'inexpensive' on Serious Eats

Eat for Eight Bucks: Ratatouille and Chickpeas

As pictured, ratatouille and chickpeas make a filling but very simple meal. I eat this at room temperature like a hearty salad. If that sounds too plain for your tastes, spring for some goat cheese. You can crumble that over the beans and vegetables one day and then make goat cheese and ratatouille tartines (or pizzas, yum) the next. More

Eat for Eight Bucks: Texas Turkey Hash

The original is made with ground beef and white rice; I used turkey and millet and was very happy with the results. The cilantro, also my addition, is nice but not necessary; add it only if you have it around. I make my own chili powder; you may use any store-bought or homemade powder you like (just watch the salt if it's store-bought) or make up your own spice blend of cumin, oregano, and a dot of cayenne. More

Eat for Eight Bucks: Green Pockets

These little pockets match healthy mixed greens with a light yeasted bread. This recipe makes too much for two people, but you may wrap extras well and freeze them for later. They're a perfect solution if your CSA, like mine, is delivering endless quantities of kale or bok choy. More

Dinner Tonight: Pasta with Garlic Scape and Basil Pesto

Around for just a short season, garlic scapes are one of those ingredients that you'll probably only find from a local farmer. Curly and funny-looking, the sprouts are harvested when tender and young and have become a rather popular ingredient in stir-fries and, in this case, as the base for a unique kind of pesto. The flavor of the scape is garlicky but not nearly as pungent as the bulb growing beneath. More

Eat for Eight Bucks: Chickpea Soup with Toasted Breadcrumbs

I first made Mark Bittman's chickpea soup with toasted breadcrumbs because it sounded fast and easy, but it earned its spot on my list of favorite recipes because it tastes so good. If you've cooked your chickpeas carefully and stored them in their broth, not much can go wrong with this soup. It's very receptive to experimentation with spices, herbs, and greens. The escarole, my addition, brought some nice flavor and texture to the dish. More

Eat for Eight Bucks: Minestrone

I love soups that do not call for chicken stock, which I seldom have on hand, but that still offer tons of flavor. This brilliant minestrone, which is probably my favorite recipe in my well-loved copy of The Art of Simple Food, fits that bill and a few others: vegetarian, check; cheap, check; bursting with healthy vegetables, check; studded with filling beans, check; hearty enough to make a meal of, check. More

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