b a t c h e s135

StaplesFlour Tortillasm a k e s t w e n t y- f o u r sm a l lThese are the building blocks of greatmeals. Freshly made flatbreads areamazingly cheap to produce and tastefabulous. They can take a bit of time tomake at first, but you’ll get faster withpractice and the flavor is absolutelyworth it. Large batches of grains andbeans can be cooked at the beginning ofthe week, then used in different mealseach day, saving both time and money.Staples are where the possibilities begin!Homemade tortillas are a bit of work, but they’re totally worth it. Withpractice, you’ll get quicker and enjoy the process as much as the results.1¼ cups all-purpose flour1¼ cups whole-wheat flour2½ tsp baking powder1 tsp salt1/ 3 cup clarified butter or lard1 cup hot water$1.70 t o t a l$ 0.07 / t o r t i l l aIn a large bowl, whisk the dry ingredients. Add clarified butter or lard.Lard is more traditional, but I prefer clarified butter. Even regular butteris fine. Using your fingers, squish the butter against the flour until themixture looks like moist crumbs. Add the hot water—not boiling, justhot—and form into dough with your hands. Leave the dough in thebowl for an hour, covered by plastic wrap or a moist towel.Roll the dough into 24 small balls. Keep them covered with the towel.Lightly flour your countertop. Gently flatten one dough ball with yourpalm, then roll it out with a rolling pin. Flip it over to make sure itdoesn’t stick to the counter; add more flour if it does stick. Once youhave the ball rolled out nice and thin, set it aside under a moist towel.Once you’ve rolled out one or two tortillas, put a non-stick or castironpan on medium-high heat. Let it get nice and hot. Place a tortillain the pan. Once it starts to dry up around the edges, flip it over witha spatula, then gently press it down to give it some color underneath.Once the tortilla has brown spots on both sides, remove it from the panand continue with the next. Work quickly! As you wait for each tortillato cook, roll out more. You’ll get better at this part with practice.136If you’re serving the tortillas soon, place them in a warm oven to keepthem pliable. If they’re for later in the day, pile them under a cloth whileyou finish making them. Once you’re done, wrap them in aluminumfoil and put them in the fridge. Heat in the oven before serving.s t a p l e s137

Rotim a k e s s i x t e e nPizza Doughm a k e s fo u r i n d i v i d u a l p i z z a sThese are a staple flatbread in many parts of India. They’requick to make and very tasty when fresh. Enjoy them with acurried filling, dip them in soups or stews, or fill them witheggs at breakfast.There are two ways to make pizza dough: the fast way and the slowway. They’re the same amount of work, just with different waits. Theslow method is convenient for a weekday if you make it before bed thenight before, pop it in the fridge, then pull it out to rise before dinner.2 cups whole-wheat flour1 tsp salt1 cup waters t a p l e s138$ 0.50 t o t a l$ 0.03 / r o t iIn a small bowl, mix together all the ingredients using one cleanhand. It should form a fairly moist dough. Knead until smoothand form into a ball. Cover with a damp towel or paper toweland set aside for 10 minutes to an hour.Divide the dough into 16 small balls.Sprinkle a countertop with flour and place one piece of doughin the middle. Cover the ball with flour on all sides so that itdoesn’t stick to the surface, then gently roll it out with a rollingpin (or a bottle if you’re in a pinch) until it’s thin and flat, about1/8” thick. As you roll the dough, be sure to unstick it from yourcounter and flip it over. To make it round, roll straight in frontof you, then turn the dough 90 degrees and roll out again.Place a non-stick skillet on medium heat. Once the pan is hot,add the roti and cook until the dough lifts away from the panaround the edges and small bubbles form. Flip the bread overand cook the other side. Usually it goes very quickly. You wantto see light-brown bubbles all over the dough. Don’t let it get toodark, though, as this will make the roti too crunchy to use forrolls. Repeat this process until you’re finished with the dough.Once you have practiced, you can roll out one roti while anothercooks in the pan to make the process quicker.Keep them under a towel on the counter or in a warm ovenuntil ready to serve.3 cups all-purpose or bread flour1½ tsp salt½ to 1 tsp instant yeast1 tbsp olive oil1¼ cup waterf a s t m e t h o dMeasure out the flour, salt anda teaspoon of yeast into a bigbowl. Mix the oil into the flourwith your hands, crumbling ituntil the texture is a bit sandy,then add the room-temperaturewater. Keep mixing with yourhands until it comes together.Knead the dough on a lightlyfloured countertop for 5 to 7minutes, until it becomes asmooth elastic ball. The doughwill be smooth but quite wet.Add a small amount of oil toa bowl. Place your dough ballin the bowl and cover withplastic wrap. Let it rise for 1½to 3 hours, depending on thewarmth of your kitchen. It’sdone rising when it has doubledin size. Then it’ll be ready toshape into your favorite pizza!s l o w m e t h o dIf you’re organized enoughto make the slow dough, Irecommend taking the extratime: it’s the best.Use the same process as atleft, but add only ½ teaspoonof yeast to the flour mixture.Rather than room temperature,the water should be very cold.After you place the dough ballin a bowl and cover it, putit into the fridge overnight.Letting the yeast workovernight creates a better flavor;it also makes the dough moreelastic and easier to work with.The next day, 2 to 3 hoursbefore you want to bake yourpizzas, remove the dough fromthe fridge to return to roomtemperature.$ 0.80 t o t a l$ 0.20 / c r u s ts t a p l e s139

$ 0.35 t o t a l$ 0.35 / s e r v i n gFreshPastaf o r o n e l a r g e e n t r e eWhen a reader, Jeanne, asked for a good pasta dish, I decided to showher how to create it from scratch. Sure, making pasta by hand requireselbow grease and a good rolling pin, but you’ll be surprised at howsimple, cheap, and tasty it is. If an Italian grandmother can do it, so canyou! Because fresh pasta is so wonderful, the sauce doesn’t need to becomplicated. I love this with tomato sauce (p. 142) and a little cheese.¾ cup all-purpose flouror bread flour1 eggolive oil or vegetable oilMultiply this recipe by the number of people you are serving, maybe abit less. The stated quantities are a useful ratio, but produce big portions.Put the flour in a bowl. Make a crater in the center of the flour andcrack the egg into it. Mix with your hands. The egg takes a while torelease all its moisture, so don’t panic if things are dry at first. If, aftermixing for about a minute, the dough still seems excessively dry, add ateaspoon of water. Keep mixing until you develop a stiff dough that isquite dry. The dryness makes it easier to roll out and keeps the noodlesfrom sticking together when you cook them.Place the dough in a lightly oiled bowl covered with a moist towel orplastic wrap for 1 or 2 hours.Once an hour (or more) has passed, you’ll notice a marked change in thedough. Now that the egg has released its moisture, you’ll have a paleyellow, smooth, pliable dough. Knead again to create a smooth ball.Tear or slice the dough into manageable pieces—usually as many as thenumber of people you’re feeding. Dust your countertop or cutting boardheavily with flour, then use a rolling pin to make the dough as thin asyou can. Rolling it out will take a while because it’s tough and stretchy.Try to get it thin enough to see light through. The thinner the dough,the quicker it will cook, but don’t make the dough so thin that it tears.By the time the pasta is rolled out, it should be dry enough to avoidsticking to itself. If it’s still moist, leave it to sit for a few minutes.Slice into whatever size of noodles you like. It’s easy to make the noodlesa consistent size if you fold the dough over itself a few times first. Shakethe cut noodles on a tray with a bit of flour to keep them from sticking.Boil in heavily salted water. Fresh pasta cooks in as little as 30 seconds ifthe noodles are thin. It’s ready when it changes color and starts to float.s t a p l e s140You can keep uncooked pasta for up to 2 days in the fridge.s t a p l e s141

Best Tomato Saucem a k e s th r e e a n d a h a l f c u p sThere are many ways to make tomato sauce. Idon’t find that the more complex recipes tasteany better; this one is boldly tomatoey andworks on just about anything. It also takes5 minutes to make. Can’t beat that.Chorizo andWhite BeanRagum a k e s th r e e c u p s1 tbsp olive oil3 cloves garlic, finely chopped½ tsp chili flakes28 oz can tomatoes, crushed or diced½ lemon, zested (optional)salt and pepperWhen my friend Chris told me he loves a goodragu, I worked to develop a version that is ashearty as a meaty tomato sauce without theexpense and heaviness of a traditional ragu. Abatch of this is probably enough for four people,served with grated Romano or Parmesan overpasta (p. 141), polenta, or grits.Add the olive oil to a saucepan on mediumheat. Sauté the garlic for 1 minute, until itsmells great and becomes translucent. Add thechili flakes and cook for 30 seconds. Add thecan of tomatoes, mix, and cook until warmedthrough. Add a little lemon zest, then salt andpepper to taste. Since canned tomatoes are oftenalready salted, you may not need to add any.If you want a thicker sauce that will stickto pasta better, cook for 10 to 20 minutes toevaporate more of the liquid. Use immediatelyor keep in a jar in the fridge for later use.$ 3.50 t o t a l1 tbsp butter or vegetable oil1 onion, chopped3 cloves garlic, finely chopped1 tbsp jalapeño, finely chopped(optional)½ lb fresh chorizo,casing removed1½ cups canned orfresh tomatoes,puréed1½ cups butter beans,navy beans, orcannelini beanssalt and pepperMelt the butter in a pan over medium heat andswirl it to coat the pan. Add the chopped onionand cook until it turns translucent. Toss in thegarlic, jalapeño, and fresh chorizo (or any otherkind of fresh sausage), then sauté for abouta minute. Add the tomatoes and beans, thensimmer until the sauce is thick and the sausageis cooked, about 5 minutes on medium heat.Taste and add salt and pepper as needed.$ 3.75 t o t a l142142s t a p l e s$1 / c u pBecause this sauce contains meat, it won’t keepespecially long in the fridge, but you can freezeit for later use if you don’t plan to eat it allwithin a few days.$1.25 / c u ps t a p l e s143

$1.50 t o t a l$ 0.75 / s e r v i n gs t a p l e s144Here are three quick ways to make plain rice a littlemore exciting. An early reader, Charles, said he lovesrice with vegetables, but these treatments work forgrains other than rice as well—everything from quinoato barley to farro. Vegetables are a great way to liven upthe usual rice and beans.1 cup rice2 cups watersalt1 cup cannedtomatoes, puréed1 cup canned wintersquash, pumpkin, orsweet potato, puréed1 cup frozen spinach,beet greens, chard,or fresh parsleyRainbowRicef o r t w oTo make normal rice, pour 2 cups of water into a pot with 1 cup of uncookedrice and two pinches of salt. That’ll be enough for two generous portions, orthree or four smaller servings. With the lid off, bring to a low boil over mediumheat, then turn the heat down to low and put the lid on slightly askew, so thatthe steam can escape. Cook for about 20 minutes, until the water is all gone.r e d r i c e: Stir the tomatoes with 1½ cups of water, then pour it into a pot with1 cup of uncooked rice and two pinches of salt. Cook as above.o r a n g e r i c e: Stir the squash, pumpkin, or sweet potato with 1½ cups of water,then pour it into a pot with 1 cup of uncooked rice and two pinches of salt.(You can also use frozen, boiled, or sautéed squash.) Cook as above.g r e e n r i c e: Chop up the spinach as much as you like. The more finely chopped,the more it will disperse into the rice. Cook normal rice, as above, for about15 minutes, until most of the water is gone but not quite all. Mix the spinachinto the rice. Cook with the lid off for the last 5 minutes. Adding the spinach atthe end keeps it lush and bright, rather than the sad color of overcooked spinach.m e t h o dHowtoCookDriedBeansa d d i t i o n s w h i l e c o o k i n ga bay leafa bouquet garni of favouritetough herbsdried herbs and spicesoniongarlicchiliesginger rootThe best way to prepare dried beans is to soak them overnight. The nextday, drain the water and rinse thoroughly before cooking in fresh water.If you didn’t have the foresight to soak the beans ahead of time, you canmake up for it. Cover the beans with water, then bring them to a boilin a large pot. After 10 minutes, take them off the heat and drain them.Proceed with the next step.Cover the drained beans with fresh water in a large pot. Bring to a boilon medium heat, then turn down the heat so that the beans boil gently.Put a lid on the pot, but leave it askew so the water doesn’t boil over.Check on the beans every half hour or so, making sure to keep themcovered with water if it boils away.Beans take vastly different lengths of time to become tender. The olderand bigger they are, the longer they take to cook. Very old, very largebeans can take as long as four hours.If you are making refried beans or beans for a soup or stew, don’tworry about overcooking them; it’s fine if they’re mushy. If you wantto maintain their shape and integrity, however, monitor them closelyonce they’re getting close to done.Once the beans are tender, you can drain them or leave them wet,depending on what you’re using them for. Add salt to taste—they willneed a fair bit!s t a p l e s145

m e t h o dCroutons orBreadcrumbsbreadbutter or vegetable oil as neededsalt and pepperI am constantly haunted bythe hard, several-day-old breadthat I have neglected. Luckilythere are plenty of delicioussolutions that avoid the trashcan. Croutons and breadcrumbswill keep for ages in a sealedcontainer on the counter, andwhen you have them aroundyou’ll find yourself using themeverywhere and finding excusesto make a salad.This is a method more than a recipesince you’ll have a random amountof bread. If making croutons, startby cutting the bread into cubes. Ifmaking breadcrumbs, mince the loafwith a knife, or just tear it apart, orthrow small chunks of bread into afood processor. If the bread is too hardto cut, wrap it in a kitchen towel,sprinkle some water on the towel, andmicrowave for 20 to 30 seconds. Thiswill restore just enough moisture to letyou cut the bread easily.Choose a sufficiently large pan for thequantity of bread cubes or crumbs—orwork in batches if you have a lot—andplace it on the stovetop on mediumheat. Add enough butter or vegetable oilto coat the bottom of the pan. I preferthe flavor of butter, but use whateveryou have.Let the butter melt or the oil get hot.Add the bread and toss gently untilcoated. Let the bread sit for 2 minutes,then flip the pieces over. Keep tossingand turning until the bread is brownall over. Add oil or butter as neededand sprinkle with salt and pepper. Itis basically impossible, unless you arevery patient (which I am not) to getevery side of the cubes browned, so justget them generally looking good andtoasty and then take them off the heat.For breadcrumbs, if you like, you cango oil-free: just toast whole slices andthen crush it into small pieces.s t a p l e s146Use the breadcrumbs or croutonsimmediately, or place them in a sealedcontainer after letting them cooling off.Later, use them in salads or anythingyou want to add crunch to.s t a p l e s147

Agua Frescas e r v e s fo u r to s i xRefreshing and hydrating, these beautifuldrinks are great at a party, and they can helpyou use up any fruit that you won’t be able toeat before it goes off. This is certainly not themaster recipe, just a good starting point.2 cups fruit, chopped4 cups watera d d i t i o n s1 tsp vanillasqueeze of lemonor lime juicesugarmint leavesother herb leavesva r i a t i o n sblueberry and lemoncucumber and lemonmango and limemelonorangepapayapeach and vanillapineapplestrawberry and mintFor a very lightly flavored agua fresca, just mixthe water and fruit together. Done! Obviously, ifyou want more fruit flavor, then use less water;if you want less flavor, then use more water.DrinksI usually run my agua fresca through theblender, however. If you want the drink to beclear, strain the pulpy leftovers of the fruitafter blending. If you’re using blueberries ororanges or other fruit with a skin, you’ll almostcertainly want to strain it.148You don’t need a special drink at everymeal (unless of course it is the meal!)but when you do, let fruit play aleading role, and make it yourself. It’llbe so much better than the overpricedbottles in the supermarket.149For some fruits, you can also choose to leavethe pulp: it’s particularly great when making amelon agua fresca since it mostly disappears.Serve over ice. Try some of the variations I’vesuggested or whatever fruits you like!d r i n k s149

Smoothiesf o r t w od r i n k a b l e y o g u r t: If you like the grocery store’syogurt drinks, try making these at home forless! You don’t even need to blend them—justadd the juice and yogurt to a jar, then shake.$1 - $2 t o t a l$ 0.50 - $1 / s e r v i n gI have four types of smoothies here, but ofcourse there are many more. Give these atry when you have overripe fruit that youwouldn’t eat otherwise. Add a teaspoon ofvanilla to any of these and they will seemincredibly professional. The frozen melondrinks, in particular, are the most refreshingtreat on a hot summer day.½ cup plain yogurt½ cup fruit juicem e l o n smoothie (t w o p i c t u r e d): When you buy amelon, dice and freeze whatever you don’t eat.Pull it out and blend it with a bit of water orjuice to thin it out. It’s like a better slushy!1 cup frozen melon½ cup water or juice1 tsp vanillab e r r y smoothie: Blend until smooth, then adjustwith more berries or milk to your taste.½ cup yogurt1 cup frozen berriesmilk or juice to thin as neededm a n g o l a s s i ( n o t p i c t u r e d): Blend the mango andyogurt together. If it’s too thick to drink witha straw, add some milk to thin it out. A ripeand juicy mango combined with thin yogurt isoften all you need. Be warned: if you make thisfor children, they will request it over and over.d150r i n k s1501 mango, diced1 cup yogurtmilk to thin as neededd151r i n k s151

Caramelized Bananasf o r t w oThese bananas—cooked in just a bit ofcaramel—are crispy and gooey on theoutside and almost like a soft puddinginside. Sweet, messy, and irresistible.2 bananas, peeled and split in half1 tbsp butter2 tbsp brown sugarMelt the butter in a non-stick or castironpan on medium-high heat. Add thesugar and let it melt into the butter forabout 2 minutes. Place the bananas facedown in the butter-sugar mixture, thencook for 2 minutes or until they becomebrown and sticky. Carefully flip themover and do the same to the other side.Serve them whole or split them intoquarters. Drizzle any caramel left inthe pan over the bananas. Servewith ice cream or on their own.Desserts152Whether it’s been a rough day, it’stime to celebrate, or just because it’sWednesday, these sweets are totallyworth it.$ 0.70 t o t a l$ 0.35 / s e r v i n gd e s s e r t s153

Coconut Chocolate Cookiesm a k e s fo r t y$10 t o t a l$ 0.25 / c o o k i eA just-chewy-enough,just-crispy-enough,just-gooey-enoughcookie that’s perfect fora special treat.2/ 3 cup shaved, unsweetenedcoconut, toasted1½ cups chocolate chips½ lb unsalted butter (2 sticks)2 cups all-purpose flour1 tsp salt1 tsp baking soda1½ cups dark brown sugar2 eggs2 tsp vanillaHeat the oven to 350 °F.Spread the coconut into a thin, even layer on a cookie sheet. Place it inthe oven for 5 to 8 minutes, until it’s light brown, toasty, and aromatic.Melt the butter in a heavy-bottomed saucepan over low heat. Once it’smelted, leave it to cool in the pan for a few minutes.In a medium-sized bowl, stir together the flour, salt, and baking soda.In another bowl, beat the brown sugar and melted butter together forabout 2 minutes, until they’re smooth. Add the eggs and vanilla andbeat for about 5 minutes, until the mixture lightens in color. Mix theflour mixture with the brown sugar mixture, a third at a time, until itforms a dark brown, homogeneous mass. Add the chocolate chips andcoconut and stir until just combined.Place the dough in the fridge for 20 minutes.Afterwards, scoop tablespoons of dough onto a lightly buttered cookiesheet, leaving large spaces between each cookie so they have space tospread out. I usually do about 6 cookies per sheet. Just before puttingthe cookies into the oven, sprinkle them with salt.Let the cookies bake for 8 to 10 minutes. After you take them out of theoven, leave them on the sheet to set for 2 minutes, then move them toplates to cool further. Don’t stack the cookies until they’ve cooled fully.Continue the process until the dough is gone.Store the finished cookies in an airtight container.d e s s e r t s154d e s s e r t s155

Peach Coffee Cakef o r t w e lv e$ 9 t o t a l$ 0.75 / s e r v i n gThis is adapted from the apple cakeoften served during Rosh Hashanah.It’s simple and wonderful for dessert,with tea, or as a sweet breakfast. Thejuicy peaches add a ton of flavor tothis simple cake. If you buy peaches inseason, the cost can be quite reasonable.6 peaches, pitted and cut into 8 slices each1 tsp cinnamon½ lemon, juiced2 cups all-purpose flour2 tsp baking powder½ lb unsalted butter (2 sticks), at room temperature1 / 3 cups brown sugar1/ 8 tsp salt2 large eggs1 tsp vanillaTurn your oven to 350 °F.Using the paper wrapping from the butter, lightlybutter an 8” x 11” glass baking dish or 9” springformpan. Any shape will do so long as it is large enough.This cake doubles in size when it bakes.In a large bowl, mix the peach slices, lemon juice, andcinnamon together with your hands, making sure thepeaches are well coated in cinnamon.In a medium bowl, stir the flour with the bakingpowder, getting rid of any lumps.In another large bowl, beat the butter, brown sugar,and salt, either with a wooden spoon or an electricmixer. Stop when the mixture is fluffy and has slightlylightened in color. Add the vanilla, then the eggs one at atime, fully mixing in the first before adding the second.If using an electric mixer, switch to a wooden spoonand add the flour mixture into the butter mixture,gently incorporating it until it’s smooth. The batter willbe quite thick.Spread half the batter over the bottom of the butteredpan. Evenly distribute 24 of the peach slices over top.(There should be 48 in total.) Spread the other half ofthe batter over the peaches, then top with the remainingpeaches. Sprinkle with a tablespoon or so of sugar andplace the cake in the oven.Bake for 1 hour or until a knife inserted into the centercomes out clean.d e s s e r t s156d e s s e r t s157

AvocadoMilkshakef o r t w oJohn, the reader who introduced me to the silky magicof this milkshake, lives in California, where avocadosare often less than a dollar. If you can find a similardeal, whip up a batch of these! If your avocado isn’tquite ripe, a bit more lime juice will bring out the flavor.FastMelonSorbetf o r fo u r1 avocado2 cups milk1 tsp vanilla1 tbsp lime juice1 pinch salt2 tbsp sugarToss all the ingredients in a blender andwhizz them up! Let it go for a whilebecause the avocados need to breakdown and blend with the milk. Oncethe liquid is Kermit the Frog green, it’sready. Taste it and add more sugar orlime juice as needed.These shakes are even better ifyou use “coconut milk beverage,”almond milk, or rice milk insteadof regular milk. Each adds a littleof its own flavor to the drink.2 cups frozen melon½ cup plain yogurt¼ cup sugar1 tsp vanillaor lime juice(optional)When you see lovely watermelons,honeydews, and cantaloupes on sale,buy them up. Eat half, then cube andfreeze the other half. When you wanta quick dessert or smoothie, pull out abag of frozen melon and whip this up.$2 .40 t o t a l$ 0.60 / s e r v i n gd e s s e r t s158Add all the ingredients to a foodprocessor or blender until just smooth.Don’t blend too much, or the sorbet willbecome oversoft. Serve immediately orstick it into the freezer to enjoy later.$2 .30 t o t a l$1.15 / s e r v i n gd e s s e r t s159

PeanutSaucem a k e s o n e c u p$ 3 t o t a l$ 3 / c u p1 jalapeño or other chili, finely chopped(or 2 tbsp chili paste)3 cloves garlic1 shallot (or equivalent of any onion)cooking oil1 tsp turmeric (optional)½ to 1 cup coconut milk½ cup sugarless peanut butter1 tbsp soy sauce1 tbsp brown sugar (optional)½ tsp sesame oilFinely chop the pepper, garlic,and shallot, or use a foodprocessor to make them intoa paste. (If you’re using chilipaste instead of a fresh pepper,hold off on it for now.)FlavorSplash some oil in a saucepanon medium heat. Once it’swarm, add the chili, garlic,and shallot and sauté untileverything’s translucent. Addthe turmeric, coconut milk, andchili paste if applicable.160If you have a great sauce or a few spicesin your kitchen, you’ll never have totolerate bland food. Most of these recipesrequire surprisingly little effort andtime, pack a ton of flavor, and can bestored for use in any dish you choose.Let it come to a boil, then turnthe heat down. Add the peanutbutter and soy sauce and stir tocombine. Once it’s all combined,taste it and add whatever youthink it needs—but think aboutthe salt and spice in particular.f l161a v o r161

Spice Oilm a k e s o n e c u p$ 3.50 t o t a l$ 3.50 / c u p$2 .25 t o t a l$ 0.75 / c u pUse this spice oil on salads, in cold noodledishes, or on roasted or sautéed vegetables. Ifyou have trouble finding the spices, you can getall of them at most Asian grocery stores.1 clove garlic1 cup olive or vegetable oil2 tbsp chili flakes or dried red chilies1 tsp Sichuan or regular peppercorns1 star anise½ tsp cumin seeds¼ tsp saltSalsam a k e s th r e e c u p sf l a v o r162Use the side of a knife to crush the garlic cloveuntil it cracks open. Add all of the ingredients toa small pot.Warm the mixture over low heat for about 10minutes, until it starts to bubble gently and youcan hear a bit of a sizzle, then turn off the heat.You want to heat it just enough to let the spicesinfuse into the oil, without getting so hot thatthe spices start to cook or fry.Remove the pot from the stovetop and put it inthe fridge with a lid. Let the spices infuse for4 to 8 hours.Taste the oil. If it isn’t strongly spicy, let itinfuse for a few more hours. Once it’s ready,strain through a sieve to remove the spices.Store in a jar in the fridge for up to a week.Summertime salsas combinea load of fresh tomatoes withsmaller amounts of choicevegetables and fruit. In thewinter, cook canned tomatoesfor a few minutes first.2 cups tomatoes, chopped½ medium onion, finely diced1 jalapeño pepper, finely diced1 lime, juiced¼ cup fresh cilantro, finely choppedsalt and peppera d d i t i o n smango, peach, plum, or pineapplebeanscorngarlicApart from its usual use on tortilla chips and tacos, this salsais a wonderful topping for fish or chicken, as a sauce for coldnoodles, or as a finishing touch on a savory breakfast.If you like raw onion, go right ahead. Otherwise, take the edgeoff by sautéing the onion with a bit of water in a pan overmedium heat. The onion is ready once the water has boiled off.If you aren’t a fan of cilantro, substitute another herb: mint,savory, or lemon balm work well.Mix the onion, tomato, and the rest of the ingredients in a bowl.Be sure to add enough salt and pepper!Taste the salsa. You’re looking for a balance of spicy from thepeppers, sweet from the tomatoes, and bright and fresh fromthe herbs and lime juice. If something’s out of balance, add theappropriate ingredient to bring it back into balance.Store in an air-tight container in the fridge. Fresh salsa won’tlast as long as store-bought salsa because it doesn’t have anypreservatives, but it’s so tasty that I’m sure you’ll finish it fast!f l a v o r163

$2 .50 t o t a l$1.25 / c u p$ 3.50 t o t a l$1.75 / c u pi d e a sPizzaf164l a v o r164Raitam a k e s t w o c u p s1 cup cucumber, chopped½ cup tomato, chopped¼ cup red onion, chopped1 cup yogurt1 tsp cumin powder½ tsp cayenne powder2 tbsp fresh cilantro, choppedsalt and peppera d d i t i o n s1 tbsp ginger, grated2 tbsp mint¼ cup chickpeascooked spinachRaita is a traditional Indian sauce served with all kinds of things. It’ssimple and surprisingly tasty. Spoon it onto chana masala (p. 93), thepotato and kale rolls (p. 84), or anything spicy to cool things down.This recipe is extremelyloose. Basically, just stirsome of your favoritechopped vegetables intoyogurt and add saltand pepper. Use thisas a stepping stone todevelop your own.After you stir all theingredients together,store the raita in acovered container inthe fridge until you’reready to use it.Tzatzikim a k e s t w o c u p sIf you’re in a hurry, you don’t have to strainthis at all: you can just mix the ingredientstogether. However, removing the water fromthe cucumber and yogurt intensifies the flavor.Your patience will be rewarded by a thick saucethat gives you a new perspective on cucumbers.2 cups yogurt1 large cucumber, grated1 tsp salt2 tbsp fresh dill, chopped2 scallions, finely choppedsalt and pepperGrate the cucumber and place it in a sieve overa large bowl. Salt the cucumber and mix itaround. Leave it for 30 minutes to 2 hours,occasionally pressing the cucumber gently intothe sieve to get the liquid out. The salt will helpleach the water out of the cucumber.Line another sieve (or the same one, cleaned)with paper towel or cheesecloth and pour theyogurt into it. You can leave it for as little as1 hour on the counter or overnight in thefridge. The longer you leave it, the thicker it willget. This is how Greek yogurt is made!Mix the strained cucumber with the yogurtand the other ingredients, then taste. Adjust thesalt and pepper and add any more dill or onion.Enjoy on sandwiches, as a dip, with pita ortortilla chips, or over meatballs, kebabs oranything spicy.f l a v o r165

So many of the recipes in this collection can be easilymodified to your taste. Learning to cook with differentspices, herbs, and aromatics will instantly elevate yourcooking and open up new and interesting possibilities.Spices are expensive to buy, but since you use suchsmall amounts, they end up costing pennies per recipe.If you’re able to shop around, look for inexpensive spicesin bulk at ethnic markets.Below, I’ve ranked what I feel are the most importantseasonings, but if you already know what you like,please listen to yourself! I know that my sister wouldrank chipotle powder just under salt, so do as yourheart commands.c h i l i fl a k e s: Chili is a great choice if you like things alittle spicy. I add just a dash of chili flakes to almost allsavory dishes to give them a little more dimension. Plus,chili flakes are usually pretty cheap.c u m i n o r c u m i n s e e d s: Cumin goes well with so manyflavors, and is essential in Mexican and Indian cuisine.c u r r y p o w d e r: Curry powder is a bunch of south Asianspices blended together. I prefer to make my own out ofindividual spices, but if you’re new to curry, considerbuying a blend to start out. If you love it, start buyingthe separate spices.d r i e d o r e g a n o a n d d r i e d thy m e: Both of these herbs arestill tasty when dried. They add a lot of flavor to chili,soups, or roasted vegetables. However, don’t botherwith dried basil, dried cilantro, or dried dill unless youparticularly like them and can’t afford to get themfresh. They lose almost all their magic when dried.c i n n a m o n: This is probably everyone’s favorite “sweet”spice. If you like baking, get some as soon as possible.i d e a sSpices andAromaticsTry the flavor combinations below onanything from rice to roasted chickento vegetables. Mix them into butter,or add them to popcorn, toast, orvegetables. In short, experiment!lemon zest and garlicoregano, cumin, and chili powdercumin seeds, coriander seeds, and mustard seedsonion, garlic, and gingeranchovy, garlic, and chilisalt, pepper, and Romano or Parmesanonion, chili, and fresh cilantrosage, rosemary, and thymelemon, olives, and garlicchipotle powder and limepickling spicespaprika and fresh dillgarlic and fresh parsleyfennel seeds and fresh parsleyorange, lemon, and lime zestginger, cinnamon, and black peppercardamom, coriander, and bay leafcoconut, chili, and limescallions and fresh cilantrogarlic and fresh basilf l a v o r166p a p r i k a a n d smoked p a p r i k a: Paprika adds a bit of heat,although not nearly as much as chili flakes. Instead, itgives you a great mild pepper taste. Smoked paprika ismy favorite way to get smoky flavors into a dish. Theseare by no means essential, but they’re lots of fun.f l a v o r167

168ThanksThis book was made possible by the more than5,600 generous people who supported myKickstarter campaign. These fine folks donatedmore than 8,000 free printed copies of the bookfor individuals and families who needed them,and helped me offer tens of thousands of copiesto non-profits at near cost. Those supporterswho wanted to be named appear below. To eachof them—and the thousands more who remainanonymous—my deepest thanks._elmer -jgw- ”Huck” the dog @dontcallmecosmo @doodie @kcunning @nt1@roasterjoe @sonicdeath ~Johno =) 5 Angries 78 Tarot A Canadian familyA couple of poor food enthusiasts A former single mom on food stamps who pulled through andmade a better life for herself, you can too! A good Christian A KickstarterA lotus blossom and justice for all A Sheuerman A Wells A. Ojinaga A.J. Mullins A.OAakash Mehendale Aarni Koskela Aaron Greenberg Aaron Kent Aaron Luk Aaron R. 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172IndexAgua Fresca..................................................149almonds.........................................................30anchovies....................................44, 72, 80, 118applesApple Cinnamon Oatmeal..........................31Broccoli Apple Salad...................................54Asian Greens Gra Prow Toast..........................70asparagus.....................................................122avocado...........................................26, 101, 130Avocado Milkshake..................................159bacon....................................26, 87, 94, 101, 130Baklava Oatmeal............................................30bananas..........................................................32Banana Pancakes.......................................18Caramelized Bananas...............................153basil..............................................15, 89, 90, 110Thai...........................................................70beans....................... 52, 69, 87, 97, 102, 134, 163black-eyed peas.................................... 73, 94Chorizo and White Bean Ragu.................143green................................................... 59, 62How to Cook Dried Beans........................145My Dad’s Baked Beans, and Mine.............101sprouts....................................................106beef.................................................52, 106, 109Beef Stroganoff........................................105Half-Veggie Burgers.................................102stock...................................................11, 105beets.............................................................122Beet and Chickpea Salad.............................53greens......................................................144bell pepper.............................. 36, 40, 62, 94, 97,101, 102, 117, 122berries.................................................... 32, 149Berry Oatmeal...........................................29Berry Smoothie........................................150Best Tomato Sauce........................................142black-eyed peasBlack-Eyed Peas and Collards......................94Black-Eyed Peas and Collards Toast............73bread.....................26, 36, 39, 44, 49, 87, 94, 102Croutons or Breadcrumbs........................146Flour Tortillas.......................................... 137Pizza Dough............................................139Roti.........................................................138Things on Toast....................................69-73broccoli....................... 62, 72, 113, 114, 122, 134Broccoli Apple Salad...................................54Broccoli, Egg, and Cheddar Empanadas......83Salty Broccoli Toast....................................72broccoli rabe................................................. 118Broccoli Rabe and Mozzarella Calzones......80broth, vegetable.............................. 11, 36, 66, 97Broiled Eggplant Salad.....................................43Broiled Eggplant Salad Toast......................72Broiled Grapefruit...........................................16Brown Sugar and Orange Zest Popcorn...........75Brussels sprouts............................................122Brussels Sprout Hash and Eggs...................65burgersHalf-Veggie Burgers.................................102butternut squashLightly Curried Butternut Squash Soup......40cabbage.........................................................106Deconstructed Cabbage Rolls....................109Caramelized Bananas....................................153Caramelized Onions and Cheddar Toast..........71carrots.......50, 52, 62, 94, 98, 105, 106, 122, 134cauliflower........................... 62, 80, 87, 114, 122Cauliflower Cheese................................... 113Cauliflower Tacos......................................77Smoky and Spicy Roasted Cauliflower........58Cayenne and Smoked Paprika Popcorn............75celery............................................36, 94, 97, 117Chana Masala.................................................93cheese....................................... 17, 109, 114, 130cheddar....................22, 31, 39, 52, 61, 71, 77,83, 110, 113, 114, 117, 132cotija................................................... 55, 60feta...............................................55, 60, 130mozzarella......................................66, 79, 80Parmesan................44, 60, 70-72, 89, 90, 118queso fresco...............................................52Romano..................44, 60, 70-72, 89, 90, 118chard, Swiss............................ 44, 109, 134, 144Charred Summer Salad...................................55chicken....................................................57, 106Filipino Chicken Adobo..............................98Roast Chicken..........................................121schmaltz.............................................. 11, 98stock............................11, 36, 39, 97, 117, 121chickpeas......................................................164Beet and Chickpea Salad.............................53Chana Masala............................................93Spinach and Chickpea Toast.......................73Chili Powder and Lime Popcorn.......................75chilies............................... 46, 106, 125, 145, 161chipotle en adobo.....................................101dried red..................................................162green................................26, 35, 97, 117, 130jalapeño.......49, 52, 93, 98, 130, 143, 161, 163chocolateChocolate Zucchini Muffins.......................21Coconut Chocolate Cookies......................155chorizo............................................26, 109, 130Chorizo and White Bean Ragu.................143cilantro......... 35, 40, 61, 84, 87, 93, 101, 163, 164Scallion and Cilantro Popcorn....................75cinnamon............................................... 21, 156Apple Cinnamon Oatmeal..........................31Baklava Oatmeal.......................................30Pumpkin Oatmeal......................................30cocoa powder..................................................21coconut..................................................... 25, 32Coconut and Lime Oatmeal........................29Coconut Chocolate Cookies......................155coconut milk................................40, 98, 161Cold (and Spicy?) Asian Noodles......................50collards............................................26, 109, 134Black-Eyed Peas and Collards......................94Black-Eyed Peas and Collards Toast............73corn............................................52, 55, 109, 163Corn Soup.................................................36Mexican Street Corn..................................60Cornmeal Crusted Veggies..............................62cotija........................................................ 55, 60Creamy Zucchini Fettucine.............................89Croutons or Breadcrumbs.............................146cucumber......................49, 50, 52, 149, 164, 165daikon radish................................................106Dal.................................................................35Deconstructed Cabbage Rolls.........................109Deviled Eggs.................................................130dill...........................17, 43, 46, 54, 105, 130, 165Drinkable Yogurt..........................................150Dumplings...................................................134eggplant................................................110, 122Broiled Eggplant Salad................................43Broiled Eggplant Salad Toast......................72Pasta with Eggplant and Tomato................90eggs............................18, 21, 22, 31, 62, 69, 102,118, 132, 134, 141, 155, 156Broccoli, Egg, and Cheddar Empanadas......83Brussels Sprout Hash and Eggs...................65Deviled Eggs............................................130Egg Sandwich with Mushroom Hash.........26Omelette....................................................17Tomato Scrambled Eggs.............................15Vegetable Quiche, Hold the Crust.............. 114Ever-Popular Potato Salad...............................46Fast Melon Sorbet.........................................158fennel...........................................................122feta....................................................55, 60, 130fettucineCreamy Zucchini Fettucine........................89Filipino Chicken Adobo...................................98fishSpicy Broiled Tilapia with Lime................126Flour Tortillas............................................... 137French Onion Soup.........................................39Fresh Pasta.................................................... 141fruitAgua Fresca.............................................149Apple Cinnamon Oatmeal..........................31Berry Oatmeal...........................................29Berry Smoothie........................................150Broccoli Apple Salad...................................54Broiled Grapefruit......................................16Mango Lassi............................................150Yogurt Smash!...........................................32garlic......................26, 35, 36, 39, 40, 44, 59, 65,66, 70, 72, 73, 80, 83, 84, 89,90, 93, 94, 97, 98, 105, 106, 109,110, 113, 117, 118, 121, 122, 125,132, 134, 142, 143, 145, 161-163i n d e x173

i n d e x174ginger root..............................35, 59, 70, 84, 93,98, 106, 134, 145grapefruitBroiled Grapefruit......................................16grapes.......................................................32, 49green beans....................................................62Spicy Green Beans......................................59green chili..............................26, 35, 97, 117, 130Green Chili and Cheddar Quesadillas..........61gritsShrimp and Grits..................................... 117Half-Veggie Burgers......................................102herbs................................................ 25, 72, 122basil.........................................15, 89, 90, 110basil, Thai..................................................70cilantro.... 35, 40, 61, 84, 87, 93, 101, 163, 164dill......................17, 43, 46, 54, 105, 130, 165parsley............................................... 46, 144sage................................................... 66, 122thyme......................................... 39, 113, 122honey....................................................... 30, 32Jacket Sweet Potatoes......................................57jalapeño............49, 52, 93, 98, 130, 143, 161, 163Whole-Wheat Jalapeño Cheddar Scones......22jam.................................................................32Peanut Butter and Jelly Granola Bars.........25kaleKale Salad................................................. 44Potato and Kale Rolls with Raita.................84kiwi................................................................32kohlrabi........................................................122leeks...............................................................71Potato Leek Pizza.......................................79Leftovers.........................................................87lemon.....................43, 44, 46, 54, 59, 65, 70, 89,110, 113, 121, 122, 142, 149, 156lentils................................................... 102, 109Dal............................................................35lettuce............................................................52Lightly Curried Butternut Squash Soup...........40lime............................. 32, 46, 49, 52, 53, 55, 60,130, 149, 158, 159, 163Coconut and Lime Oatmeal........................29Chili Powder and Lime Popcorn..................75Spicy Broiled Tilapia with Lime................126mango...................................................149, 163Mango Lassi............................................150melon...........................................................149Fast Melon Sorbet....................................158Melon Smoothie.......................................150Mexican Street Corn.......................................60mozzarellaBroccoli Rabe and Mozzarella Calzones......80Potato Leek Pizza.......................................79Poutine......................................................66mushrooms.......................................... 105, 106Egg Sandwich with Mushroom Hash.........26My Dad’s Baked Beans, and Mine..................101nectarines.......................................................49noodles.................................50, 89, 90, 105, 106oats.......................................................... 21, 25Apple Cinnamon Oatmeal..........................31Baklava Oatmeal.......................................30Berry Oatmeal...........................................29Coconut and Lime Oatmeal........................29Oatmeal.....................................................28Pumpkin Oatmeal......................................30Savory Oatmeal.........................................31okra................................................................62olives.................................. 49, 65, 109, 118, 130Omelette.........................................................17onion........................... 26, 35, 36, 40, 73, 84, 93,94, 97, 101, 105, 109, 114,117, 122, 143, 145, 163Caramelized Onions and Cheddar Toast.....71French Onion Soup....................................39red...........................................17, 49, 71, 164scallions................. 31, 40, 46, 50, 52, 57, 66,75, 101, 106, 110, 113,117, 130, 132, 134, 165shallots................................................ 17, 66orange.................................................... 30, 149Brown Sugar and Orange Zest Popcorn......75panzanellaSpicy Panzanella........................................49Parmesan.....................44, 60, 70-72, 89, 90, 118Parmesan and Black Pepper Popcorn...........75Parmesan and Oregano Popcorn.................75parsley.................................................... 46, 144parsnips........................................................122pasta..............................................................50Beef Stroganoff........................................105Best Tomato Sauce...................................142Chorizo and White Bean Ragu.................143Creamy Zucchini Fettucine........................89Fresh Pasta............................................... 141Pasta with Eggplant and Tomato................90peaches............................................ 49, 149, 163Peach Coffee Cake....................................156peanuts................................................... 53, 106peanut butter.............................................32Peanut Butter and Jelly Granola Bars.........25Peanut Sauce............................................ 161peas................................................. 26, 109, 118Peas and Lemon Toast................................70peppersbell........36, 40, 62, 94, 97, 101, 102, 117, 122chili............................. 46, 106, 125, 145, 161chipotle en adobo.....................................101dried red chili...........................................162green chili.........................26, 35, 97, 117, 130jalapeño................................... 49, 52, 93, 98,130, 143, 161, 163Perogies........................................................132pickles.................................................... 46, 130pineapple...............................................149, 163pistachios.......................................................30pizza..............................................................87Broccoli Rabe and Mozzarella Calzones......80Pizza Dough............................................139Potato Leek Pizza.......................................79plums..................................................... 49, 163polentaSpicy, Crunchy, Creamy Polenta............... 118popcorn.................................................... 55, 74Brown Sugar and Orange Zest...................75Cayenne and Smoked Paprika....................75Chili Powder and Lime...............................75Parmesan and Black Pepper........................75Parmesan and Oregano..............................75Scallion and Cilantro.................................75Spice Oil.....................................................75Turmeric and Coriander.............................75pork....................................................... 98, 134Spicy Pulled Pork.....................................129potatoes.................................. 26, 36, 66, 79, 98,105, 122, 125, 132Ever-Popular Potato Salad..........................46Potato and Kale Rolls with Raita.................84Potato Leek Pizza.......................................79Poutine......................................................66pumpkin......................................................144Pumpkin Oatmeal......................................30queso fresco....................................................52Rainbow Rice................................................144raitaPotato and Kale Rolls with Raita.................84Raita........................................................164red onion......................................17, 49, 71, 164red wine................................................. 39, 105rice............... 59, 87, 93, 94, 97, 98, 109, 125, 126Rainbow Rice...........................................144Rice Krispies....................................................25Roast Chicken...............................................121Roasted Vegetables........................................122Cauliflower Tacos......................................77Roasted Potatoes with Chilies...................125Roasted Vegetables Toast............................71Smoky and Spicy Roasted Cauliflower........58Romano.......................44, 60, 70-72, 89, 90, 118roti.................................................................93Potato and Kale Rolls with Raita.................84Roti.........................................................138sage................................................................66salsa................................ 52, 61, 77, 87, 101, 113Salsa........................................................163Salty Broccoli Toast........................................72sausage....................................................97, 134chorizo................................26, 109, 130, 143Savory Oatmeal..............................................31Savory Summer Cobbler............................... 110scallions...................... 31, 40, 46, 52, 50, 57, 66,75, 101, 106, 110, 113,117, 130, 132, 134, 165Scallion and Cilantro Popcorn....................75shallots..................................................... 17, 66shrimp...........................................................97Shrimp and Grits..................................... 117Smoky and Spicy Roasted Cauliflower.............58Cauliflower Tacos......................................77i n d e x175

i n d e x176SmoothiesBerry.......................................................150Drinkable Yogurt.....................................150Mango Lassi............................................150Melon......................................................150sour cream......................40, 52, 57, 61, 105, 132soy sauce...........................50, 59, 66, 70, 97, 161spice oil...........................................................50Spice Oil...................................................162Spice Oil Popcorn.......................................75Spices and Aromatics....................................166Spicy Broiled Tilapia with Lime.....................126Spicy Green Beans...........................................59Spicy Panzanella.............................................49Spicy Pulled Pork..........................................129Spicy, Crunchy, Creamy Polenta.................... 118spinach....................... 34, 84, 114, 134, 144, 164Spinach and Chickpea Toast.......................73squash................... 62, 71, 89, 113, 114, 122, 144Lightly Curried Butternut Squash Soup......40Savory Summer Cobbler.......................... 110stock...............................................................11beef.........................................................105chicken........................11, 36, 39, 97, 117, 121sunchokes.....................................................122sweet potatoes.................................57, 122, 144Swiss chard................................... 109, 134, 144tacos................................. 87, 121, 122, 125, 129Cauliflower Tacos......................................77Taco Salad..................................................52tahini.............................................................43Things on Toast..............................................69Asian Greens Gra Prow Toast.....................70Black-Eyed Peas and Collards Toast............73Broiled Eggplant Salad Toast......................72Caramelized Onions and Cheddar Toast.....71Peas and Lemon Toast................................70Roasted Vegetables Toast............................71Salty Broccoli Toast....................................72Spinach and Chickpea Toast.......................73thyme.............................................. 39, 113, 122tilapiaSpicy Broiled Tilapia with Lime................126tofu..............................................................134Tofu Hot Pot............................................106tomatoes.......26, 49, 50, 52, 57, 97, 101, 109, 114,117, 125, 130, 143, 144, 163, 164Best Tomato Sauce...................................142Chana Masala............................................93Pasta with Eggplant and Tomato................90Savory Summer Cobbler.......................... 110Tomato Scrambled Eggs.............................15tortilla...............................................15, 69, 125Cauliflower Tacos......................................77chips..........................................................52Flour Tortillas.......................................... 137Green Chili and Cheddar Quesadillas..........61Turmeric and Coriander Popcorn.....................75turnips.........................................................122tzatziki...........................................................87Tzatziki...................................................165vanilla....................... 18, 149, 150, 155, 158, 159vegetable broth............................... 11, 36, 66, 97Vegetable Jambalaya.......................................97Vegetable Quiche, Hold the Crust................... 114Whole-Wheat Jalapeño Cheddar Scones..........22wine, red................................................ 39, 105winter squash..................... 62, 71, 113, 114, 122Lightly Curried Butternut Squash Soup......40yogurt............................ 21, 52, 54, 93, 132, 158Drinkable Yogurt.....................................150Raita........................................................164Tzatziki...................................................165Yogurt Smash!...........................................32zucchini.................................26, 49, 55, 62, 114Chocolate Zucchini Muffins.......................21Creamy Zucchini Fettucine........................89Savory Summer Cobbler.......................... 110