The Frugal Foodie Cookbook Read Online Free

ground ginger
LIME DRESSING:
½ cup lime juice
4 teaspoons honey mustard
cup honey
¼ cup olive oil
1 garlic clove, minced
1 teaspoon pepper
½ teaspoon salt
    In a large salad bowl, combine lettuce, tomato, green pepper, black beans, corn, and onion. Make salad dressings separately in individual bowls by combining ingredients with a whisk. Dress salad first with sesame dressing, followed by lime dressing. Top with cheese and serve with tortilla chips crumbled on top.

Perfect Poached-Egg Frisée Salad
    price $8 servings 4 price per serving $2
    W henever we go out for brunch, Alanna is torn between the brunch and lunch menus. So if there’s ever a salad available with breakfast ingredients like eggs or smoked salmon, she’s sure to order it. This salad is a creation of that desire—to eat a morning dish that is not too heavy but that still features classic breakfast flavors.
3 slices French bread, cut into 1½" cubes
1 tablespoon olive oil
1 garlic clove, crushed
3 strips bacon
1 shallot, chopped
4 tablespoons plus 2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
6 cups frisée lettuce, torn into pieces
4 eggs
    To make croutons, toss bread cubes with olive oil and garlic; toast lightly in a toaster oven or in the oven at 325°F for 10 minutes and set aside. Cook bacon in heavy pan until crispy, about 8 minutes; remove and drain on paper towels. When cooled, chop and set aside. Pour off all but 2 tablespoons of bacon fat in pan; add chopped shallot and 4 tablespoons vinegar to deglaze pan. Add sugar, salt, and pepper; set aside as dressing. Arrange lettuce on 4 plates with bacon and croutons. Gently boil 2 quarts water in large saucepan with 2 tablespoons vinegar; add eggs and poach 3–5 minutes, until done. Top each salad with a poached egg and dressing.

Veggie Chopped Salad
    price $12 servings 4 price per serving $3
    A lanna’s family has a habit of eating a salad obsessively for months, then ditching it for another. Many of the salad recipes in this book are adaptations of those recipes, including this crunchy, textured vegetable symphony, which her family ate every night for a summer. Some vegetables can be substituted depending on preferences, but we recommend keeping the hearts of palm and chickpeas as staples.
2 heads romaine lettuce, chopped
1 can chickpeas, drained
1 cucumber, chopped
2 Roma tomatoes, chopped
1 can hearts of palm, chopped
1 red pepper, chopped
1 cup button mushrooms, chopped
1 Haas avocado, chopped
DRESSING:
cup balsamic vinegar
cup olive oil
2 tablespoons Dijon mustard
Salt and pepper to taste
    Combine salad ingredients in a large bowl. Whisk together dressing ingredients and serve over salad.

Roasted Beet and Pistachio Salad
    price $8 servings 4 price per serving $2
    I t’s immature, but beets crack us up. Touch them once, and your fingers are pink for days. We usually have to chase each other around the kitchen with beet fingers for 5 minutes or so before we can begin cooking with them. This salad pairs the sweet juiciness of beets with salty pistachio nuts over greens with a light dressing—a combination definitely worth a week of pink fingers.
6 small beets, peeled
2 tablespoons olive oil
Salt and pepper to taste
2 cups pistachio nuts, preferably unsalted
8 cups mixed greens
DRESSING:
cup olive oil
¼ cup red wine vinegar
¼ cup balsamic vinegar
Pinch sugar
Salt and pepper to taste
    Preheat oven to 425°F. Cut beets in half; place in a roasting pan tossed with 2 tablespoons olive oil, salt, and pepper. Roast about 45 minutes to 1 hour, or until soft. Meanwhile, make dressing by mixing olive oil, vinegars, sugar, salt, and pepper. Arrange pistachios on mixed greens. Slice beets and arrange on salad. Top with dressing while beets are still warm and serve.

Roasted Tomato and Asparagus Panzanella
    price $12 servings 4 price per serving $3
    T his salad stands alone as a filling and lovely main-course dish. The hot and toasty bread soaks up the yummy flavors of the