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Honey & Butter-Glazed Pretzel Bites with Roasted Garlic
Makes about 24 bites
Recipe originally adapted it from Mels Kitchen Cafe

Ingredients for the Dough:
2½ cups of all-purpose flour – stock
½-teaspoon salt – stock
1 teaspoon sugar, divided – stock
1 Tablespoon dry active yeast – $0.89
1 cup very warm water, divided – stock

Topping:
½-cup warm water – stock
2 Tablespoons baking soda – stock
Coarse salt – stock
1 jumbo clove of garlic – stock
2 Tablespoons melted butter – stock
1 Tablespoon honey – stock
Grand total assuming well-stocked kitchen: $0.89
Cost per bite: $0.04

Directions:
1. In a small bowl, combine ¼-cup of very warm water with ¼-teaspoon of sugar and 1 Tablespoon of dry active yeast. This is called proofing and basically it activates the yeast before using it. Stir together once and let it sit for five minutes, it will start to bubble up and rise.

2. In a large bowl, gently whisk together the flour, salt, and remaining ¾-teaspoon of sugar. Add the activated yeast and stir. Slowly pour in the remaining ¾-cup of water, bit by bit, stirring gently with a wooden spoon. Once all of the water is poured in, ditch the spoon and use your hands to work and knead the dough for five minutes. The goal is to get a soft, smooth dough that isn’t overly sticky. Lightly flour the ball of dough and place it in a large plastic ziplock. Seal the bag, leaving room for the dough to expand, and let it rest 30-60 minutes.

3. In the meantime roast the garlic. Preheat the oven to 400 degrees and baste the skin of the garlic clove with olive oil. Wrap in two layers of tinfoil and roast for 15-25 minutes, or until the garlic becomes soft and starts to caramelize but isn’t burning. Set aside.

4. Once the dough has finished resting, preheat the oven to 500 degrees and line two baking sheets with parchment paper.

5. Transfer the dough to a lightly greased work surface and divide the dough into four equal-sized strips. Twist the dough strips gently to stretch and elongate them. Allow the dough to rest, uncovered, for five minutes.

6. While the dough is resting, whisk together the ½-cup of warm water and the baking soda in a vessel deep enough to dunk the pretzel bites once they’re cut.

7. Cut each strip of dough into bite-size pieces (about an inch long) and dip into the baking soda solution. Make sure to keep stirring the solution before dunking since the baking soda settles at the bottom. Place the bites on your prepared baking sheets and sprinkle with coarse salt. Allow the bites to rest for another 10 minutes.

8. Bake the pretzels for 6½-7 minutes or until golden brown. Bake one sheet at a time on the middle rack. When golden, remove from oven and set aside.

9. Combine the melted butter, honey and roasted garlic in a small dish and use a pestle or back of a spoon to macerate the garlic and fully incorporate it. Brush the baked bites with your honey-garlic-butter, coating thoroughly and using the entirety of the mixture. Serve warm or at room temp alongside spicy mustard. Enjoy!

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Meyer Lemon Pasta with Fresh Herbs and Toasted Walnuts
Serves 2

Ingredients:
Pasta – $2.19
½-cup of reserved pasta water
1 extra large shallot, finely diced (I whipped out my Slap-Chop for this recipe) – $0.33
2 large cloves of garlic, minced – stock
1 Tablespoon butter – stock
1 Tablespoon olive oil – stock
Zest of 1 Meyer lemon (remember, you only want the waxy top layer of brightly colored skin, once you get down to light yellow, switch sections, that stuff is bitter) – $0.54
Juice of 1 Meyer lemon or approximately ¼-cup’s worth – calculated above
Ground black pepper – stock
Salt, to taste – stock
Small handful of FRESH herbs, I used curly parsley, tarragon and chives, finely chopped (but this combo can be adapted easily) – $3.50
½-cup of walnuts toasted (you can do this in the toaster oven or in a dry skillet, toast until just fragrant but avoid burning) – stock
Grand total assuming well-stocked kitchen: $6.56
Cost per serving: $3.28

Directions:
1. Cook pasta in salted water according to package directions. Once pasta has finished cooking, reserve about ½ a cup of the starchy pasta water.

2. Heat the olive oil and butter in a large skillet over high heat. Once the butter has melted, reduce heat to medium-low and add the shallots and garlic. Saute one minute, stirring continuously, then reduce heat even further to low. Continue sauteeing for about 5 minutes, or until shallots are soft and fragrant.

3. Add the black pepper, lemon zest and and lemon juice. Continue to cook over low heat, stirring frequently, for one minute.

4. Add the reserved pasta water, increase heat to medium-low, and cook for about one minute. Toss in the pasta, mixing well. Taste and add salt as desired (remember, there’s salt in the pasta water)

5. Remove from heat and toss with chopped herbs and garnish with toasted walnuts.

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Yucca Salad
Serves 10

Ingredients:
2 ½ lbs. Yuca – $1.58
1 Teaspoon white wine vinegar – stock
1 cup celery, diced – $2.09
1 cup Vidalia onion, diced – $0.95
3 hard-boiled eggs, diced – stock
½ cup cilantro, finely chopped – $0.99
8 strips turkey bacon, cooked and crumbled – $1.99
½ cup light mayonnaise – stock
½ cup light sour cream – $1.45
Grand Total Assuming a Well-Stocked Pantry: $9.05
Total Per Serving: $0.90

Directions:
1. Trim the ends of the yucca. Using a vegetable peeler or paring knife, peel off the waxy brown skin. Rinse off the paring knife or peeler, and lightly peel the flesh of the yucca, removing the red streaks. The flesh should be white with perhaps a slight yellow cast.

2. Cut the yucca in half lengthwise, and remove the fibrous vein running through the center. Dice the yucca into ½ – inch chunks.

3. Place the yucca cubes in a large pot and add enough water to cover. Add the vinegar and some salt. Bring the pot to a boil and then reduce the heat. Simmer for about 25 to 30 minutes until the yucca is fork tender.

4. Drain in a colander and allow to cool for about 10 or 15 minutes.

5. Transfer the yucca to a large serving bowl. Add the celery, onion, eggs, cilantro and crumbled bacon.

6. Whisk together the mayonnaise and sour cream. Fold into the yucca salad. Correct seasonings and serve either chilled or at room temperature.

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Curried Chicken Salad with Green Apples and Raisins
Serves 4

Ingredients:
1-lb chicken tenders (I use tenders b/c they poach faster than breasts, but those will work too, just increase the poaching time) – $4.49
½-cup finely chopped sweet onion – $0.89
½-cup raisins – $2.19
1 small Granny Smith apple, coarsely chopped – $$1.00
½-cup light mayo (you can also use plain or greek yogurt) – stock
¾-teaspoon curry powder – stock
¼-teaspoon salt – stock
Freshly ground black pepper – stock
Grand total assuming “well-stocked” kitchen: $8.57
Cost per serving: $2.14

Directions:
1. Place chicken in a large saucepan and pour in just enough water or chicken stock to cover the meat. Bring to a boil over high heat, then seal tightly with a lid, remove from heat and let stand for 10 minutes, or until chicken is no longer pink inside. Don’t let it sit too long though, it’ll become rubbery. It should be tender. Remove the chicken from the water and let cool on a plate.

2. In a large bowl, toss the onions, green apple and raisins. Chop the poached chicken and add to the mix.

3. In a small bowl, whisk together the mayo, salt, pepper and curry powder. Combine the mayo with chicken mixture and make sure everything is coated evenly.

4. Serve on a bed of greens, multigrain bread or all by its lonesome!

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5 Grain Chocolate Chip Cookies
Makes about 4 dozen
Adapted from Bob’s Red Mill 5 Grain Cookies

Ingredients:
3 cups Bob’s Red Mill 5 Grain Cereal – $3.29
1 cup whole wheat flour – $2.29
½ Teaspoon baking soda – stock
½ Teaspoon salt – stock
1Teaspoon cinnamon – stock
½ Teaspoon nutmeg – stock
1 stick sweet butter, softened – stock
1 cup dark brown sugar – stock
1 Teaspoon vanilla – stock
½ cup tap water
2 large eggs, lightly beaten – stock
½ cup semi-sweet chocolate chips – $2.50
½ cup walnuts, chopped – optional
½ cup sweet shredded coconut – optional
Grand Total Assuming a Well-Stocked Pantry: $8.08
Total Per Cookie: $0.17

Directions:
1. Preheat the oven to 375 degrees. Line 2 large cookie sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking soda, salt, and spices. Set aside.

3. Using a mixer, cream the butter with the brown sugar until smooth. Add the water and vanilla, blending well after each addition. Add the eggs, beating well to incorporate.

4. On the lowest setting of the mixer, add the flour mix to the butter mixture, until lightly combined.

5. Using a large wooden spoon, gradually add the cereal, chocolate chips, coconut, and nuts, combining thoroughly.

6. Using a regular kitchen teaspoon, drop the dough by rounded spoonfuls onto the prepared cookie sheets. (I baked mine in 2 batches to prevent uneven baking.)

7. Bake each batch for 12 to 14 minutes until the edges are beginning to brown.

8. Transfer to wire racks and allow to cool. Store in a sealed container.

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Oatmeal-Blackberry Pancakes with Grated Orange Zest and Greek Yogurt
Makes about 16 3-inch pancakes

Ingredients:
¾-cup old fashioned oats – $3.79
½-cup + ~¼-cup milk – stock
¾-cup whole wheat flour – stock
1½ teaspoons baking powder – stock
¾ teaspoon baking soda – stock
½-teaspoon salt – stock
1 cup Greek yogurt – $1.69
1 egg, lightly beaten – stock
½-teaspoon vanilla extract – stock
1 Tablespoon packed brown sugar – stock
1 generous teaspoon of orange zest – $0.66
1 cup of frozen blackberries (they hold their shape better than fresh) – $3.99
Butter for greasing the skillet – stock
Grand total assuming well-stocked kitchen: $10.43
Cost per pancake: $0.65

Directions:
1. In a medium bowl, soak the oats in ½-cup of milk for 10 minutes.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Add the lightly-beaten egg, brown sugar, vanilla extract, yogurt, remaining ¼-cup of milk, zest, berries, and soaked oats to the dry ingredients. Stir until just combined.

5. Heat a large skillet or griddle over a med-high flame and brush with butter. Once piping hot, reduce the flame to medium and parcel out batter by the tablespoon-full (aim for a diameter of about 2½-3 inches) Cook each pancake for about 2 minutes or it’s golden, then flip and cook the other side. Press down and flatten the pancake to ensure it cooks through. To make sure the outside doesn’t burn, you may need to turn heat down to medium-low. Repeat until all batter is cooked.

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Chile Con Queso
Makes 1 Quart: Easily; Serves 8

Note: This dip can be prepared up to 4 days in advance. Reheat gently over medium-low flame, stirring constantly. Serve piping hot.
Tip: Gradually add the cheese to the hot white sauce, to avoid clumping.

Ingredients:
3 Tablespoons sweet butter – stock
1 small onion, finely diced (about ¾ cup) – $0.44
2 large jalapeno peppers, minced – $0.56
1 red Bell pepper, finely diced – $1.40
3 cloves garlic, minced – stock
3 Tablespoons flour – stock
1 Tablespoon chili powder – stock
1 teaspoon salt – stock
large pinch cayenne, or to taste – stock
2 cups milk (I used 1%) – stock
12 oz. grated cheddar cheese or a combo of cheddar and Jack – $3.19
4 Tablespoons fresh cilantro, finely chopped – $0.99
1 or 2 Tablespoons fresh lime juice – $0.49
¼ cup sliced scallion for garnish – optional
Grand Total Assuming a Well Stocked Pantry: $7.07
Total Per Serving: $0.88

Directions:
1. In a large saucepan or stockpot, melt the butter over medium flame. Add the onion, jalapeno, and red pepper. Sauté until the onion is soft and translucent, about 5 minutes.

2. Add the garlic to the pot and sauté an additional minute or so.

3. Sprinkle the vegetables with the flour, chili powder, cayenne, and salt, whisking well to combine. Cook over a low flame for about 1 minute.

4. Whisking constantly, gradually pour in the milk. Continue whisking over medium flame for about 5 or 6 minutes, until the sauce is thickened.

5. Lower the flame and slowly stir in the cheese, a handful at a time, incorporating well after each addition.

6. Add the cilantro and limejuice, stirring well to combine.

7. Transfer to a serving bowl. Garnish with sliced scallions, if desired and serve with tortilla chips.

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Cajun Shrimp Bisque
Serves 5
Adapted from Bev Cooks

Ingredients for the Shrimp Stock:
1 pound shrimp shells (save shrimp for bisque) – $7.99
½ large sweet onion, sliced – $0.89
1 teaspoon whole black peppercorns – stock
1 teaspoon kosher salt – stock
2 bay leaves – stock
1 Tablespoon olive oil – stock
2 Tablespoons fresh parsley – $0.79
6 cups water – stock

Ingredients for the Bisque:
4 Tablespoons butter – stock
½ large sweet onion, finely diced – calculated above
2 celery stalks, finely diced – $1.99
3 large cloves of garlic, minced – stock
¼-cup dry cooking sherry – stock
2 Tablespoons flour – stock
2 Tablespoons tomato paste – $0.89
2½-3 cups shrimp stock – calculated above
3 cups milk – stock
1 dried bay leaf – stock
1 teaspoon Old Bay – stock
1½ Tablespoons Tabasco or hot sauce – stock
1 pound reserved shrimp, chopped roughly – calculated above
Splash of olive oil – stock
1 Tablespoon fresh cilantro, finely diced (optional)
Salt, to taste – stock
Grand total assuming well-stocked kitchen: $12.55
Cost per serving: $2.51

Directions for Shrimp Stock:
1. In a large stockpot, bring the water to a boil and toss in all stock ingredients. Boil over med-high heat for 30 minutes, or until the liquid has reduced by about half. Strain the stock into a large bowl and discard the solids. Set aside.

Directions for the Bisque:
1. Melt the butter in a large stockpot over medium heat, add the onions, celery and garlic and saute until tender and turning golden, about 10 minutes. Add the sherry and cook for another two minutes.

2. Add the flour and tomato paste to the ingredients in the stock pot and stir well, ensuring everything is coated. Move the pan to a cool burner and turn off the flame.

3. Add the milk and seafood stock to the stockpot ingredients and whisk until well combined. Add the bay leaf, Old Bay, and Tabasco.

4. Return the stockpot to the hot burner and bring to a gentle, rolling boil over medium-high heat. Stir frequently to avoid burning the bottom. Once boiling, reduce to a low simmer and warm for 15 minutes. Stir occasionally.

5. In a separate skillet, heat the olive oil over med-high heat and saute the chopped shrimp until pink and opaque.

6. Add the shrimp to the stockpot and simmer on low for an additional 5 minutes. Taste and adjust salt/seasoning as necessary (I didn’t need to add more salt, but everyone’s different).

7. Garnish with freshly chopped cilantro and serve hot with crusty bread.

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Crab Stuffed Ravioli with a Duxelle of Mushrooms, Shallots, Red Pepper, and Pistachios
Serves 4

Tip: Uncooked ravioli can be prepared the day before. Keep in the fridge, in a single layer on a baking sheet lined with waxed paper. Cover carefully with plastic wrap. If planning ahead and freezing all or part of the batch, place the baking sheet in the freezer. Once the raviolis have frozen, place in a sealed plastic bag and keep frozen until ready to use. Boil the frozen ravioli until it floats to the top, about 6 or 7 minutes.

Ingredients:
For the ravioli:
48 won ton wrappers (a 12-oz. package) – $2.69
1 egg, lightly beaten – stock
¼ cup grated Parmesan or Asiago cheese – stock
2/3 cup part-skim ricotta cheese – $2.29
1 Teaspoon Old Bay seasoning – stock
1 Tablespoon fresh parsley, chopped – $0.99
salt and pepper to taste – stock
½ lb. fresh lump crab meat – $6.99
For the Duxelle:
2 Tablespoons olive oil – stock
5 Tablespoons sweet butter, divided – stock
2 medium-large shallots, minced – $0.49
8 oz. Cremini or other fresh, wild mushrooms, sliced, and roughly chopped – $1.52
1 large red Bell pepper, diced – $1.58
1/3 cup cooking sherry – stock
salt and pepper to taste
1/3 cup fresh parsley, chopped – included above
1/3 cup shelled pistachios, coarsely chopped – $1.89
Grand Total Assuming a Well-Stocked Pantry: $18.44
Total Per Serving: $4.61

Directions:
1. Prepare the ravioli filling by combining the egg, cheeses, Old Bay, parsley and salt and pepper to taste. Fold in the crabmeat until thoroughly combined.

2. Sprinkle the work surface with either flour or corn meal. Place half of the won ton wrappers on the surface. Cover the other half with plastic wrap until ready to use.

3. Place 1 Tablespoon of crab filling in the center of each won ton. Lightly brush the edges of the wrapper with ice water, all the way to the filling.

4. Top with a second won ton and using your fingers, press down around the filling to push out any air.

5. Using a 2 ¾ – inch biscuit cutter (optional), cut out around the centered filling to create a round ravioli. Press together the edges of the trimmed dough to ensure a good seal.

6. Store the prepared ravioli as directed in the tip above.

7. Prepare the Duxelle sauce. In a large sauté pan, heat the olive oil and 3 Tablespoons of the butter over medium-high flame.

8. Add the shallots and sauté for 2 or 3 minutes until golden.

9. Add the mushrooms and red pepper and sauté, stirring frequently for about 6 minutes or until the mushrooms are golden.

10. Add the cooking sherry and bring to a boil. Continue cooking until most of the liquid has evaporated, about 2 or 3 minutes.

11. Stir in the parsley, pistachios, and the remaining 2 Tablespoons of butter. Cook, stirring until the butter has melted. Season with salt and pepper.

12. Meanwhile, bring a large pot of water to a boil. Add a splash of olive oil. Add the ravioli and lower flame, cooking the pasta over a gentle boil for 5 minutes (if fresh, not frozen pasta.) The ravioli will float to the top when it’s done. Using a slotted spoon, carefully transfer the ravioli to a colander.

13. Divide the pasta evenly between 4 plates and top with the mushroom and red pepper duxelle. Sprinkle with additional parsley if desired.

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The Ultimate Egg Salad Sandwich
Makes enough for four pitas
Gently adapted from a recipe in the January 2012 issue of SHAPE

Ingredients:
6 large eggs – stock
3 Tablespoons light mayonnaise – stock
2½ teaspoons Dijon mustard – stock
¼ teaspoon paprika – stock
¼ teaspoon kosher salt – stock
Generous grind of black pepper – stock
2 Tablespoons of finely chopped sweet onion – $0.99
1 Tablespoon of finely chopped fresh chives – $1.99
4 large pitas, sliced in half – $1.39
4 strips of crispy turkey bacon – $3.49
3 cups of lightly packed greens/lettuce – $1.50
½ large cucumber, sliced – $0.99
Grand total assuming well-stocked kitchen: $10.35
Cost per pita: $2.58

Directions:
1. Place your six eggs in a med saucepan and cover with cold water. Bring to a boil over high heat, then cover saucepan, turn off flame and let eggs sit for about 12 minutes. Strain hot water and transfer eggs to an ice water bath, let sit for 5 minutes before peeling and coarsely chopping the eggs.

2. In the meantime, whisk together the mayo, mustard, paprika, salt, and pepper in a medium bowl. Stir in the onion and chives.

3. After coarsely chopping the peeled eggs, gently fold them into the mayo mixture.

4. Cook the bacon until crispy.

5. Slice the pitas in half and stuff each side with a scoop of egg salad, half a strip of bacon, cucumber slices and lettuce. Enjoy immediately!