03/18/13

Shopping the Salad Bar

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Here’s one of my favorite “shopping” tips:

Often when a recipe is calling for a small amount of a fresh ingredient, like a 1/4 cup of diced onions or celery, some sliced mushrooms, a couple of tablespoons of chickpeas, etc., and that’s all you’re going to need of that ingredient for the week…you can save some trouble, money, and wasted food, by buying just the exact amount you need from the salad bar!

(If your favorite store doesn’t have one, your local hospital cafeteria probably will. Don’t cringe, it’s likely to be cleaner and more sanitary than that salad bar at your favorite restaurant, lol.)

The higher “cost per pound” is mitigated by the small amounts you’re actually buying for your recipes, and the fact that you’re not paying for any waste or trim.

Plus, someone else has prepped it for you!

Tip two: most salad bars stay stocked with the same ingredients all the time. Sneak a quick picture of yours, with your phone or tablet, and save it as a reference when planning your shopping.

Enjoy!

-Chef Perry
SimplySmartDinnerPlans

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us feed the hungry and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

06/6/12

Beef eater? Steak junkie? Cow aficionado?

Are you a beef eater? Steak junkie? Cow aficionado? If you’re drooling right now, then, brothers and sisters, next week’s hautemealz.com menu plan is for you!

Check it out…

Soy-Honey Flank Steak and Grilled Potato Slices with Salt & Vinegar
Salt & Pepper Flank Steak with Roasted Vegetables
Flank Steak, Asparagus & Red Pepper Stir-fry

Plus 4 more delicious, nutritious recipes including:

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