With summer on the way--it is, I promise!--you'll soon be able to capitalize on the season's cheapest staple: salad. Salads are never at the top of my list in winter, but I come around in May when the wool turtlenecks find their way to a box under my bed.
If you have room in your refrigerator or freezer--buying massive amounts of groceries from warehouse stores can save money. But how do you use all those canned tomatoes?
Check out Real Simple's "The Five Tastiest Warehouse Club Buys."
The article includes this recipe for Spinach Pesto and Pasta:
I keep a pantry full of dried pasta, canned beans and tomatoes--all of which make cooking dinner easy and cheap‚ on nights when I don't have a lot of time.‚ Here is one of‚ my favorite cupboard meals:
Easy Homemade Tomato Sauce (with thanks to Marcella Hazen)‚
Writing from Grenoble, France, college student Rebecca Commito shares two recipes she's been practicing in her French cooking class. With the recession hitting hard both at home and abroad, it's not a bad time to be inspired by cheap meals from other countries. So, bon appetit!
Yesterday, spring cleaning hit my refrigerator. The butternut squash risotto, the feed-a-small-nation tupperware of braised cabbage, the tofu I bought pretending I don't passionately adore red meat--all eighty-sixed. Finishing food is satisfying; throwing away food is heartbreaking.
There's nothing like drizzling rain to put me in the mood for chili--and nothing like the economy (even on days when the market is up) to inspire cheaper eating.‚ ‚ Today's‚ "downturn dish"‚ comes from my sister--Alison.‚ She's not a chef; but she is a very good home cook.‚ Enjoy!
With summer on our collective doorstep, it's almost time to change your seasonal produce purchases. And this recipe, which can be made with eggplant or zucchini, will be fantastic in the warmer months.