When Leanne Brown moved to New York from Canada to earn a
master’s in food studies at New York University, she couldn’t help noticing
that Americans on a tight budget were eating a lot of processed foods heavy in
“It really bothered me,” she says. “The 47
million people on food stamps — and that’s a big chunk of the population —
don’t have the same choices everyone else does.”
Brown guessed that she could help people in SNAP, the
federal government’s Supplemental Nutrition Assistance Program, find ways to
cook filling, nourishing and flavorful meals. So she set out to write a
cookbook full of recipes anyone could make on a budget of just $4 a day.
The result is Good
and Cheap, which is free online and has been downloaded over 700,000 times.
Sunday 28 September 2014. Dinner - baked chicken with summer savory (CSA), mashed red potato (CSA), and steamed green romano beans (CSA) dressed with lime juice, olive oil, salt, pepper, and cilantro (CSA)
Last year I didn’t harvest my summer savoury early enough and the flavour wasn’t great. This year I think I have timed it correctly. From what I have read, it should be harvested as soon as the flowers appear, as that is when the oils are at their peak.
Saturday 27 September 2014. Dinner - stuffed green bell peppers (CSA) with ground turkey, ground beef, garlic, onion, mushroom, tomato (CSA), summer savory (CSA), brown rice, and red and white quinoa; same stuffing used for Hungarian hot wax peppers (CSA)
From TSG Pinehurst: Taking the classics up a notch, but maintaining a certain grounded-ness is Ashley Van Camp’s signature at herASHTEN’S restaurant and her ASHTEN’S A’FIELD catering outpost. It also describes her locally based ingredients and the menus she creates for special events. See more here.
Going back! #throwback to the time i ate at Paramount Coffee Projectlocated in Surry Hills. This is was a salmon porridge but not your typical one! it had barley and some other great grains and was possibly one of my most favourite savoury porridges i’ve eaten!