Spring Recipes

Strawberry Shortcake

May 14, 2015
No Comments Yet

strawberry shortcake

Serves 8-10




2 pints ripe strawberries, washed and quartered- $4.00

½ cup fresh orange juice- $0.40

4 cups all-purpose flour- $0.96

½  cup sugar- $0.24

2 tablespoons baking powder

Pinch (1/16 teaspoon) kosher salt

1/2 cup cold butter (1 stick), cut into chunks- $1.64

1 cup well-shaken buttermilk-  $0.56

1/2 cup cream, plus more for brushing- $0.75

Finely grated zest from one lemon


     TOTAL: $8.55




1. Preheat oven to 400°F.

2. Macerate the strawberries in the orange juice. Set aside.

3. In large bowl, sift together the flour, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

4. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

5. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

6. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

7. Whip cream until foamy.

8. Split the biscuits as you would an English muffin. Place on a plates. Spoon some berries and juice over the bottoms, top with whipped cream and replace the biscuit tops.


Spring Fried Rice

May 5, 2015
No Comments Yet

Serves 4




2 tablespoons olive oil- $0.48

1 onion, diced- $0.30

1 tablespoons ginger, minced- $0.15

2 carrots, peeled and diced-$0.16

1 cup asparagus, trimmed and cut into 1-inch pieces- $1.00

½ cup frozen peas- $0.50

2 cups spinach, chopped-$1.00

3 eggs- $0.60

5 tablespoons soy sauce-$0.50

1 tablespoon rice vinegar- $0.08

1 tablespoon sesame oil-$0.24

4 cups cooked brown rice-$0.60

3 scallions, thinly sliced-$0.18


TOTAL: $5.76




  1. Heat olive oil in large skillet over high heat. Add onion and ginger. Sauté 2-3 minutes.
  2. Add carrots and cook 3-4 minutes. Add asparagus and cook until vegetables become tender, about 2-3 minutes. Add peas and sauté for another 1-2 minutes and add spinach and sauté until it wilts.
  3. Whisk eggs together in small mixing bowl. Push veggies to left side of the pan and add eggs to the right side of the pan. Allow eggs to set, and then fold in with the veggies.
  4. Add soy sauce, rice vinegar, and sesame oil. Fold in rice and add scallions. Taste and adjust seasoning if necessary.


Ginger Lemon Muffins

Apr 28, 2015
No Comments Yet


Makes 12 muffins




2 cup all purpose flour- $0.48

1 cup whole wheat flour- $0.24

1 tablespoon baking powder-$0.02

½ teaspoon baking soda

½ teaspoon salt

1 lemon-$0.50

1/3 cup fresh ginger, peeled and cut into ½ inch cubes-$0.75

¾ cups sugar- divided into ¼ cup and ½ cup- $0.37

1 ¼ stick butter, softened- $2.05

2 eggs-$0.40

1 ½ cups plain yogurt- $0.93


TOTAL: $5.69




  1. Preheat oven to 375F and coat muffin tin with butter or oil.
  2. Whisk flours, baking powder, baking soda,  and salt together in medium mixing bowl. Set aside.
  3. Remove zest from lemon using vegetable peeler. Chop zest roughly and combine in food processor with ginger and ¼ cup of sugar. Pulse until it turns into a paste.
  4. In a mixing bowl, cream remaining sugar and butter.  Beat in eggs, one at a time. Add ginger/lemon paste.
  5. Fold in one half of dry ingredients, mixing thoroughly, then beat in ½ of the yogurt. Beat in remaining dry ingredients and remaining yogurt. Be sure to not over beat.
  6. Distribute batter evenly in muffin tin and bake until muffins are golden brown, about 25 minutes.


Quinoa Taboulleh

Apr 21, 2015
No Comments Yet

Serves 4-6




1 cup quinoa, rinsed

3 tablespoons lemon juice

¼ cup olive oil

2 garlic cloves, minced

1 large bunch parsley, minced

1 bunch mint, minced

1 pint cherry tomatoes, quartered






  1. Bring 2 cups of salted water to a boil. Add quinoa and reduce to a simmer. Cover and cook until water has been absorbed and quinoa is fluffy and chewy.
  2. Combine lemon juice, olive oil and garlic in a small bowl, whisk thoroughly.
  3. Combine quinoa, parsley, mint and tomatoes in salad bowl, add dressing and toss to coat. Season to taste with salt and pepper.