Sprout & Pea

I’m kick­ing off my first $5 chal­lenge meal with a dish that’s per­fect for both break­fast and din­ner. It also shares a name with my favorite sea­son that is just upon us– red flan­nel sea­son, or as most peo­ple like to call it, autumn. I was first intro­duced to the red flan­nel hash at a favorite local brunch spot and since first order­ing it, I have had a dif­fi­cult time ever order­ing any­thing else. It just hits that sweet and savory spot so well. I’ve been want­ing to recre­ate this myself  for quite some time so when I was crav­ing beets at the end of my work day, this imme­di­ately popped into my mind. I knew it would be a cheap din­ner, but I did not real­ize that I could make this for well under $5. Here’s the cost break­down: Read more:

Over 30,000 peo­ple have come together to take the Slow Food USA $5 chal­lenge and now the White House is tak­ing on the chal­lenge too, and so is Sprout & Pea! Over the next week, I’ll be post­ing recipes that cost me no more than $5 to make.

What’s that you say? You want to get involved too? Oh good! Sub­mit your favorite recipes that cost no more than $5 per per­son to make to hello@sproutandpea.com by Fri­day, Octo­ber 7th. Think healthy. Think tasty. Think five dollars.

Sub­mis­sion Details: Read more:

I love nights when spon­tane­ity takes over and before you know it you’re sit­ting down enjoy­ing a big home cooked meal and a mil­lion laughs with a few of your clos­est friends. Sun­day was one such night, and I wanted to make some­thing spe­cial for the won­der­ful folks gath­ered around my table, so I decided to get fancy and break out the truf­fle oil. I also had a big but­ter­nut squash lay­ing around that I had for­got­ten to include in a veg­gie roast the other night, so I wanted to fig­ure out a way to incor­po­rate it into the meal. Read more:

I’ve men­tioned this before, but eggs bene­dict and dishes of this sort are amongst my favorite brunch meals. While I love to indulge in this now and then, I also find myself wish­ing more restau­rants made tasty and health­ier veg­gie vari­a­tions on the clas­sic poached egg meal. So, I’m con­stantly rack­ing my brain for cre­ative ideas on how to put a tasty twist on it. I’ve made it with an arti­choke heart as the base with a red pep­per aioli, and I’ve made it with avo­cado, sauteed toma­toes and shal­lots and a Greek yogurt hol­landaise sauce.  My most recent prepa­ra­tion, and per­haps my new favorite, was inspired by a ton of left­over arugula in my refrig­er­a­tor. Read more:

Some nights you just need a pint of Ben & Jerry’s. The other night was one of those nights and my (tal­ented) friend who is stay­ing with us just so hap­pened to read my mind. I returned home from a long flight back to NY and arrived at my apart­ment around mid­night ready to crash. When I walked in the door I was greeted with a big hug and not one, but two kinds of Ben & Jerry’s. So I stayed up for a while talk­ing with my won­der­ful friend and glut­to­nously ate my New York Super Fudge Chunk straight out of the con­tainer. I love to indulge in some ice cream now and then, but I also have my lim­its so there was quite a bit left over the next night. Read more:

I had a ton of scal­lions left­over from my break­fast the other morn­ing so I spent much of my day today brows­ing my favorite food porn sites for ideas on what to do with them. By the end of the day, I was crav­ing a veggie-​​full meal and thought I would just roast them with some other root veg­eta­bles and call it a night. That’s when I had the idea to put a lit­tle cre­ative pre­sen­ta­tion spin on one of my favorite dishes, roasted root veg­eta­bles with Greek yogurt. Read more: