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Spring Pasta with Leeks, Green Peas, Asparagus and Sausage
Makes 6 servings

Ingredients:
2 bunches of leeks – slice the white/light green parts into 1-inch strips – $4.00
1 bunch asparagus (about 25 stalks), cut into 1-inch pieces – $3.89
1/2-lb lean sweet Italian-style turkey or chicken sausage, casing removed – $4.99
1.5 cups frozen peas – $1.59
13 oz package of whole wheat penne, rigatoni or bowties – $1.69
3 TBS olive oil – stock
1/2 TBS butter – stock
1/4 tsp red pepper flakes – stock
1/2 cup white cooking wine – stock
1/2 cup chicken broth – stock
3 TBS of water reserved from boiling the pasta – stock
1/2 cup parmesan (optional) – $4.99
Salt and pepper to taste – stock
Grand total assuming “well-stocked” kitchen (with optional parmesan): $21.15
Cost per serving: $3.53

Directions:
1. Preheat oven to 550 degrees.

2. In a large skillet, heat 2 TBS olive oil and butter over medium-high heat. Add leeks. Saute until tender (don’t burn) for about 7 minutes. Add white wine and increase heat to high and simmer until liquid reduces to a glaze (this happens rather quickly, about 2 minutes). Reduce heat to medium, add broth and bring to a simmer. Set aside.

3. Remove tough ends of asparagus, cut into 1-inch pieces and toss with olive oil and salt & pepper. Place asparagus on a baking sheet and roast in the pre-heated oven for 10 minutes or until the asparagus florets are turning a nice golden brown – keep checking on them though to ensure they don’t burn, every oven is different. Set asparagus aside.

4. Meanwhile, boil a large pot of salted water over high heat. Once the water is boiling, quickly blanch frozen peas – basically, pop them in for 2 minutes and then remove with a slotted spoon. Set aside. Bring the same pot of water back to a boil and cook pasta according to package directions. Reserve about 3 TBS of pasta water.

5. In another large skillet, brown the sausage (casings removed) over medium-high heat. Break into small crumbles while cooking. Add the red pepper flakes.

6. Combine all ingredients in one large skillet and toss well with the reserved pasta water. Cook over low heat for about a minute then sprinkle with parmesan cheese (if desired) and enjoy!

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Old-Fashioned Lemon Squares
Makes 16

Ingredients:
For the crust:
1 cup flour – stock
¼ cup granulated sugar – stock
¼ cup chopped nuts (I used almonds) – stock
¼ Teaspoon salt – stock
1 stick chilled, sweet butter, cut into slices (8 Tablespoons) – stock
For the filling:
¾ cup sugar – stock
the zest of 3 lemons (about 3 Tablespoons) – $1.50
6 Tablespoons freshly squeezed lemon juice – included above
2 eggs, lightly beaten – stock
3 Tablespoons flour – stock
pinch of salt – stock
½ Teaspoon baking powder – stock
confectioner’s sugar, fresh raspberries, and mint for garnish – optional
Grand Total Assuming a Well-Stocked Pantry: $1.50
Total Per Serving: $0.09

Directions:
1. Preheat the oven to 350 degrees. Line a 9 x 9 inch square pan with foil. Spray with cooking oil (i.e. Pam), or butter the foil.

2. Prepare the crust. In the bowl of a food processor, armed with the metal blade, combine the flour, salt, and sugar.

3. Add the chilled butter and nuts. Hit the pulse button several times until the mixture resembles fine meal.

4. Using the flat bottom of a custard cup or glass, dusted in flour, press the crust mixture into the bottom of the prepared pan.

5. Bake until the edges are golden brown, between 15 and 20 minutes.

6. Meanwhile, prepare the lemon filling. In the bowl of the same food processor, combine the filling ingredients. Note: This isn’t much more than blending. If you’re too enthusiastic, the mixture will be foamy and compromise the surface’s presentation once baked.

7. Pour into the warm crust. Bake for about 20 minutes until the edges are brown and the lemon is set.

8. Allow to cool completely on a wire rack.

9. Carefully lift the foil/dessert from the pan and peel away the foil. Cut into 16 squares. Decorate with sifted Confectioner’s sugar, berries, and mint leaves, if desired. Serve at room temperature; store tightly wrapped in the fridge.

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Peanut Butter & Jelly Brownies
Makes 12 Brownies

Ingredients:
3 Tablespoons unsalted butter (plus a little extra for greasing the pan) – stock
3 Tablespoons unsweetened applesauce – $2.39
6 ounces semi-sweet chocolate chips
¼ cup unsweetened cocoa powder – stock
¾ cup all-purpose flour – stock
¼ teaspoon baking powder – stock
¼ teaspoon salt – stock
1 cup sugar – stock
2 large eggs – stock
2 teaspoons vanilla extract – stock
½ cup peanut butter – stock
½ cup jam or fruit preserves – $2.89
Grand total assuming “well-stocked” kitchen: $5.28
Cost per brownie: $0.44

Directions:
1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 7×11″ baking pan. Set aside.

2. Bring a small sauce pan or double boiler to a steamy simmer, then place a heat-proof pan over top (don’t let the top pan touch the water). Combine the butter, apple sauce, chocolate chips and cocoa in the top pan and stir until melted and creamy. Set aside.

3. Whisk together the flour, baking powder and salt in a medium bowl, set aside.

4. In the bowl of an electric mixer, combine the eggs, sugar and vanilla and beat on medium-high using the whisk attachment for four minutes, until pale and creamy. Add the chocolate mixture and beat until just combined. Reduce speed to low (or “stir”) and add the flour mixture, stirring until just combined.

5. Spread the brownie batter evenly into the buttered pan.

6. Scoop the peanut butter into a microwave-safe bowl and nuke for 20-25 seconds, until it softens and becomes creamier.

7. Use a spoon to ladle dollops of peanut butter on top of the brownie batter, spacing evenly. Then ladle dollops of jam right next to the peanut butter. Use the tip of a knife to marbleize and spread the peanut butter & jam – you can create a pretty pattern or just smear it across the top, it’s up to you. Just make sure to distribute relatively evenly so you get a taste of PB&J in every bite.

8. Bake for 27-32 minutes, or until a tester inserted into the middle of the brownies comes out clean (meaning the brownie batter doesn’t stick to the tester, the PB&J will, of course). Cool in the pan on a wire rack, cut and serve with a tall glass of milk or vanilla ice cream (or all by themselves!).

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Rigatoni with Sundried Tomatoes, Pancetta, Fresh Mozzarella and Basil
Serves 3-4

Ingredients:
½-lb (8 oz) whole wheat pasta, I recommend rigatoni or penne for this dish – $1.69
¾ cup reserved pasta water – n/a
¼ lb thickly cut pancetta, chopped into cubes – $4.00
3 oz sun-dried tomatoes (about 15), chopped – $1.25
1 Tablespoon olive oil – stock
¼ cup white wine (I used Sauvignon Blanc, cooking wine also works) – stock
¼-lb of fresh mozzarella, cubed – $2.50
Handful of fresh basil, finely chopped – $1.89
Plenty of fresh black pepper – stock
Grand total assuming “well-stocked” kitchen: $11.33
Cost per serving: $2.83

Directions:
1. Boil a medium-size pot of salted water and cook pasta according to package directions (cook until it’s al dente, not too soft). Strain pasta over a measuring glass and reserve ¾-cup of the starchy water. This will serve as the liquid for your sauce. Set the pasta and the pasta water aside (separately).

2. In a skillet, brown the chopped pancetta over med-high heat, stirring frequently to prevent burning. Reduce heat to low (or med-low) and add the sundried tomatoes, olive oil, white wine and black pepper. Let the alcohol cook off and the wine reduce, about 4 minutes. Make sure to stir and scrape the bottom of the pan frequently to dredge up all those flavorful bits.

3. Increase the heat to medium and add the ¾-cup of reserved pasta water, simmering for 2 minutes. Toss in the cooked pasta and cook another minute, then remove from heat. Add the fresh basil and mozzarella, toss until just combined and serve hot.

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Tortellini Soup with Prosciutto and Spinach
Serves 10

Ingredients:
2 Tablespoons best-quality olive oil – stock
¼ slab prosciutto de Parma(the deli person can cut this), cut into small dice – $2.79
3 large shallots ( a heaping ½ cup), finely diced – $0.98
4 green onions (scallions), white and green parts chopped – $0.99
2 cloves garlic, minced – stock
1 Teaspoon each dried oregano and dried basil – stock
¼ Teaspoon red pepper flakes – stock
12 cups homemade or low-sodium chicken stock – $7.50 (if using packaged)
4-5 cups (about ¼ lb.) fresh baby spinach, coarsely chopped – $1.69
14 oz. bag frozen cheese tortellini – $2.99
grated Asiago or parmesan cheese – stock
salt and freshly ground pepper to taste
Grand Total Assuming a Well-Stocked Pantry and using store-bought broth: $16.94
Total Per Serving: $1.69

Directions:
1. Heat the olive oil in a large stockpot, over medium-high flame. Sauté the prosciutto until beginning to brown, stirring frequently, about 5 minutes.

2. Add the shallots, scallions, garlic, dried herbs, and red pepper flakes. Continue sautéing an additional 5 minutes or until the shallots are golden.

3. Pour in the chicken stock and bring to a boil. Add the tortellini and simmer until the pasta is al dente, about 4 minutes.

4. Toss in the chopped spinach and simmer until wilted, about 3 or 4 minutes. Correct the seasoning with salt and pepper.

5. Serve with freshly grated cheese, if desired.

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S’more Brownies
Makes about 12 brownies

Ingredients:
3 Tablespoons unsalted butter (plus a little extra for greasing the pan) – stock
3 Tablespoons unsweetened applesauce – $2.39
6 ounces semi-sweet chocolate chips
¼ cup unsweetened cocoa powder – stock
¾ cup all-purpose flour – stock
¼ teaspoon baking powder – stock
¼ teaspoon salt – stock
1 cup sugar – stock
2 large eggs – stock
2 teaspoons vanilla extract – stock
Approx 1¼ sleeves of low-fat graham crackers – $4.99
½ a bag of mini marshmallows (based on a standard 10-oz bag) – $1.89
Grand total assuming “well-stocked” kitchen: $9.27
Cost per brownie: $0.77

Directions:
1. Preheat the oven to 350 degrees. Line a 7×11″ baking pan with parchment paper and then butter the parchment. Arrange a layer of graham crackers on top of the buttered parchment, set aside.

2. Bring a small sauce pan or double boiler to a steamy simmer, then place a heat-proof pan over top (don’t let the top pan touch the water). Combine the butter, apple sauce, chocolate chips and cocoa in the top pan and stir until melted and creamy. Set aside.

3. Whisk together the flour, baking powder and salt in a medium bowl, set aside.

4. In the bowl of an electric mixer, combine the eggs, sugar and vanilla and beat on medium-high using the whisk attachment for four minutes, until pale and creamy. Add the chocolate mixture and beat until just combined. Reduce speed to low (or “stir”) and add the flour mixture, stirring until just combined.

5. Spread half the brownie batter evenly on top of the layer of grahams. Add another layer of grahams and pour remaining batter over that.

6. Bake for 30-35 minutes, or until a tester inserted into the middle of the brownies comes out clean. Don’t over-bake. Remove from oven.

7. Adjust broiler rack so it’s as far away from the flame as possible. Preheat the broiler. Broil the brownies until the marshmallows are puffy and golden (beware of burning them though, they will ignite). Toasting the mallow’s takes a matter of seconds so I suggest keeping the broiler door open and watching the whole time. If you do happen to burn the top layer of marshmallows, don’t worry. Just scrape off the burnt parts and add a fresh layer of marshmallows before attempting to broil again. Only this time, pay even closer attention.

8. Cool in the pan on a wire rack. When ready to serve, cut with a sharp knife (keep a wet paper towel handy to wipe off any sticky marshmallow between slices).

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Tuscan Sausage Soup
Serves 12
Via A Couple in the Kitchen

Ingredients:
2 lbs. sweet Italian sausage – $8.00
3 carrots, peeled and chopped – $1.39
1 sweet onion, chopped – $1.03
4 cloves garlic, chopped – stock
3 quarts chicken broth – stock
2 14.5-ounce cans diced tomatoes, with juice – $3.58
2 15-ounce cans cannellini beans, drained and rinsed – $1.78
1 tablespoon dried basil – stock
1-lb (16-oz) whole wheat shell pasta, uncooked – $2.29
8 ounces spinach leaves – $3.00
salt and pepper to taste – stock
Grated Parmesan cheese for topping (if desired)
Grand total assuming well-stocked kitchen: $21.07
Cost per serving: $1.75

Directions:
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.

2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.

3. Add the chicken broth, tomatoes, beans and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta is becoming a bit tender, about 7 minutes.

4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.

5. Serve hot garnished with grated parmesan, if desired.

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Roasted Garlic and White Bean Dip with Fresh Basil
Makes about a pint

Ingredients:
1 head of garlic – stock
19-oz can of cannellini beans, drained and rinsed – $1.39
6-8 medium-size fresh basil leaves – $2.50
Plenty of freshly ground black pepper – stock
¼ cup extra virgin olive oil (plus some for brushing the garlic) – stock
1 Tablespoon Balsamic vinegar – stock
Salt, to taste – stock
Grand total assuming well-stocked kitchen: $3.89

Directions:
1. Preheat the oven to 400 degrees.

2. Remove the papery outer layer of the garlic bulb (just enough so that the whole bulb stays intact), cut off the top ¼-inch of the bulb and brush with a little bit of olive oil. Wrap entirely with two layers of aluminum foil and roast for 40 minutes, or until garlic is nice and soft. Let cool until you can handle comfortably and remove the individual skins off each clove.

3. In the bowl of a food processor, toss in the cannellini beans, roasted garlic cloves, basil leaves and black pepper, then puree. Gradually pour in the olive oil and Balsamic while the processor is running until you create a creamy paste. Taste and season with salt (to your liking).

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Four-Cheese Southwestern Breakfast Strata with Chorizo
Serves 8 to 10

Ingredients:
2 Tablespoons olive oil – stock
1 red Bell pepper, diced – $1.65
1 small Vidalia onion, diced – $0.88
½ lb. Portobello mushrooms, sliced – $1.50
2 Jalapeno peppers, seeded and minced – $0.22
3 cloves garlic, minced – stock
½ cup fresh Cilantro, finely chopped – $0.99
Chipotle Chili powder, Tabasco, or Chili powder, to taste – stock
Salt and pepper to taste
3 cups shredded cheeses: I used a pre-packaged “Mexican” combo of Monterey Jack, Cheddar, Colby, and Mozzarella – $3.00
½ lb. Chorizo, diced – $4.98
8 cups of 1-inch bread cubes – $2.99
2 ¾ cups milk – stock
9 eggs, lightly beaten – stock
Grand Total Assuming a Well-Stocked Pantry: $15.22
Total Per 10 Servings: $1.52

Directions:
1. Over medium-high flame, heat the olive oil in a large skillet. Add the peppers, onion, and mushrooms. Sauté until onions are translucent, about 10 minutes, stirring frequently.

2. Add the garlic, chorizo, and chili powder and continue cooking an additional 5 minutes, stirring frequently.

3. Butter or spray a 3 quart, shallow glass or ceramic casserole dish. Note: I use my Pyrex 9 x 13 x 2” pan.

4. In a large bowl, combine the eggs and milk, whisking well until foamy. Stir in the cilantro.

5. Spread ½ of the bread cubes over the bottom of the prepared pan. Top with ½ of the vegetable-chorizo mixture and then ½ of the shredded cheeses. Repeat the layering.

6. Pour the egg/milk mixture evenly over the strata. Cover with plastic wrap and refrigerate overnight. This is critical, as the bread needs to absorb the egg/milk mixture.

7. The day of: bring the casserole back to near-room temp for 1 hour on the counter-top.

8. Preheat the oven to 350 degrees; the oven rack in positioned in the middle. Bake the strata for about 45 minutes until puffed and golden, about 45 minutes. Allow to rest for 5 to 10 minutes before slicing. Serve with Mango Salsa and slice avocado, if desired.

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Rich’s Light New York Cheesecake
Serves 12

Serve with fresh blueberries glazed with melted jam or our Raspberry puree, if desired.

Ingredients:
For the Crust
9 Whole graham crackers, broken into rough pieces and processed in a food processor to fine even crumbs (about 1 ¼ cups) – $1.01
4 Tbsp unsalted butter (1/2 stick), melted – stock
1 Tbsp sugar – stock

For the Filling
1 pound 1% cottage cheese (small curd) – $2.29
1 pound light cream cheese, room temperature ( I used Neufchatel Cheese) – $1.50
1 ½ cups sugar (10 ½ ounces) – stock
1-cup (8 ounces) low fat strained, plain Greek yogurt (only Greek yogurt!) – $0.75
¼ tsp salt – stock
Grated zest from 1 lemon – $0.50
1 TBSP vanilla extract – stock
3 Large eggs, room temperature – stock
Grand Total Assuming a Well-Stocked Pantry: $6.05
Total Per Serving: $o.5o

Directions:
1. Prepare the crust. In a medium bowl, combine the graham crackers crumbs, melted butter and sugar.

2. Transfer the mixture to a 9-inch spring-form pan and press evenly into the pan bottom and about halfway up the sides.

3. Line a bowl with a clean dishtowel or several layers of paper towels or cheesecloth. Spoon the cottage cheese into the bowl and let drain for 30 minutes. At the same time, strain the Greek yogurt through a fine-mesh colander placed over a bowl, also for 30 minutes. Discard the run-off liquid.

4. Adjust an oven rack to the middle position and pre-heat the oven to 500 degrees.

5. Process the drained cottage cheese in a food processor until smooth and creamy and no visible lumps remain, about 1 minute, scrapping down the work bowl as needed.

6. Add the softened cream cheese and strained yogurt and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed.

7. Add the sugar, salt, lemon zest and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed.

8. With the processor running, add the eggs one at a time and continue to process until smooth.

9.  Pour the batter into the crust.

10. Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until set, about 1 ½ hours.

11. Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen.

12. Cool the cake at room temperature until barely warm, 2 ½ to 3 hours.

13. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours and preferably overnight.

14. To un-mold the cheesecake, wrap a hot kitchen towel around the pan and let stand for 1 minute. Remove the sides of the pan and blot any excess moisture from the top with a paper towel if the cake “sweats”.

15. Let the cheesecake stand at room temperature for about 30 minutes before slicing. Top with fresh glazed berries or berry puree, if desired.