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 email@example.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: