Salad ...... 42 Broiled Eggplant Salad...... 43 Kale Salad ...... 44

NEW Ever-Pop u lar Potato Salad ...... 46 Introduction ...... 5 NEW Spicy Panzanella...... 49 Text, recipes, and most photographs and A Note on $4/D ay ...... 6 Cold (and Spicy ?) Asian N oodles ...... 50 design by Leanne Brow n, in fu lfillment My Philosophy ...... 7 Taco Salad ...... 5 2 of a final project for a master’s deg ree in Tips for Eating and Shopping Well ...... 8 B eet and Chickp ea Salad ...... 5 3 First, I’d like to th a n k my husband, Food Studies at New York University. Pantry Basics ...... 12 Broccoli Apple Salad ...... 54

Dan. With o u t him th is book would not NEW Charred Su m m er Salad ...... 5 5 ex ist. Thank you also to my w on derfu l This book is distributed u n der a fam ily and frien ds, who believed in th is Creative Com m ons A ttribution- idea before anyone else. And th a n k you NonComm ercial ShareA like 4.0 licen se. Breakfast ...... 14 to everyone who has ta k en th e time to For more inform ation, visit Tom ato Scram bled Eggs ...... 15 Snacks, Sides & tell me what Good and Cheap means to www.creativecom m ons.org/licen ses/ Broiled G rapefru it ...... 16 th em . I heard fro m th ou san d s of people by -n c-sa/4 .0 Om elette ...... 17 Sm all Bite s ...... 56 th ro u g h o u t th e cou rse of creating and Banana Pan cak es ...... 18 Jacket Sw eet Potato ...... 5 7 distributing th is book. The outpouring You may freely distribute th is book NEW Chocolate Z u cch ini Muffins ...... 21 Sm oky and Spicy Roasted Caulifl ow er ...... 58 of love and su p p ort I’ve received is electron ically. To dow nload a free PD F Whole-W h eat Jalapen˜o C h eddar Scon es...... 22 Spicy G reen Beans ...... 5 9 probably en ou gh for several lifetimes. or buy a print cop y, visit NEW Peanut Butter and Jelly G ranola Bars ...... 25 Mexican Street Corn ...... 60

To th ose who to ld me th is book has www.lean n ebrow n .com NEW Egg Sandw ich with M u sh ro om Hash ...... 26 Green Chili and Cheddar Quesadillas ...... 61 given th em hope, inspired th em , or ID E A S Oatmeal 6 Ways ...... 28 Cornm eal Crusted Veggies ...... 62 oth erw ise brought th em pleasu re: Brow n, Leanne ID E A S Yogurt Sm ash! ...... 32 B ru ssels Sprout Hash and Eggs...... 65 I don’t deserve so much gratitu d e for Good and Cheap: Eat Well on $4/D ay Poutine ...... 66 so little, but doing work th at matters is ISBN : 978-0-9938448-2-9 ID E A S Toast 8 Ways ...... 69 all I have ever wanted. ID E A S Popcorn 8 Ways ...... 74 Version 1.1, August 2014 Soup ...... 34 Version 1.0, Ju n e 2014 Dal ...... 35 Version 0.9, D ecem ber 2013 Corn Soup ...... 36 NEW French Onion Soup ...... 39 Handheld ...... 76 Lightly Curried Buttern u t Squash Soup ...... 40 Cauliflow er Tacos ...... 77 Potato Leek Pizza ...... 79 Broccoli Rabe and Mozzarella Calzon es ...... 80

NEW Broccoli, Egg, and C h eddar Em panadas ....83 Potato and Kale Rolls with Raita ...... 84

ID E A S Leftovers ...... 8 7

3 Dinner ...... 88 Introduction Cream y Z u cch ini Fettu ccine ...... 89 Pasta with Eggplant and Tom ato ...... 90 Chana Masala ...... 9 3 Black-Eyed Peas and Collards ...... 94 Eating is one of life’s greatest pleasu res. In a perfect V egetable Jam balaya ...... 9 7 world, health y and delicious food would be all around NEW Filipino Chicken A dobo ...... 98 Drinks ...... 14 8 us. It would be easy to ch o ose and easy to en joy. NEW Baked Beans 2 Ways ...... 10 1 Agua Fresca ...... 14 9

NEW Half-Veggie Burgers ...... 1 0 2 ID E A S Sm oothies 4 Ways ...... 1 5 0 But of cou rse it’s not a perfect world. There are

NEW B eef Stroganoff ...... 1 0 5 th o u sa n d s of barriers th at can k eep us fro m eating in a

NEW Tofu Hot Pot ...... 1 0 6 way th at nourish es our bodies and satisfi es our ta stes.

NEW Deconstructed Cabbage Rolls ...... 1 0 9 Money just n eed n ’t be one of th em . Savory Su m m er Cobbler ...... 110 D esserts ...... 1 52 Cauliflow er C h eese ...... 113 Caram elized Bananas ...... 1 53 Kitchen sk ill, not budget, is th e key to great food. This V egetable Quich e, Hold th e Crust ...... 114 Coconut Chocolate Cookies ...... 1 55 cookbook is a celebration of th e many delicious meals Shrimp and Grits ...... 117 Peach Coffee Cake ...... 1 5 6 available to th o se on even th e most strict of budgets. Spicy, Crunchy, Cream y Polen ta ...... 118 Fast Melon Sorbet ...... 158

Roast Chicken ...... 1 21 NEW Avocado Milkshake ...... 1 59 Eating on a limited budget is not easy, and th ere are

METHOD Roasted V egetables ...... 1 2 2 tim es when a to u g h week can tu rn mealtime into a Roasted Potato es with Chilies ...... 1 2 5 ch ore. As one woman told me, “I’m weary of th e ‘what’s Spicy Broiled Tilapia with Lime ...... 1 2 6 for dinner?’ gam e.” I hope th e recip es and techniqu es in Flavor ...... 16 0 th is book can help make th ose tim es rare and th e tough Peanut Sauce ...... 161 ch oices a little more bearable. Spice Oil ...... 162 Big Batch ...... 1 2 7 Salsa ...... 16 3 At th e sam e time, th is book is not a meal plan— those Spicy Pulled Pork ...... 1 2 9 Raita ...... 16 4 are much too individual to sh are on a wide scale.

NEW Deviled Eggs 6 Ways ...... 1 3 0 Tzatziki ...... 16 5 Every person and every fa m ily has sp ecific needs and

Perogies ...... 1 3 2 ID E A S Spices and Aromatics ...... 16 6 unique ta stes. We live in differen t reg ions, differen t

NEW Dum plings 2 Ways ...... 1 3 4 neighborhoods, and with varying means. One book can n ot accou n t for all of th at, but I hope it can be a sp ark , a general strateg y, a flexible set of approachable Thanks ...... 16 8 and ch eap recipes. The rest is up to you. Staples ...... 1 3 6 Flour Tortillas ...... 137 I th ink you’ll find (or perhaps have already fou nd) th at Roti ...... 1 3 8 learn ing to co ok has a p ow erfu lly positive effect. If you Pizza Dough 2 Ways ...... 13 9 In d e x ...... 17 2 can becom e a more sk illed, more con scious cook, you’ll NEW Fresh Pasta ...... 141 be able to con jure deliciou sn ess in any kitch en , anytime. B est Tom ato Sauce ...... 14 2 Good cook ing alone can ’t solve hunger in Am erica, but

NEW Chorizo and White Bean Ragu ...... 14 3 it can make life happier— an d th at is worth every effort.

NEW Rainbow Rice 3 Ways ...... 1 4 4

METHOD How to Cook Dried Beans...... 14 5 Ju st as a good meal is best sh ared with others, so is

METHOD Croutons or B readcru m bs ...... 1 4 6 a good recipe. I may not be able to sh are a meal with you, but I’d love to offer a few ideas. What’s for din n er? Here’s my answ er. 4 5

A Note on $4/Day My Philosophy

I designed th ese recip es to fit th e bu dgets of people living on SN A P, th e The best health advice is simple: eat fru its and vegetables. Many US program th at used to be called food stam ps. If you’re on SN A P, you A m erican cookbooks rely on meat as th e cen tral featu re of a meal. My already know th at th e benefit form ulas are com plicated, but th e ru le of recip es celebrate th e vegetables rath er th a n th e meat. th u m b is th at you en d up with $4 per person, per day to sp en d on food. My inten t was to create satisfy ing food th at doesn’t req u ire you to This book isn ’t ch allen ging you to live on so little; it’s a resou rce in supplem en t your meals with ch eap carbohydrates to stave off hunger. case th at’s your reality. In May 2014, th ere were 46 million A m erican s I strove to create recip es th at u se money ca refu lly, with o u t being purely on food stam p s. Untold millions more—in particu lar, retirees and slavish to th e bottom line. For ex am ple, many recip es use butter rath er stu den ts— live u n der similar con straints. th a n oil. Butter is not ch eap, but it creates flavor, cru n ch, and rich n ess in a way th at ch eap oils n ever can . The costs for each recipe are based on tw o sou rces. For th e pantry item s on th e follow ing pages, I collected prices fro m four grocery I’m not a dietician, and th is isn ’t a diet book. I’m just a hom e cook, like stores in Inw ood, a relatively low -incom e neighborhood on th e north you. If you have dietary restrictions, som e recip es won’t work for you tip of Manhattan. For sp ecific sp ices and a wider variety of fru its and as-is, but th at’s fine— you can try to adapt th em to your n eed s, or just vegetables, I looked at online grocery stores or nationw ide averages tu rn th e page and keep looking for inspiration. collected by th e Bureau of Labor Statistics. More th a n a book of recipes, th is is a book of ideas. I w ant you to ta ilor The prices for fru its and vegetables assum e th at th ey ’re roughly in th ings to your ta ste. Improvisation is th e sou l of great cook ing! If it season , when you can get th e best deals. This means, unfortunately, doesn ’t work out every time, I hope you’ll forgive me. More importantly, th at you’ll pay a lot more if you want to make peach coffee cake in forgive y ou rself, and try again. Febru ary. I ta lk more about sh o p p ing in season on th e follow ing pages.

The estimates are, by n ecessity, a sn apsh ot of place and time. C osts will vary in oth er cities, other neighborhoods, even just other stores. Please th ink of th e n u m bers as a guideline, not a guarantee. About th is Book

More th a n in most cookbooks, my recip es are flexible and en cou rage su bstitu tion based on availability, price, and personal ta stes. A strict budget req u ires flexibility and a willingness to say, “th at’s a good deal I created an earlier version of th is book as th e capston e project for my th is week, so it’s what I’ll be co ok ing!” Don’t worry, you’ll pick up th e MA in Food Studies at New York University. After I posted a free PD F trick s quick ly. on my website, it went viral on Reddit, Tum blr, and elsew h ere, rack ing up almost 100,000 dow nloads in th e first few weeks. That su p p ort gave A few recipes call for fancy kitchen equ ipm ent, but in my work with me th e cou rage to lau nch a Kick starter cam paign to get printed cop ies low -incom e fam ilies in New York, I’ve found th at item s like blen ders, of G ood and Cheap into th e hands of people who don’t have com pu ters food processors, and electric mixers are fa irly com m on . I did not, or who wouldn’t otherw ise see it. Thousands of generous supporters how ever, attem pt to ta ck le th e very real situ ation of people who have con tributed to th e cam paign, donating more th a n 8,000 free cop ies of no kitch en , no equ ipm ent, and no sp ace to prepare food. I simply can n ot th e printed book and sp on soring 20 new recipes. Now, just five months hope to do th ose issu es justice with in th e bounds of one cookbook. Let’s after fi rst posting th e PD F, it has been dow nloaded about 500,000 times. all ag ree th at we n eed to keep striving to add ress th o se other issu es th at

IN T R O make it diffi cu lt for so many people to eat well. The ex perien ce has ch an ged my life. IN T R O 6 7 TH IN K W EEK LY Tips for Each week, mix th ings up by buying differen t varieties of staple foods like grains and beans. This week, you might have oatm eal every morning (p. 28) with black Eating and bean ch ili or black bean ta co s later in th e day, but next week you’ll have yogurt for breakfast (p. 32) and hum m us or ch an a masala (p. 93) for lunch and dinner. Shopping Well If you have time to sh o p freq u en tly, pick up sm aller am ounts of produce every cou ple of days to en su re every th ing is fresh . It’s a lot more inspiring to pull crisp greens out of th e fridge th a n to unstick a wilted mess

BUY FOODS TH A T CA N BE USED IN MULTIPLE MEALS fro m th e bottom of th e veggie draw er. If you can’t sh op Versatile ingredien ts save meals. If you buy flour, you as often , con sider getting can n ed or fro zen versions of can make to rtillas (p. 137), roti (p. 138), scon es (p. 22), which ever vegetables you won’t use immediately. and p an cak es (p. 18). If you buy yogurt (or make your ow n), you can have it with fru it (p. 32), make raita (p. 164) and tz atz iki (p. 165), or u se it in a drink

(p. 150). N eed I even mention th e versatility of garlic TH IN K SEASONALLY or lem on s? If you always k eep th em around, you can During th eir local grow ing season , fru its and vegetables make anything else ta ste fantastic. are generally ch eaper and definitely ta stier th a n outside of season . You’ll notice th at orange prices sh o ot up during th e su m m er, yet what’s available is drab and flavorless. But oranges are abu ndant in D ecem ber and

BUY IN BULK Jan u ary, th e peak of th eir season , and th at’s refl ected Buying larger am ounts usually brings th e price dow n. in th e price. At th e en d of su m m er, you can get bags of When you’re working with in a tight budget, you won’t zu cch ini for next to nothing. B ru ssels sprou ts are also always be able to afford to sh op for th e fu tu re, but do very season al, com ing on sale around Thanksgiving. it when you can . And, of cou rse, k eep storage in mind: Enjoy as much of th e su m m er and fall pro du ce as If th e item will go off before you can finish it, get th e possible, becau se you’ll be more limited in th e winter. sm aller size. If you buy versatile ingredien ts in slightly Then again, simmering and ro asting winter vegetables larger am ounts, you’ll be able to u se th em quick ly but is a fine way to warm up your house, and to u g h win ter still make diverse meals. ro ots are easy to store. In addition, winter is a great time to search for deals on can n ed and fro zen produce. Seasons for fru its and vegetables vary depending on where you live, so con su lt a local guide to grow ing

STA RT BUILDING A PA N TRY season s and u se it to sh o p for th e best deals. If p ossible— an d adm itted ly th is can be diffi cu lt for people living on th eir ow n — reserve part of your budget to buy one or tw o sem i-ex pen sive pantry item s each

week. Things like olive oil, soy sau ce, and spices MORE VEGETABLES MEANS MORE FLA V O R (p. 166) are pricey at first, but if you u se just a little Nothing livens up a bow l of rice like su m m er sq u ash with each recipe, th ey go a long way. With tu rm eric, and corn ! V egetables make th e best sau ces: th ey ’re coriander, cu m in, and fresh ginger ro ot, you’ll su dden ly earth y, bright, ta rt, sw eet, bitter, savory, rich . Give th em have a world of flavor on your sh elf. In a few pages, I’ll a trea su red sp ot at th e top of your grocery list and

IN T R O su g gest sp ecific item s to add to your pantry. 8 you’ll n ever be bored. IN T R O 8 9

GET CREATIVE WITH WILTED VEGETABLES More Tips! Som etim es you forget a p epp er or bunch of spinach in th e back of th e fridge. Alth o u g h wilted veggies might not rem ain fit for a salad, th ey ’ll still be wonderful in any dish th at calls for sau t´ed,e grated, or baked vegetables. Ju st cu t off any actual rot. You can also u se th em in broth.

ALWAYS BUY EG G S With th ese babies in your fridge, you’re only minutes aw ay fro m a satisfy ing meal. Scram ble an egg with leftovers or drop an egg on top of

a salad or a plate of stir-fried vegetables, and deliciou sn ess is guaranteed. MAKE YO U R OW N BRO TH AND STO CK In almost any savory recipe th at calls for water, hom em ade broth or stock would be better. To make broth, start by sav ing any vegetable bits th at you ch op off and would norm ally th ro w aw ay, like onion to p s, th e

BUY EX PEN SIVE EG G S IF YO U CAN seedy parts of peppers, and th e en ds of carrots. Store th em in th e freezer More ex p en sive eg gs are usually worth th e m oney— they ta ste so much until you have a few cu ps, th en cover th em with water, bring to a boil, better th a n ch eap eg gs. Even at $4 a dozen, you’re still only paying and sim m er on low heat for a few hours. Add salt to ta ste, and you 33 cen ts an egg. Really fresh eg gs, like th ose fro m a farm ers’ market, have broth! To make a hearty stock, do th e sam e with leftover bon es or also make a big differen ce in flavor. scrap s of meat (preferably all th e sam e kind of meat). Sin ce you’re using stu ff you’d otherw ise th ro w aw ay, broth and stock are effectively free.

BE CAREFUL WITH UNDERCOOKED EGGS

Very rarely, raw eggs can be infected with salmonella. Many classic TR EA T YO UR FR EEZER WITH RESPECT recipes, fro m mayonnaise to eggnog to C aesar d ressing, are prepared A freezer can be a great frien d for sav ing time by letting you prepare with raw egg yolk, but tech n ically only a hard-cooked egg is large batch es of food at once. Cooking dried beans ta k es a while (p. 145), g u aran teed to be free of salmonella. Consequently, raw or ru n n y eggs so make more th a n you n eed, th en freeze th e rest. Another great trick are not recom m en ded for infants, th e elderly, p reg n an t women, or I learn ed fro m a reader is to dice a whole package of bacon, fry it, th en anyone with a weakened immune sy stem . freeze it in sm all parcels. This m ak es it easy to add a sm all am ou nt of bacon to a dish with o u t th e tem ptation of using th e whole package.

BUY FRESH BREAD

Try to buy fresh loaves of interesting bread fro m an independent bakery TU R N CHICKEN SK IN IN T O SCH M A LTZ or th e bakery in your grocery store. Alth o u g h fresh loaves don’t last as Schm altz is ren dered ch ick en fa t th at you can use like butter. Buy long as sliced bread, th ey ’re much more en joyable, and you can u se th e ch icken th at still has its sk in, th en trim th e sk ins and lay th em in a pan old stu ff to make panzanella (p. 49) or crou ton s or breadcru m bs (p. 146) on low heat. Add a cu p or so of water and simmer until th e fa t releases to to p other dish es. Later in th e day, many independent bakeries offer fro m th e sk in and th e water cook s off. Let th e fa t cool, th en th ro w deep discou n ts on bread th ey would oth erw ise have to th ro w out. aw ay th e sk ins and pour th e fat into a glass jar. Store in th e fridge.

DON’T BUY DRINKS BUY A PEPPER GRINDER All th e body needs drink-wise is water. Except for milk, most packaged Seriously, banish pre-ground pepper fro m your life; it loses all flavor drinks are overpriced and deliver a lot of sugar with o u t filling you up when it sits around. Fresh pepper creates pops of inten se flavor on th e th e way a piece of fru it or a bow l of yogurt does. If you want a sp ecial tongue and lights up bland dish es. One of th e most popular dish es in

IN T R O drink, make agu a fresca (p. 149), a sm o oth ie (p. 150), or tea. Rom e is just pasta with butter and pepper: give it a try ! IN T R O 10 11 GRAINS Pantry Basics Flour is so inexpensive, and on ce you have a few basics at hand, most baked goods are a cinch to make. There’s great variety in whole grains. Substitu te th em for rice, to ss th em in a salad, or add th em to sou p. bread, tortillas, pasta, all-purpose our, whole-wheat our, oats, popcorn, short-grain rice, With th ese com m on ly available item s in your pantry, you can have long-grain rice, brown rice, cornmeal, dried whole grains a wide variety of meals on th e ta b le with in minutes. Keeping a well stocked pantry is th e key to easy, fa st co ok ing at hom e. When you’re living on a budget, building up su p plies do es ta k e time, but just keep

adding each week and you’ll get th ere in time. CA N N ED VEGETABLES Plen ty of vegetables are good when can n ed, so rem em ber to com pare prices betw een fresh , fro zen , and can n ed. The can n ed versions are fantastic in sau ces. Ju st be aw are th at can n ed foods are often very salty,

VEGETABLES so you might want to rin se th em , except for can n ed tom atoes. V egetables can (and sh o u ld!) be th e base of most meals. Other th a n whole tomatoes, tomato paste, whole corn greens, which sh ou ld be used quick ly, th ese can be stored for a few days to a few w eek s. 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, cauli ower, winter squash FR O Z EN FR U ITS AND VEGETABLES Fresh berries can be ex pen sive, but th e fro zen on es often go on sale and are great for sm o oth ies. Frozen veggies are quick to add to sou p s and rice dish es. Again, com pare prices to see w h eth er fro zen is th e best value.

FR U ITS berries, peas, green beans, corn Citru s fru its are co ok ing essen tials and th ey keep well. The zest and juice can liven up just about any dish and th ey always make a great d ressing. Bananas, apples, and melons are great quick sn ack s, but try

every fru it you can afford! Rem em ber, almost all fru its and vegetables FLA V O R AND COOKING have a season , so savor th em at th eir fresh est and ch eapest. You can ex plore an ex traordinary num ber of cu isin es with th ese item s. apples, melons, oranges, limes, lemons, bananas They add depth and excitem en t to th e most simple dish es. olive oil or vegetable oil, wine vinegar, anchovies, sardines, olives, sh sauce, coconut milk, miso paste, mustard, soy sauce, chili sauce, brow n sugar, fresh herbs, dried spi ces (p. 16 6 )

DAIRY Butter is just as good to cook with as it is on toast. T h ese are th e ch eeses I

like, but buy what your ta ste, budget, and local availability alllow . TR EA TS TH A T GO A LO N G WAY butter, milk, yogurt, queso fresco, Romano or Parmesan, sharp cheddar, mozzarella Alth o u g h th ese item s can be ex pen sive, a little go es a long way; when you can , pick up an item or tw o and en joy th e resu lts. dried fruits, dried mushrooms, frozen shrimp, maple syrup, bacon, vanilla, cocoa powder

PRO TEIN Meat isn ’t th e only protein! The item s below are ch eap, easily stored,

and have multiple u ses. Be aw are th at most fish at th e g ro cery store has SPICES previously been fro zen and was merely th a w ed for display. T h ere’s no I have a whole page on sp ices (p. 166), but th ey can be a stick ing point: harm in buying it fro zen and th a w ing it y ou rself. no food value, and th ey som etimes have a high sticker price. However,

IN T R O eggs, dried beans, lentils, tofu, nuts, peanut butter one sm all bottle lasts many meals, so invest in th em w h en ever you can . IN T R O 12 13

Breakfast Tom ato Scram bled Eggs FO R TW O

Fast, health y, and ch eap is usually th e gam e plan for breakfast—with as much pleasing flavor as I can manage in my grouchy morning state. W h eth er you have hours or minutes, th ere’s a great breakfast to be had for little.

$3.60 TO TA L $1.80 / SERV ING

For today’s breakfast, fluffy, Put a sm all pan on medium heat and melt th e butter, th en sw irl cream y eg gs hold togeth er a it around to coat th e pan. A dd th e to m a to es. Cook until th e mass of ta n g y, juicy, sw eet tom ato es release th eir juice and most of th e juice evaporates, tom atoes. Best en joyed when about 5 to 7 minutes. tom ato es are in season . Meanwhile, crack th e eg gs into a bow l and add a generous sprinkling of salt and pepper. Beat th e eggs lightly with a fork.

½ tbsp butter O n ce most of th e juice has cooked out of th e tom atoes, tu rn th e 4 cups fresh tomatoes or 2 cups canned heat dow n to low and add th e eg gs to th e pan. Using a sp atu la, tomatoes, chopped gently mix th e eggs and tom atoes. Carefully stir th e eg gs to 4 eggs keep th em fro m form ing ch u n k s. Tu rn dow n th e heat as low as salt and pepper possible; th e slow er your eg gs cook, th e cream ier th ey ’ll be.

A D D IT IO N S O n ce th e eg gs are done, tu rn off th e heat and add any chopped fresh basil or other herbs, chopped herbs you have around. Basil is th e best with to m a to es.

If you have som e around, serve over toast or a tortilla. BREAKFAST 14 15 $2 TO TA L $1.60 TO TA L $1 / SERV ING $0.80 / SERV ING

Broiled Grapefruit Om elette FO R TW O FO R TW O

If your oven has a Turn on th e broiler in your oven. I make th is om elette Crack th e eggs in a bow l. A dd th e dill, salt, pepper, and beat with a fork. broiler, th is is a fast at least on ce a week. and fu n way to liven Split a grapefruit in half and place it on It’s insanely delicious, Put a big sau cep an on medium -high heat. Melt a sm all blob of butter in up a stan d ard, health y a baking tray or in an o ven -p ro of pan. w h eth er laden with th e pan. Once th e butter is sizzling, add th e onion and sau t´e for about breakfast of g rapefru it. Sprinkle th e pink halves even ly with veggies or kept simple. tw o minutes, until it’s tra n slucent and sm ells great. This method pro du ces a su gar and top with just a tiny bit of I love it with dill, but hot and sticky treat. salt to bring out th e flavor. it’s good with almost Add th e egg to th e hot pan and sw irl it around to coat th e su rface any herb or scallions. even ly. If th e cen ter of th e om elette cook s more quick ly th a n th e edge, Place th e grapefruit halves u n der th e O n ce you are a pro at u se a sp atu la to pull any raw egg into th e middle. Then stop touching it. broiler until th ey tu rn bubbly and a making th is, add any 2 grapefruit little brow n (or even black) around other cooked veggies After about 30 secon d s, toss th e ch eese on top along with any other raw 2 tbsp brown sugar th e edges. This usually tak es about 3 you have around. or co ok ed vegetable you feel like adding. Once none of th e egg rem ains salt minutes, but monitor it because every tra n slucent, fold th e om elette in half with your sp atu la, th en lift it out broiler is differen t. Don’t get distracted! of th e pan. You don’t want any brow n on your eg gs. Overbroiling ru ins a good meal fast. 4 eggs 2 tbsp fresh dill, nely chopped If I’m serv ing tw o people, I usually cu t one large om elette in half rath er If you have maple sy ru p on hand, u se it salt and pepper th a n making tw o om elettes. However, when you feel like being fa n cy , instead of su gar for even more flavor. butter for the pan you can make a pair of tw o-egg om elettes simply by using half th e 1 shallot or ½ small red oni on, ingredien ts for each . For ex tra fanciness, roll up th e om elette instead of This breakfast will make a grapefruit nely diced folding it—that’s how th e Fren ch do it, trad itionally. The resu lt will be BREAKFAST lover out of you! ¼ cup grated cheese quite th in and ten der. BREAKFAST 16 17

In a medium bow l, add th e flour, brow n su gar, baking Banana pow der, soda and salt. Mix th o ro u g h ly with a spoon.

In an oth er bow l, add th e mashed bananas (or just $2.80 TO TA L Pancakes mash th em in th e bow l), eg gs, milk, and vanilla, th en $0.70 / SERVING MAKES TEN TO FO U R TEEN PANCAKES mix. A dd th e dry mixture fro m th e oth er bow l into th e second bow l. Gently stir it with a sp o on until every th ing just com es to g eth er. Tender pancakes com e fro m not o ver-m ixing th e batter. If th ere are still a few With th e cream y tex tu re and delicious pockets of flour, don’t w orry about it. Let th e mixture flavor of bananas, th ese pancakes are sit for 10 to 15 minutes. stu n n ingly good. You will be seriously popular if you feed th ese to your fam ily Place a non-stick or cast-iron pan on medium heat. or frien ds. A n oth er plus: th is is a great O n ce it’s hot, melt a sm all am ount of butter, about way to get rid of mushy bananas (th at ½ teaspoon, th en ladle som e pancake batter into th e doesn ’t involve making banana bread). cen ter of th e pan. You can make your p an cak es as large 1 or sm all as you like. A norm al am ount is about /4 to 1 /3 cu p of batter. If it’s your first time making pancakes, make th em sm aller: th ey ’ll be easier to flip. 2 cups all-purpose our ¼ cup brown sugar As so on as th e batter is in th e pan, place 3 to 4 banana 2 tsp baking powder slices atop of th e u n cooked side of th e pancake. O n ce th e 1 tsp baking soda edges of th e pancake start to dry up and you can see th e 1 tsp salt middle start to bubble, flip th e pancake over. Cook until 2 bananas, mashed it is brow ned on both sides. Stack th e finish ed pancake 2 eggs on a plate in a warm oven and rep eat th e above pro cess 1½ cups milk until you ru n out of batter. 1 tsp vanilla 2 bananas, sliced Serve hot, with bu tter and sy ru p. butter for cooking

BREAKFAST BREAKFAST 18 19 2 cups grated zucchini Chocolate 1½ cups all-purpose our 1½ cups oats ½ cup cocoa powder Zucchini 1½ cups sugar 1 tbsp cinnamon (optional) 2 tsp baking soda Muffins 1 tsp salt 4 eggs MAKES TW EN TY-FO U R SM A LL MUFFINS 1 cup plain yogurt ½ cup dark chocolate chips (optional)

When my frien d Mich ael ch allen ged me to create a recipe th at u sed dark ch ocolate, I got a little w orried: dark Preheat th e oven to 350 °F. ch ocolate is ex pen sive! Cut off th e rou n d en d of th e zu cch ini But th en I rem em b ered th at co coa (which is a little tough), but k eep th e pow der is deeply, darkly ch ocolaty, stem to use as a handhold. Shred th e with o u t th e ex pen se. I th o u g h t of th e zu cch ini with a box grater, stop p ing ch ocolate zu cch ini cake my mother when you get to th e stem . made when I was grow ing up and knew I had som eth ing. Butter or oil 24 m uffin tins, or just line th em with muffin cu ps. This is a great breakfast treat th at u ses staples you sh ou ld generally have Measure th e dry ingredien ts (flour, oats, on hand like flour, oats, and yogurt. cocoa pow der, su gar, cinnam on, baking The yogurt and zucchini make th ese so da, and salt) into a medium bow l. muffins su p er moist and yum m y, but still a reason ably nutritious (if slightly Mix th e zu cch ini, eggs, and yogurt in su gary ) ch oice for breakfast. a larger bow l. A dd th e dry ingredien ts, th en mix until every th ing is just Make th ese in mid-sum m er, during th e com bined. Add th e ch ocolate ch ips if height of zu cch ini season , when larger you’re using th em , th en stir once. zu cch ini are rea lly ch eap. Big zu cch ini are generally a bit w oodier, but th ey ’re With a sp o on , dollop th e batter into th e still great for baking. m uffin tins until each cu p is about ¾ fu ll and bake for 20 minutes.

$4.80 TO TA L Pull th e muffins out and poke with a $0.20 / MUFFIN toothpick or knife. If it com es out wet, bake th e muffins for 5 more minutes.

Let th e muffins co ol in th eir tins for 20

BREAKFAST to 30 minutes, th en eat th em warm! BREAKFAST 20 21

Whole-W heat Ja lapen˜o

$4.50 TO TA L Cheddar Scones $0.75 / SCONE MAKES SIX

T h ese are delicious for breakfast or with Place th e butter in th e freezer for 30 minutes. a plate of beans, a pile of vegetables, or alongside a ch ili or stew . Spicy, ch eesy, Turn th e oven to 400 °F. Line a baking sh eet with flaky— these are best eaten straight out parchm ent paper, or lightly grease th e pan if you don’t of th e oven. have th e paper.

In a large bow l, com bine th e flour, baking pow der, and salt. ½ cup butter 2½ cups whole-wheat our Prep are your jalapen˜o and ch eese. C u tting th e ch eese 1 tbsp baking powder into cu bes rath er th a n grating it means you’ll have 1 tsp salt pockets of gooey ch eese th at con trast nicely with th e 4 oz sharp cheddar, diced scon e. If you want th e spice of th e jalapen˜o, leave th e 1 jalapen o, nely diced seeds and membrane; if you like it milder, rem ove th em 2 eggs, lightly beaten and ch op up only th e pepper itself. ½ cup milk Rem ove th e bu tter fro m th e freezer and grate it directly EG G WASH into th e flour mix tu re. (U se a ch eese grater— it’s th e 1 egg best way to break up butter with o u t melting it.) Using salt and pepper your hands, gently sq u ish th e butter into th e flour until every th ing is incorporated but not sm ooth . The ch u n k s of butter will create flaky scon es. A dd th e jalapen˜o, ch eese, eggs, and milk to th e bow l, th en u se your hands to gently mix every th ing until it just com es to g eth er. It will probably be a little sh ag g y, but th at’s just fine.

Sprinkle flour on a clean cou n tertop and du m p th e dough onto it. Gently sh ap e th e dough into a disc about 1½ ” th ick . Cut th e dough into six triangles, like a pizza, and move th em to th e cook ie sh eet.

In a sm all bow l, gently beat th e eg g for th e egg wash. Brush it over th e scon es, th en sprinkle salt and pepper over each one. Bake for 25 minutes or until th e scon es are golden brow n.

BREAKFAST BREAKFAST 22 23 Tired of en dless PB+ J san dw ich es? Give Peanut Butter th ese bars a try instead! I designed th em for my frien d Alex, who is allerg ic to

$3.60 TO TA L gluten and is th e best long-distan ce $0.30 / BAR and Jelly ru n n er I know . I wanted to create a simple but nutritious breakfast th at he cou ld grab on his way out for a ru n . Granola Bars They are a little more cru m bly th a n a MAKES TW ELV E store-bought granola bar, how ever.

As a bonus, th ese are made en tirely fro m ingredien ts th at you can find in Heat th e oven to 350 °F. any corn er store or food pantry. Any kind of jam or jelly will do; I u sed Butter or oil an 8” x 11” baking pan. If you have a blu eberry, but grape or straw berry or differen t size pan, th at’s fine— it’ll just change how any other flavor would be ta sty . th ick th e bars are.

Pou r th e oats into a large bow l. You can u se quick oats if th ey ’re all you have, but I prefer th e bite and ch ew 3 cups rolled oats (or 2 cups oats and 1 cup Rice Krispies) of rolled oats. For a differen t tex tu re, you can also ½ cup peanut butter su bstitu te a cu p of oats with a cu p of Rice Krispies, but ½ cup jelly or jam th e bars are great eith er way. ¼ cup hot water ¼ tsp salt Add th e peanut butter, half th e jelly, th e water, and th e butter or vegetable oil salt to a sm all pan. Stir over low heat until it’s sm o oth .

Mix th e peanut butter and jelly con co ction into th e oats A D D IT IO N S nuts until all th e oats are coated and you have a sticky mass. coconut Dump th e mixture into th e oiled pan and press it into dried fruit an even layer. Spread th e rem aining jelly over th e to p . honey Pop th e pan into th e oven for 25 minutes, until it’s toasty and brow n around th e edges. Mmm. Crunchy.

Leave th e bars in th e pan until th ey co ol com pletely, about an hour, th en slice into 12 bars.

BREAKFAST BREAKFAST 24 25

Egg Sandw ich with

$3.60 TO TA L Mushroom Hash $1.80 / SA N D W ICH FO R TW O

Egg san dw ich es are a mainstay of every corn er deli in N YC, and for good reaso n : th ey ’re ch eap and easy, fast and delicious. I knew I had to include one when Charlen e, one of my early su pp orters, asked for a recipe with eg gs and m u sh ro om s. (I’m th a n k fu l sh e did! B ecau se I don’t rea lly like mushrooms, th ey ’re scarce in th is book, even th o u g h plen ty of people love th em .) Like most san dw ich es, th is recipe is really flexible. In particu lar, you can ch an ge th e hash to use whatever you have around. Sad leftovers can ta k e on new life when tu rn ed into a hash and matched with th e rich fattiness of a morning eg g.

2 tsp butter Melt half th e butter in a pan on medium heat, th en th ro w in th e potato 1 small potato, diced and cook for 5 minutes, stirring minimally. Season with salt and ½ lb mushrooms, sliced pepper. Add th e m u sh ro om s and garlic, as well as a splash of w ater if 2 cloves garlic, nely chopped th e potato es are getting stu ck to th e pan. Cook for another 5 minutes, 2 eggs until th e m u sh ro om s are brow n and have sh ru n k dow n. salt and pepper 2 rolls, 2 English muf ns, Test th e potato by piercing one piece with a fork. If it goes th ro u g h or 4 slices of bread easily, you’re done. If not, co ok for a few more minutes. (The sm aller th e potato es are chopped, th e quicker th ey ’ll cook.) Taste and adjust th e A D D IT IO N S season ing to your preferen ces. tomato, sliced avocado Melt th e oth er teaspoon of butter in an oth er pan on medium heat. Crack cheese th e eggs into th e pan and dust with salt and pepper again. Salt and pepper are critical to th ese ingredien ts, so don’t worry about overdoing it. VARIATION S potato and onion If you like your eggs su n n y -side up, place a lid over th e pan to en su re potato and pea th e whites will cook th ro u g h with o u t making th e yolks hard. O n ce th e collards and bacon whites are no longer tra n slucent, ta k e th em off th e heat. zucchini chorizo and green chili If you like eggs over-easy (my fa v o rite), wait until th e yolks are co ok ed but still look ru n n y, th en flip each egg with a sp atu la and let th e other side co ok for about 15 secon ds. That’ll get your whites fu lly cooked, but keep th e yolks ru n ny — the best. If you prefer hard yolks (please no!), th en co ok for a little longer.

Toast th e bread or bun, th en assem ble it into a san dw ich , using any

BREAKFAST con diments you like. Way better th a n what you’ll find at th e corn er deli. BREAKFAST 26 27

ID E A S CO CO N UT AND LIM E OATMEAL: A dd th e cocon u t and sugar to th e Oatmeal oatm eal, water, and salt. Cook $0.25 TO TA L as norm al. Turn off th e heat $1.50 TO TA L $0.13 / SERV ING and sq u eeze th e juice of half a $0.75 / SERV ING lime over th e top. This basic recipe can be d ressed up in so many ways, you’ll never get bored. Oatmeal makes a hot and com forting breakfast; ¼ cup coconut, shredded it’ll give you en erg y for a great 2 tbsp sugar morning. It’s also ex trem ely ½ lime, juiced inexpensive, so you can sp en d a bit more on lunch and dinner.

1 cup rolled oats 2 cups water ¼ tsp salt

In a sm all pot, add th e oats, water and salt. Place it on BERRY OATMEAL: Cook th e oatm eal medium -high heat, just until as usual, but 2 minutes before th e water com es to a boil. it’s ready, add som e fresh or Immediately tu rn th e heat to fro zen berries and th e sugar, low and place a lid on th e pot. th en stir to com bine. There’s Cook for 5 minutes, until th e nothing more to th e recipe th a n oats are soft and ten der and th at, but it’s su rprising how most of th e water has co ok ed many variations you can com e off. You can add more water if up with just by try ing a new you like your oatm eal sm o oth ty p e of berry or com bining and th in, or use slightly less if several varieties. you want a th ick oatm eal.

This is just th e basic recipe; several ideas for how to make ½ cup berries, fresh or frozen 1 tbsp sugar it your ow n follow on th e next $1.10 TO TA L pages. W h eth er it’s milky and $0.55 / SERV ING sw eet or savory and salty, I’m su re you can find a favorite way to en joy a hot bow l of oats

BREAKFAST in th e morning! BREAKFAST 28 29

PUM PKIN OATMEAL: Whisk th e APPLE CINNAMON OATMEAL: Cook pum pkin, milk, and water in th e oats in juice and cinnam on a pot. Add th e oats, salt, sugar, instead of water. Top with th e

$1.50 TO TA L and sp ices, but u se just 1¼ cu ps apple. If you want th e apple to $2 TO TA L $0.75 / SERV ING water. Cook on medium -low be soft and warm, cook it along $1 / SERV ING until it bubbles. Tu rn to low for with th e oats. 5 more minutes. A dd sy ru p or more su gar to ta ste.

2 cups apple juice or cider 1 tsp cinnamon 1 apple, cored and chopped ½ cup canned pumpkin ¾ cup milk (or almond / soy milk) 1¼ cups water 2 tbsp brown sugar 1 tsp cinnamon

OPTIONAL ¼ tsp ginger powder ¼ tsp clove powder maple syrup

BAKLAVA OATMEAL: Before co ok ing SAV O RY OATMEAL: Cook th e th e oatm eal as norm al, add th e oatm eal with scallions. cinnam on, orange zest and 2 Ju st before it’s done, ta b lespoons of honey. O n ce it’s add ch eese. Melt th e cooked, top each bow l with butter in a pan on another tablesp o on of honey medium heat. Crack in and a ta b lesp o on of nuts. th e eggs, th en cover. Fry until th e yolks are runny but th e whites are co ok ed, th en top 1 tsp cinnamon each bow l of oats with 1 tbsp orange zest, nely grated one fried egg! 4 tbsp honey 2 tbsp almonds or pistachios, chopped

2-3 scallions, nely chopped

$1.50 TO TA L ¼ cup sharp cheddar, grated $1.50 TO TA L $0.75 / SERV ING 1 tsp butter $0.75 / SERV ING 2 eggs

BREAKFAST BREAKFAST 30 31 ID E A S Yogurt jam ! Sm ash!

T h ere are so many ty p es of yogurt in th e g ro cery store: som e low in fat and high in sugar, som e with cu te animal pictu res. Som e are Greek. Som e have ch ocolate sh av ings and can dy. Som e have n am es like “key lime pie.” Now forget about all of th at. The yogurt best value for your money are th e big bu ckets of plain yogurt. The fat con ten t is your ch oice— just ch eck th at it doesn’t con tain gelatin and you’re all set. Starting with plain yogurt, you can make su p er flavors in your ow n kitchen, w h ere you know ex actly what’s going into it.

If you have kids, ask th em what flavors th ey can imagine and go make it! It’s a lot more fu n th a n letting th e su perm arket ch o ose for you. Try ra sp b erry! som eth ing new and sm ash it in! Check out th e ideas on th e adjoining page.

If you want a th ick er G reek-sty le yogurt, all you have to do is strain reg u lar Am erican yogurt th ro u g h ch eesecloth to rem o v e th e ex tra water.

Yogurt’s versatility m ak es it a great staple to keep in th e fridge. Mix it with som e of th e item s you see on th e next honey! co con u t! page or tu rn it into a savory sau ce like raita (p. 164) or tz atz iki (p. 165).

BREAKFAST BREAKFAST 32 33

This th ick len til sou p is a fl avor-p ack ed staple of th e Indian ta b le. There are a ton of ways to prep are dal, but th e core— beyond th e len tils

th em selves— is usually ginger, garlic, and ch ili, $2.40 TO TA L along with som e dry spices. Dal $0.60 / SERVING FO R FO U R

2 cups lentils 1 tbsp butter 1 onion, nely chopped 1 tsp cumin seeds 1 tsp black mustard seeds 1 tsp turmeric powder 2 cloves garlic, nely chopped 1 green chili, nely chopped ½ inch ginger root, grated salt and pepper

You can u se any ty p e of len til you like. If you’re using larger len tils (like ch an a dal, fren ch len tils, or split mung beans), soak th em for 30 minutes to start. If you’re using th e sm all orange len tils, th en don’t bother soak ing th em ; Soup th ey cook very quick ly. Melt butter in a sau cep an on medium heat. A dd th e onion and let it co ok for 1 minute, th en add th e cu m in and mustard seed s and stir th em It’s a clich´, e but as so on as th e weather around with th e onions until th ey sizzle. Toss gets cold, my apartm ent fills with th e in th e tu rm eric pow der, garlic, and ch ili and sm ell of vegetables sim m ering for sou p. cook for 3 to 4 more minutes. A dd th e ginger V egetable sou p s are so simple th at you ro ot and stir fry quick ly for about 30 secon ds. can easily invent your ow n, using th e stu ff you and your fa m ily like. Start Add th e len tils along with en ou gh w ater with som e onion, carrot, celery, maybe to cover th em , th en place a lid on to p . Let a pepper; th en add broth and a large every th ing co ok for 20 to 45 minutes, or until am ount of, say, sp inach, and su dden ly th e len tils are ten d er. Taste th e dal and add salt you have sp inach sou p! It’s a great way and pepper. You’ll probably n eed a fair bit of salt for new co ok s to gain som e con fi den ce. to bring out all th e flavors— a teaspoon or so. Ju st remember to season it en ou g h . Dunk a grilled-ch eese san dw ich in it If you have th em available, top th e dish with a

and even mediocre sou p ta stes great. splash of cream or som e chopped fresh cilantro. SO U P 34 35 If you’re making th is sou p with corn on th e cob, th e Corn Soup fi rst step is to make corn broth. If you’re using can n ed FO R FO U R TO SIX or fro zen corn , you’ll also n eed ch ick en or vegetable broth instead. In th at case, sk ip th e next paragraph.

To make corn broth, place th e cobs and bay leaves in a This th ick, sw eet, satisfy ing sou p is large stockpot and cover with water. Bring to a boil over a favorite of kids and adu lts. This is high heat, th en tu rn th e heat dow n to medium and let wonderful to make at th e beginning of th e water boil for about 30 minutes. Taste th e broth and autu m n when corn on th e cob is at its add salt and pepper until it ta stes lightly corn y. Boil it peak, but can n ed corn can also make dow n until you have about 5 cu ps of liquid. The broth it a warm rem inder of su m m er in th e will k eep for several months if fro zen , or a few weeks in depths of winter. th e refrigerator.

To make th e sou p, melt th e bu tter in a large pot or Dutch oven on medium heat. A dd onion, celery, bell 4 cups corn, fresh, canned, or frozen pepper, and potato, th en stir. Cover th e pot and let 1 tbsp butter every th ing fry and steam for about 5 minutes. 1 onion, nely chopped 2 sticks celery, nely chopped Take th e lid off th e pot and add th e garlic and ch ili 1 green or red bell pepper, nely chopped pepper, if using. Stir th e vegetables, using a splash of 1 small potato, diced water or broth to free any th at get stu ck to th e bottom 4 cloves garlic, nely chopped of th e pot. 1 chili pepper, nely chopped (optional) 1 tbsp cornmeal or our Let th e vegetables cook, stirring occasionally, for salt and pepper another 5 minutes. They sh ou ld be lightly brow ned and soft, alth o u g h th e p otatoes will not be fu lly co ok ed yet. CO RN BRO TH 4 to 8 cobs corn, with corn removed Add th e corn and corn m eal or flour to th e pot and stir. 2 bay leaves (optional) Cover with about 5 cu ps of broth and bring to a boil, salt th en tu rn th e heat dow n to low and sim m er for about 30 minutes. The broth will th ick en and becom e opaque. ALTERNATE BRO TH 5 cups vegetable broth or chicken stock Add salt and pepper to ta ste. If you made your ow n corn broth, you’ll probably n eed at least a teasp oon of salt; if you used store-bou gh t broth, you’ll n eed less.

Serve with a slice of garlic bread or add a hard-boiled egg for ex tra protein.

$5 TO TA L $1.25 / SERV ING

SO U P SO U P 36 37

Chop each onion in half len g th w ise, French peel th em , th en cu t th em into half- moon slices. T h ese big slices are fine

$9 TO TA L sin ce you’re co ok ing th e onions for so $1.50 / SERV ING Onion long. Slice th e garlic as well.

Melt th e butter in a large pot on Soup medium heat. A dd th e onions, garlic, FO R SIX and bay leaves. Cover th e pot with a lid and leave it for 10 minutes. When you com e back, th e onions sh o u ld have released a lot of moistu re. Give th em a B est if you accept it now : you are going stir. Pou r in th e vinegar and put th e lid to cry making th is recipe, sin ce th e first back on. step is to ch op a mountain of onions. But cry ing is good for us fro m time Cook for 1 hour, stirring every 20 to time. Soon you will be on to th e minutes. When th e onions at th e magical part, watching a colossal pile of bottom start to stick and tu rn dark, onions sh rink and caram elize to make add a splash of w ater to unstick th em . a sw eet, flavorful, w on derfu l sou p. Don’t worry, th e onions aren’t bu rning, Save th is recipe for th e winter, when just caram elizing. The w ater helps lift other vegetables are out of season and off th e sticky, delicious, sw eet part! you want to fill your hom e with warm arom as. As my frien d Marilyn, who O n ce th e onions are very dark and su g gested th is recipe, said, “th e sm ell in about a quarter th e volum e th ey on ce your kitchen is absolute heaven.” were, add all th e w ater and a bunch of salt and pepper. Cover th e pot again, tu rn th e heat dow n to low , and let it sim m er for an oth er hour. Taste and 4 lb onions, any type adjust salt and pepper as n eeded. 4 cloves garlic 2 tbsp butter Ladle th e sou p into bow ls. 2 bay leaves 1 tbsp vinegar, any type (optional) Now it’s time to make ch eese toast! If 3 tsp salt you want classic Fren ch onion sou p — pepper with th e to a st directly in th e sou p, 8 cups water which m ak es it a bit soggy— place a 6 slices bread piece of bread on to p of each bow l of 1½ cups cheddar, grated sou p, sp rinkle with ch eese, th en heat th e bow ls u n der your oven’s broiler A D D IT IO N S until th e ch eese is bubbly. beef or chicken stock instead of water red wine If you don’t like soggy to a st, just make chili akes th e ch eese toast on its ow n and serve it

SO U P fresh thyme on th e side to dunk. SO U P 38 39 Lightly C u rried

$6 TO TA L Butternut Squash Soup $1.50 / SERV ING FO R FO U R

Squash is almost th e perfect vegetable To prep are th e squ ash , peel off th e to u g h sk in with a for sou p: it’s flavorful and has a potato peeler. Cut th e squ ash in half len g th w ise with a divinely sm o oth tex tu re when co ok ed sh arp ch ef’s knife, th en sco op out th e seed s and gloop. and pure´ed. Serve th is sou p to people (Y o u can save th e seed s for a ta sty sn ack later, if you who th ink th ey don’t like sq u ash or like: just clean th e gloop off, th en toast th em .) cu rry, and you’ll change som e minds. You can su bstitu te any win ter sq u ash Next, slice off th e stem and very bottom of th e sq u ash for th e buttern u t; I just like buttern u t and th ro w th em aw ay. Take each half of th e sq u ash and becau se it’s faster to peel and ch op th a n place it face-dow n on a cu tting board. Chop each into its many cou sins. ½” slices, th en tu rn each slice into cu bes.

Put a large pot or Dutch oven on th e sto ve on medium heat. Melt th e butter and let th e pot get hot. Add th e onion, pepper, and garlic, th en sau t´e for tw o minutes. 1 butternut squash or other winter squash Add th e cubed sq u ash and spices and stir it all together. 1 tbsp butter Put a lid on th e pot and let it cook for another tw o 1 medium onion, diced minutes. Add th e co con u t milk and water and stir. 1 green bell pepper, diced 3 cloves garlic, nely chopped Bring th e sou p to a boil, th en tu rn dow n th e heat to 1 tsp cumin powder low and let it co ok for about 30 minutes, or until th e 1 tsp coriander powder sq u ash is ten der. 1 tsp turmeric powder 1 tsp cayenne pepper O n ce th e sq u ash is ten der, ta ste th e sou p and add salt 1 can coconut milk and pepper as n eeded. Soup usually needs a fair bit of 3 cups water salt, so be generous. salt and pepper If you have an im m ersion blen der, you can pure´e th e OPTIONAL sou p in th e pot. If you have a norm al blen der, wait until sour cream th e sou p has cooled before tra n sferring it to th e blen der. scallions Pure´e until sm o oth , th en ta ste again and add any more fresh cilantro salt and pepper it might n eed.

You can en joy th e sou p as-is or serve it with another drizzle of cocon u t milk or a dollop of sou r cream , plus

SO U P som e chopped scallions or cilantro. SO U P 40 41

Broiled

$4.50 TO TA L Eggplant $2.25 / SERV ING Salad FO R TW O

Even if you aren’t a big egg plant fan, you might en joy th is despite y ou rself. Broiled eg g plant has a cru n chy and meaty tex tu re, and th e ta h ini d ressing m ak es th e salad rich and cream y.

1 medium eggplant, sliced into circles 1 tbsp lemon juice 1 tbsp tahini sprinkle of chili akes (optional) fresh dill, nely chopped (optional) Salad salt and pepper

T h ere isn ’t much to a great salad: just Turn on your oven’s broiler. Arrange fresh vegetables, anything cru n chy, and th e slices of eg g p lant on a baking sh eet, one or tw o rich ingredien ts like ch eese, th en place th em under th e broiler for nuts, a buttery crou ton, or a cream y about 3 minutes. Watch th em carefu lly. d ressing. The d ressing sh ou ld be well O n ce th ey begin to blacken, rem o ve season ed with salt and have a nice hit of th em fro m th e oven and flip th e slices vinegar or citru s to bring out th e other over. Repeat th e pro cess on th e other flavors. Don’t bother with store-bought side. Once your egg plant is nicely d ressing. It usually ta stes lousy and is charred, ch op it into bite-sized pieces. fu ll of ch eap oils and ch em icals; you can make better and ch eaper d ressing In a bow l, mix th e ta h ini, lem on juice, at hom e with just a few pantry item s. and ch ili fl ak es (if using), plus plen ty of Salad sh ou ldn’t be a side dish you salt and pepper. Add th e eg g p lant and grudgingly serve as an afterth ou gh t. stir it around. A dd more salt or lem on Make it a meal you look forw ard to by juice according to your ta ste, th en top it

bu ilding it around your favorite fl av o rs. with dill if available, and serve! SA LA D 42 43 Start by making Kale crou ton s (p. 146).

To make th e d ressing, $4.50 TO TA L Salad drop th e egg yolk into $2.25 / SERV ING FO R TW O , OR FO U R AS A SIDE a large mixing bow l. Add th e lem on juice, m ustard, garlic, and anchovy. Whisk brisk ly This kale is treated until th e d ressing like rom aine lettu ce is light and fro th y. in a Caesar salad. The Slow ly add th e olive bittern ess of th e greens oil, whisk ing th e whole is delicious alongside time. O n ce every th ing th e rich , fatty d ressing. is incorporated, add th e You cou ld also u se salt and pepper, th en Sw iss chard. If you’re adjust to your ta ste. worried about th e I like it very lem on y. raw eg g yolk in th e d ressing, feel free to Cut th e kale leaves om it it. to rem o ve th e large stem fro m th e cen ter. (Lacinato kale, som etimes called 1 large bunch kale Tuscan kale, has 2 cups bread cubes th e easiest stem s to 2 tbsp butter (more as needed) rem ove.) Slice th e leaves salt and pepper in half len gth w ise, th en Romano or Parmesan, cu t into th in ribbons. freshly grated Chopping th e kale into sm all pieces disg u ises DRESSING its tough tex tu re. 1 egg yolk, raw, from a high-quality fresh egg 2 tsp lemon juice Toss th e kale in th e 2 tsp Dijon mustard bow l to coat it with 1 clove garlic, nely grated d ressing. Set aside for (optional) 10 minutes or leave 1 anchovy, nely chopped in th e fridge for a few (optional) h o u rs. The kale will 3 tbsp olive oil becom e ten der as it salt and pepper marinates.

Before serv ing, toss in th e crou ton s and top

SA LA D with Rom ano ch eese. SA LA D 44 45

Sm aller potato es are best, but whatever you’ve got will be fine! If you’re using Ever-Popular very large potatoes, ch op th em into

halves or quarters to sp eed up th e $3.00 TO TA L cook ing— or dice th em into bite-sized Potato Salad $0.75 / SERV ING pieces if you’re really in a hurry. FO R FO U R O th erw ise, keep th e potato es whole.

Cover th e p otatoes with water in a large pot with a lid. Bring th e water to a boil I developed th is salad becau se I’m not a big fan of over medium -high heat, th en tu rn th e mayonnaise-based potato salads. This is really th e heat dow n to medium and set th e lid simplest th ing: just p otatoes in a reg u lar vinaigrette. askew so th at steam can escap e. You can add all kinds of ex tras to it to make it more festive, but people always rav e about th e salad as is. The After about 25 minutes, try piercing secret is th at p otatoes actually have rea lly nice flavor— th e largest potato with a fork. If th e all you have to do is season th em properly. Let p otatoes fork pierces th e potato easily, it’s fu lly be potatoes, no n eed to hide ’em ! cooked. If not, boil for 5 more minutes. It’s fine if th ey ’re a little overco ok ed, but If you have leftover ro asted potatoes or other ro ot undercooked p otatoes are aw ful. vegetables, th e sam e idea works great. Ju st sk ip th e cook ing part and go straight to th e d ressing. Drain th e water. O n ce th e potato es are cool en ou gh to handle safely (but still warm), roughly ch op th em into bite- sized pieces, if you haven’t already. 2 lb potatoes 2 tbsp olive oil In a large bow l, mix th e olive oil, citru s 2 tbsp lemon juice, lime juice, or vinegar juice or vinegar, mustard, salt, and 2 tsp Dijon mustard pepper. Whisk it brisk ly until th e liquid salt and pepper is blended. If you don’t have a whisk , scallions simply whip with a fork. A D D IT IO N S Throw th e potatoes into th e bow l and fresh dill, chopped stir to coat th em in th e d ressing. A dd fresh parsley, chopped a generous am ount of salt as you stir. paprika Potatoes are very bland with o u t salt! fresh chillies, nely chopped Then let th em marinate for 10 minutes. pickles, nely chopped

Chop a handful of scallions and sprinkle th em over top. Toss th e salad on ce more, th en ta ste and adjust th e salt, pepper, and vinegar as you see fit.

This k eep s very well and trav els nicely

SA LA D to a picn ic or potluck. Have fu n ! SA LA D 46 47 If you’re using field cu cu m bers— u su ally much Spicy less ex p en sive th a n English cu cu m bers— peel th em roughly to rem o v e th e tough sk in.

$5.20 TO TA L $1.30 / SERV ING Panzanella Keep about 2 ta b lespoons of ch opped to m a to es FO R FO U R aside to use in th e d ressing, but th ro w th e rest of th e tom atoes and all th e cu cu m bers into a large bow l. Sprinkle generously with salt and pepper; th e salt helps draw out th e juices. Toss A form er classm ate, George, lik es salads with th e vegetables quick ly. a little kick . (As you can maybe tell, I do too!) For inspiration, I tu rn ed to panzanella, a classic Place a sm all sau cep an on medium heat with Ita lian bread-and-tom ato salad. The Ita lians a few drops of olive oil. Saut´e th e jalapen˜o for are tru e masters of making leftovers delicious. about a minute, th en add th e rem aining tom ato Here, old hard bread soak s up tom ato juice and and a ta b lesp o on of water. Cook for another d ressing for a su p er flavorful and filling salad. 2 minutes, until th e tom ato juices release. You can toss in any vegetable or fru it so long as Sprinkle liberally with salt and pepper. it’s juicy. Bell peppers or carrots won’t work so well, but peaches, grapes, and zu cch ini all do. If O n ce th e w ater has evaporated, tu rn off th e you don’t like spicy salads as much as George stovetop and dum p th e jalapen˜o-tom ato and I do, feel free to rep lace th e jalapen˜o with mixture on your cu tting board. Chop it very garlic or sh allot. finely, th en th ro w it back into th e pan— w ith no heat—along with th e lime juice and olive oil. Taste it and add more salt and p epp er as n eeded. You’ve got d ressing! 2 small eld cucumbers or 1 English cucumber, chopped Chop or tear th e bread into bite-sized pieces, 2 medium tomatoes, chopped th en toast it in a sk illet over medium heat, salt and pepper tossing occasionally until th e bread ch u n k s are 4 slices day-old bread toasty on all sides. Altern atively, just toast fu ll slices of bread in a toaster and tear th em up DRESSING afterw ards, or sk ip th e to a sting en tirely if th e 1 jalapen o, nely chopped bread is already su p er-h ard. 2 tbsp tomato, chopped 1 lime, juiced Mix th e bread and vegetables with th e d ressing. 2 tbsp olive oil Taste and adjust salt and pepper on ce more. salt and pepper Let it sit for a few minutes so th at th e bread can A D D IT IO N S soak up th e juices, th en serve! fresh herbs peaches, nectarines, or plums red onion, nely chopped zucchini or summer squash olives

SA LA D grapes SA LA D 48 49

Prep are th e noodles Cold (and Spicy?) according to th e package instructions.

Rin se th em u n der cold $5 TO TA L Asian N oodles water and put th em in $1.25 / SERV ING FO R FO U R a colan der to drain.

Put th e noodles in a bow l and add th e soy On a hot day, th is is all sau ce, sp ice oil if you I want to eat. Cold but have it, scallions, and sp icy food is refresh ing cu cu m ber (and any and delicious in th e other additions). Mix it su m m er. If you have all togeth er with a fork som e spice oil on hand, or a to n g s. Taste it and be su re to add it. It’s add salt and pepper or am azing in th is. more spice oil as n eeded.

Let th e noodles sit in th e fridge for about an 12 oz dried spaghetti, soba, hour if you can . The or any Asian noodles flavors will mingle and 2 tbsp soy sauce becom e more inten se. 1 bunch scallions, chopped 1 cucumber, nely chopped Think of th is as a salt and pepper recipe th at you can really make your ow n. A D D IT IO N S Use w h atever sau ce or spi ce oil (p. 162 ) d ressing you like and peanut sauce (p. 161) whatever vegetables grated carrot you have around, or shredded cabbage just a few scallions. bean sprouts hard-boiled egg chopped tomato

SA LA D SA LA D 50 51 Taco Salad Beet and FO R TW O Chick p ea

This salad is a great use for leftover beans (or pulled pork)— crunchy, fresh , Salad yet satisfy ing en ou gh to be a whole FO R TW O meal. I like to make ta co salad in a week where I’ve made a large batch of beans and I’m craving som eth ing fresh . This dish is sp icy, cru n chy, and almost certainly th e pin k est salad you’ll ever eat! Don’t be scared. 4 cups lettuce, chopped 1 cup beans, pulled pork, or ground beef 2 small tomatoes, chopped ½ cup corn, canned or fresh 2 to 3 beets, peeled and grated 2-3 scallions, nely chopped 1 cup chickpeas, cooked or canned 1 cup tortilla chips, roughly crushed 3 tbsp peanuts sharp cheddar or queso fresco, for sprinkling

DRESSING

DRESSING 1 tbsp lime juice ¼ cup sour cream or yogurt 1 tsp chili sauce juice of one lime 1 tbsp olive oil salt and pepper salt and pepper

A D D IT IO N S cucumber jalapen o Peel th e raw beets, rem o v ing th e stem s bell peppers if n ecessary, th en sh red th e beets with grated carrots a box grater. Place th e beets in a bow l salsa (p. 16 3 ) along with th e ch ickp eas and nuts.

Mix up th e d ressing ingredien ts in another sm all bow l and stir to com bine. Mix up th e d ressing and ta ste it. Adjust Taste and adjust th e salt and pepper to th e salt, pepper, and lime to your liking. your liking.

$5.20 TO TA L $3.50 TO TA L $2.60 / SERV ING Mix th e oth er ingredien ts in a large Add th e d ressing to th e oth er bow l and $1.75 / SERV ING bow l. Pou r th e d ressing over just before mix up all th e ingredien ts. Let it sit for serv ing and toss to coat th e salad about 5 minutes so th at th e flavors can even ly. Eat immediately, maybe with a soak into th e vegetables and th e beet

SA LA D few ex tra tortilla ch ips on th e side. juices can mingle with th e d ressing. SA LA D 52 53

Charred

$3.20 TO TA L $5.50 TO TA L $0.80 / SERV ING Sum m er Salad $2.75 / SERV ING FO R TW O , OR FO U R AS A SIDE

One of th e early supporters of th is book, Gina, can’t eat gluten and wanted more Mexican -inspired options. I designed th is spicy su m m er salad for her, topped with popcorn for a cru n ch like crou tons. U se sm aller zu cch ini, and save th e big ones for muffins (p. 21). If you ow n a grill, use it instead of th e broiler!

2 medium zucchini DRESSING 2 cobs corn 1 lime, juiced 1 tbsp olive oil or vegetable oil 1 tbsp olive oil The bittern ess salt and pepper ½ tsp chili powder of broccoli is Broccoli Apple Salad 2 oz cotija or feta, crumbled salt and pepper delicious next FO R FO U R 1 cup popcorn (p. 74), popped to th e sw eet ta rtn ess of apples. Plen ty 1 of cru n ch, to o ! Slice th e stem of th e broccoli into /8” discs. If you can ’t get th em th at th in, don’t Chop off both en ds of th e zu cch ini, th en slice each into worry, but th e th inner th e better if you have th e patien ce! O n ce you reach th e four long stick s. Shu ck th e corn . Lay th e zu cch ini and crow n of th e broccoli, cu t each of th e florets off and slice each of th em as th inly corn on a baking tray, th en ru b th em with oil, making 1 large crown and as you can as well. Set th e broccoli in a bow l. su re th ey ’re well coated. Sprinkle with salt and pepper. stem of broccoli 2 apples Halve and core th e apples, th en place th e apples flat side dow n on your cu tting Broil (or barbecue) for 2 to 5 minutes, depending on 1 board to make th em easier to slice. Slice th e apples into /8” pieces as well, th en how pow erfu l your broiler is. Turn th e corn over to

DRESSING dum p th em into th e sam e bow l. make su re it cook s even ly. The zu cch ini sh o u ld start to 1 lemon, juiced blacken in som e sp ots. This is good! Broil for another 2 1 tbsp olive oil Choose eith er of th e d ressing options and prep are it by simply mixing th e to 5 minutes, until th e vegetables are lightly ch arred. salt and pepper ingredien ts togeth er in a sm all bow l. Taste it and season with more salt and pepper to match your preferen ces. Mix th e dressing in a large bow l. Taste it and adjust.

ALTERNATE DRESSING 1 tbsp yogurt Pou r th e d ressing over th e bow l of vegetables and mix it all together. Chop th e zucchini into bite-sized pieces and slice th e 1 tsp olive oil corn kernels fro m th e cob. Transfer th e vegetables into 1 tsp lemon juice If you put a plate in th e fridge for 10 minutes before serv ing th e salad, it’ll stay th e bow l with th e d ressing. Add th e cru m bled cotija or 1 tsp fresh dill, chopped crisp slightly longer. For th e best p resen tation, pile th e salad as high and tight as feta and mix. Sprinkle popcorn (p. 74) over top, th en

SA LA D salt and pepper you can manage. dust with a little ex tra ch ili pow der, salt, and pepper. SA LA D 54 55 Snacks, Ja ck et

$4.80 TO TA L Sides & Sw eet $1.20 / SERV ING Sm all Potatoes Bite s FO R FO U R

I like to serve th ese with all kinds of toppings, usually leftovers fro m other When co ok ing on a budget, sn ack s are meals. Try filling th em with ro ast often th e fi rst th ing you sh av e aw ay. If ch icken , beans and ch eese, corn and you’re creative, th o u g h , you can make tom atoes— w hatever you have around. plen ty of ch eap, health y and delightful sn ack s to en joy in all season s and on any occasion. (And rem em ber, leftovers make great sn ack s, too!) 4 large sweet potatoes salt and pepper ¼ cup sour cream ½ bunch scallions, nely chopped

Heat th e oven to 400 °F. Scru b th e sw eet potatoes and stab th em with a fork a few times. Lay th em on a baking sh eet.

Bake for 60 to 75 minutes. B ecau se sw eet p otatoes vary greatly in size, ch eck th em after an hour by stabbing with a long knife. If it goes th ro u g h easily, th ey ’re ready. If not, bake longer.

Let co ol for 15 minutes. Make a long cu t along th e to p of each potato and open th em gently, beating with a fork to fluff up th e soft, orange middle.

Sprinkle with salt and pepper. Let each person add sou r cream and scallions (or

more salt and pepper) to th eir ta ste. B ITES 56 57

Sm oky Spicy and Spicy Green Beans Roasted FO R TW O

W h en ever I make th ese, I th ink, “w h y don’t I Cauliflow er have th is every day?” Throw a fried egg on top, FO R FO U R serve with rice, and you have a delicious meal.

Roasted veggies are always delicious, but th ere’s 1 tsp vegetable oil som eth ing magical th at happens to cau lifl ow er ½ lb green beans, ends trimmed, chopped into bite-size pieces in th e oven. It gets so crispy and n u tty, and th at 2 cloves garlic, nely chopped flavor is brought out even more with th e spices 1 tsp soy sauce h ere. I’m happy to just eat a bow l of th is for 1 tsp sambal oelek (or 2 tsp chili akes) dinner, maybe with an egg on top. A D D IT IO N S 1 tsp ginger, grated 1 tsp lemon juice 1 head cauli ower, cut into small pieces 2 cloves garlic, unpeeled 1 tbsp butter, melted 1 tsp smoked paprika Add th e vegetable oil to a fry ing pan on ½ tsp cayenne pepper medium heat. Once it’s hot, add th e green beans. salt and pepper Let th em co ok undisturbed for about 1 minute.

Mix th e garlic, soy sau ce, and sam bal oelek in a bow l (and th e ginger and lem on juice, if using). Turn th e oven to 400 °F. The beans sh o u ld have tu rn ed bright green. Add In a mediu m -sized ro asting pan, arrange th e about ¼ cu p of water to th e pan. Cook an oth er cau liflow er pieces and th e unpeeled cloves of 2 minutes, until th e water is mostly gone. Pou r garlic. Pou r th e butter over th e cau lifl ow er and th e sau ce into th e pan and toss gently to coat. th en sprinkle th e sp ices over to p . U se your Cook another 2 minutes, until every th ing is

$3.40 TO TA L hands to th o ro u g h ly coat th e cau lifl ow er with frag ra n t and most of th e liquid is gone. Poke $1.30 TO TA L $0.85 / SERV ING butter and sp ices. th e beans with a fork: if it goes th ro u g h easily, $0.65 / SERV ING th ey ’re done. They sh ou ld ta k e about 5 minutes. Bake for 45 minutes to 1 hour, depending on how crispy you like th e florets. Sq u eeze th e Taste and add more ch ili sau ce or soy sau ce if

BITES ro asted garlic th ro u g h o u t and trash th e sk ins. you want th e beans hotter or saltier. BITES59 58 59 $4 TO TA L $3.50 TO TA L $1 / SERV ING $1.75 / SERV ING

Mexica n Street Corn FO R FO U R

This recipe tak es fresh , Turn your oven’s broiler up to high. T h ese are a great sn ack or a quick meal, and sw eet su m m er corn — Green Chili you can add p retty much anything to th em ! To already am azing— and Peel off th e ou ter layers of th e corn and clean off all th e corn silk. Leave make ’em ch eaper, u se fresh tortillas (p. 137). adds salt, ta n g , and th e g reen en ds attach ed for a con ven ien t handhold. sp ice to th e ex perien ce. and Cheddar If you have an outdoor Place th e cobs on a baking pan under th e broiler for 2 to 3 minutes, grill, prep are th e corn th en rotate th em and rep eat until th ey ’re brow n and to a sty all th e way Spread ¼ cu p of g reen ch ilies even ly over one th at w ay, but for th o se around. The broiling sh o u ldn’t ta k e more th a n 10 minutes to ta l. Quesadillas tortilla. Sprinkle ¼ cu p of ch eese over th e with o u t, a broiler is a ch ilies, th en to p with half th e cilantro. Place FO R TW O great sh o rtcu t! Working quick ly, sp read a ta b lesp oon of mayonnaise over each cob, another to rtilla on top of each prepared tortilla lightly coating every k ern el. Next, sprinkle th e ch eese all over th e corn . to form a qu esad illa. Repeat! It sh ou ld stick fa irly easily to th e m ayonnaise, but you’ll probably get a 4 tortillas (p. 137) 4 cobs corn little messy coating th em th o ro u g h ly. Place a large, non-stick pan on medium heat. ½ cup sharp cheddar, grated 4 tbsp mayonnaise O n ce it’s hot, add a qu esad illa and toast for ½ cup green chilies, canned or fresh, chopped ½ cup cotija, queso blanco, feta, Sprinkle ch ili pow der over th e corn , but not too heavy or it’ll be gritty. about 1 minute. Flip it over and brow n th e Romano or Parmesan, grated Use any ch ili p ow der you like; ancho or cay en n e are great. 1 tbsp fresh cilantro, chopped secon d side, th en do th e sam e for th e other chili powder quesadilla. Slice into triangles and en joy with BITES60 1 lime, sliced into wedges Lastly, sq u eeze lime juice all over and serve hot! som e fresh salsa (p. 163) and sou r cream . BITES 60 61

Cornm eal Crusted Veggies FO R FO U R

T h ese are kind of like having Heat th e oven to 450 °F. veggie fren ch fries. The corn m eal m ak es th em su p er Set up your breading station! On one plate, spread out th e flour. cru n chy, and th ey ’re great Crack both eg gs into a bow l, add th e milk, and mix lightly with with a dipping sau ce. Might I a fork. On another plate, sp read th e corn m eal, salt, black pepper, su g gest peanut sau ce (p. 161)? paprika, and garlic pow der. Mix th e plate with your fi n gers. This breading pro cess can be done with almost any vegetable; Spread a sm all am ount of oil or bu tter acro ss a baking sh eet. som e of my favorites include zu cch ini wedges, bell peppers, A few at a time, ta k e th e green beans and dredge th em in th e and cooked winter sq u ash . It’s flour. Next, tra n sfer th e flour-covered beans to th e egg mixture. sort of like fried green to m a to es Cover th e beans lightly with egg mix tu re, being carefu l to or okra, but th is baked version sh ak e off any ex cess eg g. Then tra n sfer to th e corn m eal mixture sk ips th e ex p en se and mess of and coat th em even ly. th e oil, yet k eep s th e cru n ch . Carefully sp read th e cru sted g reen beans onto th e baking sh eet. Repeat until you’ve done th em all. If you ru n out of any of th e th ree mixtures, just mix up a bit more. ½ lb green beans, stems cut off ½ cup all-purpose our Bake for 10 to 15 minutes, until golden and crisp y. Enjoy hot 2 eggs with your favorite dipping sau ce! ¼ cup milk 1 cup cornmeal Pictu red are bell peppers and green beans. 1 tsp salt 1 tsp black pepper 1 tsp paprika ½ tsp garlic powder

ALTERNATIVES zucchini bell pepper sticks winter squash cauli ower orets broccoli orets okra $2.60 TO TA L $0.65 / SERV ING carrot sticks

BITES BITES 62 63 B ru ssels Sprout

$2.80 TO TA L $1.40 / SERV ING Hash and Eggs FO R TW O

This is a great light lunch or side dish . The B ru ssels sprou ts get salty and ta n g y fro m th e olive and lem on , th en crisp y and caram elized on th e bottom . Mix in th e little bit of fat fro m th e egg yolk, and wow is th is delicious.

4 cup s Brussels sp routs, nely chopp ed salt and pepper 1 tbsp butter 3 cloves garlic, nely chopped 6 olives, nely chopped lemon juice 2 eggs

Chop off th e en ds of th e sprou ts. Slice th em in half, th en finely sh red each half. Place th e sh red s in a bow l and sprinkle with salt and pepper.

Melt th e butter in a non-stick pan on medium - high heat. Sw irl it around to coat th e pan. Add th e Brussels sprou t sh red s and garlic, th en leave it to cook for about 1 minute. Mix it up and toss it around. A dd th e olives and mix again.

Crack th e eggs into sep arate areas of th e pan. Sprinkle th em with salt and pepper. Pou r in 2 ta b lespoons of water and cover with a lid. Let th e eggs steam , undistu rbed, for 2 minutes.

O n ce th e whites of th e eg gs are cooked th ro u g h , tu rn off th e heat and sprinkle every th ing with

BITES lem on juice. BITES 64 65

Poutine Set th e oven to 400 °F. FO R FO U R Pou r 1 ta b lesp oon of vegetable oil onto a baking sh eet.

Spread th e oil around, th en spread out th e stick s of $7 TO TA L sliced potato. Pou r th e rest of th e oil over th e top and $1.75 / SERV ING sprinkle generously with salt and pepper. U se your Poutine isn ’t an every day meal, but it’s hands to en su re th e potatoes are coated with oil, salt, a favorite. Since I don’t like deep-frying and pepper, and even ly sp read across th e pan. Place at hom e, I bake th e fries; th ey still get th em in th e oven and bake for 20 minutes. crispy with o u t th e fu ss of fry ing. Meanwhile, prep are th e gravy. Melt th e butter in a Montreal-sty le poutine is made with sau cep an on medium heat. A dd th e sh allot and garlic. vegetable gravy, as in th is recipe, but Let th em co ok for 2 minutes until tra n slucent, but not you can also make your fa v o rite beef or brow n. Add th e flour and quick ly stir with a sp o on . tu rk ey gravy. Add a little broth if gets too clum py.

Of cou rse, proper poutine uses ch eese Let th e mixture co ok until it tu rn s light brow n. A dd th e cu rds, and if you can find th em do u se vegetable broth, soy sau ce, and cay en n e pepper. Bring th o se, but fresh mozzarella works for th e gravy to a boil, th en tu rn dow n th e heat and let it me. It has th e sam e sp on g y quality, cook for about 5 minutes, stirring occasionally. Taste it, just maybe with a little less sq u eak . adding salt and pepper as n eeded. Tu rn dow n th e heat to This recipe does com es out a little very low , just en ou gh to keep th e gravy warm until th e more ex pen sive th a n you would th ink fries com e out of th e oven. becau se of th e fresh m ozzarella. If you u se less or sk ip th e ch eese en tirely, you Dice th e mozzarella. can cu t th e price in half. After th e fries have baked for 20 minutes, rem ove th em fro m th e oven. Lift th em with a sp atu la and test th eir ten dern ess with a fork. If it goes th ro u g h easily, th e fries 2-3 medium Russet potatoes, sliced into sticks are read y. If you want th em a little more crisp y, flip 2 tbsp vegetable oil th em over and put th em back in th e over for a few more salt and pepper minutes. scallions, chopped 6 oz fresh mozzarella, diced O n ce th ey ’re done, pile one layer of fries onto a plate. Top with ch eese and th en th e hot gravy. Repeat with a

GRAVY secon d layer before sprinkling with scallions and more 2 tbsp butter fresh ly ground black pepper. 1 shallot or 3 scallions, nely chopp ed 3 cloves garlic, nely chopped 2 tbsp all-purpose our 1½ cups vegetable broth 1 tsp soy sauce ½ tsp cayenne pepper salt and pepper

BITES66 6 leaves fresh sage, nely chopped (optional) BITES67 66 67 ID E A S Things On Toast $1.50 TO TA L $0.75 / SERV ING

4 slices bread I love bread, and toast in Melt ½ tablesp o on of butter in 2 tbsp butter particu lar is my com fort a sm all pan on medium heat. salt and pepper food— I crave it when I’m sick Place th e tw o slices of bread topping or worn dow n. H ere, I would in th e pan and let th em cook fried egg (optional) like to su ggest th at you ta k e for about 2 minutes, th en lift som e toast and put som eth ing th em with a sp atu la to ch eck ta sty on it. That’s it! w h eth er th ey ’re golden brow n u n dern eath . When th ey are, flip Certainly to a st can feed a ’em over. crow d, but I like th is meal for tim es when I’m on my ow n Add th e rest of th e butter to th e and want a quick meal or pan to make su re th e secon d sn ack . It’s a great way to use side of th e toast becom es just as leftovers or tu rn a side dish into golden as th e first. Sprinkle th e a fu ll meal. top of th e bread with salt and pepper. O n ce th e secon d side is What m ak es th is more like a golden, set th e bread on a plate sp ecial dinner th a n a quick to aw ait its to p p ing. sn ack is th e way you treat th e bread— toasting it in th e pan For th e to p p ings, you can go like a nice piece of fish. raw or, as I most often do, sau t´e veggies or beans with A pile of sau t´ede or raw veggies flavors like garlic and ch ilies, over buttered, toasty bread olives and and dill, gin ger and is th e perfect meal for one tu rm eric, or any oth er classic and a great way to try a new com bination (p. 166). vegetable. I’ve su ggested a few other to a st variations on th e Instead of to a st, th e to p p ing follow ing pages, but you can ideas on th e next few pages u se pretty much any veggie would also be great over rice or dish fro m th is book or invent any other grain, in a tortilla, your ow n. A dd a fried egg on tossed with pasta, or even on a top if you’re ex tra hungry. pizza. It’s up to you!

BITES BITES 68 69

PEAS AND LEM O N : This is like a less-salty, CA RA M ELIZED ONIONS AND CH EDDAR: Melt th e m ore-ru stic version of th e British classic butter in a pan on low heat. Add th e mushy peas. Add a bit of olive oil to a onions and let th em co ok slow ly, about

$2 TO TA L pan on medium heat. Drop in th e garlic 20 minutes. As th e onions darken, stir $2 TO TA L $1 / SERV ING and peas along with 2 ta b lesp o on s of th em occasionally, adding a bit of water $1 / SERV ING water so th at th e peas can steam a to loosen up th e sticky onion bits on th e bit. Leave th em until th ey tu rn bright bottom and keep th em fro m burning. green. Sprinkle with lem on juice, Leave th e onions until th ey ’re dark Rom ano, salt, and pepper, th en rem o v e purple. They will now be sw eet and th e peas fro m th e heat and mash with caram elized. Spread th em over toast th e back of a fork, eith er in th e pan or and to p with slices of aged ch eddar, in a bow l. Pile onto to a st and en joy! salt, and pepper. Put th e to a st back in th e pan and cover with a lid until th e ch eese is bubbly, th en serve it up.

1 tsp olive oil 2 cloves garlic, nely chopped 1 cup peas, fresh or frozen 1 tbsp butter 1 tsp lemon juice 1 red onion, thinly sliced Romano or Parmesan, freshly grated sharp cheddar, thinly sliced salt and pepper salt and pepper

ASIAN G R EEN S GRA PRO W : This works with RO ASTED VEGETABLES: This is one of my any Asian g reen , fro m bok ch oy to favorite ways to eat leftover ro asted tatso i to gai lan. Splash th e oil in a pan vegetables. Simply create a ridicu lously on medium heat. Saut´e th e garlic for 2 ta ll pile of vegetables like th e winter minutes, th en add th e ginger, soy sau ce, sq u ash and leek s pictu red here, th en and th e stem part of th e greens. Cook sprinkle with grated Rom ano or for 4 to 5 minutes, until almost ten der. Parm esan and fresh pepper. You can Add th e leafy part of th e greens and also add any sau ce you have on hand or cook for 2 more minutes. Tu rn off th e sprinkle cru sh ed nuts on top. heat and mix in th e Thai basil. Taste and add salt and pepper, unless th e soy sau ce is salty en ou gh on its ow n. roasted vegetables (p. 122) Romano or Parmesan, freshly grated pepper 1 bunch Asian greens, stem separated from leaves

$5 TO TA L 1 tsp vegetable oil $2 TO TA L $2.50 / SERV ING 2 cloves garlic, nely chopped $1 / SERV ING 1 tsp ginger root, grated 2 tsp soy sauce 1 handful Thai basil

BITES salt and pepper BITES 70 71 SA LTY BRO CCO LI: Warm up th e oil in a BLACK-EY ED PEAS AND CO LLARDS: Oh man, is pan on medium heat. A dd th e garlic th ere anything more com forting th a n and ch ili fl ak es and cook for 2 minutes, beans on toast? Frien ds and fam ily

$3 TO TA L until th ey sm ell great but are not yet will be delighted even if you’re secretly $2 TO TA L $1.50 / SERV ING brow n. Add th e anchovy and cook for using up leftovers. To make th e meal a $1 / SERV ING another minute. Add th e broccoli and little more fancy, use jalapen˜o-cheddar about ¼ cu p of water. Cover th e pan, scon es instead of toast. steam for 3 minutes, th en toss and cook for 2 minutes, until th e bro ccoli is ten der and th e water is gone. Spoon onto toast; top with ch eese, salt, and pepper! black-eyed peas and collards (p. 94) jalapen o-cheddar scones (p. 22) (optional)

1 tsp olive oil 3 cloves garlic, nely chopped 1 tsp chili akes 1 anchovy, nely chopped 1 crown and stem of broccoli, chopped Romano or Parmesan, freshly grated salt and pepper

BRO ILED EGGPLANT SA LAD: Here’s yet another SPINACH AND CH ICKPEA: This is a popular u se for leftovers— or just a way to make tap a s dish in Spain. The recipe m ak es a great salad more su bstan tial. Simply a little more topping th a n you n eed for dollop th e broiled eg g p lant salad onto tw o pieces of to a st—but hey, leftovers toast, th en add som e herbs or greens to are ta sty . Melt th e butter in a pan on th e to p for a fresh cou n terp oint, along medium heat. A dd th e garlic and co ok with a bit of ch eese. for 2 minutes. A dd th e ch ick peas and sp inach, th en cook for 2 to 5 minutes, until th e spinach co ok s dow n but is still bright green. Taste and add salt and broiled eggplant salad (p. 43) pepper, th en sp oon it over toast. If you fresh herbs or greens have it, sp rinkle with sm ok ed paprika. any cheese, crumbled or grated

1 tsp butter

$3.50 TO TA L 2 cloves garlic, nely chopped $4.50 TO TA L $1.75 / SERV ING 1 cup cooked chickpeas $2.25 / SERV ING 1 bunch spinach salt and pepper smoked paprika (optional) BITES72 BITES73 72 73

ID E A S Popcorn! $1 TO TA L $0.25 / SERV ING

Popcorn is su ch a great sn ack . It’s easy to forget how easy and ch eap it is to prep are at hom e. Try som e differen t toppings! I’ve su ggested a few on th e opposite page.

1 / 3 cup popcorn 2 tbsp vegetable oil 2 tbsp butter, melted salt

SCA LLION AND CILAN TRO TU R M ER IC AND CO RIAN DER SPICE OIL (P . 162) PA RM AND BLACK PEPPER

Place a large pot with a tight-fi tting lid on th e sto ve. Pou r in th e vegetable oil, th en th e popcorn kern els. Put th e lid on and tu rn th e heat to medium . CAYEN N E AND BRO W N SUGAR SM O K ED PA PRIKA AND ORANGE ZEST CHILI PO W DER AND LIM E PA RM AND OREGANO Using pot holders or oven mitts, occasionally sh ak e th e pot fro m side to side to make su re th e kernels are even ly distributed in th e oil. O n ce th e popcorn begins to pop, tu rn th e heat dow n to medium -low and gently sh ak e again.

O n ce th e popping slow s dow n to 5 to 10 secon ds betw een pops, tu rn th e heat off. Wait until you’re su re th e corn has stopped popping and rem o v e th e lid.

Move th e popcorn to a bow l and pour butter, salt, and other spices or toppings over to p . Gently toss to coat it even ly.

This recipe m ak es about 10 to 12 cu ps of popped popcorn— enough for fou r

BITES people. Eat it while it’s hot! BITES 74 75 This is one of my favorite ways to use ro asted cau lifl ow er other Cauliflow er th a n eating it straight. It’s a delicious ch an ge fro m th e usual vegetable ta co offerings. Ju st T a co s look at all th o se cru n chy bits! FO R TW O TO TH R EE

roasted cauli ower (p. 58) 6 tortillas ½ cup cheese, grated ½ cup salsa (p. 163) or sauce of choice

Warm up th e tortillas in th e microw ave for 20 to 30 secon d s, or put th em in a warm oven covered with a to w el while you prepare every th ing else.

Place tw o to th ree tortillas on each plate and fill with a generous serv ing of cau liflow er.

Sprinkle th e grated ch eese over top and drizzle with salsa or sau ce of your ch oice. Enjoy!

Handheld

$6 TO TA L Som etim es you just don’t want to deal $2 - $3 / SERV ING with plates and cu tlery. Plus, eating with your hands is fu n ! These recip es are great for lunch, dinner, or for a

casu al party. HANDHELD 76 77

Potato Turn th e oven to 500 °F. Put a large pan on medium heat and add 1

$9 TO TA L ta b lespoon of olive oil. Once th e oil is hot, add $2.25 / PIZZA Leek th e potato slices even ly to th e pan, making su re each slice is to u ch ing th e bottom . (If you slice th em th in en ou gh , th ey ’ll tu rn out almost like Pizza little ch ips.) MAKES FO U R PIZZAS Let th em co ok until th ey start to crinkle around th e edges and tu rn brow n. Flip th em over and brow n th e other side, th en move th em to a Obviously you sh o u ld bow l. Sprinkle with salt and pepper, th en toss just make all kinds of with your hands (after th ey cool dow n!) to pizza. Seriously, do it. make su re th ey ’re even ly coated. Make it a Thursday- night trad ition and Heat up another tablesp o on of oil in th e an ex cu se to use up sam e pan, th en toss in th e leek slices, stirring lefto v ers. This pizza, for occasionally until th ey ’re soft, about 5 minutes. one, is a fu n variation Toss th em with th e potato slices and add a bit th at con fou nds more salt and pepper. ex pectations— proof th at, in deed, anything Clear a sp ace on th e cou n ter and sp rinkle with is good on pizza! flour. Divide your dough into 4 equ al pieces. One at a time, stretch th e doughs into cru sts. You can u se a rolling pin or just slow ly u se your fingers and hands. I like to make mine pizza dough (p. 139) really th in and big, but it’s up to you how th ick 2 tbsp olive oil to make it. 1 Russet potato or 3 small potatoes, sliced into thin circles 3 leeks, sliced into circles O n ce th e cru st is th e desired sh ap e and salt and pepper th ickness, dust th e back of a co ok ie sh eet 1 lb fresh mozzarella, shredded with flour or corn m eal to k eep th e cru st fro m stick ing, th en place it th e dough on th e sh eet.

Now lay er it with ¼ of th e potato and leek mixture and ¼ of th e sh red ded m ozzarella. Bake for 5 to 8 minutes. If it’s your first time, simply keep an ey e on th e oven to see when th e pizza’s done. The cru st sh o u ld be light brow n and th e ch eese melted.

Repeat th e process until you’ve baked all your pizzas. If your oven is big en ou gh , you can of

HANDHELD cou rse do more th a n one pizza at a time. HANDHELD 78 79 Broccoli Rabe and

$6 TO TA L Mozzarella Calzones $1.50 / CA LZO N E MAKES FO U R CALZO N ES

Calzon es are pizza in a slightly Turn th e oven to 500 °F (or as hot as your differen t form — a form th at lets oven g ets). Sprinkle a sm all am ount of flour or you get stu ff in more filling corn m eal over a baking sh eet and set aside. with o u t weighing dow n th e cru st. Broccoli rab e is great, but Place a large pan on medium heat and add th e you can u se any bitter green, olive oil. Once th e oil is hot, add th e to u g h or even broccoli or cau liflow er. stem en ds of th e broccoli rabe and co ok for 2 You’ll love th ese cru sty p ockets minutes. Next, add th e rest of th e broccoli rabe, fu ll of oozy goodness! including th e leafy parts, along with th e garlic, ch ili flakes, and anchovies. Give th e ingredien ts a stir and let it cook for about 5 minutes, stirring occasionally. A dd salt and pepper to pizza dough (p. 139) ta ste. The broccoli rab e is done when th e stem s 1 tbsp olive oil are ten der. Set th e filling aside. 1 large bunch broccoli rabe, chopped 4 cloves garlic, nely chopped Divide th e pizza dough into 4 eq u al pieces. 1 tsp chili akes Sprinkle flour over th e cou n tertop and place one 2 anchovies, nely chopped (optional) of th e four pieces of dough on it. Using your salt and pepper hands or a rolling pin, roll out th e dough as 2 cups grated mozzarella cheese you would for pizza (p. 79).

Roll th e dough out quite th in. Pile ¼ of your broccoli rab e mixture and ½ cu p of mozzarella onto one side of th e circle, leav ing a lip around th e edge.

Gather up th e half of th e dough th at isn ’t weighed dow n with filling and fold it over top. Pinch th e edges of th e dough togeth er to create a half-m o o n sh ap e. Place it carefu lly on th e prepared baking sh eet and rep eat until you have four calzones.

Bake for 6 to 8 minutes or until th e calzon es are golden-brow n on th e outside. Be carefu l when

HANDHELD you bite into th em — th ey ’ll be hot! HANDHELD 80 81

Broccoli, Egg, and

$7.20 TO TA L $0.60 / EM PA N A D A Cheddar Em panadas MAKES TW ELV E

In case you can’t tell Mix th e flour, corn m eal, and salt in a large bow l. The corn m eal isn ’t by now , I am partial trad itional in em p an adas— I just like th e ex tra crunch it gives. You can to ta sty dough stu ffed su bstitu te more flour for th e corn m eal if you like. with som eth ing even ta stier. Every cu ltu re Place th e butter in th e freezer for 10 minutes, th en grate it directly into has its ow n version, so th e flour mixture. Wash and dry your hands, th en u se th em to gently when you th ink about sq u ish th e butter into th e flour until it looks like bread cru m bs. it th at w ay, having em panadas, dum plings, Make a crater in th e flour mixture. Crack th e egg into it along with perogies, and calzon es th e water. Mix with your hands until it com es together into a sm o oth in one book isn ’t th at ball. If you’re using whole-w h eat flour and th e dough seem s dry, add crazy— right? My another tablesp o on of water. Cover with plastic wrap or a moist tow el. frien d Barb felt th e sam e w ay, so I created Put th e broccoli and water in a pan over medium heat. Cover it with a lid. th is recipe for her. Cook for 5 to 7 minutes, until th e water is gone and th e broccoli is ten der.

Meanwhile, crack 8 of th e eggs into a bow l, sav ing th e last one for an egg wash later. Mix th e eggs with th e garlic, ch ili flakes, salt, and pepper. 2 cups all-purpose or whole-wheat our ½ cup cornmeal O n ce th e broccoli is ten der, pour th e eg gs into th e pan. Stir until just ½ tsp salt scram bled, about 2 minutes. Turn off th e heat, add th e ch eese, and stir. ¼ cup butter 1 egg Heat th e oven to 400 °F. Lightly oil or bu tter tw o baking sh eets. ½ cup cold water Divide th e dough into 12 equ al pieces and roll each into a ball. Dust

FILLIN G your cou n ter lightly with flour, th en u se a rolling pin to flatten each 4 cups broccoli with stems, ball into a th in circle, a little bigger th a n a DVD. Place som e filling on chopped one side of th e circle, th en fold over th e other side to form a half moon. 1 cup water Pinch th e edges and place th e em pan ada on a baking sh eet. Repeat! 9 eggs 2 cloves garlic, nely chopped If you ow n a pastry brush, an egg wash will make th e em p an adas ½ tsp chili akes sh inier. Since it doesn ’t affect th e ta ste, only how th e em p an adas look, salt and pepper th is step is very optional. In a sm all bow l, beat an egg with a fork. 1 cup sharp cheddar, grated Brush th e tops of th e em p an adas with th e egg wash.

HANDHELD Bake for 20 minutes, until th ey tu rn golden brow n. HANDHELD 82 83 Put a sk illet on medium heat and add th e Potato and gh ee or butter. (Ghee, which is trad itional in Indian co ok ing, is just butter with th e milk

solids rem o ved, and it can with sta n d high er $5.25 TO TA L Kale Rolls tem p eratu res th a n butter with o u t burning.) $0.66 / RO LL

O n ce th e butter is hot, add th e cu m in seeds and with Raita let th em sizzle for 5 secon ds before adding th e FO R FO U R diced onion. Let th e onion cook for 2 minutes, stirring occasionally.

In a sm all bow l, mix th e garlic, ginger, T h ese are a great meal to make when you have tu rm eric, coriander, cay en n e pow der, salt, and leftover roti and raita . The filling com es to g eth er 1 ta b lespoon of water. in minutes and cou ld be anything, but p otatoes and greens are ta sty and filling. Add th e spices to th e onion mixture and mix, cook ing for another 2 minutes. It will sm ell stron g ly arom atic. This step is important becau se th e sp ices becom e to a sted and release 8 roti (p. 138) th eir flavor. 2 large or 4 medium potatoes, chopped 1 bunch kale or spinach, chopped with stems removed Next, add th e potatoes. Stir to coat th em with 1 tbsp ghee or butter th e onions and sp ices. A dd about a cu p of water 1 tsp cumin seeds and cover th e pan with a lid. Let it cook for ½ cup onion, nely chopped about 10 minutes, ch eck ing occasionally to stir 3 cloves garlic, nely chopped and make su re nothing is burning. A dd more 1 tbsp ginger, nely grated water as n eeded. You want th e final mixture 1 tsp turmeric powder to be only a bit moist, but th e w ater helps 1 tsp coriander powder every th ing cook even ly. 1 tsp cayenne powder raita (p. 164) Test th e p otatoes with a fork: if you can easily fresh cilantro pierce th em , th ey ’re ready. Once th ey are, add th e kale and stir until th e kale is wilted. Taste and add more salt if n eeded.

1 To assem ble th e rolls, scoop /8 of th e mixture into th e cen ter of a roti, distributing it in an even line. Roll it up.

Serve tw o roti p er person with cilantro and a generous dollop of raita, eith er over th e to p or on th e side.

HANDHELD HANDHELD 84 85

ID E A S Leftovers

Leftovers are con ven ien t, but can seem unappealing, limp, and cold after sitting in th e fridge for a cou ple of days. That’s why th e san dw ich , th e wrap, and th e ta co are your frien d. Here are just a few ideas for how to give leftovers a m akeover very quick ly for a whole new meal!

TO M A TO SCRA M BLED EG G S WRAP (P. 15) BLACK-EY ED PEAS AND CO LLARDS WRAP (P. 94) Throw th e to m a to eg gs into a wrap and add Fold th e black-eyed peas and collards into a som e ro asted p otatoes or rice for bulk. wrap with a little hot sau ce or som e tz atz iki.

JA C K ET SW EET PO TATO ES SPREA D (P. 57) VEGETABLE JA M B A LA Y A BURRITO (P. 97) Mash up leftover baked sw eet potatoes, th en Add som e salsa or any leftover beans. spread th em in a bacon san dw ich for a sw eet

cou n terp oint. CAULIFLOW ER CH EESE SA N D W ICH (P. 113) Add som e cru n chy greens and mustard. Yum !

TO A ST TO PP IN G S ON ANYTHING (P. 69-73)

Any of th e to a st to p p ings would work in a RO ASTED VEGETABLES SA N DW ICH (P. 122) wrap, as a calzone filling, or as a pizza topping. Add som e ex tra spices or sau ces to liven up th e vegetables and grill th e bread for som e cru n ch .

CAULIFLOW ER TA C O S (P. 77)

Tacos are th e perfect re-u se of ro asted RO ASTED PO TATO ES AND C H IL IE S (P. 125) cau liflow er. This dish is great in a ta co — just add a little salsa and grated ch eese. I like green salsa h ere.

CHAN A MASALA WRAP (P. 93)

Sounds stran ge, but spread som e herbed mayo TILAPIA TA C O (P. 126) on th e wrap and th en pile in th e ch an a masala. For a makeshift fish ta co, ch op up som e cru n chy cabbage and cilantro.

HANDHELD HANDHELD 86 87 $3.50 TO TA L $1.17 / SERV ING

Bring a pot of water to boil over high heat. Salt Cream y th e water liberally. This is how pasta gets salted, so don’t be shy! Most won’t en d up in th e pasta.

Zucchini Cook th e pasta according to th e package directions. I prefer my pasta with som e bite, so I drain th e pasta just before it’s finish ed so it Fettu ccine doesn ’t get mushy when I add it to th e vegetable FO R TH R EE pan to cook slightly more.

Meanwhile, melt a ta b lesp o on of butter in a pan on medium heat. A dd th e garlic and ch ili flakes. Z u cch ini and su m m er sq u ash are so abu ndant Let th em sizzle for 30 secon ds to a minute, in th e su m m er months. This simple pasta is th en add th e zu cch ini. Stir th e vegetables to like a lighter, brighter fettu ccine alfred o . It also coat th em . Cook for 5 to 7 minutes, stirring com es to g eth er in no time—the veggies will be occasionally, until som e of th e w ater has cooked Dinner ready by th e time your pasta is co ok ed. You’ll off and th e veggies are ten der when stabbed love it, I prom ise. with a fork. Young su m m er zucchini doesn ’t n eed much cook ing. A dd th e lem on zest. Stir!

My fa v o rite meal of th e day. For me, Drain th e co ok ed fettu ccine and add it to th e eating dinner indicates th at th e hard ½ lb fettuccine ¼ cup cream zu cch ini pan along with th e rest of th e butter, work is done: it’s time for fam ily, 4 tbsp butter ½ cup Romano or th e cream , and most of th e Rom ano ch eese. Toss 4 cloves garlic, nely chopped Parmesan, grated relaxing, and th e more optional salt and pepper th e fettu ccine around th e pan to get every th ing en deav o rs. A great din n er is an ½ tsp chili akes mixed. A dd salt to ta ste and lots of fresh ly 2 small zucchini, nely diced fresh basil, nely opportunity to sh ow love to th ose you chopped (optional) ground pepper. Top with a bit more ch eese and 1 lemon, zested are co ok ing for and to yourself. serve immediately. DINNER 88 89

Put a pot of water on high heat and add a good Pasta with sh ak e of salt. Bring it to a boil and co ok th e pasta according to th e package in stru ctions.

$5 TO TA L Eggplant While th e water is com ing to a boil, splash $2.50 / SERVING th e olive oil into a wide pan on medium -high heat. Let it get hot. A dd th e eg g plant cu bes and and Tom ato sprinkle th em with salt, th en co ok for about 5 FO R TW O minutes. If th e egg plant starts to look too dry, add a bit of water.

O n ce th e cu bes are a little brow n on all sides, This is similar to a trad itional pasta alla norm a, add th e garlic and ch ili fl ak es and stir. Add but with o u t anchovies and ricotta salata. I like th e to m a to es and cook for about 15 minutes, to use a tu b u lar pasta for th is dish , but you stirring occasionally. Again, if it looks too dry, can use anything, even sp ag h etti. The eg g plant add a bit of water. Everything will sh rink up and to m a to es com e to g eth er into a sau ce th at is and becom e a sort of loose, th ick sau ce. A dd th ick and jam m y and savory. half th e ch eese and half th e basil, if you have it.

O n ce th e pasta is cooked, drain it and add it to th e sau cep an . Toss every th ing together, th en ½ lb pasta (rigatoni or similar) tu rn off th e heat. Add salt and p epp er to ta ste. 2 tbsp olive oil 1 large eggplant, cubed Serve it in bow ls sprinkled with more Rom ano 4 cloves garlic, nely chopped and basil. ½ tsp chili akes 2 cups canned tomatoes, nely diced ¼ cup Romano or Parmesan, freshly grated salt and pepper fresh basil, nely chopped (optional)

DINNER DINNER 90 91 Chana Masala FO R TW O

This Indian ch ick pea dish is a staple in my hom e. If you don’t have cooked ch ickpeas around, you can use can n ed, but it will cost about $1 more.

½ tbsp ghee or ½ tbsp butter 1 tsp smoked paprika plus a splash of olive oil ½ tsp salt 1 tsp cumin seeds 1 cup canned tomatoes, pure´ed ½ cup onion, diced 2½ cups cooked chickpeas, 1 tsp garlic, nely chopped drained 1 tsp ginger root, grated ½ cup water ½ jalapen o, nely diced

3 tsp coriander powder GARNISH 1 tsp turmeric fresh cilantro ¼ tsp cayenne powder yogurt ½ tsp garam masala powder

Measure out all th e sp ices ex cept th e cu m in seed s and put th em in a sm all bow l.

Let th e gh ee (clarified butter) melt in a sm all sau cep an over medium -low heat. (G h ee is th e trad itional Indian ch oice, but you can su bstitu te butter and a splash of olive oil if you can’t find ghee.) O n ce th e ghee begins to sizzle, add th e cu m in seed s and stir for about 5 secon ds. Add th e onion and sau t´e for 2 minutes. Add th e garlic and cook for 1 minute. A dd th e ginger and jalapen˜o and cook for 1 more minute. A dd th e sp ices and th en th e pure´ed tom atoes. Mix, th en put a lid on th e pan and let every th ing co ok dow n for 5 to 10 minutes.

$3 TO TA L O n ce th e tom ato has redu ced and th e ghee starts to $1.50 / SERV ING sep arate fro m th e sau ce, add th e ch ick peas and water. Mix, th en bring it to a boil before redu cing to a simmer. Cook for 10 minutes, th en sq u ish a few ch ickpeas with a sp oon to th ick en th e sau ce. Garnish with yogurt and

DINNER cilantro. For a fu ll meal, serve over rice or with roti. DINNER 92 93

Black-Eyed Peas

$5 TO TA L and Collards $1.25 / SERV ING FO R FO U R

This is similar to th e sou th ern classic Hoppin’ Joh n . If you have th em , you can add more vegetables to th e base along with th e onion— celery, carrot, bell pepper, and som e can n ed tom ato would all be great in th is. If you want to sk ip th e bacon, just add sm ok ed paprika to rep lace th e sm ok y flavor.

1 cup dried black-eyed peas 3 strips bacon, cut into small pieces 1 tbsp butter 1 bay leaf 1 large onion, nely chopped 1 large bunch collards 3 cloves garlic, nely chopped salt and pepper

Soak th e black-eyed peas overnight in 4 cu ps of water.

Melt th e butter in a large sau cep an on medium heat. Add th e onion, garlic, bacon, and bay leaf. C over th e pan with a lid and leave it for 2 minutes. Stir occasionally and cook until th e onions are tra n slucent and th e bacon is starting to be crisp y. Drain th e peas and pour th em into th e sau cep an . Cover th em with water and tu rn th e heat dow n to medium -low . Cook for 30 minutes to 2 h o u rs. The cook ing time will depend on how old th e peas are, which is diffi cu lt to predict. The peas are done when you can easily squ ish th em on th e cou n tertop with th e back of a sp oon . Check on th em every half hour or so, and if water boils off, add more to cover th em .

While th e peas cook, line up several collards leaves on your cu tting board and slice th e to u g h cen tral stem aw ay fro m th e leaves. Discard th e stem s. Thoroughly wash th e collards, th en ch op th em into bite-sized pieces. Altern atively, use your hands to tear th e collards into sm all pieces.

O n ce th e peas are cooked, add th e collards to th e pot and put th e lid back on. Add 1 teasp oon of salt and som e fresh ly ground pepper, th en stir. Taste th e liquid and peas and add more salt as needed. Cover th e pan with a lid and leave for about 10 to 15 minutes. O n ce th e collards are ten der, tu rn off th e heat.

DINNER Serve th is over rice or any oth er grain, or with som e to a st or flatbread. DINNER 94 95 Vegetable Ja m b a laya FO R SIX

$3.90 TO TA L $0.65 / SERV ING

I don’t make jam balaya ex actly th e way 2 tbsp vegetable oil th ey do dow n sou th , but th is vegetable- 1 medium onion, chopped heavy version is fa ster and just as 1 green bell pepper, chopped good— a great, th row -every th ing-in- 3 stalks celery, chopped th e-p o t kind of meal. It’s sp icy, savory 3 cloves garlic, nely chopped and deeply satisfy ing. The leftovers are ½ small green chili, nely chopped great for making bu rritos or w arm ed 2 large tomatoes, chopped up with a fried egg on top. 2 bay leaves 1 tsp paprika Start with th e oil in a large high-sided 1 tsp garlic powder sau cep an over medium -high heat. Add 1 tsp cayenne pepper th e onion, pepper, and celery, th en cook ½ tsp dried thyme for about 5 minutes, until th ey becom e ½ tsp dried oregano tra n slucent but not brow n. 1 tsp salt 1 tsp pepper Add th e rest of th e ingredien ts ex cept 1 tsp Worcestershire sauce or soy sauce for th e rice and broth. Let every th ing ¾ cup long grain rice cook for about 1 minute to let som e of 3 cups vegetable broth or chicken stock th e to m a to juice release. A D D IT IO N S Add th e rice and slow ly pour in th e slices of fried sausage broth. R edu ce th e heat to medium and shrimp let th e dish cook until th e rice absorbs leftover meat, tofu, or beans all th e liquid. It sh o u ld ta k e about 20 to 25 minutes.

If you’re using any of th e additions, th ro w th em in at about th e 15-m inute mark to let th em warm up.

DINNER DINNER 96 97

This ultra-ad ap tab le recipe com es to us care of Tony Pangilinan, Filipino who grew up on food stam p s after his fam ily immigrated fro m th e Ph ilippin es “w ith nothing but four su itcases and a

lot of dream s.” After several decades of stru g gling to achieve $10.40 TO TA L Chick en th o se dream s, Tony can now help su p p ort fa m ily members $1.30 / SERV ING who rem ain in p overty in th e Philippines. D esp ite th eir hard Adobo circu m stan ces, he notes th at his relatives “still feel blessed.” FO R EIG H T Filipino adobo— very differen t fro m Span ish adobo— is basically anything co ok ed in vinegar, soy sau ce, and garlic. Alth o u g h th is version is ch ick en , you can u se any meat or vegetables you like. It’s a brilliant dish th at tu rn s basic staples into deliciou sn ess. ¾ cup rice vinegar or white vinegar Because it’s vinegar-based, it also k eep s well in th e fridge! ¼ cup soy sauce 2 cloves garlic, minced ½ tsp black pepper 2 bay leaves In a large, non-alum inum pan, stir togeth er th e vinegar, soy 8 chicken thighs, fat trimmed sau ce, garlic, pepper, and bay leaves. A dd th e ch ick en , coating 2 tbsp vegetable oil each piece th o ro u g h ly. Cover and let marinate for at least 30 ¾ cup water minutes, but overnight is great. 2 medium potatoes, chopped 4 medium carrots, sliced Pull th e ch ick en out of th e marinade and pat each piece dry. 2 cups white rice salt Pou r th e oil into a large pot on medium heat. O n ce th e oil is hot, 2 tsp cornstarch add en ou gh ch ick en to fill th e bottom of th e pot. Let it co ok for a few minutes, until one side of th e ch ick en is brow ned, th en flip A D D IT IO N S it over. When th e first batch of ch ick en is done, rem o ve it fro m 4 jalapen o s th e pot and rep eat with th e rem ainder. ginger root, grated After all th e ch icken is brow ned, put it back in th e pot along VARIATION S with th e marinade, water, potatoes, and carrots. Turn th e heat 1½ lb pork shoulder or butt, cubed, instead of chicken up until th e liquid com es to a boil, th en redu ce to low heat and 1 can coconut milk instead of water sim m er for 45 minutes, or until th e meat near th e bone is no chicken schmaltz instead of vegetable oil longer pink and th e carrots and p otatoes are cooked th ro u g h .

About 20 min u tes before th e adobo is ready, pour th e rice into a medium pot with 4 cu ps of water. A dd tw o pinches of salt. Bring to a boil over medium heat with th e lid off. Tu rn th e heat dow n and cover with a lid th at is slightly askew to let th e steam escap e. Cook about 20 minutes, until th e water is all gone.

Rem ove th e bay leaves fro m th e adobo. In a sm all bow l, mix th e corn starch with a ta b lespoon of water, th en stir it into th e sau ce. Let th e sau ce boil and th ick en until th e ch ick en and

DINNER vegetables are well glazed. Serve over th e rice. DINNER 98 99 My Dad’s And

$3 TO TA L $1.50 / SERV ING Baked Beans Mine FO R TW O , OR FO U R AS A SIDE FO R TW O , OR FO U R AS A SIDE

3 cups dried pinto, red, My dad loves beans in basically any form . This is his or black beans, cooked form ula for th e quick est, easiest way to get beans on his ½ cup canned tomatoes, pure´ed plate with o u t missing out on great flavor. Dad’s beans or chopped, with juice rely on a can of baked beans as th e base, while my ¼ onion, nely chopped version u ses dried beans you might have left over fro m 2 tbsp mustard another meal. Mine req u ires a little more cook ing and 2 tbsp molasses or brow n sugar ch opping to create th e sau ce, but com es out even less 2 tsp chipotle en adobo, ex pen sive becau se of th e dried beans. They both ta ste or any chili sauce great, so go with what works best for you: su p er quick and ch eap, or quick and ch eaper. VARIATION S spi cy mustard no chipotle

2 cans (27 oz) baked beans TO PPIN G S 2 tbsp mustard salsa 2 tbsp molasses or brow n sugar scallions 2 tsp chipotle en adobo, or any chili sauce fresh cilantro avocado tomato crumbled bacon If you’re using th e ch ipotle en adobo, ch op it finely to be chunks of ham su re th e sp ice will be even ly distributed.

Mix all th e ingredien ts into a pot and heat on th e stove until th e beans are w arm ed th ro u g h . Give it a stir and Cook every th ing in a serve. Or do it all in th e microw ave— w orks just as well! pot on medium heat for approximately 5 Serve with rice, or just in a bow l. For an English -sty le minutes, or until th e breakfast, try spread ing th e beans over toast. Or th ro w juices th ick en . That’s it! th em into a bu rrito, or scram ble th em with eg gs, or stir-fry with onions and bell pepper.

DINNER DINNER 100 101

Half-V e g g ie Burgers FO R EIG H T

When a reader nam ed Quinn su ggested a recipe th at used both len tils and meat, I started th inking about how veggie bu rgers and beef bu rgers each have th eir ow n stren g th s. Why not com bine th e tw o ideas to create a burger with meaty flavor but th e lean protein and low cost of len tils? And so I offer you th e half-veg g ie burger. May it rest a little lighter in your belly.

3 cups lentils or beans, cooked 1 cup bell pepper or other vegetable, nely chopped 1 lb ground beef or other ground meat 1 egg (optional) salt and pepper 8 buns

You can u se almost any vegetable to make th ese bu rger p atties, ex cep t lettu ce and oth er greens. If you pick a hard vegetable like potato, sq u ash , or egg plant, you’ll need to cook it first.

Roughly mash th e len tils. Make su re th e vegetables are eith er sm all to begin with (like corn or peas) or finely chopped so th at th ey cook even ly. I went for a bell p epp er th is time.

Mix th e len tils, veggies, and meat with your hands in a large bow l. If you’re going to barbecue, add an egg to keep th em fro m cru m bling. Season with salt and pepper. Form into 8 p atties.

Grill th e p atties eith er on th e barbecue or a pan on th e stovetop over medium -high heat. Sear until dark brow n on one side, th en flip ’em and do th e sam e on th e oth er side. If you want ch eesebu rgers, lay ch eese on th e patties after flipping th em once.

$7.20 TO TA L Serve on to a sted buns with your favorite con diments and fresh $0.90 / SERV ING vegetables. Burgers are a great place to be adventurous!

If you won’t eat all th e bu rgers at once, wrap th e raw p atties in

DINNER plastic. Refrigerate for a few days or freeze for up to 2 weeks. DINNER 102 103 Beef Stroganoff FO R SIX

$16.50 TO TA L $2.75 / SERV ING

Beef stroganoff is one of my Chop th e raw beef into bite-sized pieces and season generously husband’s favorites, so I make with salt and pepper. it as a treat for him—and one of my early readers, Dave, say s Melt half th e butter in a large sau cep an on medium heat. Toss his mother made it for him in en ou gh beef to cover th e bottom of th e pan. You may need grow ing up. It’s a classic winter to co ok th e meat in tw o batches, depending on th e size of your meal fro m Eastern Europe th at pan. Brow n th e meat on all sides, th en set it aside on a plate. warms up a cold h ou se and fills th e air with rich arom a. You Add th e onions and carrots to th e pan and cook until th e onions can use any cu t of beef; just becom e tra n slu cen t. Sprinkle with th e flour and paprika, th en adjust th e co ok ing time based cover with water. Drop th e meat back in th e pot. Cover th e pot on th e toughness. Dave’s mom with a lid, but leave it askew so th e steam can escap e. Cook on made it with red pepper instead medium -low heat for 2 hours. This process will make th e beef of carrot, so feel free to do th e ten der and tu rn th e water into beef stock. sam e if you can get red p epp ers at a good price. If you’re using a less to u g h cu t of beef, you don’t need to cook nearly as long. Simply brow n th e meat, th en su bstitu te th e water for 1 cu p of beef stock and cook for 20 minutes. It’s a lot quicker, but of cou rse ten der meat is more ex pen sive! 1 lb beef chuck or other cut salt and pepper Meanwhile, in another pan on medium heat, melt th e rest of 2 tbsp butter th e butter. Add th e garlic and co ok for about a minute. Add 2 onions, chopped th e mushrooms and to ss to coat th em with garlic and butter. 2 large carrots, chopped Sprinkle with salt and pepper. Let th e m u sh ro om s co ok about 1 tbsp our 5 minutes, stirring occasionally, until th ey brow n and sh rink. 2 tsp paprika Turn off th e heat and ta ste. A dd salt and pepper as n eeded. 4 cups water 3 cloves garlic, nely chopped Cook th e noodles (or any pasta) according to th e package 1 lb mushrooms, chopped in stru ctions. Try to time it to coincide with finish ing th e stew . 1 lb egg noodles ½ cup sour cream C h eck on th e beef. If th e water has redu ced to approximately 3 tbsp mustard a cu p of th ick, flavorful liquid and th e beef is ten der, it’s done! If not, let it co ok a little longer. O n ce it’s ready, stir in th e A D D IT IO N S m u sh ro om s, sou r cream , and m ustard. Turn th e heat dow n to ½ cup red wine low to k eep it warm until th e pasta is ready. O n ce again, ta ste potatoes and add more salt, pepper, and paprika if n eeded. fresh dill Put th e noodles into bow ls and top with th e stew . Sprinkle a

DINNER little paprika over to p and en joy! DINNER 104 105

I got really ex cited when my frien d Iva asked for a recipe th at featu red th e Chin ese flavors sh e grew up with . After all, Chinese Tofu cook ing depends on th e sam e general principles as G ood and Cheap: build bright flavors fro m a few key ingredien ts; u se lots of veggies and just a little meat or fish. The ginger-garlic broth Hot in th is hot pot is spectacu lar! You can u se whatever vegetables you have around, but m u sh ro om s help create an earth y broth. The effect of su ch a sm all am ount of to a sted sesam e oil is Pot rem arkable, too— an in vestm en t, but a tra n sform ative flavor. FO R FO U R

If you have time, freeze th e gin ger ro ot for an hour before you 1 tbsp ginger root, nely grated start. It’s much easier to grate when fro zen ! Store th e rest of th e 4 cloves garlic, nely grated ro ot in th e freezer until th e next time you n eed it. 8 cups water ½ lb mushrooms, chopped Drop th e grated ginger ro ot and garlic into a pot over medium 1 tsp chili paste heat. A few secon ds later, on ce you can start to sm ell th e garlic, 2 tbsp soy sauce pour in th e water. Bring to a boil, th en redu ce th e heat to low . 2 tsp toasted sesame oil 4 scallions, chopped Add th e m u sh ro om s, ch ili paste, soy sau ce, and to a sted sesam e 16 oz rm tofu oil. Place a lid on th e pot and let sim m er for 20 minutes. 4 medium carrots, chopped 8 oz dried spaghetti, soba, Separate th e white and green parts of th e scallions. You’ll co ok or any Asian noodles th e white and save th e green to sprinkle over th e sou p. bean sprouts (optional)

Cut th e to fu into four slices, th en tu rn each slice into eight A D D IT IO N S sq u ares. Or just ch op it up h ow ever you like. chicken, pork, or beef peanuts, chopped Add th e tofu, carrots, and th e white parts of th e scallions to th e cabbage, chopped broth. Cook about 10 minutes more, until th e carrots are ten der. kimchi chili peppers Add th e noodles and keep boiling until th ey soften , usually just fresh cilantro a few minutes, alth o u g h it depends on th e ty p e of noodles. daikon radish, sliced

Taste th e broth. If it isn ’t salty en ou gh , splash in more soy sau ce. Adjust th e sesam e oil and ch ili paste to your ta ste as well.

Ladle th e sou p into bow ls. For a little cru n ch, to p with bean

sprou ts and th e green bits of th e scallions. $7.20 TO TA L $1.80 / SERV ING If you have leftovers, you’ll find you like th is sou p even more th e next day. O vern ight, th e flavors will infuse into th e tofu, as well as com bining with each other. You might want to store th e

DINNER noodles sep arately, th o u g h , becau se otherw ise th ey ’ll get soggy. DINNER 106 107 C asseroles are a great way to stretch your cook ing-w ith o u t- Deconstructed a-recipe muscles. As one reader, Carolie, rem inded me, th ey req u ire little prep time, yield Cabbage Rolls many meals, and th e leftovers FO R SIX are easy to store. C asseroles also let you easily ta ilor an ex isting recipe to your ow n ta stes. Heat th e oven to 350 °F. So here’s my adaptation of one of Carolie’s favorite casseroles, Melt th e butter in a large pan over medium heat. Slice th e casing itself a play on cabbage rolls, a off th e sausage and cru m ble th e raw meat into th e pan. I u sed trad itional Eastern European fresh ch orizo becau se it’s easy to find in my neighborhood and I dish th at is delicious but labor- love th e sp icy, sm ok y flavor, but you sh o u ld u se whatever your inten sive. This version is a good favorite is. A sw eet Ita lian sausage would ta ste great too. Saut´e way to u se up leftover rice or th e meat until it’s no lon ger pink, th en move it to a large bow l. grains and len tils, including leftover rainbow rice (p. 144). Saut´e th e onion and garlic in th e sam e pan, with th e sau sage drippings. O n ce th e onion tu rn s tra n slucent, add th e cabbage and sau t´e for 5 to 7 minutes, until ten der en ou gh to jab easily with a fork. Season generously with salt and pepper. 1 tbsp butter 1 fresh sausage, casing removed While th e cabbage cook s, mix th e rice and len tils into th e 1 onion, chopped sau sage bow l. A dd salt, pepper, and any oth er sp ices you’d like. 4 cloves garlic, nely chopped I’d su ggest rep eating whatever sp ices are in th e sau sage: in th e 1 small or ½ large cabbage, case of ch orizo, th at was paprika, cu m in, and dried ch ilies, but cored and chopped if you were using Ita lian sausage, you might add som e fen n el 3 cups cooked rice (p. 144) seeds. Make su re you ta ste th e mixture as you season it. If both 4 cups cooked lentils parts of th e casserole are ta sty, you’ll en d up with a delicious 3½ cups canned tomatoes, pure´ed, meal. If th ey aren’t season ed well, it’ll be bland. or tomato sauce (p. 142) salt and pepper Lightly oil a large casserole dish . Spread th e len til-rice-sau sage mixture into an even layer. Next, spread th e cabbage mixture A D D IT IO N S on to p . Then, as even ly as p o ssible, pour th e pure´ed tom atoes breadcrumbs (p. 146) on top over to p . Sprinkle with salt and pepper. olives peas or corn Bake until hot and bubbly, approximately 30 minutes. cheese any spice combination (p. 166) $9.00 TO TA L $1.50 / SERV ING VARIATION S ground beef, turkey, or pork instead of lentils and sausage swiss chard or collards DINNER instead of cabbage DINNER 108 109

Put th e butter for th e to p p ing in th e freezer for 30 minutes. Set Savory th e oven to 425 °F.

Lightly oil an 8” x 10” baking dish (or any baking dish th at $8 TO TA L Sum m er will accom m odate th e mixture) and pile in th e vegetables, $2 / SERV ING garlic, scallions, lem on zest, and basil. Pou r th e olive oil, salt, and pepper over top and mix it up with your hands. Bake th e Cobbler vegetables for 25 minutes while you prep are th e biscu it to p p ing. FO R FO U R For th e to p p ing, measure out th e flour, corn m eal, baking pow der, salt, pepper, paprika, and ch eese into a bow l. Mix it up!

Celebrate su m m er’s most O n ce th e butter is fro zen , use a box grater to flake th e butter ubiquitous vegetables, to m a to into th e flour mix tu re. Gently massage th e butter into th e flour and zucchini, with a cru n chy with your fingers until it’s cru m bly but still clum py. A dd th e Sou th ern biscu it to p p ing. milk and quick ly bring th e dough together. Don’t knead th e dough: lum piness is fine and resu lts in flaky topping. Put it in th e fridge until th e vegetables com e out of th e oven.

3 -4 medium zucchini or summer squash, O n ce th e vegetable mixture has cooked for 25 minutes, quick ly chopped into bite-sized pieces top it with sm all clum ps of biscu it dough. The vegetables sh ou ld 3-4 large tomatoes, canned or fresh, chopped into bite-sized pieces still be visible in som e areas. 3 cloves garlic, nely chopped 4 scallions, nely chopped Bake for 20 to 25 minutes or until th e vegetables are bubbly and 1 lemon, zested th e to p p ing is lightly brow ned. Top with som e more ch eddar ¼ cup fresh basil (optional) and som e chopped herbs, th en en joy! 1 tbsp olive oil salt and pepper For a variation, sw ap th e zu cch ini for eg g plant. Chop th e egg plant into bite-sized pieces, salt th em , and set th em aside for 30 minutes before con tinuing with th e recipe as you would with th e zu cch ini. TO PPING 1½ cups all-purpose or whole-wheat our ½ cup cornmeal 1 tbsp baking powder ½ tsp salt 1 tsp black pepper 1 tsp smoked paprika ½ cup sharp cheddar, grated ½ cup butter 1 cup milk

DINNER DINNER 110 111 Cauliflow er Cheese FO R FO U R

$6.60 TO TA L $1.65 / SERV ING

This is a classic side dish in Great Set th e oven to 400 °F. Brita in: cream y, ch eesy sau ce over cau liflow er, baked in th e oven until th e Bring a large pot of water to boil over high heat. Add edges get cru n chy and bubbly. It’s like th e salt and th e cau liflow er, th en leave it for 4 minutes. a health ier and more flavorful version of macaroni and ch eese. Altern atively, Meanwhile, butter a baking dish large en ou g h to try th is with broccoli or cooked win ter com fortably accom m odate all th e cau liflow er. I usually sq u ash — every on e will love it. u se a pie dish . Drain th e water fro m th e cau lifl ow er and pour it into th e baking dish .

To make th e sau ce, melt th e bu tter in a sau cep an on 1 head cauli ower, cut into bite-sized orets medium heat. A dd th e garlic, ch ili flakes, and bay leaf, 2 tsp salt th en co ok for about 1 minute. A dd th e flour and stir 1 tbsp butter quick ly. The flour-butter mixture is called a rou x . 3 cloves garlic, nely chopped You want th e rou x to get just a little brow n; th is will ½ tsp chili akes probably ta k e another minute. Slow ly add th e milk to 1 bay leaf th e pot, stirring all th e while to incorporate th e rou x . 1 tbsp all-purpose our Bring th e sau ce to a boil, stirring every now and th en to 1½ cups milk make su re th e sau ce doesn’t get scorch ed on th e bottom . 6 oz sharp cheddar, grated O n ce it com es to a boil, tu rn off th e heat and stir in th e salt and pepper ch eese. Drop in any additions at th is point. Taste th e sau ce and add salt and p epp er as n eeded. You sh o u ld A D D IT IO N S have a cream y, sm o oth , savory sau ce. breadcrumbs (p. 146) 1 tbsp Dij on mustard Pou r th e sau ce over th e cau liflow er. Place th e dish in 4 scallions, nely chopped th e oven for 40 minutes, or until th e top is brow n and 1 lemon, zested bubbly. You can also add som e breadcru m bs to th e to p 1 tsp smoked paprika of th e dish before baking if you like ex tra cru n ch . ½ tsp thyme Enjoy with a green salad. I also like mine with salsa.

DINNER DINNER 112 113

Vegetable Set th e oven to 400 °F. T h ere are tw o ways to make th is quich e. If you have a

cast-iron or other o ven -p ro of sk illet, you can make th e $6 TO TA L Quich e, quich e right in th e sk illet. This cu ts dow n on dish es. $1.50 / SERV ING O th erw ise, start with a reg u lar sk illet and later tra n sfer Hold th e every th ing to a pie plate to bake. Melt th e butter in a sk illet over medium heat. A dd your onion slices and sprinkle a bit of salt and pepper over Crust th em . Cook th e onions until th ey are golden brow n FO R FO U R and starting to caram elize. If your pan is oven-proof, simply rem o v e it fro m th e heat and spread th e onions even ly across th e bottom . Otherwise, butter a pie plate and scoop th e onions into it, creating an even layer on Much as I love th is quich e hot, I like th e bottom . The onions add a cru st-like tex tu re and a it even better cold out of th e fridge th e bit of crunch. next day. It m ak es a great fast breakfast or lunch. The quich e in th e pictu re A note on vegetables: For th ings like broccoli, cau lifl ow er u ses broccoli, but you can make it with or win ter sq u ash , I su ggest steam ing or cook ing th em pretty much any kind of vegetable. before adding th em to th e quich e to en su re th ey ’ll be Som e of my favorites are ro asted green fu lly cooked. For to m a to es, zucchini, spinach or any ch ilies and ch eddar, winter squ ash with other quick-cook ing vegetable, just u se th em fresh . goat ch eese, zu cch ini and tom ato, or sp inach and olive. Spread th e vegetables even ly over top of th e onions. The dish or pan sh o u ld look fairly fu ll.

In a bow l, u se a fork to lightly beat th e eggs with th e 1 tbsp butter milk, ch eese, salt, and pepper, just en ou gh to break up 1 large onion, sliced into half moons th e yolks and whites. This is a savory cu stard mixture. 3-4 cups chopped vegetables Pou r th e cu stard over th e vegetables and onions and 8 eggs en joy watching it fill in all th e free sp aces. 1 cup milk 1 cup cheddar or other cheese, grated Bake th e quich e in th e oven for 1 hour. O n ce th e su rface 1 tsp salt is lightly brow n all th e way acro ss, it’s fu lly cooked. ½ tsp black pepper Let th e quich e co ol for about 20 minutes, th en slice into w edges and serve with a side salad.

DINNER DINNER 114 115 Bring th e sto ck to a boil in a medium -sized pot, th en Shrimp tu rn th e heat dow n to low and slow ly pour in th e corn m eal while stirring brisk ly with a wooden sp oon .

$12 TO TA L Stirring while pouring is cru cial to keep th e grits $3 / SERV ING and Grits cream y and sm ooth— no lum ps! Once th e grits becom e FO R FO U R sm o oth and th ick, place a lid on th e pot with th e spoon still in it so th at steam can escap e.

Let th e grits co ok while you prepare th e rest of th e The cost of sh rimp has jum ped sh arp ly meal, ch eck ing in occasionally to give th em a stir. The sin ce I wrote th is recipe, so save th is total cook ing time sh ou ld be about 25 to 30 minutes. one until you can find a deal— u n der about $8 per pound. This is far fro m Meanwhile, prep are th e sh rimp and vegetables. A dd th e an authentic Southern version of th is butter or oil to a large pan on medium heat and let it dish , but it is absolutely delicious. get hot. Add th e onion, pepper, and celery. Saut´e until Sou th ern ers will dem and you use white th e onion is just tra n slucent, about 2 minutes. Add th e stone-ground corn for th is, and I won’t garlic, as well as th e green ch ili if you like th ings sp icy. quibble, but feel free to u se yellow if it Let every th ing cook for another minute. Add th e tom ato doesn ’t offen d you. and cook for 3 or 4 minutes, until th e tom ato releases its juice and th e vegetables resem ble a th ick and ch u n ky sau ce. Add a dribble of water to k eep every th ing lo ose and sau cy, th en toss in th e sh rimp. Cook, stirring GRITS occasionally, until th e sh rimp are pink all over. A dd salt 1 cup grits and pepper to ta ste. 4½ cups vegetable or chicken stock ½ cup sharp cheddar, grated O n ce th e grits are ready, ta k e th em off th e heat and add 3 scallions, nely chopped th e ch eese and most of th e scallions, th en stir. Ladle th e grits into bow ls and to p with th e sh rimp, vegetables, TO PPING and a few more scallions. 1 lb shrimp, peeled and deveined 1 tbsp butter or vegetable oil 1 medium onion, chopped 1 bell pepper, chopped 2 sticks celery, chopped 2 cloves garlic, nely chopped 1 green chili, nely diced (optional) 1 tomato, chopped

DINNER DINNER 116 117

Bring th e water and salt to a boil in a medium -sized Spicy, pot, th en tu rn th e heat dow n to low and slow ly pour in th e polen ta while stirring brisk ly with a wooden sp o on .

Stirring while pouring is cru cial to keep th e polen ta $3.50 TO TA L Crunchy, cream y and sm ooth— no lum ps! Once th e corn m eal $1.75 / SERV ING becom es sm o oth and th ick, place a lid on th e pot with Cream y th e sp o on still in it so th at steam can escap e. Let th e polen ta cook while you prep are th e rest of th e meal, ch eck ing in occasionally to give it a stir. The to ta l Polenta cook ing time sh o u ld be about 25 to 30 minutes, but if FO R TW O you’re in a ru sh , you can eat it after 15.

Meanwhile, ch op th e spinach, garlic, and anchovy if you’re using it. Set th em aside. A dd a bit of olive oil or Polen ta plus vegetable plus egg eq u als butter to a pan on medium heat. Let th e pan heat up satisfy ing and delicious. You can until it sizzles when you flick it with water. Add th e also add a can of corn to th e polen ta garlic, anchovy, and ch ili flakes. Let th em cook until for deep, rich , corn y flavor. Or go a you can sm ell th em , about 1 minute. A dd th e sp inach little differen t by adding fro zen peas, and to ss it around with a sp o on or tongs, or just sw irl scallions, olives, or (my favorite) th e pan to coat th e spinach with th e garlic mixture. Let green ch ilies to th e polen ta. Or sk ip every th ing co ok for 3 to 5 minutes, until th e spinach th e Rom ano and add ¼ cu p of grated is wilted. Rem ove th e pan fro m th e heat and move its ch eddar to th e polen ta. con ten ts to a bow l to wait for th e polen ta and eg gs.

When th e polen ta is about 2 minutes fro m done, start with th e eggs. Wipe th e pan quick ly with a cloth, th en ½ cup polenta or cornmeal put it back on medium heat. Splash a bit more olive oil 2 cups water in th e pan and wait for it to get hot. Crack th e tw o eg gs ½ tsp salt into th e pan and cover with a lid. This will steam th em , 1 tbsp olive oil making su n n y -side-up eggs with fu lly cooked whites. 4 cups fresh spinach or 1 cup frozen spinach, roughly chopped 3 cloves garlic, nely chopped Scoop th e polen ta into a pair of bow ls. A dd som e 1 anchovy, nely chopped (optional) Rom ano and lots of salt and pepper. Layer about half ½ tsp chili akes (or fresh chili) th e vegetables over th e polen ta. 2 eggs Romano or Parmesan, freshly grated O n ce th e whites of th e eg gs are cooked, rem o v e th em salt and pepper fro m th e pan with a sp atu la and lay th em over th e polen ta and vegetables. Top with th e rest of th e vegetables and fu rth er sprinklings of ch eese.

DINNER DINNER 118 119 Roast Heat th e oven to 400 °F. Rem ove th e giblets and n eck

$8 - $15 TO TA L fro m th e ch ick en . K eep th em for $1.50 - $2.75 / SERV ING Chick en stock later. Rub th e en tire bird FO R SIX with butter, th en sprinkle it with salt and pepper.

Sm ash th e garlic cloves with th e A whole ch icken is usually side of your knife and slice th e less ex p en sive th a n buying lem on in half. Stuff th e garlic single pieces like breasts or and lem on into th e ch icken ’s th ighs— plus you can make body cav ity. stock later fro m th e bones and any meat too diffi cu lt to get Place th e ch icken in a ro asting off. The leftovers can be u sed in pan or an o ven -p ro of sk illet. Let san dw ich es, ta co s, over a salad, it co ok for 1 hour. If you have or tossed with sau ce and mixed a meat th erm om eter, ch eck to into pasta. This is a base recipe: make su re th e ch icken is at add spices to th e butter or 165 °F, th e tem p eratu re when sprinkle over th e su rface of th e ch icken is com pletely safe to ch icken to change up th e flavor eat. But 1 hour sh ou ld be long in any way you like. en ou gh to fu lly cook it.

Let th e ch icken rest for at least 10 minutes before you carve it 1 whole chicken to make su re you don’t lose any 1 tbsp butter of th e ta sty juices. 2 cloves garlic 1 lemon After you’ve carved aw ay all salt and pepper th e meat, make ch ick en stock fro m th e carcass. Simmer it for several hours in a pot fu ll of water along with scrap vegetables like th e en ds of onions and carrots, plus a generous helping of salt.

DINNER DINNER 120 121

Set th e oven to 400 °F. METHOD

Clean and ch op your vegetables. Generally, I prefer to Roasted leave th e sk in on for th e follow ing reason s: sk in ta stes nice and gets crisp y ; th ere’s a lot of nutrition in th e sk in; peeling is slow ! Ju st be su re to wash th e vegetables Vegetables thoroughly.

It’s up to you how you want to ch op your vegetables. Many are nice ro asted whole, like new p otatoes or little When th e weather tu rn s cool, I want sunchokes or tu rn ips— they will be crispy and salty on only to eat warm, flavorful food. th e outside and bursting with fluffy, starch y goo d n ess Roasting is easy, it warms up th e inside. The general ru le is th at th e sm aller you ch op kitchen, and it makes th e h ou se sm ell th ings, th e faster th ey co ok , so try to k eep every th ing like th e holidays. If you’re u n certain about th e sam e size so nothing cook s faster th a n how to prepare a new vegetable, you anything else. usually can ’t go wrong with ro asting— most th ings en d up sw eeter, with nice Dump your vegetables into a ro asting pan. Drizzle cru n chy bits. If you ro ast a bunch of every th ing with olive oil or melted butter— abou t 2 vegetables at th e beginning of th e week, ta b lespoons per medium -sized ro asting pan. Season you can eat th em th ro u g h o u t th e week generously with salt and p epp er and add any other in various ways: with eg gs at breakfast, ex tras fro m th e list at right. U se your hands to coat th e folded into an om elette, as a side dish , vegetables th o ro u g h ly with th e oil and sp ices. in a ta co or san dw ich , on to a st, or with any grain. Pop th e pan in th e oven for 1 hour or longer, but ch eck on th e vegetables after 45 minutes. Test th em by poking th em with a knife. If it m eets no resistan ce, th ey ’re finish ed; if not, let th em co ok longer. Don’t worry: it’s vegetables not much of a problem if you overcook th em . Unlike olive oil or butter vegetables overco ok ed th ro u g h boiling or steam ing, salt and pepper overco ok ed ro asted vegetables may dry out a bit, but RO O TS still retain th eir sh ap e and flavor. potatoes, sweet potatoes, beets, turnips, onions, parsnips, carrots, sunchokes, kohlrabi, fennel After you pull th e vegetables out of th e oven, push th em around with a sp atu la to free th em fro m th e pan. NON-RO O TS Rem ove any garlic cloves and sm ash th em into a fine bell peppers, winter squash, broccoli, Brussels paste (rem o v ing th e sk ins at th is point), th en put th e sprouts, cauli ower, asparagus, eggplant garlic back in th e pan and mix to g eth er.

EX TR A S Sq u eeze th e juice out of any lem on s and discard th e whole garlic cloves (unpeeled), lemon slices or w oody bits of any co ok ed herbs. Add a little more lemon zest, anything you would pair with roast chicken, tough herbs like sage, oregano, thyme, butter, a bit of favorite sau ce, a little soft ch eese or bay leaves, any dry spice combination (p. 166) mayonnaise, and serve.

DINNER Turn th e page for an oth er great idea for ro asted veggies. 123 DINNER 122 123 Roasted

$3 TO TA L $0.75 / SERV ING Potatoes with Chilies FO R FO U R

It doesn ’t get much simpler or more satisfy ing th a n th is. You can u se any pepper you like— from large, dark poblanos, to H ungarian wax ch ilies, to bell peppers.

4 medium potatoes, chopped into bite-sized pieces 4 medium chilies, chopped into bite-sized pieces 2 cloves garlic, unpeeled 1 tbsp butter, melted salt and pepper

In a large ro asting pan, tu m ble to g eth er th e potatoes, peppers, and garlic. When you ch op th e peppers, be su re to get rid of th e seed s and white placenta inside.

Pou r th e butter over top and sprinkle liberally with salt and pepper. Potatoes need quite a bit of salt! U se your hands to mix every th ing up.

Roast for 1 hour, or until you can sp ear th e potatoes easily with a fork and every th ing is a little crisp y. Squ ish th e garlic cloves, discard th eir sk ins, and spread th e ro asted garlic th ro u g h o u t.

In addition to being a great side dish , th is m ak es a delicious ta co filling. At left, it’s pictu red on a to rtilla topped with chopped to m a to and qu eso blanco.

Altern atively, try it alongside som e black beans and rice

DINNER or piled high on a plate with an eg g on top. DINNER 124 125

Spicy Broiled Big Batch

$9 TO TA L $4.50 / SERV ING Tilapia It’s simple econ om ics: usually making a large am ount of som eth ing is ch eaper with Lime and more effi cien t th a n making lots of FO R TW O differen t sm all dish es. You can blow a whole batch all on a big celebration or portion th ese dish es out and freeze th em for later use. You’ll be ex trem ely This meal com es to g eth er so quick ly it’s astonish ing. gratefu l to your past self when you pull Broiled fish is crisp y on th e outside and flaky and moist delicious hom e-m ade food out of th e on th e inside. If you quick ly sau t´e som e vegetables while freezer on a busy Monday even ing! th e fish co ok s, dinner will be on th e ta b le in minutes.

2 llets tilapia or other white sh 1 tsp cumin powder 1 tsp salt ½ tsp garlic powder ½ tsp pepper ½ tsp oregano 1 tsp cayenne pepper ½ lime, juiced

Turn your oven’s broiler to high.

Mix th e spices to g eth er in a sm all bow l. Sprinkle th em over both sides of th e fish and massage gently with your fingers to cover thoroughly in th e sp ices.

Lay th e fish on a baking pan lined with alum inum foil.

Broil for 4 to 7 minutes. The fish will cook very quick ly, so after 4 minutes, ch eck to see if th ey ’re done by gently in serting a butter knife into th e th ick est part. If it goes th ro u g h easily and th e fish fl ak es apart, you’re done. If th e knife m eets resistan ce and th e fish stay s together, put th e fillets back u n der th e broiler for another few minutes. O n ce you’ve done th is once or tw ice, you’ll be able to tell when your fish is done at a glance.

When th e fish is done, sq u eeze a lime over it. Serve with

DINNER rice or a favorite side dish like spicy green beans (p. 59). 126 127 Pulled pork is a celebration, worthy of a If you don’t have a meat th erm om eter, figuring Spicy sp ecial day. It’s incredibly flavorful, rich , sp icy, out th e internal tem peratu re is obviously and rem ark ably versatile. Alth o u g h it seem s diffi cu lt, but you can test it by feel. Poke th e ex pen sive, it’s quite a bargain when you look at meat with a finger: when it’s so soft th at it falls Pulled th e price per serv ing. As with most celebratory apart on its ow n, ta k e it out of th e oven. meals, th is one tak es quite a long time to p rep are. Most of th e time, how ever, is just sp en t To pull th e meat, rem ove it fro m th e juices and Pork waiting for it to co ok “low and slow .” gently tear th e pork apart with tw o forks or with your hands. Discard any larger bits of FO R TEN fat th at you don’t wish to eat. If any section is hard to tear apart, th e meat hasn’t cooked 5 lb pork shoulder 3 tsp sweet paprika en ou gh to break dow n th e con n ective tissu e. If 2 tsp cumin powder you have th e time to sp are, put it back in th e DRY RUB 1 tsp coriander powder oven for an oth er cou ple of hours. 1 / 3 cup brown sugar 1 tsp clove powder 2 tbsp coffee, ground 1 tsp garlic powder O n ce you’ve pulled all of th e pork, mix in any 2 tbsp kosher salt 1 tsp black pepper rem aining ru b and move it to a casserole dish or 4 tsp smoked paprika a large plate. If you aren’t eating th e meat right aw ay, stash it in th e fridge.

Optionally, if you want to make a sau ce fro m Mix th e ru b ingredien ts to g eth er. A pply th e pot fu ll of drippings, bring it to a gentle boil liberally to th e pork sh o u lder, pressing it gently on th e sto vetop over medium -high heat. Let th e into th e meat until you’ve covered every side. juices th ick en for 20 to 30 minutes. The fa t will Set any leftover ru b aside for later. Place th e rise to th e top: it’s th e clear, th ick layer, not th e pork sh ou lder in a large pot with a tight lid or a th in, red liquid below . Skim off as much of th e Dutch oven. Cover with a to w el or lid and leave fat as possible. Mix a few sp o on fu ls of th e pan in th e fridge for a few hours or overn ight. drippings with th e pork before serv ing.

Pou r en ou gh water into th e pot to cover th e Feel free to add a little barbecue sau ce to th e bottom . This will keep th e juices fro m burning. pork if it isn ’t flavorful en ou gh for you, but try Put th e lid on and place th e pot in a 200 °F oven it first—I th ink you’ll be su rprised! for 10 to 12 hours. I find it’s easier if I cook th e pork overnight and pull it out in th e morning, T h ere are a million ways to eat pulled pork, but you can put it in early in th e morning and but I like it over sq u ish y ham burger buns or have it ready for din n er as well. in ta co s with cru n ch y vegetables. Traditionally, pulled pork san dw ich es have cabbage slaw on The supposed ru le is th at cook ing ta k es 1.5 to th em , but anything cru n chy will do. (A diner 2 hours per pound of pork, but I find it usually near my apartm ent does a great slaw with

$14 TO TA L ta k es a little lon ger th a n th at. You are waiting apple and celery ro ot.) $1.40 / SERV ING for th e intern al tem p eratu re to reach 200 °F. The meat is edible at 160 °F, but at higher Don’t forget som e veggies on th e side to rou n d tem p eratu res th e tough con n ective tissu es break out th e meal—a simple green salad, corn on dow n to create th e flavor and tex tu re th at make th e cob, steam ed green beans, or any oth er

BATCH128 ES pulled pork a delicious and unique treat. su m m ery vegetable. BATCH ES 128 129

Hard-boiled eggs are easier to peel if th e eggs aren’t 12 eggs Deviled quite fresh , so try making th ese when you have eggs salt and pepper th at have been sitting around for a week or tw o. 2 scallions, nely chopped (optional)

paprika (optional) $3.60 TO TA L Eggs Place a layer of eg gs at th e bottom of a pot th at is large $0.15 / HALF EG G en ou gh to fit th em with a bit of wiggle ro om . If you CLASSIC M AKES TW EN TY -FO U R HALF EGGS can’t fit all your eggs, don’t stack th em — th ey might 2 tbsp mustard crack. Split th em into batch es instead. 2 tbsp mayonnaise Yogurt 2 tbsp water, pickle juice, or lemon juice Cover th e eg gs with cold water. Bring th e pot to a boil Deviled eg gs are my favorite over medium heat with o u t a lid. As soon as th e w ater is CHILI AND LIM E party food and th e perfect boiling, tu rn off th e heat and cover th e pot with a tight 2 tbsp mayonnaise recipe to dedicate to my frien d lid. Set a timer for 10 minutes. 2 tbsp lime juice Cam illa. At parties, I often 1 jalapeno, nely chopped eat to o much ran dom junk When th e timer goes off, gently pour out th e hot water food and en d up feeling gross. and cover th e eggs with very cold water. The cold water CURRIED T h ese eg gs are a great antidote: stops th e cook ing pro cess so th at you don’t en d up with 2 tbsp mayonnaise festive and delicious with o u t th at slightly icky blu e-g reen sk in around your yolk. 2 tbsp water being em pty calories. Alth o u g h 4 tsp curry powder or 1 tsp each of th ey ’re a little fu ssy, th ey aren’t Peel th e eg gs. Every on e has th eir ow n tech n ique, but turmeric, cayenne, coriander, and cumin actually diffi cu lt to make. I’ll I like to gently roll each egg across th e cou n ter to start you off with th ese few crack th e sh ell. Roll th e egg around until it looks like RAM EN -IN S P IR E D ideas, but you can add whatever a cracked desert landscape, th en peel it starting fro m 2 tbsp mayonnaise flavors su it your fancy. th e bottom . O n ce peeled, rinse th e egg and set it aside. 2 tbsp soy sauce Repeat until you have peeled all th e eggs. 1 tbsp cup rice vinegar chili sauce Slice each egg in half len gth w ise. Pop th e yolks out and put th em in a medium bow l. Don’t w orry if you leave a TO M A TO little yolk behind. Set th e whites aside on a plate. 2 tbsp mayonnaise ¼ cup fresh or canned tomato, nely chopped, or tomato sauce (p. 142) Sprinkle th e yolks with salt and pepper, th en add oth er ingredien ts of your ch oice to th e bow l. Mash with a fork and mix until it becom es a relatively sm o oth paste. CHO RIZO 2 tbsp mayonnaise 2 tbsp fresh chorizo, cooked Arrange th e whites on a plate and sp o on th e yolk 1 tsp paprika mixture back into each hole. Pile th e filling high! Altern atively, scoop th e filling into a plastic san dw ich bag. Cut off th e corn er of th e san dw ich bag and sq u eeze VARIATION S any spice combination (p. 166) th e yolk mixture into th e whites. any vegetable, nely chopped green chili and cheese Sprinkle with th e scallions and som e paprika for color. feta and fresh dill Have a great party! bacon avocado olives BATCH ES 131 BATCH ES 130 131 In a large bow l, mix th e flour and salt. Pou r in th e yogurt, eg gs, and Perogies a ta b lesp o on of water. Mix it slow ly and carefu lly. The dough will be MAKES SIXTY TO SEV EN TY-TW O quite sticky. Cover it with a to w el or plastic wrap while you make th e

$14 TO TA L filling. $0.20 / PERO GY Put th e chopped p otatoes in a pot and cover with water, th en add a bit This is a huge recipe th at will of salt. Cover with a lid and bring to a boil over medium -high heat feed you for days. It ta k es before rem ov ing th e lid. Let th e p otatoes cook until ten der, about 20 time and effort, but th e resu lts minutes. Test th em with a fork: if it go es th ro u g h easily, th ey ’re done. are worth it. The most fu n approach is to invite a cou ple Drain th e p otatoes and add sh redded ch eese, salt, pepper, and any of frien ds over for a perogy- additions you might en joy. I like stron g aged ch eese becau se you don’t making party. Every on e tak es have to use as much. I usually use several additions, and you sh o u ld hom e a bag or tw o for th e play around with som e of your favorite th ings— there aren’t many freezer, and it’s a great time! flavors th at don’t work in potatoes! Next, mash th e p otatoes with an electric mix er or just tw o forks. Once th e filling is ready, gath er som e frien ds becau se sh ap ing tak es som e time!

DO UGH 4½ cups all-purpose our Flour your cou n tertop liberally. Split th e dough in half. Keep one half 2 tsp salt covered, but place th e other half on th e floured su rface. U se a rolling pin 2 cups yogurt or sour cream to flatten th e dough, about ¼” th ick. Punch out as many 3” to 4” dough 2 eggs circles as possible, using a rou n d co ok ie cu tter or a drinking glass. 1 tbsp water, as needed Squ ish th e scraps into th e rem aining covered half of th e dough.

FILLIN G Drop about a ta b lesp o on of filling in th e cen ter of one circle of dough. 5 Russet potatoes, roughly cubed Fold th e dough over th e filling and p ress th e edges to create a dum pling. 1½ cups sharp cheddar, shredded The stick iness sh ou ld en su re a tight seal. Lay th e dum pling on a floured salt and pepper su rface and u se a fork to sq u ish th e edges to g eth er. Repeat until you ru n out of circles, th en rep eat every th ing with th e rem aining dough.

A D D IT IO N S 2 tbsp scallions, chopped O n ce you have all your perogies form ed, boil a pot of water and add 4 cloves roasted garlic, minced about 12 perogies. Let th em co ok until th ey rise to th e top, about 2 tbsp Dij on mustard 1 minute. Pull out th e boiled perogies with a sp o on , th en rep eat with 1 tsp cayenne pepper th e rem ainder in th e sam e pot of water. 1 tsp paprika If you’re planning to freeze som e of th e perogies, let th em cool dow n

TO SERV E and th en put th em in freezer bags with th e air sq u eezed out. I usually sour cream do 12 to a bag, but you can portion th em out in whatever way su its scallions, chopped you. They will keep for at least 6 months in th e freezer.

You can eat th e perogies just boiled, but if you’re anything like my fam ily, you’ll prefer th em fried afterw ards. Melt a tablesp oon of butter in a pan on medium heat, th en fry up as many perogies as you want. (Six per person is plen ty.) Flip th em every few minutes until th ey ’re

BATCH132 ES brow ned on all sides. Serve with scallions and a dollop of sou r cream . BATCH133 ES 132 133

To save time, see w h eth er your grocery store has pre-m ade dum pling w rappers, usually in th e freezer section or Asian aisle. They com e rou n d or squ are and might be called gyoza or wonton wrappers, but any will work.

$7.20 TO TA L $0.12 / DUM PLING If you’re making your ow n dum pling dough, add th e flour and salt to a large bow l. Make a crater in th e middle and crack in th e eg gs along with th e water. Use one hand like a sh o v el to mix th e dough into a shaggy mass. If it seem s too dry, add water a few drops at a time. Knead th e dough for a minute, th en cover it with plastic wrap or a dam p to w el and let it rest for 30 minutes to 2 hours.

Choose one filling or th e other. Mix all th e filling ingredien ts in a large bow l.

O n ce th e dough has rested, split it into four ch u n k s. Dust your cou n tertop with flour, th en roll th e first piece of dough into a log. Leave th e other pieces covered so th at th ey don’t dry out.

Cut th e log into 15 eq u al slices, th en u se your hands to form one of th e slices into a flat disc. With a rolling pin, flatten th e disc into an almost p ap er-th in circle about th e size of a drink coaster.

Place a heaping ta b lesp oon of filling in th e cen ter of th e dough. Lift all th e edges to meet in th e middle, th en pinch it closed like a little parcel. If th e dough won’t stick to itself, wet your fingertips and dab th e edges.

Repeat until you ru n out of eith er filling or dough. This is a great time to ask for help fro m fa m ily or frien ds— on e person rolling while others fill and cook .

Now, a to u g h decision: do you want to steam , fry, or boil your dum plings?

To steam th em , spread a sm all am ount of oil around a large pan. Fill th e pan DO UGH PO RK FILLIN G with dum plings— as many as you can fit with o u t th em stick ing to each other. 4 cups our 1 lb ground pork Dumplings Turn th e heat to medium and let th em sizzle for about a minute. O n ce th e or sausage, salt MAKES SIXTY dough has absorbed most of th e oil, add about ½ cu p of water to th e pan, th en cooked or raw 2 eggs quick ly cover with a lid. The water will splatter and sizzle loudly. Leave th e lid 3 cups collards, chard, 1 cup water spinach, or scallions, on for about a minute to steam th e dum plings, th en tu rn th e heat dow n to low nely chopped and rem o ve th e lid. Let it keep co ok ing until th e water evaporates, th en tu rn off VEGGIE FILLIN G 2 tbsp soy sauce My frien d Raffaella com es fro m a huge fam ily and th e heat. Your dum plings sh ou ld be steam ed on top with crispy, brow n bottom s. 3 cups broccoli, 1 tsp toasted sesame oil fondly recalls making dum plings with her sisters nely chopped 2 scallions, chopped grow ing up. (Her brothers just ate th em .) Dumplings To pan-fry th em instead, start follow ing th e tech n ique above, but u se more oil. 2 cups carrot, grated 2 eggs are a great way to u se up veggies th at don’t look fresh Skip th e water and th e lid en tirely. Ju st k eep fry ing! O n ce th e dum plings are 8 oz rm tofu, crumbled anym ore. Min ced inside a dum pling, th ey com e back to golden on one side, flip th em to fry th e other side. This method is aw kw ard with 2 tbsp soy sauce A D D IT IO N S life! I’ve provided a cou ple of ideas here, but as with so parcel-sty le dum plings but works well for oth er sh ap es, so plan accordingly. 1 tsp toasted sesame oil ginger root, grated many recipes, th e filling is up to you. If you mess up 2 scallions, chopped garlic and it com es out bland, just dip th e du m pling in soy Altern atively, boil th e dum plings by dropping th em into a pot of boiling water. 2 eggs BATCH ES sau ce or ch ili sau ce and you’ll still be happy. When th ey rise to th e top, th ey ’re ready to eat, usually in 1 or 2 minutes. BATCH ES 134 135 Staples Flour Tortillas MAKES TW EN TY-FO U R SM A LL

$1.70 TO TA L $0.07 / TO R TILLA T h ese are th e bu ilding blocks of great meals. Freshly made flatbreads are Homemade tortillas are a bit of work, but th ey ’re to ta lly worth it. With am azingly ch eap to produce and ta ste practice, you’ll get quicker and en joy th e pro cess as much as th e resu lts. fabu lous. They can ta k e a bit of time to make at first, but you’ll get faster with practice and th e flavor is absolutely worth it. Large batch es of grains and 1¼ cups all-purpose our beans can be co ok ed at th e beginning of 1¼ cups whole-wheat our th e week, th en used in differen t meals 2½ tsp baking powder each day, sav ing both time and money. 1 tsp salt 1 Staples are w h ere th e possibilities begin! / 3 cup clari ed butter or lard 1 cup hot water

In a large bow l, whisk th e dry ingredien ts. A dd clarified butter or lard. Lard is more trad itional, but I prefer clarified butter. Even reg u lar bu tter is fine. Using your fingers, sq u ish th e butter against th e flour until th e mixture looks like moist cru m bs. A dd th e hot water— n ot boiling, just hot—and form into dough with your hands. Leave th e dough in th e bow l for an hour, covered by plastic wrap or a moist tow el.

Roll th e dough into 24 sm all balls. Keep th em covered with th e to w el.

Lightly flour your cou n tertop. Gently flatten one dough ball with your palm, th en roll it out with a rolling pin. Flip it over to make su re it doesn ’t stick to th e cou n ter; add more flour if it do es stick. Once you have th e ball rolled out nice and th in, set it aside under a moist tow el.

O n ce you’ve rolled out one or tw o to rtillas, put a non-stick or cast- iron pan on medium -high heat. Let it get nice and hot. Place a tortilla in th e pan. O n ce it starts to dry up around th e edges, flip it over with a sp atu la, th en gently press it dow n to give it som e color underneath. O n ce th e tortilla has brow n sp ots on both sides, rem o ve it fro m th e pan and con tinue with th e next. Work quick ly! As you wait for each to rtilla to cook, roll out more. You’ll get better at th is part with practice.

If you’re serv ing th e tortillas so on , place th em in a warm oven to k eep th em pliable. If th ey ’re for later in th e day, pile th em under a cloth while you finish making th em . O n ce you’re done, wrap th em in alum inum

foil and put th em in th e fridge. Heat in th e oven before serv ing. STAPLES 136 137

Roti Pizza Dough MAKES SIXTEEN MAKES FO U R INDIVIDUAL PIZZA S

T h ese are a staple flatbread in many parts of India. They’re quick to make and very ta sty when fresh . Enjoy th em with a T h ere are tw o ways to make pizza dough: th e fa st way and th e slow cu rried filling, dip th em in sou p s or stew s, or fill th em with way. They’re th e sam e am ount of work, just with differen t waits. The eggs at breakfast. slow method is con ven ien t for a weekday if you make it before bed th e night before, pop it in th e fridge, th en pull it out to rise before dinner.

2 cups whole-wheat our 1 tsp salt 3 cups all-purpose or bread our 1 cup water 1½ tsp salt ½ to 1 tsp instant yeast 1 tbsp olive oil In a sm all bow l, mix togeth er all th e ingredien ts using one clean 1¼ cup water hand. It sh ou ld form a fairly moist dough. Knead until sm o oth and form into a ball. Cover with a dam p to w el or paper tow el

and set aside for 10 min u tes to an hour. FA ST METHOD SLO W METHOD Measure out th e flour, salt and If you’re organized en ou gh Divide th e dough into 16 sm all balls. a teasp oon of yeast into a big to make th e slow dough, I bow l. Mix th e oil into th e flour recom m en d ta k ing th e ex tra Sprinkle a cou n tertop with flour and place one piece of dough with your hands, cru m bling it time: it’s th e best. in th e middle. C over th e ball with flour on all sides so th at it until th e tex tu re is a bit san dy, doesn ’t stick to th e su rface, th en gently roll it out with a rolling th en add th e ro om -tem p eratu re Use th e sam e process as at pin (or a bottle if you’re in a pinch) until it’s th in and flat, about water. K eep mixing with your left, but add only ½ teasp oon 1 /8” th ick . As you roll th e dough, be su re to unstick it fro m your hands until it com es to g eth er. of yeast to th e flour mixture. cou n ter and flip it over. To make it rou n d, roll straight in fro n t Rather th a n ro om tem p eratu re, of you, th en tu rn th e dough 90 deg rees and roll out again. Knead th e dough on a lightly th e water sh o u ld be very cold. floured cou n tertop for 5 to 7 Place a non-stick sk illet on medium heat. O n ce th e pan is hot, minutes, until it becom es a After you place th e dough ball add th e roti and cook until th e dough lifts aw ay fro m th e pan sm o oth elastic ball. The dough in a bow l and cover it, put around th e edges and sm all bubbles form . Flip th e bread over will be sm o oth but quite wet. it into th e fridge overn ight. and cook th e oth er side. Usually it goes very quick ly. You want L etting th e yeast work to see light-brow n bubbles all over th e dough. Don’t let it get too Add a sm all am ount of oil to overnight creates a better flavor; dark, th o u g h , as th is will make th e roti too cru n chy to use for a bow l. Place your dough ball it also m ak es th e dough more rolls. Repeat th is pro cess until you’re finish ed with th e dough. in th e bow l and cover with elastic and easier to work with .

$0.50 TO TA L plastic wrap. Let it rise for 1½ $0.80 TO TA L $0.03 / RO TI O n ce you have practiced, you can roll out one roti while another to 3 hours, depending on th e The next day, 2 to 3 hours $0.20 / CRUST cook s in th e pan to make th e process quicker. warmth of your kitch en . It’s before you want to bake your done rising when it has doubled pizzas, rem o ve th e dough fro m K eep th em u n der a tow el on th e cou n ter or in a warm oven in size. Then it’ll be ready to th e fridge to retu rn to ro om

STAPLES until ready to serve. sh ap e into your favorite pizza! tem p eratu re. STAPLES 138 139 When a reader, Jean n e, asked for a good pasta dish , I decided to sh o w Fresh h er how to create it fro m scratch . Su re, making pasta by hand req u ires elbow grease and a good rolling pin, but you’ll be su rprised at how

$0.35 TO TA L simple, ch eap, and ta sty it is. If an Ita lian grandm other can do it, so can $0.35 / SERV ING Pasta you! B ecau se fresh pasta is so w on derfu l, th e sau ce doesn ’t n eed to be FO R ONE LA R G E EN TR EE com plicated. I love th is with tom ato sau ce (p. 142) and a little ch eese.

¾ cup all-purpose our Multiply th is recipe by th e n u m ber of people you are serv ing, maybe a or bread our bit less. The stated quantities are a u sefu l ratio, but produce big portions. 1 egg olive oil or vegetable oil Put th e flour in a bow l. Make a crater in th e cen ter of th e flour and crack th e egg into it. Mix with your hands. The egg ta k es a while to release all its moistu re, so don’t panic if th ings are dry at fi rst. If, after mixing for about a minute, th e dough still seem s ex cessively dry, add a teasp oon of water. K eep mixing until you develop a stiff dough th at is quite dry. The d ry n ess makes it easier to roll out and keeps th e noodles fro m stick ing together when you cook th em .

Place th e dough in a lightly oiled bow l covered with a moist to w el or plastic wrap for 1 or 2 h o u rs.

O n ce an hour (or more) has p assed, you’ll notice a marked change in th e dough. Now th at th e egg has released its moistu re, you’ll have a pale yellow , sm o oth , pliable dough. Knead again to create a sm o oth ball.

Tear or slice th e dough into manageable pieces— u su ally as many as th e num ber of people you’re feed ing. Dust your cou n tertop or cu tting board heavily with flour, th en use a rolling pin to make th e dough as th in as you can . Rolling it out will ta k e a while becau se it’s to u g h and stretch y. Try to get it th in en ou gh to see light th ro u g h . The th inner th e dough, th e quick er it will cook, but don’t make th e dough so th in th at it tears.

By th e time th e pasta is rolled out, it sh o u ld be dry en ou gh to avoid stick ing 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 th e noodles a con sisten t size if you fold th e dough over itself a few tim es first. Sh ake th e cu t noodles on a tray with a bit of flour to keep th em fro m stick ing.

Boil in heavily salted water. Fresh pasta cook s in as little as 30 secon ds if th e noodles are th in. It’s ready when it changes color and starts to float.

STAPLES You can keep uncooked pasta for up to 2 days in th e fridge. STAPLES 140 141

Best Tom ato Sauce Chorizo and MAKES TH R EE AND A HALF CUPS White Bean

T h ere are many ways to make to m a to sau ce. I don’t find th at th e more com plex recipes ta ste Ragu any better; th is one is boldly tom atoey and MAKES TH R EE CUPS works on just about anything. It also tak es 5 minutes to make. Can’t beat th at.

When my frien d Chris told me he loves a good rag u , I worked to develop a version th at is as 1 tbsp olive oil hearty as a meaty tom ato sau ce with o u t th e 3 cloves garlic, nely chopped ex pen se and heaviness of a trad itional rag u . A ½ tsp chili akes batch of th is is probably en ou g h for four people, 28 oz can tomatoes, crushed or diced served with grated Rom ano or Parm esan over ½ lemon, zested (optional) pasta (p. 141), polen ta, or grits. salt and pepper

1 tbsp butter or vegetable oil 1½ cups canned or 1 onion, chopped fresh tomatoes, Add th e olive oil to a sau cep an on medium pure´ed 3 cloves garlic, nely chopped heat. Saute´ th e garlic for 1 minute, until it 1½ cups butter beans, sm ells great and becom es tra n slucent. A dd th e 1 tbsp jalapen o, nely chopped navy beans, or (optional) ch ili fl ak es and cook for 30 secon d s. A dd th e cannelini beans ½ lb fresh chorizo, salt and pepper can of tom atoes, mix, and co ok until warmed casing removed th ro u g h . A dd a little lem on zest, th en salt and pepper to ta ste. Sin ce can n ed tom atoes are often already salted, you may not need to add any. Melt th e butter in a pan over medium heat and If you want a th ick er sau ce th at will stick sw irl it to coat th e pan. A dd th e chopped onion to pasta better, cook for 10 to 20 min u tes to and cook until it tu rn s tra n slucent. Toss in th e evaporate more of th e liquid. Use immediately garlic, jalapen˜o, and fresh ch orizo (or any other or keep in a jar in th e fridge for later use. kind of fresh sau sage), th en sau t´e for about a minute. A dd th e tom ato es and beans, th en sim m er until th e sau ce is th ick and th e sausage is cooked, about 5 minutes on medium heat.

$3.50 TO TA L Taste and add salt and pepper as n eeded. $3.75 TO TA L $1 / CU P $1.25 / CUP Because th is sau ce con tains meat, it won’t k eep esp ecially long in th e fridge, but you can freez e it for later use if you don’t plan to eat it all

STAPLES142 with in a few days. STAPLES 142 143 $1.50 TO TA L $0.75 / SERV ING

Here are th ree quick ways to make plain rice a little METHOD The best way to prep are dried beans is to soak th em overnight. The next more exciting. An early read er, Charles, said he loves Rainbow day, drain th e water and rin se thoroughly before cook ing in fresh water. rice with vegetables, but th ese treatm en ts work for How grains other th a n rice as well— every th ing fro m quinoa If you didn’t have th e foresight to soak th e beans ahead of time, you can to barley to farro. V egetables are a great way to liven up Rice make up for it. Cover th e beans with water, th en bring th em to a boil th e usual rice and beans. FO R TW O to in a large pot. After 10 minutes, ta k e th em off th e heat and drain th em . Pro ceed with th e next step.

Cook Cover th e drained beans with fresh water in a large pot. Bring to a boil 1 cup rice To make norm al rice, pour 2 cu ps of water into a pot with 1 cu p of u n cooked on medium heat, th en tu rn dow n th e heat so th at th e beans boil gently. 2 cups water rice and tw o pin ch es of salt. That’ll be en ou gh for tw o generou s portions, or Put a lid on th e pot, but leave it askew so th e water doesn ’t boil over. salt th ree or four sm aller serv ings. With th e lid off, bring to a low boil over medium Dried heat, th en tu rn th e heat dow n to low and put th e lid on slightly askew , so th at C h eck on th e beans every half hour or so, making su re to keep th em th e steam can escap e. Cook for about 20 minutes, until th e water is all gone. Beans covered with water if it boils aw ay. 1 cup canned RED RICE: Stir th e tom atoes with 1½ cu ps of water, th en pour it into a pot with Beans ta k e vastly differen t len gth s of time to becom e ten der. The older tomatoes, pure´ed 1 cu p of u n cooked rice and tw o pin ch es of salt. Cook as above. and bigger th ey are, th e longer th ey ta k e to cook. Very old, very large beans can ta k e as long as four hours.

1 cup canned winter ORANGE RICE: Stir th e sq u ash , pum pkin, or sw eet potato with 1½ cu ps of water, A D D IT IO N S WHILE COOKING squash, pumpkin, or th en pour it into a pot with 1 cu p of u n cooked rice and tw o pinches of salt. a bay leaf If you are making refried beans or beans for a sou p or stew , don’t sweet potato, pure´ed (Y o u can also use fro zen , boiled, or sau t´ede sq u ash .) Cook as above. a bouquet garni of favourite worry about overcook ing th em ; it’s fine if th ey ’re mushy. If you want tough herbs to maintain th eir sh ap e and integ rity, how ever, monitor th em closely dried herbs and spices 1 cup frozen spinach, GREEN RICE: Chop up th e sp inach as much as you like. The more finely chopped, on ce th ey ’re getting close to done. beet greens, chard, th e more it will disperse into th e rice. Cook norm al rice, as above, for about onion or fresh parsley 15 minutes, until most of th e water is gone but not quite all. Mix th e spinach garlic O n ce th e beans are ten der, you can drain th em or leave th em wet, into th e rice. Cook with th e lid off for th e last 5 minutes. Adding th e sp inach at chilies depending on what you’re using th em for. Add salt to ta ste— th ey will ginger root STAPLES th e en d k eep s it lush and bright, rath er th a n th e sad color of overcooked spinach. n eed a fair bit! STAPLES 144 145

This is a method more th a n a recipe sin ce you’ll have a ran d om am ount of bread. If making crou tons, start by cu tting th e bread into cu bes. If making breadcru m bs, min ce th e loaf with a knife, or just tear it apart, or METHOD I am con stan tly haunted by th ro w sm all ch u n k s of bread into a th e hard, several-day-old bread food processor. If th e bread is too hard Croutons or th at I have neglected. Luckily to cu t, wrap it in a kitch en tow el, th ere are plen ty of delicious sprinkle som e water on th e tow el, and solutions th at avoid th e trash microw ave for 20 to 30 secon ds. This Breadcrum bs can . Croutons and breadcru m bs will restore just en ou gh moistu re to let will k eep for ages in a sealed you cu t th e bread easily. con tainer on th e cou n ter, and when you have th em around Choose a su ffi cien tly large pan for th e bread you’ll find y ou rself using th em quantity of bread cu bes or cru m bs— or butter or vegetable oil as needed every w h ere and finding ex cu ses work in batch es if you have a lot—and salt and pepper to make a salad. place it on th e stovetop on medium heat. A dd en ou gh butter or vegetable oil to coat th e bottom of th e pan. I prefer th e flavor of butter, but u se whatever you have.

Let th e butter melt or th e oil get hot. Add th e bread and toss gently until coated. Let th e bread sit for 2 minutes, th en flip th e pieces over. K eep tossing and tu rn ing until th e bread is brow n all over. A dd oil or butter as n eeded and sp rinkle with salt and pepper. It is basically im p o ssible, unless you are very patien t (which I am not) to get every side of th e cu bes brow ned, so just get th em generally looking good and toasty and th en ta k e th em off th e heat.

For breadcrum bs, if you like, you can go oil-free: just toast whole slices and th en cru sh it into sm all pieces.

Use th e breadcru m bs or crou tons immediately, or place th em in a sealed con tainer after letting th em co oling off. Later, use th em in salads or anything

STAPLES you want to add cru n ch to. STAPLES 146 147 Agua Fresca SERV ES FO U R TO SIX

Refreshing and hydrating, th ese beautifu l drinks are great at a party, and th ey can help you use up any fru it th at you won’t be able to eat before it goes off. This is certainly not th e master recipe, just a good starting point.

2 cups fruit, chopped VARIATION S 4 cups water blueberry and lemon cucumber and lemon

A D D IT IO N S mango and lime 1 tsp vanilla melon squeeze of lemon orange or lime juice papaya sugar peach and vanilla mint leaves pineapple other herb leaves straw berr y and mint

For a very lightly flavored agu a fresca, just mix th e water and fru it to g eth er. Done! Obviously, if you want more fru it flavor, th en u se less water; if you want less flavor, th en u se more water.

I usually ru n my agua fresca th ro u g h th e blen der, how ever. If you want th e drink to be clear, strain th e pulpy leftovers of th e fru it Drinks after blen ding. If you’re using blu eberries or oranges or oth er fru it with a sk in, you’ll almost certainly want to strain it.

You don’t n eed a sp ecial drink at every For som e fru its, you can also choose to leave meal (unless of cou rse it is th e meal!) th e pulp: it’s particu larly great when making a but when you do, let fru it play a melon agu a fresca sin ce it mostly disap p ears. leading role, and make it yourself. It’ll be so much better th a n th e overpriced Serve over ice. Try som e of th e variations I’ve

bottles in th e su perm arket. 149 su g gested or whatever fru its you like! DRINKS 148 149

DRINKABLE YO G URT: If you like th e g ro cery store’s Sm oothies yogurt drinks, try making th ese at hom e for FO R TW O less! You don’t even n eed to blen d th em — just

add th e juice and yogurt to a jar, th en sh ak e. $1 - $2 TO TA L $0.50 - $1 / SERV ING

I have four ty p es of sm o oth ies here, but of ½ cup plain yogurt cou rse th ere are many more. Give th ese a ½ cup fruit juice try when you have overripe fru it th at you wouldn’t eat otherw ise. Add a teasp oon of vanilla to any of th ese and th ey will seem

incredibly professional. The fro zen melon MELON SMOOTHIE (TW O PICTURED): When you buy a drinks, in particu lar, are th e most refresh ing melon, dice and freeze whatever you don’t eat. treat on a hot su m m er day. Pull it out and blen d it with a bit of water or juice to th in it out. It’s like a better slushy!

1 cup frozen melon ½ cup water or juice 1 tsp vanilla

BERRY SM O O TH IE: Blen d until sm o oth , th en adjust with more berries or milk to your ta ste.

½ cup yogurt 1 cup frozen berries milk or juice to thin as needed

MANGO LA SSI (NOT PICTURED): Blen d th e mango and yogurt together. If it’s too th ick to drink with a straw , add som e milk to th in it out. A ripe and juicy mango com bined with th in yogurt is often all you need. Be warned: if you make th is for ch ildren, th ey will req u est it over and over.

1 mango, diced 1 cup yogurt milk to thin as needed

DRINKS150 DRINKS151 150 151 Caram elized Bananas FO R TW O

T h ese bananas— cooked in just a bit of caram el—are crispy and gooey on th e outside and almost like a soft pudding inside. Sw eet, messy, and irresistible.

2 bananas, peeled and split in half 1 tbsp butter 2 tbsp brow n sugar

Melt th e butter in a non-stick or cast- iron pan on medium -high heat. A dd th e su gar and let it melt into th e butter for about 2 minutes. Place th e bananas face dow n in th e butter-su gar mixture, th en cook for 2 minutes or until th ey becom e brow n and sticky. Carefully flip th em over and do th e sam e to th e oth er side.

Serve th em whole or split th em into quarters. Drizzle any caram el left in th e pan over th e bananas. Serve with ice cream or on th eir ow n.

D esserts

$0.70 TO TA L $0.35 / SERV ING W h eth er it’s been a rou g h day, it’s time to celebrate, or just becau se it’s W ed n esday, th ese sw eets are to ta lly

worth it. DESSERTS 152 153

Coconut Chocolate Cookies MAKES FO R TY

$10 TO TA L $0.25 / COOKIE

A just-chew y-enough, Heat th e oven to 350 °F. just-crispy -en ou gh , just-gooey -en ou gh Spread th e co con u t into a th in, even lay er on a cook ie sh eet. Place it in cook ie th at’s perfect for th e oven for 5 to 8 minutes, until it’s light brow n, toasty, and arom atic. a sp ecial treat. Melt th e butter in a heavy-bottom ed sau cep an over low heat. O n ce it’s melted, leave it to co ol in th e pan for a few minutes.

2 / 3 cup shaved, unsweetened In a mediu m -sized bow l, stir togeth er th e flour, salt, and baking so da. coconut, toasted 1½ cups chocolate chips In an oth er bow l, beat th e brow n su gar and melted butter to g eth er for ½ lb unsalted butter (2 sticks) about 2 minutes, until th ey ’re sm ooth . A dd th e eg gs and vanilla and 2 cups all-purpose our beat for about 5 minutes, until th e mixture lighten s in color. Mix th e 1 tsp salt flour mixture with th e brow n su gar mixture, a th ird at a time, until it 1 tsp baking soda form s a dark brow n, hom ogeneous mass. Add th e ch ocolate ch ips and 1½ cups dark brown sugar cocon u t and stir until just com bined. 2 eggs 2 tsp vanilla Place th e dough in th e fridge for 20 minutes.

Afterw ards, sco op tablesp oon s of dough onto a lightly bu ttered cook ie sh eet, leav ing large sp aces betw een each cook ie so th ey have sp ace to spread out. I usually do about 6 cook ies per sh eet. Ju st before putting th e cook ies into th e oven, sprinkle th em with salt.

Let th e cook ies bake for 8 to 10 minutes. After you ta k e th em out of th e oven, leave th em on th e sh eet to set for 2 minutes, th en move th em to plates to cool fu rth er. Don’t stack th e cook ies until th ey ’ve cooled fu lly.

Continue th e pro cess until th e dough is gone.

Store th e finish ed cook ies in an airtight con tainer.

DESSERTS DESSERTS 154 155 Peach Coffee Cake FO R TW ELV E

$9 TO TA L $0.75 / SERV ING

This is adapted fro m th e apple cake Turn your oven to 350 °F. often served during Rosh H ashanah. It’s simple and wonderful for dessert, Using th e paper wrapping fro m th e butter, lightly with tea, or as a sw eet breakfast. The butter an 8” x 11” glass baking dish or 9” springform juicy p each es add a to n of flavor to pan. Any sh ap e will do so long as it is large en ou gh . th is simple cake. If you buy p each es in This cake doubles in size when it bakes. season , th e cost can be quite reasonable. In a large bow l, mix th e peach slices, lem on juice, and cinnam on to g eth er with your hands, making su re th e peaches are well coated in cinnam on. 6 peaches, pitted and cut into 8 slices each 1 tsp cinnamon In a medium bow l, stir th e flour with th e baking ½ lemon, juiced pow der, getting rid of any lum ps. 2 cups all-purpose our 2 tsp baking powder In an oth er large bow l, beat th e butter, brow n su gar, ½ lb unsalted butter (2 sticks), at room temperature and salt, eith er with a wooden sp o on or an electric 1 1/ 3 cups brown sugar mixer. Stop when th e mixture is fluffy and has slightly 1 / 8 tsp salt lighten ed in color. A dd th e vanilla, th en th e eg gs one at a 2 large eggs time, fu lly mixing in th e fi rst before adding th e secon d. 1 tsp vanilla If using an electric mixer, sw itch to a wooden sp oon and add th e flour mixture into th e butter mixture, gently incorporating it until it’s sm o oth . The batter will be quite th ick .

Spread half th e batter over th e bottom of th e buttered pan. Evenly distribute 24 of th e peach slices over top. (T h ere sh ou ld be 48 in to ta l.) Spread th e other half of th e batter over th e peaches, th en top with th e rem aining peaches. Sprinkle with a ta b lesp o on or so of su gar and place th e cake in th e oven.

Bake for 1 hour or until a knife in serted into th e cen ter com es out clean .

DESSERTS DESSERTS 156 157

Joh n , th e reader who in tro du ced me to th e silky magic Avocado of th is milkshake, lives in California, where avocados are often less th a n a dollar. If you can find a similar deal, whip up a batch of th ese! If your avocado isn ’t Milkshake quite ripe, a bit more lime juice will bring out th e flavor. FO R TW O

1 avocado Toss all th e ingredien ts in a blen der and 2 cups milk whizz th em up! Let it go for a while 1 tsp vanilla becau se th e avocados need to break 1 tbsp lime juice dow n and blen d with th e milk. O n ce 1 pinch salt th e liquid is K erm it th e Frog green, it’s Fast 2 tbsp sugar ready. Taste it and add more sugar or lime juice as n eeded.

Melon T h ese sh ak es are even better if you use “co co n u t milk beverage,” almond milk, or rice milk instead Sorbet of reg u lar milk. Each adds a little FO R FO U R of its ow n flavor to th e drink.

2 cups frozen melon ½ cup plain yogurt ¼ cup sugar 1 tsp vanilla or lime juice (optional)

When you see lovely waterm elons, honeydew s, and can taloupes on sale, buy th em up. Eat half, th en cu be and freeze th e oth er half. When you want a quick dessert or sm o oth ie, pull out a bag of fro zen melon and whip th is up.

$2.40 TO TA L $2.30 TO TA L $0.60 / SERV ING Add all th e ingredien ts to a food $1.15 / SERV ING pro cessor or blen der until just sm o oth . Don’t blen d too much, or th e sorbet will becom e oversoft. Serve immediately or

DESSERTS stick it into th e freezer to en joy later. DESSERTS 158 159 Peanut

$3 TO TA L Sauce $3 / CU P MAKES ONE CUP

1 jalapen o or other chili, nely chopped (or 2 tbsp chili paste) 3 cloves garlic 1 shallot (or equivalent of any onion) cooking oil 1 tsp turmeric (optional) ½ to 1 cup coconut milk ½ cup sugarless peanut butter 1 tbsp soy sauce 1 tbsp brown sugar (optional) ½ tsp sesame oil

Finely ch op th e pepper, garlic, and sh allot, or use a food pro cessor to make th em into a paste. (If you’re using ch ili paste instead of a fresh pepper, hold off on it for now .)

Splash som e oil in a sau cep an on medium heat. O n ce it’s warm, add th e ch ili, garlic, and sh allot and sau t´e until every th ing’s tra n slucent. A dd Flavor th e tu rm eric, cocon u t milk, and ch ili paste if applicable.

Let it com e to a boil, th en tu rn If you have a great sau ce or a few sp ices th e heat dow n. Add th e peanut in your kitch en , you’ll never have to butter and soy sau ce and stir to tolerate bland food. Most of th ese recip es com bine. O n ce it’s all com bined, req u ire su rprisingly little effort and ta ste it and add w h atever you time, pack a ton of flavor, and can be th ink it n eeds— bu t th ink about

stored for u se in any dish you ch o ose. th e salt and spice in particu lar. FLAVOR161 160 161

Spice Oil MAKES ONE CUP

$3.50 TO TA L $2.25 TO TA L $3.50 / CU P $0.75 / CUP

Use th is spice oil on salads, in cold noodle dish es, or on ro asted or sau t´ede vegetables. If you have tro u b le finding th e sp ices, you can get all of th em at most Asian g rocery stores.

1 clove garlic 1 cup olive or vegetable oil 2 tbsp chili akes or dried red chilies 1 tsp Sichuan or regular peppercorns Salsa 1 star anise MAKES TH R EE CUPS ½ tsp cumin seeds ¼ tsp salt

Use th e side of a knife to cru sh th e garlic clove until it crack s open. A dd all of th e ingredien ts to Su m m ertime salsas com bine Apart fro m its usual use on tortilla ch ips and ta co s, th is salsa a sm all pot. a load of fresh to m a to es with is a wonderful to p p ing for fish or ch ick en , as a sau ce for cold sm aller am ou nts of ch oice noodles, or as a finish ing touch on a savory breakfast. Warm th e mixture over low heat for about 10 vegetables and fru it. In th e minutes, until it starts to bubble gently and you winter, cook can n ed to m a to es If you like raw onion, go right ahead. Otherwise, ta k e th e edge can hear a bit of a sizzle, th en tu rn off th e heat. for a few minutes first. off by sau te´ing th e onion with a bit of water in a pan over You want to heat it just en ou gh to let th e spices medium heat. The onion is ready on ce th e water has boiled off. in fu se into th e oil, with o u t getting so hot th at If you aren’t a fan of cilantro, su bstitu te an oth er herb: mint, th e sp ices start to co ok or fry. savory, or lem on balm work well. 2 cups tomatoes, chopped Rem ove th e pot fro m th e stovetop and put it in ½ medium onion, nely diced Mix th e onion, to m a to , and th e rest of th e ingredien ts in a bow l. th e fridge with a lid. Let th e spices in fu se for 1 jalapen o pepper, nely diced Be su re to add en ou gh salt and pepper! 4 to 8 hours. 1 lime, juiced ¼ cup fresh cilantro, nely chopped Taste th e salsa. You’re looking for a balan ce of sp icy fro m th e Taste th e oil. If it isn ’t stron gly spicy, let it salt and pepper peppers, sw eet fro m th e tom atoes, and bright and fresh fro m in fu se for a few more h o u rs. Once it’s ready, th e herbs and lime juice. If som eth ing’s out of balance, add th e strain th ro u g h a sieve to rem o ve th e sp ices. A D D IT IO N S appropriate ingredien t to bring it back into balance. mango, peach, plum, or pineapple Store in a jar in th e fridge for up to a w eek . beans Store in an air-tight con tain er in th e fridge. Fresh salsa won’t corn last as long as store-bought salsa becau se it doesn ’t have any

FLAVOR garlic preservatives, but it’s so ta sty th at I’m su re you’ll finish it fast! FLAVOR 162 163 $2.50 TO TA L $3.50 TO TA L $1.25 / CU P $1.75 / CUP

ID E A S Pizza

Raita is a trad itional Indian sau ce served with all kinds of th ings. It’s Grate th e cu cu m ber and place it in a sieve over Raita simple and su rprisingly ta sty . Spoon it onto ch an a masala (p. 93), th e Tzatziki a large bow l. Salt th e cu cu m ber and mix it MAKES TW O CUPS potato and kale rolls (p. 84), or anything sp icy to cool th ings dow n. MAKES TW O CUPS around. Leave it for 30 minutes to 2 hours, occasionally pressing th e cu cu m ber gently into th e sieve to get th e liquid out. The salt will help leach th e water out of th e cu cu m ber. 1 cup cucumber, chopped This recipe is ex trem ely If you’re in a hurry, you don’t have to strain ½ cup tomato, chopped lo ose. Basically, just stir th is at all: you can just mix th e ingredien ts Line another sieve (or th e sam e one, clean ed) ¼ cup red onion, chopped som e of your favorite together. However, rem o v ing th e water fro m with p ap er to w el or ch eesecloth and pour th e 1 cup yogurt chopped vegetables into th e cu cu m ber and yogurt in ten sifies th e flavor. yogurt into it. You can leave it for as little as 1 tsp cumin powder yogurt and add salt Your patien ce will be rew arded by a th ick sau ce 1 hour on th e cou n ter or overnight in th e ½ tsp cayenne powder and pepper. Use th is th at gives you a new perspective on cu cu m bers. fridge. The longer you leave it, th e th ick er it will 2 tbsp fresh cilantro, chopped as a stepping stone to get. This is how Greek yogurt is made! salt and pepper develop your ow n. Mix th e strained cu cu m ber with th e yogurt 2 cups yogurt A D D IT IO N S After you stir all th e and th e other ingredien ts, th en ta ste. Adjust th e 1 large cucumber, grated 1 tbsp ginger, grated ingredien ts together, salt and pepper and add any more dill or onion. 1 tsp salt 2 tbsp mint store th e ra ita in a 2 tbsp fresh dill, chopped ¼ cup chickpeas covered con tainer in Enjoy on san dw ich es, as a dip, with pita or 2 scallions, nely chopped cooked spinach th e fridge until you’re tortilla ch ips, or over m eatballs, kebabs or salt and pepper FLAVOR164 ready to u se it. anything spicy. FLAVOR 164 165

So many of th e recip es in th is collection can be easily ID E A S m odified to your ta ste. Learning to co ok with differen t sp ices, herbs, and arom atics will instantly elevate your Spices and cook ing and open up new and in teresting possibilities.

Spices are ex pen sive to buy, but sin ce you use su ch Arom atics sm all am ou nts, th ey en d up costing pennies p er recipe. If you’re able to sh op around, look for inexpensive spices in bulk at eth n ic markets. Try th e flavor com binations below on Below , I’ve ran k ed what I feel are th e most important anything fro m rice to ro asted ch ick en season ings, but if you already know what you like, to vegetables. Mix th em into butter, please listen to y ou rself! I know th at my sister would or add th em to popcorn, toast, or ran k ch ipotle pow der just u n der salt, so do as your vegetables. In sh o rt, ex periment! heart com m an ds.

CHILI FLAKES: Chili is a great ch oice if you like th ings a little spicy. I add just a dash of ch ili fl ak es to almost all lemon zest and garlic savory dish es to give th em a little more dimension. Plus, oregano, cumin, and chili powder ch ili fl ak es are usually pretty ch eap. cumin seeds, coriander seeds, and mustard seeds onion, garlic, and ginger anchovy, garlic, and chili CUM IN OR CUM IN SEED S: Cum in go es well with so many flavors, and is essen tial in Mexican and Indian cu isine. salt, pepper, and Romano or Parmesan onion, chili, and fresh cilantro sage, rosemary, and thyme CURRY PO W DER: Curry p ow der is a bunch of south Asian sp ices blen ded together. I prefer to make my ow n out of lemon, olives, and garlic individual spices, but if you’re new to cu rry, con sider chipotle powder and lime buying a blen d to start out. If you love it, start buying pickling spices th e sep arate sp ices. paprika and fresh dill garlic and fresh parsley fennel seeds and fresh parsley DRIED OREGANO AND DRIED TH Y M E: Both of th ese herbs are still ta sty when dried. They add a lot of flavor to ch ili, orange, lemon, and lime zest sou p s, or ro asted vegetables. However, don’t both er ginger, cinnamon, and black pepper with dried basil, dried cilantro, or dried dill unless you cardamom, coriander, and bay leaf particu larly like th em and can’t afford to get th em coconut, chili, and lime fresh . They lose almost all th eir magic when dried. scallions and fresh cilantro garlic and fresh basil

CINNAMON: This is probably every on e’s fa v o rite “sw eet” sp ice. If you like baking, get som e as soon as possible.

PA PRIKA AND SM O K ED PA PRIKA : Paprika adds a bit of heat, alth o u g h not nearly as much as ch ili flakes. Instead, it gives you a great mild pepper ta ste. Sm oked paprika is my favorite way to get sm ok y flavors into a dish . T h ese

FLAVOR are by no means essen tial, but th ey ’re lots of fu n . FLAVOR 166 167 A nonym ous person w ho believes giving, even a sm all am ount, is good for the soul Cindy Ternes Snydacker Cindy Thom pson Streett Claire and Ed B ach er Claire Sm ith er Wulsin G eoffrey and Tanya Roth Geojus G eorge and Karen Gibbs G eorge B. Higgins G eorge Cam pbell anthony biello Anthony Collins Anthony Edwards and Nadia H an iff-E dw ard s Clara Schu hm acher C lare Ferg u son C lau de C on vers C laudia N elson Clay ton G eorge Edw ards G eorge H G olden G eorge Read III G eorge Young G eorgy M elnikov Anthony Lancaster Anthony M. Munoz Anthony McDougle antiph rastic Anton Shageyev clay ton whetung Clem en s Mezriczky Clevonne Jacobs Cliff and Toni Thom pson Clio Tarazi Geralyn B eers Gerben Z G eri Collecch ia G erzain Maldonado GG Crew Giacom o Zacchia Antonio V ega-Pach eco A n u Fren ch A n u p an d R ina Patel A n y a A dam s A n y a C olo´n CM Castillo Coach Pau l C o d y M cN eill C o d y Perk in s C o eli C o lby C o leen H ack ett Gilson fa m ily Gina Clune Gina Colagioia Gina Dimino Gina Freem an Gina Law rence Thanks Appdaddy April Allen A p ril Barreiro A p ril Katherin e A p ril M ax ey A p ril Slocum Colin H B L ee C o lleen an d K im Colleen C lary and fam ily Colleen M cC orm ack-M aitland Gina Pensiero Gina Spengel G inny Flasha g inny guzm an Gitta de Vaan G iu Alonso Apryl Dailey Archie M cLean Ardon Taylor Ari-Pek k a Hirsima¨ki Ariel Leong Arielle Hurst Connie A . R ess C on n ie Cusick Connie Ph illips C on n or Joseph Sm ith C on rad Sh en Giuseppe Rossi G izm o and G adget Gladys N ubla G len G len “th e B odarian” Bodor Arielle Pinzon Bates Aries Chau Chi Kw ong Arjun Arlyn Davich Arnav Shah Arnold Pronto Constantine Kousoulis Cooperative Press Cora A nderson Cora Neil coral Cord Patrick Glen and Ju lia Fergu son Glen n Clatw orthy Glen n Hitt Glen n a Klaver Gloria and Dan Garrett Aroldo de Rien zo III A rt Mezins Artem is C lydefrog A rtNYC A rtur Jonczyk C orey and Shirley Mouer Corey L. Cori Chavez Cori May CorwinW oody Cory Dieterich Gloria MacKinnon, @ exohglo Gonzalez-K in n ebrew fa m ily Gonzalo Drinot and Sydney H errin Ash, Hampshire, England A shish Kum ar A shlee Bennett Ashley Brooke Toussant Cory Dillon Cory Vandenberghe Cosanna Preston-Idedia and Lucky Idedia Courtney Antonioli G ood and Cheap G rand M aster Kathy Sand Cope G opakum ar Sethuram an G ordon Ashley Casovan A shley Duncan Ashley M arie Thom pson A shley R aeth el Courtney Rittinger Courtney Shea Owen Courtney Shu ster Craig Fau sn acht Craig Handley Joh n Henry Wong/Dubs/Wonger/got wong? Grace Flin sch G race Gilles Grace Lim Gradster Ashley Spivak c/o A lyson Spivak A shley Tu rn er A sh ley W agner A shley W illiam s Craig McNaughton C rap n u rse Cristen dra Cristina Dominguez-Eshelman Cristy Spottsw ood G raham Bakay G raham K ing G raham Knox G raham M arshall G randm a Patti This book was made p o ssible by th e more th a n Ask la Cour R asm u ssen Astro Lark Atom ic City Roller Girls A u drey H opkins Audrey Mackey Cristy Troia C ry sta l Chitw ood Crystal G a m m o n C ry sta l K err C ry sta l R Van W ieren G randpa Chair Grant Burkhardt Grant M cLaughlin graventy G reg “H ealth y Chef” Brandes & Dee Aunt Sheila and U ncle B ill Austen Tate A u stin W araw a A u tu m n B ea A u tu m n H a h n Curt Buckley Curtis Curtis and Heather Curtis Hirabay ash i Cygnus Rockw ood Cynthia Greg Davies G reg D avis G reg Leach G reg M cD ou gall G reg M u n d G reg Sh affer 5,600 generou s people who su p p orted my Aviv Tom er A w esom e Em ily Harris A w kw ard Hug Azariah, Deven, Madeleine, and Evelyn Steven s Cynthia Disbro w D C Schum acher D J Alth au s D W Yarbrough D. 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Elizabeth Kenyon Elizabeth M ieke Elizabeth M iner, Thrive This D ay Jen n de la V ega Jenn D yno Jenna W eiler Jenni and Brian Bost Jennie R einish Almar Sheikh alysha naples A ly ssa A n n e M orrell A ly ssa B ostian A ly ssa G u stw iller Caroline Kren Caroline M oore-K och lacs Caroline Richards Carolyn and Wesley Buckw alter Elizabeth M u k h erjee Elizabeth N eeld Elizabeth Q Davis Elizabeth R o ss Falk Elizabeth Schroder Jennifer and Sam uel Solim an Jen n ifer B ru n ette Jen n ifer C . M oats Jen n ifer C apozzi A m anda and Ian Sm ith A m anda A rthu r-Stru ss A m anda Baronow ski A m anda Bee Carolyn Crippen Carolyn Lerbs Carolyn Z Carrie Dellesky and Dane Y occo Carrie Prudhom m e Elizabeth Tudhope Elizabeth W illiam s Ellen Pow er Ellen Sch m idt Ellen Sh apiro Jennifer C h an g Jen n ifer C loud Jennifer Coulter Jen n ifer D y son Jen n ifer E.D. Hahn Am anda Farou gh Am anda Flake Am anda Fu ller A m anda Hagg A m anda Hale-W illiam s C arrie Sed lak C arsten K u m m erow C asey G reen e C asey H arm on C asey R eeder Ellen Solom on Elli Fragkaki Elliott M . E lliott Rajnovic E lrod fam ily Elyssa Lind Jennifer Essler Jennifer Jackson Jennifer Jakes Jen n ifer Jelliff-R u ssell Jennifer Ju sinski Am anda Helstrom an d C u rtis W h itecarroll Am anda Kaczm arek Am anda Kirsh n er Cassie and N athaniel C assie G rove C assie M W ilson , Whole B o dy W ellness Practitioner EM and M ike Rodew ald Em erald W atters Em eth H esed Em il Hemdal Em ily Jennifer K. Jen n ifer Kirkgaard Jennifer Konikow ski Jennifer L. Sarnow ski Jen n ifer McInnis Am anda Leonard Am anda Nelis Am anda Page Am anda Potter Cole Am anda St.G erm ain Cassondra C. C at R igby C atherine Casillas C ath erin e D roser C ath erine Riihimaki Em ily and Dan Berriochoa Em ily Beth Em ily Brow n Em ily Crovella Em ily Griffi n Jennifer M o o re Jen n ifer M u rph y Jen n ifer N orton Jen n ifer Palm Jen n ifer Peepas A m anda Young A m arjot Singh A m ber A m ber and Z ach Bernin ger A m ber Leedh am Catherine van Zanten Cathy Presp er Cathy William s Catie Leary Catie Murphy CDM Em ily Gruen Em ily Heist M o ss Em ily Leath ers Em ily Mitch ell Em ily Schien var Em ily Ties Jennifer Pom eranz Jennifer Read Jen n ifer Schiff Berg Jen n ifer Shackelford Jennifer Sky tt Am ber M cKenzie A m b er P o sto n A m b er S im p so n A m b er W a tso n A m b ro sia K ingstone Cecille N gu y en C edric Jean -M arie C elen e C . C eleste R an som C esar Loke A lvarez Em ily Vanston Em ily Walter Em ily Zarr Emma Boley Emma Gardiner Em m a Rose and Lili Jennifer Strauss G u rss Jen n ifer T u ttle Jen n ifer Wilkinson Jennifer Wylie Jen ny Blakeney Am e Kaplan Am elia J. Alba Am elia Shister am en a ah m ad A m erite Chad C leven C had H om an C had Puclow ski C h ad R o u sseau C h ad Sm ith C H A N D A Em m anuel Jose Emry and Olivier Stam Enrico Ph illis En rique Piedrafi ta Jen ny Lasley Jenny M udge Jenny Vaughn Jens Anders Bakke Jens Dehlke Am i Bhatt and Arun N agarajan Am in Ghafeleh bash i Am rita Singh AM S16 Am y Bentley C h a n d a U n m a ck C h a n d ler B u llion C handra M agee Charlen e B arina charlen e m cbride Eri Kawakam i and A ndre´s del Valle Eric and Lindsay M acCallu m E ric an d N oelle B rau n Jeram y Zimmerman Jerem iah and Shannon Tu hn Jerem y and Leslie Miller Jerem y Canfield Am y Beshara Am y Brande Am y Eisen berg Am y Glass Welln ess Am y H eck el Am y Ly n n Charles Irvin g C h arles Letch er III C h arles Ludeke C h arles M cN eely Charles R ivet Eric Brodie Eric Foster Eric Hensley Kron Eric Klipp Eric Koleda Eric Storm Eric Welsby Jerem y M Jerik a Teare Jess B lin n Jess M ott W ick strom Jessa A n derso n Jesse F. Am y Oberholtzet Am y Osekowsky Am y Perez Am y Plum m er A m y Pom bo Am y S. Charles Vardeman Charles Zapata Charles Zuzak Charley Johnson, RN Eric Wolf Erica Agran Erica Dee Erica Garcia Erica Parker Erica Peters Erica Tem plem an Jesse Inoncillo Jesse Lansner and Elizabeth Call Jesse Mich ael Jessica A. Walsh Jessica Allred Am y Schultz A m y Sh ah A m y Sh elden Am y Thom pto Am y V ieh w eg A m y W Charlie an d C atie L au ria C harlie Seam an C harlotte Beaudet Charlotte H olmes Erick Aubin Erik Kearney Erika Hille and Rem on Elta ii Erika R. Cerda Erika Thorkelson Jessica and Josh Warren Jessica Bader Jessica Berglund Jessica Cole Jessica Del V ecch io A m y W estphal A m y W ilhelm Amy Wilson A m y Y ao A n a B y rn e A n a M cG rath Charm aine (kiyo) Liew Charm aine Fuller C h ase H en derson C h ase M on tgom ery Erin Bourne Erin Cullinane Erin Dudley -K rizek Erin Gibbem ey er Erin Liman Erin McGann Jessica Gallagher Jessica Graham Jessica Greene Jessica Jen sen Jessica Jones Jessica Koga Anastasia H Anastasia M elekou A ndre´ Sabosch A n drea A rrasm ith A ndrea Baca Chef Carla C on treras Chef Kelli Mae Kelly Chelle D estefan o Chelsea Clifto n Chelsea K een a Erin M cLaughlin Erin Tiburcio Erin Whitn ey Fox Sm ith Ernesto Montoya Ernie Torres Jessica K ral Jessica M cC artn ey Jessica P. T h arp Jessica R iga Jessie G lover Boettcher Andrea Chan A n drea C h arest Andrea Clara Augustin A n drea Im peratori Andrea M. Mucci Chelsea M cQ u aid Chelsea N eblett C h ely Co´rdova Chen Sharon Cheroot Etch asketch er Ethan Landa Ethan Rainw ater eth erglow Eugenio Frias-Pardo Eurie Chung Jessie Tang Jessy Singh Jesu s Bautista Jesu s C. Duran JET JG R S B arn es Jhen ifer Pabillano Andrea Sciam anna Andrea Sletten Andreas Moraitis A n dreas Olsson Andreas Wiederkeh r C h erry Street Farm ers M ark et Cheryl Chiou Schall Cheryl Martin Eva Eva Craw ford Eva DePue Eva Tow n sen d Evakay Favia Evan Farm er Evan P. Potm an Jia G u o Jibby V arghese Jill Bu caro Jill D’Alessan dro an d fam ily Jill Ju ngheim A n dreea B ostan A n drew A ndrew G rosen bach A n drew H u m ph rey A n drew K w on Cheryl, Tobi, and Row an Ackerm an Cheryll Kregear Cheyenne Kelly chez geller Evan Prow ten Evan Schaeffer Evelyn D. Everett Everleigh Ru sch m an Evie Ew an Lauchland Jim and Kris jim bayerle Jim Boney Jim Cosm ano Jim Fen nell Jim Gill Jim Phillips A n drew M atteson A n drew N u ck ols A n drew Pollock A n d rew Porter A n drew Sim_ Chi Chi and Ju Ju Chiarello fam ily Chien Yeh Jan Chiharu Ito Chloe Lin es Chloe Rudd Ew an Moorfoot Faith Savill Falk von Boehn falldeaf Falling Sky Farm s Fam ily Ko¨nig Beatty Jim Rutkow ski Jr. JJ Som m erville JLC Jo Anne Jo Gill Joach im W. Walew sk i Joan Baggs saiD Dodge Andrew Smith A n dy D u on g A n dy H oesch ele A n dy R A n dy Sch u ltz Chng Chin Joo Chow fa m ily Chris and Robyn Leitn er Chris B. Chris B acarella Chris Boutet Fam ily of Anna Ballin ger fam ou sgam es.co Fan of good w orks Farm ers Every w here Joan C ock ell Joan Johnson Joan Schum aker joane farrell Joanna Alario Joanna Ranelli Andy Warwick A ndy, Jen n ifer, and Milo Peters Angel Hill Angel Stachnik Angela Chatha Chris Fox C h ris H ardh am C h ris Huynh Chris Jacobson C h ris Jam es C h ris Jon es Feda Hankic Fei-L ing Tsen g Felicia Zimmerman Felix Felix K. Fen and Martin Burley Joan ne C h ay u t Joan n e Rosario Joanne Y Jock e A x elsson Jodi Shipley Jody Knapke Angela Floyd A ngela M artinez A ngela N gu y en -D in h A n g ela Yen A ngela Y ork C ran e Chris K n ad ler C h ris Larson C h ris M C h ris M attern C h ris N eu feld Chris N ew ell Fernando M endoza-A lanis Filip Bul Krajnı´k Filip D e Pessem ier, mindcoach.be Jody V eith Jo e a n d A lison K orn brodt Joe and Robin Birdw ell Jo e B allou Jo e B easo n Angelica Ju sino Angey Wilson Angie Doan Angie Reiber Anh H. N guyen Anh-Tu N guyen Chris Olsen Chris Stier Chris Tam Chris Wilson Chris, Laura, Miran d a, and M argaret filmcrafter.com filmstory.org Finn Sem m elink Finny Fiona Glover Firu zeh Fix Flo Joe Bernard Joe Carter Joe Gonwa Joe H. Joe Hsu, @jhsu Joe Nachison Joe Posner Anita Brearton A nita D iBlasi A nita K n ight A nita M a rie G riffi n , @ O rganicE x p ert Chrispey Christa and Johnny Eggz Christa Huntley Christian Franci Christian Fuchs Flor Maria Macias Floren ce Kitten Florence Payette Florian Hirt Florian Horsch Forderick joe rh o des Joe Spradley Joel N eely Joel Schachter Joel Suplido Joel Voelz Joerg Frick e Anita W ilson Anja Valdes-C u prill Anjan Ann C. Pagel Ann Fitz p a trick A nn Kinney Christian Guy Christian Yancey and Joe Yeam an Christin a D em y en C h ristin a Tan n ert Foss Curtis Fran McCoy Francie Oblinger Francis Lu k Fran k Corey Fran k M. Cannizzaro Joh an C arlsson Joh an n a W ilson Joh an n es R obbin s Joh n A C on n or Joh n an d D eb Ann Marie Lund Ann Mott Ann Muth Ann Rox Anna Bradley Anna Cita k Anna D eem Christine Devine Christine Favilla Christine Hyde Christine Marqua Christine R. Carmody Fran k O lechnow icz Frank Robert Frank S Frannie Jon es Fred H apgood Fred W eber Joh n C Halcom b Joh n C ascaran o Joh n Chappell Joh n Christian Bethell Joh n Colagioia Anna Donnell Anna Ellis Anna golden Anna McDuff Anna Rodriguez Anna Tib b etts Christop h W idm er, Sw itz erland Christopher Brum gard Christopher J Henderson Freda Eang Frederic Landes Fresh Start Foods Fung To O G S Candy G. W oods Gabby K John Colbu rn Joh n D arragh Joh n Fergu son Joh n G arcia John Giles Joh n H eltsley Anna Watson Carl Anna-Katharina B ecker Anne Anne Hogan, Rebel Milk Anne Miller Christopher M uzatko Christo ph er P. Christopher Thornhill Christoph er W eek s Gabi C Gabriel Proulx-Jalbert G abriele B riggs G abriella Stop s G addy G aia W illis Joh n J. Walsh IV Joh n J. William s Joh n Jen kins Jr. Joh n Leonardo Contarino Joh n M ondin A n n e N esse A n n e O ’Hehir A n n ette S A n n ette Slonim annie cak es A n n ie C arlon Christy n Lev y C h ry stal and Chris G u altieri, in m em ory of K aren C astle C h u ck V ining Gail Gibbs Gail H ernandez Gailann Lee W agoner Gavin “h alkeye” M ogan Gavin Sm ith John Pushnik John Ram pton John Repass John Rieping John W W atson Ciara Sanker Ciaran D avis-W all C indie C indy Bradley C indy Chuah Cin dy Pow ers Geistlin gers G em m a C ritch ley G en eraal G en ie G ratto G eoffrey and Sierra M iank Joh n W m . Thom pson John, Mich elle, and M organ G Johnathan Salter Joh n n y Le Annie Coyne Annie Terracina Annie W all Annie W ildey THANKS 168 169

Joh n ny Wu Jon Jon Guy Jon Hovland Jon ah and Britta n y G regory Jon ath an A n ders Lisa W. Lisa W oodm an Lisa7 Lissa Capo LIVID Liyana Winchell Liz and Mark Wilton Nicole Schtscherbina N icoletta Laing N icolle W oods Niffer J N igel Heid-M alina Shelley Em brey Shelley Ollig Shelley Pitts Shelly Krotine Sherene Azar Sh erri Sherri M Jon ath an Cham berlin Jon ath an D.M Jon ath an g rego ry Jon ath an Grothe Jon ath an Harmon Liz and Robin Baker Liz Blasingam e Liz G erb er L iz M cA nder Liz Pienkos Liza H all Nikki and Jim Steven s Nikki Wall Nikolaus Stein Nikolette and Kris Bennett Nina Cary Sh errill Sh erry Sh erry Lester Sh erw in Fong Sh ingo N ish im u ra Sh irley Ton g Jon ath an Hiron aga Jon ath an Landry Jon ath an M. Brou ssard Jonathan O strow sky Joop Lizzie Taish off Sw eigart locallunatic Loenis and Kevin Logan “Logie” Jam es Ning Bao N oah Shelton N oel and N ancy Talcott N oel Stave N oelle B ittn er Shley th e Yellow Dart Sid and Kat Sidhartha G autam a Sih Yu Chen-Found Jordan and A m anda Jordan and Eileen Park Peed Jordan M ajeau Jordan M cG ary Logan and A lvina M ardhani-Bayne Lois Strand Lola D eBrosse Lom ig Lorenz N on sen sical Jellyfish Noreen O’Brien Norm North Brooklyn Farm s Nupi Silly Chicks Prepared Foods Silver Denton Silvie SimJoSt Simon Engqvist Simon G oodm an Jorge Cocina Jose Angel Lara Jose´ L. Valien te Jose´ Lo´pez Jose Sanchez II Joseph Daniels Lorenz Kaspar Mu¨ller Loretta Perm utt Lori Lori Conrad Lori Laney Lori M astron ard i Nuria Baldello-Sole nV itius O bafem i Babatunde Oluw asanu Ayotom iwa Oso Sim on Kw ak Sim on Leblan c Sim on M atth ee Sim on a B ot Simone Sim on e C osm a Joseph Lo ck ridge Joseph M an drell Joseph Raff Joseph Watson-MacKay Josh Abram sohn Lorien G reen Lorraine La Pointe Louie Louis A . Tillman Louise H all Louise K eam y Ogul Thorbull Kafinski Oier Marigil Zaldua Olddream er Olivia G erhard Olivia Sp en cer Sinclair B row n ing Sinclair Lau rsen SK G ask i Slaine Fullerto n Sm iley fam ily Snipe Josh and Laurie Barton Josh Baugher Josh Catone Josh Durairaj Josh Kjen n er Josh Lobo Louise Wasilew sk i Louise William s Lourdes Iglesias Love Lovely Cakes Lovey Reynolds Olivier A . O livier B iw er O op ah O reoK at O scar an d A g n es G ardn er O sk ar Simann Soil2Soul Solveig Kurow ski Som eone from Pow erU p Ethiopia Sondra Veldey Song H ia Joshua G oodw in Jo sh u a Jab b o u r Jo sh u a M . Diaz Joshu a Shanks and H eather Barnett LRA LubD ub Foundatio n Lu c W ilso n Lu ca s R o v en Lu ciano Sgarbi lucy hunnicu tt O tter A brah am son O w l Peak Farm Fou ndatio n P D eato n P.G. Giannini P ablo V arela Songsit Kodee - Gibson Sonia Murray Sonia R. Martinez Sonrisa Sonya Stew art-W right Joshua Straub Joshua W heaton Joy Zserai Joyia and Thom Jozel Bennet Lu isa Alberto Lu ka N egoita Lu ke C oom es Luke D acey Luke David Joh nson Lu ke Knight Paige Conley Palom a Baytelman Pam Adams Pam Misen er Pam Patrick Pam Washburn Sophie Yu Soujan n a Sark ar Sp en cer Stew art Sp en cer V au gh n Spice Ru n n er Ju an Pablo A h u es-V asqu ez judders Jude and W oolf K a n ter Ju dith Ju dith H arris Lu ke M Stevens Luke Rutherford Lulu Kaye Luther Pearson Lydia Lydia J Pam ela J. Kem p pam ela klinger Pam ela Lindsey Pam ela RW Kandt Pam ela Sm ith Devine SpongeBob Sq u arePan ts SPRO U T Stacey G oguen Stacey Wong Stacie Nagy Stacy Bloom Ju dith Redding judith sm y ser Ju dy D Shelton Ju dy Dub Ju dy Fru m kin JudyA n ne Hutchison Lydia K atsam beris Lydia Pegus Ly n Ignatow ski Lynn Adler Lynn Barbato Lynn Brice Rosen Pao Franco Parsley Pascal Blunk Pat “m aybe now I’ll try cooking” M aherPruden Stacy H yder Com best Stacy M eppen Stacy Rogers Sharp Stacy W olberg Stan Yam ane Ju fo G old A ssociatio n Ju h is th e N u h is Ju li-A n n W illiam s Julia B ru ck er Ju lia C lark Ly n n C asper Ly nn Foster Ly n n H ou gle Lynn Knigh t Ly n n R u dd Ly n n e D o n n elly Pat Aderhold Pat Y Rudolph Patrice Fow ler Patricia A . Fitz G era ld Patricia Bradshaw Stanley Thom as Stavros Nikos Stavros Stef H. Stefan Loble / Bluff W ork s Stefania Dunaway Ju lia C layton Julia Joh n sen Ju lia Perilli Julian and Jack Clark Julian Parr Lynne Lightow ler Ly n ne Sims Ly th Alobiedat M A Chiulli M L Faison M. Dawn King Patricia Jen atsch Patrick A. Martin Patrick Batem an Patrick D apolito Patrick G age Kelley Stefannie Toth Steffen Kaupp Stella A u Stella Runkle Stephanie A . Cain Ju lie “Cannibal R ose” T h ielen Ju lie B u rt P ack Ju lie D illo n Ju lie G eru sh Ju lie H an n o n M. S. Barger Maarten and R obert MAAZIK Mab Maci Peterson Maciek Maddie K ersh ow Patrick Sch ott Patrick Scott Patrick V an de C asteele Patrick W eir Patti K aech -Feder Stephanie A . William son Steph an ie D u ch in Stephanie Ew en Steph an ie G erbrach t Ju lie Lee Ju lie R ick ert Ju lie Sm ith Julie W olkoff Julien Fru ch ier Maddisu n Barrow s M addy Kam alay Madeline B oy er Madeline Edm onds Madison Sm ite Patti Thom pson Patton Planning Patty H arrison Patty W elch Pau l and A shleigh Todd Stephanie H arp er Stephan ie H ogan Stephanie K Cox Ste´phanie Laroch e-Pierre Stephanie Liu Ju n e Sam adi and Brandon H olm es Ju n e T rizzin o Ju n k o S a ito Ju rg en s B Ju ssi Ho¨ltta¨ M aegan W illiam s M aeve M cLoughlin M agenta and H arrison Starbuck M aggie M u rph y Paul and DeAnn Iatesta Pau l Blankinship Paul D eLaVergne Paul Eder Pau l Egan Stephanie M. U rch Stephanie M arch ello Stephan ie Myrie Stephanie Rogus Stephanie Sturm Ju stin Acosta Ju stin and Anne Sw anson Ju stin Daues Ju stin Feller Ju stin M. C zern iak M aggie Todd m aggie valdespin o M aida Spoh rer M ak sh y a Tolbert M alcolm Woade Paul Freelen d Paul J Thordarson Paul K Penney Pau l Lim Pau l Miller Paul Popernack Stephanie Terry Stephanie Thoe Steph an ie Van Dyk Steph en Steph en Fols Steph en Gibbon Ju stin M y ers Ju stin Ph an Ju stin R oth Ju stin Tabibian Justine Henonin K Kanno Malgorzata Nish io Malissa and Ragan Mambo mamojo m angalam fa m ily Manoj Dayaram Paul Schleicher Paul W. Moore Pau la Ceballos Paula Gehrig Paulette Pauline and Vinnie Gaudio Steph en Lord stephenallen jrlaw Sterling Sw igart stev e Steve :) Steve and Marsha Taylor Pepper K. D. Bryan K.A. Farb Kaelynn Alykasa Laefon kaiser sosa Kaitlin Murphy Kaitlyn MacLeod Manuel C astro M an u el M ey er M an zi M ara D o n ah o e M arc Tetlow M arcel Botha PE-ACE Peace Love Plates Pearlyn Lii Pedro Rosa´rio Silva Peg G Peggy M Jordan Penny A Steve B ow cu tt Steve C L ee Steve Farm er “T h e Blue Sain t” Steve Fau lkner Steve Feng Kalyan Reddy Kam aria Kuhn Kanchana Fern an do and Craig Kallal Kara Styles Karan S Marci Howdyshell M argaret Bronson M argaret N g u y en M argaret Steinbrink Penny Fu ller Percy Sw int Perian Sully P ete a n d C lare Pete D ela h u n ty P ete S a las Jr Steve Hallman Steve Huynh Steve Katz Steve Kim ball Steve Ling Steve Pinkham Steven K arel de M ooij K aren Karen and Lance Jones Karen Ann Bullock Karen Clark Karen Fu n seth M argareth a Finefrock Margie M eier-Belt Margie Zeidler Mari Sasano M a ria B. Mayer Peter Capozzi Peter Lu Peter M cLean Peter M cQ u illan Peter N elso n Peter Stalder Steven Bow ley Steven Chen Steven Earl Steven Gatlin Steven Ginsberg Steven Goldm an K aren H ess K aren Liebel Karen M acLaughlin Karen M cKeow n Karen Pekarcik Maria Finley M aria Fish er M aria K. Cam polongo M aria Pereda M aria Tsou kalas Peter, Calgary, C anada Petr Shchepilov Phil White Philip Burn Philipp D o¨rfler Steven Johnson Steven Olen der Steven Tate Stevie Rae Fu re Stew art McTavish Stew art Yu K aren Salsbu ry K aren Slagle Karen Ullman Karen Walsh Karen, Bellingham WA Kari L. Maria U riela M oreno :) M ariah Erlick M ariah Kelly M ariah O lson m arianhd.com Philip p e D eb ar Ph inxy Phoebe Seiders Ph o en ixphire24 Phu on g N go Pia Bloom Stijn V erdickt Stitch Storm Cow le Stretch R ecipes, Inc. Stu art Su bu rban Ju bilee Kari M. Karie Fah ren h olz Karin Fuerst Karina Manarin Karina Sp en cer Karis Blum e Marianne P. M arianne Zielk e M a rie C osg rove-D av ies M a rie H o h n er M arie K ieron sk i Pia M arsh all P idor Pieface Pierce G raham -Jones Pierre Jean Leonard Pierre M obian Sue Clinnick Su e D em psey Su e H artm an Su e Stoessel Sukum ar Ram anathan Karissa Karl and Erin Schulz Karl Schm idt Karl von Muller Karl-O lof “Kakan” L arsson Marie Lamb marie landry M arie Lynn Wagner Marie-C aroline Vidican Pierre-Lu c Pin g-Fen H su Pinkie E ctor Po-A n Shen Poonam Basu Price M u rry Sulay m an Bim ar Su m m er Page Su san an d A l A verbach Su san B eil Su san B ren n an Karla A n k er K arsten H ollan d K ary n Park s K asserin e R o ss-Sh ep p ard K assidy Kanter Marie-Pier Rem illard Marika Collins Marilyn Kontz Mario Breitbarth Marisa J. Low n Priscilla Lotm an Prism Bucket Pritika Gulliani Jain Program Cat Proper Soda PS Ecker Susan Bryan Su san Collins Su san Coppenrath Susan Crow Goldstein Susan Finkelman Kat Lapelosa K ate K ate A d am ick, co -founder, C o ok for A m erica K ate an d G reg G riffi n Marisol R o m ero M a rissa Fin n M a rissa Mann Marissa Perez M arjorie G elin G oodw in Queen Katicu s Q u incy Clark Q uinn Connolly Q uinn D uPont R. Bow en R. Crane Susan Foulds Susan G authier Su san G ilbert Susan G ordon Susan M Brow n Kate Ashie Kate Bauer Kate H. Wilson Kate M acG regor Kate Mileu r Kate O’Connell-Fau st Mark and Liz Wilson Mark and Pam Grimes Mark AR Thom pson Mark Ashley Mark Fadden R. Gilm ore Rachael Manto Rachael Pratt R ach el and Ju stin H annon R ach el and Ju stin Proffitt Susan M. Diliberti Su san N ord strom Su san O. Susan Prion Susan Rack Su san Silberm ann Kate Peltz Kate Rossiter Kate Seiler Kate Whalen Kathe Falzer K ath erine and Andrew W eber Mark Gillan Mark Ivey Mark Ju risch Mark L. Rosenberg Mark P. Griffi n Mark Perkins R ach el Blum R ach el Carlin R ach el Cusick Rachel Kronow itz R ach el Ma rach el w agner Susan W . Su san W orth ington Su san a M ach ado, R N c-O B Su san J Su san n a G riffi th Katherine Burns Katherin e C esario Katherine Krauland Katherin e M o o re W ines Mark th e Encaffeinated One Mark Yates Mark Zebley Markj Marko Max Radosevic Marla R ach el Ward Rachel W arren R achel Wilson R ach ele F Gilman R achele Nader Rachie Loni Susieclouds Suzannah Schneider Su zan ne Su zan n e H . H ooper Suzanne Lieb ergen Katherine Potter Katherine Rom ans K ath erine Tulley Kathleen Conlogue Kathleen Dawson Marlen e V azquez Marmæl Marquis and Jaime Marquise Lee Martha Vallon Martin RACoom er Rado Volny Raelyn Rafael Jimenez Rafael Slonik Raffer Rahm in Sarabi Suzanne O’Dell Suzanne Sam son Su zanne St Thom as Su zan ne Sutton Su zanne Thom as Kathleen Gadway Kathleen Kitto and Dennis Waller Kathleen M. H erring Kathleen Sm ith Martin Adler m artin sh aw M artine Vijn N o m e M artins Rungainis M a´rton Juha´sz RailDr Raise Your Rainbow Raiza Rin Ralph Gorin Ram la N. Gabriel Ram on Q u esada Sybil Tu rn er Sy dn ey Sh illieto Sydney Thom pson Sylvany e “Sam ” Roh Sy lvia A bney Kathleen T. H anrahan Kathryn M ackenzie Kathryn M cCauley Kathryn Rice Marty McGuire M arty O tto M ary and Ben M ullen M ary an d Jon G eru sh M ary A u Randy Thom pson Raoul Kim raph zore R asm u s Brøn dsted R asm u s W riedt L arsen Sylvia and Lorenz Gabriel Flores Szym on Wilczek T Alphin t gaines T. C. M cG arrigle T.R. Kathy and M ich ael Elliott Kathy Jolly Kathy Kom oll Kathy Lawrence Mary Ball Mary Beth Decker Mary Beth H erring Mary Byington Mary Catherine A ugstkalns Rau´l “borfast” Santos Ray A n d rew s Ray Barilaro Ray D oek sen Ray Tom lin Rayan Bouajram Tabitha Boyer Taco Boy Tadeu Banzato Takahiko Fujita Tal Milner T a lavera fa m ily Kathy Nelson -W illia m s K ath y N g u y en K ath y Sh a n n o n a n d M att Fran k K ath y W a x ler M ary G an dolfo M ary G ray H u tch ison M ary Leh m an M ary Paige M ary Pu rpu ra Rayna M ayer Realizing Em pathy Rebecca and M ich ael Lane Rebecca Ann Coles Talen D M Joh n son Talia Ralph Tam anna Tam m y Tam m y Lee Tam zen Tan Bro Kathy W icks K atie Goodrich K atie Jon es K atie M . K atie M cElroy K atie M cG ill M ary Sprow les M a ry S ta ck M a ry T w eed ie M ary Z am boldi M a ry lou M illard Ferrara Rebecca Bright Rebecca Brightly Rebecca Clarizio R ebecca C u rran R ebecca D N ichols Tankooni Tanya Luthin Tapasvi Sehgal Tara Bloyd Tara C Harrison Katie Rangel Katie Shay Katie Shea Katie Shields Katie Stoyka Katie Wang Katie Watson Mat Elm o re M ath ias Søderlu n d M ath ieu ~ |||< B ergeron M ath ieu C . M atie T rew e Rebecca G old m a n R eb ecca G o ttlieb R ebecca Lev itan Rebecca M cDougall R eb ecca Pa lm Tara Sh ak espeare B eam esderfer Tara V an D en h eu vel T a sh a B ach a n d T atiana Reyes Jove kato frafters Katrina Gw inn Katrina Rittersh ofer Kavanagh fa m ily Kavith a Ritesh Gudla Matilda Cla rk e M att B ell M att G an n o n M att H ark er M att H a rtley M att H o ro w itz R ebecca Siegel Jones Rebecca Sm ith Rebecca Tarby R ebecca V en detti R ebecca W aldm an Taverna A lessio, Udin e T ay lor Colon T ay lor J. Snider T ay lor Kearney Taylor M altz Kay M Cadena Kaydee Kreitlow K ayla Bly m an K ay la Forshey K ayleigh Simmons Matt I. M att M cGlincy M att M oretti M att Ritt M att Sm ith M att W ang Rebekah Bennetch Rebekah V Sw anson reCA P M ason Jars Regina Castillo Teal Pfeifer Team C razy Tow n Team Elliott tedder Teresa Tereza Bazac Terra A Jones Kaylyn S. G ootm an K eally Cieslik K een a K eith W arn er K eladry M idlan K eldren Matt, Selen a, and Jodi M atth ew B eg ley Matthew Cadrin M atth ew D M atth ew J. Huie Reginald G . H. Rutherford Re´m i Webster R´m e y D onahey Rena Greene Renae Slaton Terri Lovins Terri Ly n n Almeda Terry cedron e Tess R. Ornstein Tessa William s Thanh Tan Kelli Currie Kelli Neier Kelly Kelly Ann Kelly Kelly Burns Gallagher Kelly Cole Kelly Goff M atthew Legault M atth ew M cC u rd y M atth ew M iller M atth ew S. 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Sharon Denney Sharon Leung Sharpie Shauna Maldonado Sh aw n Beard Shaw n Craig zu rotzu Lisa Cox Lisa Duffy Lisa Forsy th Lisa Hagen Lisa Hirsch Lisa Holmes Lisa Kilmartin Nicoel Mitch ell-D u ff Nicola M azbar N icole B . Nicole Flam sh aw n j Shaw n Ligocki Shaynna G ueno Shayonna C ato Shazia, Ovi, and M ini Malik Lisa Partridge Lisa P ato n Lisa Plotnik Lisa Raphael Lisa Ray Lisa Taylor Lisa Toro Nicole G ro en eveld, for m y son Isaac: food stam ps help end dom estic v iolen ce N icole J. Dunn Sheila Ford, MSN, RN, C N L Shellee an d A llen C h en Sh elley A . S h elley B . Sh elley C ao THANKS THANKS 170 171 bread ...... 2 6, 36, 39, 44, 49, 87, 94, 102 Charred Su m m er Salad ...... 55 Dal ...... 35 In d e x Croutons or B readcru m bs ...... 14 6 ch ick en ...... 57, 106 Deconstructed C abbage Rolls ...... 1 0 9 Flou r Tortillas ...... 137 Filipino Chick en A dobo ...... 98 Deviled Eggs ...... 1 3 0 Pizza Dough ...... 13 9 Roast Chick en ...... 121 dill ...... 17, 43, 46, 54, 105, 130, 165 Roti ...... 1 3 8 sch m altz ...... 11, 98 Drinkable Yogurt ...... 1 5 0 Agua Fresca ...... 14 9 Things on Toast ...... 69-73 stock ...... 11, 36, 39, 97, 117, 121 Dumplings ...... 1 3 4 almonds ...... 30 broccoli ...... 62, 72, 113, 114, 122, 134 ch ick peas ...... 1 6 4 egg plant ...... 110, 122 anchovies...... 4 4 , 72, 80, 118 Broccoli Apple Salad ...... 54 Beet and Chickpea Salad ...... 5 3 Broiled Eggplant Salad...... 43 apples Broccoli, Egg, and C h eddar Em panadas .....83 Chana Masala ...... 9 3 Broiled Eggplant Salad Toast ...... 72 A pple Cinnam on Oatmeal ...... 3 1 Salty Broccoli Toast ...... 72 Spinach and Chickp ea Toast ...... 73 Pasta with Eggplant and Tom ato ...... 90 B roccoli Apple Salad ...... 54 broccoli rabe ...... 118 Chili Pow der and Lime Popcorn ...... 75 eggs ...... 18, 21, 22, 31, 62, 69, 102, Asian Greens Gra Prow Toast ...... 70 Broccoli Rabe and Mozzarella Calzon es .....80 ch ilies ...... 46, 106, 125, 145, 161 118, 132, 134, 141, 155, 156 asparagus ...... 1 2 2 broth, vegetable ...... 11, 36, 66, 97 ch ipotle en adobo ...... 10 1 B roccoli, Egg, and Cheddar Em panadas .....83 avocado ...... 2 6 , 101, 130 Broiled Eggplant Salad ...... 43 dried red ...... 162 B ru ssels Sprout Hash and Eggs ...... 65 Avocado Milkshake ...... 15 9 Broiled Eggplant Salad Toast ...... 72 g reen ...... 26, 35, 97, 117, 130 Deviled Eggs ...... 1 3 0 bacon ...... 2 6 , 87, 94, 101, 130 Broiled Grapefruit ...... 1 6 jalapen˜o ...... 4 9, 52, 93, 98, 130, 143, 161, 163 Egg Sandw ich with Mushroom Hash ...... 26 Baklava Oatmeal...... 30 Brow n Sugar and O range Z est Popcorn ...... 75 ch ocolate Om elette ...... 17 bananas ...... 32 B ru ssels sprou ts ...... 122 Chocolate Z u cch ini Muffins ...... 2 1 Tom ato Scram bled Eggs ...... 15 Banana Pan cak es ...... 1 8 B ru ssels Sprout Hash and Eggs...... 65 Coconut Chocolate Cookies ...... 1 55 V egetable Quich e, Hold th e Crust ...... 114 Caram elized Bananas ...... 1 53 burgers ch orizo ...... 2 6, 109, 130 Ever-Pop u lar Potato Salad ...... 46 basil ...... 15, 89, 90, 110 Half-Veggie B u rgers ...... 1 0 2 Chorizo and White Bean Ragu ...... 143 Fast Melon Sorbet ...... 158 Thai ...... 70 buttern u t squ ash cilantro ...... 35, 40, 61, 84, 87, 93, 101, 163, 164 fen n el ...... 1 2 2 beans ...... 52, 69, 87, 97, 102, 134, 163 Lightly C u rried Buttern u t Squash Soup .....40 Scallion and Cilantro Popcorn ...... 75 feta ...... 55, 60, 130 black-eyed peas ...... 73, 94 cabbage ...... 1 0 6 cinnam on ...... 21, 156 fettu cine Chorizo and White Bean Ragu ...... 14 3 D econ stru cted Cabbage Rolls ...... 1 0 9 Apple Cinnam on Oatmeal ...... 3 1 Cream y Z u cch ini Fettu cine ...... 89 green ...... 59, 62 Caram elized Bananas ...... 1 53 Baklava Oatmeal...... 30 Filipino Chick en A dobo ...... 98 How to Cook Dried Beans ...... 14 5 Caram elized Onions and Cheddar Toast ...... 71 Pum pkin Oatmeal ...... 30 fish My Dad’s Baked Beans, and Mine ...... 10 1 carrots ...... 5 0, 52, 62, 94, 98, 105, 106, 122, 134 cocoa pow der ...... 2 1 Spicy Broiled Tilapia with Lime ...... 1 2 6 sprou ts ...... 1 0 6 cau liflow er...... 62, 80, 87, 114, 122 cocon u t...... 2 5, 32 Flour Tortillas ...... 137 beef...... 52, 106, 109 Caulifl ow er C h eese ...... 113 Coconut and Lime Oatmeal ...... 29 Fren ch Onion Soup ...... 39 Beef Stroganoff ...... 1 0 5 Caulifl ow er Tacos ...... 77 Coconut Chocolate Cookies ...... 1 55 Fresh Pasta ...... 141 Half-Veggie Burgers ...... 1 0 2 Sm oky and Spicy Roasted Cauliflow er ...... 58 cocon u t milk ...... 4 0 , 98, 161 fru it stock ...... 11, 105 Cayenne and Sm oked Paprika Popcorn ...... 75 Cold (and Spicy?) Asian N oodles ...... 50 Agua Fresca ...... 14 9 beets ...... 122 celery ...... 36, 94, 97, 117 collards ...... 2 6 , 109, 134 Apple Cinnam on Oatmeal ...... 3 1 B eet and Chickp ea Salad ...... 5 3 Chana Masala ...... 9 3 Black-Eyed Peas and Collards ...... 94 B erry Oatmeal ...... 2 9 greens ...... 1 4 4 ch eese ...... 17, 109, 114, 130 Black-Eyed Peas and Collards Toast ...... 73 B erry Sm oothie ...... 1 5 0 bell pepper ...... 36, 40, 62, 94, 97, ch eddar ...... 2 2 , 31, 39, 52, 61, 71, 77, corn ...... 52, 55, 109, 163 Broccoli Apple Salad ...... 54 101, 102, 117, 122 83, 110, 113, 114, 117, 132 Corn Soup ...... 36 Broiled G rap efru it ...... 1 6 berries ...... 32, 149 cotija ...... 55, 60 Mexican Street Corn ...... 60 Mango L assi ...... 1 5 0 Berry Oatmeal ...... 29 feta ...... 55, 60, 130 Cornm eal Crusted Veggies ...... 62 Yogurt Sm ash! ...... 32 Berry Sm oothie ...... 1 5 0 mozzarella ...... 66, 79, 80 cotija ...... 55, 60 garlic ...... 2 6 , 35, 36, 39, 40, 44, 59, 65, Best Tom ato Sau ce ...... 14 2 Parm esan ...... 4 4 , 60, 70-72, 89, 90, 118 Cream y Z u cch ini Fettu cine ...... 89 66, 70, 72, 73, 80, 83, 84, 89, black-ey ed peas q u eso fresco ...... 52 Croutons or B readcru m bs ...... 1 4 6 90, 93, 94, 97, 98, 105, 106, 109, Black-Eyed Peas and Collards ...... 94 Rom ano ...... 4 4 , 60, 70-72, 89, 90, 118 cu cu m ber ...... 49, 50, 52, 149, 164, 165 110, 113, 117, 118, 121, 122, 125,

Black-Eyed Peas and Collards Toast ...... 73 chard, Sw iss ...... 44, 109, 134, 144 daikon rad ish ...... 1 0 6 132, 134, 142, 143, 145, 161-163 IN D E X 172 173

ginger ro ot ...... 3 5 , 59, 70, 84, 93, mango ...... 1 4 9, 163 pasta ...... 50 p otatoes ...... 26, 36, 66, 79, 98, 98, 106, 134, 145 Mango Lassi ...... 1 5 0 Beef Stroganoff ...... 1 0 5 105, 122, 125, 132 grapefruit melon ...... 14 9 Best Tom ato Sau ce ...... 14 2 Ever-Popu lar Potato Salad ...... 46 Broiled Grapefruit ...... 16 Fast Melon Sorbet ...... 158 Chorizo and White Bean Ragu ...... 14 3 Potato and Kale Rolls with Raita ...... 84 g rap es ...... 32, 49 Melon Sm oothie ...... 1 5 0 Cream y Z u cch ini Fettu cine ...... 89 Potato Leek Pizza ...... 79 green beans...... 62 Mexican Street Corn ...... 60 Fresh Pasta ...... 141 Poutine ...... 66 Spicy Green Beans ...... 5 9 mozzarella Pasta with Eggplant and Tom ato ...... 90 pum pkin ...... 1 4 4 green ch ili ...... 26, 35, 97, 117, 130 B roccoli Rabe and M ozzarella Calzones .....80 p each es ...... 49, 149, 163 Pum pkin Oatmeal ...... 30 Green Chili and Cheddar Q u esad illas ...... 61 Potato Leek Pizza ...... 79 Peach Coffee Cake ...... 1 5 6 qu eso fresco ...... 5 2 grits Poutine ...... 66 peanuts ...... 53, 106 Rainbow Rice ...... 1 4 4 Sh rimp and Grits ...... 117 m u sh ro om s ...... 105, 106 peanut butter ...... 32 raita Half-V eg g ie B u rgers ...... 1 0 2 Egg Sandw ich with Mushroom Hash ...... 26 Peanut Butter and Jelly Granola Bars ...... 25 Potato and Kale Rolls with Raita ...... 84 herbs ...... 25, 72, 122 My Dad’s Baked Beans, and Mine ...... 10 1 Peanut Sau ce ...... 161 Raita ...... 16 4 basil ...... 15, 89, 90, 110 nectarines ...... 49 peas ...... 26, 109, 118 red onion ...... 17, 49, 71, 164 basil, Thai ...... 7 0 noodles ...... 5 0 , 89, 90, 105, 106 Peas and Lem on Toast ...... 70 red wine ...... 39, 105 cilantro ...35, 40, 61, 84, 87, 93, 101, 163, 164 oats ...... 21, 25 peppers rice ...... 59, 87, 93, 94, 97, 98, 109, 125, 126 dill ...... 17, 43, 46, 54, 105, 130, 165 A pple Cinnam on Oatmeal ...... 3 1 bell ...... 3 6, 40, 62, 94, 97, 101, 102, 117, 122 Rainbow Rice ...... 1 4 4 p arsley ...... 4 6, 144 Baklava Oatmeal...... 30 ch ili ...... 46, 106, 125, 145, 161 Rice Krispies ...... 25 sage ...... 66, 122 B erry Oatmeal ...... 2 9 ch ipotle en adobo ...... 10 1 Roast Chicken ...... 1 21 th y m e ...... 39, 113, 122 Coconut and Lime Oatmeal ...... 2 9 dried red ch ili ...... 162 Roasted Vegetables ...... 1 2 2 honey ...... 3 0, 32 Oatmeal ...... 28 green ch ili ...... 26, 35, 97, 117, 130 Cauliflow er Tacos ...... 77 Jacket Sw eet Potato es ...... 5 7 Pum pkin Oatmeal ...... 30 jalapen˜o ...... 49, 52, 93, 98, Roasted Potatoes with Chilies ...... 1 2 5 jalapen˜o ...... 4 9, 52, 93, 98, 130, 143, 161, 163 Savory Oatmeal ...... 3 1 130, 143, 161, 163 Roasted Vegetables Toast ...... 71 Whole-W h eat Jalapen˜o Cheddar Scones. ....22 okra ...... 62 Perogies ...... 1 3 2 Sm oky and Spicy Roasted Caulifl ow er ...... 58 jam ...... 32 olives ...... 49, 65, 109, 118, 130 pick les ...... 4 6, 130 Rom ano ...... 4 4 , 60, 70-72, 89, 90, 118 Peanut Butter and Jelly G ranola Bars ...... 25 Om elette ...... 17 pineapple ...... 1 4 9, 163 roti ...... 9 3 kale onion ...... 26, 35, 36, 40, 73, 84, 93, pistach ios ...... 30 Potato and Kale Rolls with Raita ...... 84 Kale Salad ...... 44 94, 97, 101, 105, 109, 114, pizza...... 8 7 Roti ...... 1 3 8 Potato and Kale Rolls with Raita ...... 84 117, 122, 143, 145, 163 Broccoli Rabe and Mozzarella Calzon es .....80 sage ...... 66 kiwi ...... 32 Caram elized Onions and C h eddar Toast ....71 Pizza Dough ...... 13 9 salsa ...... 52, 61, 77, 87, 101, 113 kohlrabi ...... 1 2 2 Fren ch Onion Soup ...... 39 Potato Leek Pizza ...... 79 Salsa ...... 163 leek s ...... 71 red ...... 17, 49, 71, 164 plum s ...... 49, 163 Salty Broccoli Toast...... 72 Potato Leek Pizza ...... 79 scallions ...... 31, 40, 46, 50, 52, 57, 66, polen ta sausage ...... 97, 134 Leftovers ...... 8 7 75, 101, 106, 110, 113, Spicy, Crunchy, Cream y Polen ta ...... 118 ch orizo ...... 26, 109, 130, 143 lem on ...... 4 3 , 44, 46, 54, 59, 65, 70, 89, 117, 130, 132, 134, 165 popcorn ...... 55, 74 Savory Oatmeal ...... 3 1 110, 113, 121, 122, 142, 149, 156 sh allots ...... 17, 66 Brow n Sugar and O range Z est ...... 75 Savory Su m m er Cobbler ...... 110 len tils ...... 102, 109 orange ...... 30, 149 Cayenne and Sm oked Paprika...... 75 scallions ...... 31, 40, 46, 52, 50, 57, 66, Dal ...... 35 Brow n Sugar and O range Z est Popcorn .....75 Chili Pow der and Lime ...... 75 75, 101, 106, 110, 113, lettu ce ...... 5 2 panzanella Parm esan and Black Pepper ...... 75 117, 130, 132, 134, 165 Lightly Curried Buttern u t Squ ash Soup ...... 40 Spicy Panzanella ...... 49 Parm esan and O regan o ...... 75 Scallion and Cilantro Popcorn ...... 75 lime ...... 32, 46, 49, 52, 53, 55, 60, Parm esan ...... 4 4 , 60, 70-72, 89, 90, 118 Scallion and Cilantro ...... 75 sh allots ...... 17, 66 130, 149, 158, 159, 163 Parm esan and Black Pepper Popcorn ...... 75 Spice Oil ...... 75 sh rimp ...... 9 7 Coconut and Lime Oatmeal ...... 2 9 Parm esan and O regan o Popcorn ...... 75 Tu rm eric and Coriander ...... 75 Shrimp and Grits ...... 117 Chili Pow der and Lime Popcorn ...... 75 parsley ...... 46, 144 pork ...... 98, 134 Sm oky and Spicy Roasted Caulifl ow er ...... 58

IN D E X Spicy Broiled Tilapia with Lime ...... 1 2 6 p arsn ips ...... 122 Spicy Pulled Pork ...... 129 Cauliflow er Tacos ...... 77 IN D E X 174 175 Sm oothies tom ato es ...... 2 6 , 49, 50, 52, 57, 97, 101, 109, 114, B erry ...... 1 5 0 117, 125, 130, 143, 144, 163, 164 Drinkable Yogurt ...... 1 5 0 B est Tom ato Sauce ...... 14 2 Mango Lassi ...... 1 5 0 Chana Masala ...... 9 3 Melon ...... 1 5 0 Pasta with Eggplant and Tom ato ...... 90 sou r cream ...... 40, 52, 57, 61, 105, 132 Savory Su m m er Cobbler ...... 110 soy sau ce ...... 50, 59, 66, 70, 97, 161 Tom ato Scram bled Eggs ...... 15 sp ice oil ...... 50 tortilla ...... 1 5, 69, 125 Spice Oil ...... 162 Cauliflow er Tacos ...... 77 Spice Oil Popcorn ...... 75 ch ips ...... 5 2 Spices and Aromatics ...... 16 6 Flour Tortillas ...... 137 Spicy Broiled Tilapia with Lime ...... 1 2 6 Green Chili and C h eddar Quesadillas ...... 61 Spicy G reen Beans ...... 5 9 Tu rm eric and Coriander Popcorn...... 75 Spicy Panzanella ...... 49 tu rn ips ...... 122 Spicy Pulled Pork ...... 1 2 9 tz atz iki ...... 8 7 Spicy, Crunchy, Cream y Polen ta ...... 118 Tzatziki ...... 16 5 spinach ...... 34, 84, 114, 134, 144, 164 vanilla ...... 18, 149, 150, 155, 158, 159 Spinach and Chickpea Toast ...... 73 vegetable broth ...... 11, 36, 66, 97 sq u ash ...... 62, 71, 89, 113, 114, 122, 144 Vegetable Jam balaya ...... 9 7 Lightly Curried Buttern u t Squash Soup .....40 V egetable Quich e, Hold th e Crust ...... 114 Savory Su m m er Cobbler ...... 110 Whole-W h eat Jalapen˜o C h eddar Scon es...... 22 stock ...... 11 wine, red ...... 39, 105 beef...... 1 0 5 winter squ ash ...... 62, 71, 113, 114, 122 ch icken ...... 11, 36, 39, 97, 117, 121 Lightly C u rried Buttern u t Squash Soup .....40 sunchokes ...... 1 2 2 yogurt ...... 21, 52, 54, 93, 132, 158 sw eet p otatoes ...... 57, 122, 144 Drinkable Yogurt ...... 1 5 0 Sw iss ch ard ...... 10 9, 134, 144 Raita ...... 16 4 tacos ...... 87, 121, 122, 125, 129 Tzatziki ...... 16 5 Cauliflow er Tacos ...... 77 Yogurt Sm ash! ...... 32 Taco Salad ...... 5 2 zu cch ini...... 2 6, 49, 55, 62, 114 ta h ini ...... 43 Chocolate Z u cch ini Muffins ...... 2 1 Things on Toast ...... 69 Cream y Z u cch ini Fettucine ...... 89 Asian Greens Gra Prow Toast ...... 70 Savory Su m m er Cobbler ...... 110 Black-Eyed Peas and Collards Toast ...... 73 Broiled Eggplant Salad Toast ...... 72 Caram elized Onions and C h eddar Toast ....71 Peas and Lem on Toast ...... 70 Roasted Vegetables Toast ...... 71 Salty Broccoli Toast ...... 72 Spinach and Chickpea Toast ...... 73 th y m e ...... 39, 113, 122 tilapia Spicy Broiled Tilapia with Lime ...... 1 2 6 tofu ...... 1 3 4

IN D E X Tofu Hot Pot ...... 1 0 6 176