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From "Feed Four for a Week on $125"
A Sampling of Our Recipes
Butternut Squash Soup with Goat Cheese Croutons
Adapted from Siren Hall
1 large butternut squash, cut in half length-wise
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
4 cups chicken or vegetable stock
1/2 teaspoon dried ginger
1 - 2 tablespoons honey
Sea salt and white pepper to taste
2 tablespoons heavy cream or to taste
Heat oven to 375°. Place squash halves on a lightly oiled baking sheet and bake for 45 minutes or until squash is soft when pricked with a knife. Let cool. Scoop out seeds and pulp and discard. Scoop out flesh and reserve in a bowl.
In a large soup pot melt the butter. Add onion and celery and cook until softened, about 8 minutes. Add squash, stock, ginger, and honey and bring to a simmer. Cook for about 30 minutes. Using a hand-held immersion blender, blend soup until smooth. Blend in cream and salt and pepper to taste. Serve with goat cheese croutons.
Goat Cheese Croutons
1/4 cup flour
1 tablespoon soft butter
4 oz soft goat cheese
1 egg white, beaten lightly
Course sea salt
In a medium bowl or food processor, combine flour, butter, and goat cheese into a smooth dough. Roll the mixture into a log about as wide as a quarter coin. Wrap tightly in plastic wrap or wax paper and refrigerate until firm. Preheat oven to 375°. Cut the logs into slices approximately 1/4-inch thick. Brush with the egg white and sprinkle with salt. Place goat cheese coins on a rimmed cookie sheet and bake about 15 minutes or until lightly browned. Remove from oven, cool, and serve atop butternut squash soup.
Turkey Squash Soup
You could also make this flavorful soup with leftover cooked turkey, adding it near the end. There won't be a lot leftover because it won't last.
Turkey Thyme Meatloaf Patties with Mashed Sweet Potatoes
This is an adaptation of a recipe by Rachel Ray. The sauce is fantastic with the sweet potatoes and turkey.