And now for my favorite subject: food!  Last week we reviewed various ways to save money in the kitchen (and the New York Times concurred); today we will get down to specifics from farm (or store) to table.

It is truly possible to enjoy nutritious and chemical-free foods on the cheap.  Cutting costs on what you buy doesn’t have to mean cutting out flavor or health.  Sure, mac-n-cheese is a deal, but there’s a whole bundle of fresh foods that are so much tastier and better for you ‘outside the box.’

Before farmers’ markets gear up again (May in our neighborhood,) we are dependent on the local grocery store to provide our weekly rations of produce (along with CSA’s.) As noted before, buying what’s in season is most economical and at its peak for freshness. Click to continue »

We have some major construction going on at my house, so I offered the workers a homemade lunch in lieu of their usual fare (picture a bag with golden arches…you know the rest.)  I had no idea what I would whip up on such short notice, but then all I had to do was rely on my recent trip to the farmers market for inspiration.  I collected farm-fresh eggs, roasted tomatoes, Swiss chard, goat cheese and parsley for one of my favorite ‘kitchen sink’ recipes: the frittata.  You always know it’s a hit when they ask for seconds, or in this case – thirds.  And it’s incredibly easy.  Serve for lunch or dinner with a garden salad and heaven awaits.

MEDITERRANEAN FRITTATA

9 free-range eggs
1/3 C organic low fat milk
1 med. onion
1 TB garlic, minced
1 TB olive oil
1 C spinach, chard or kale
1 C roasted or sun-dried tomatoes (drain excess liquid)
2 TB chopped parsley
1/4 C chopped Kalamata olives
1/3 C  feta or goat cheese
1 tsp. Italian seasoning
1 TB flax seeds
Salt and pepper to taste

Preheat oven to 350.

Beat eggs with milk and season with salt and pepper.  Set aside.

Chop all veggies.

Sauté olive oil with onion and garlic for about 1-2 minutes, but don’t brown.  Add all veggies and cook over medium for about 4 minutes.  Add Italian seasoning.

Prepare ceramic baking dish (pie shape or oblong) by spraying with oil and coating with freshly ground flax seeds.

Add veggies to egg mixture, along with cheese. Pour into prepared dish and bake at 350 for 25 minutes or until center is set. For additional browning, broil for 3 minutes until golden.