Posted on Thu, August 18, 2011 by Hnin
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Most of us can relate to eating on the cheap. When your bills keep piling up and your bank balance is approaching broke, food tends to be the first budget item on the chopping block. Even when the economy isn’t in the slumps, eating well should always be affordable. This week’s recap of our Table Talk recipe contest features stories from the “Best on a Budget” category, which celebrates meals that cost $5 or less per serving.
First place winner Jenny Sherman’s Minnesota Fish Tacos were inspired by her experience fishing in the wilderness and her passion for eating locally. “Every ingredient in this recipe was caught or gathered, handmade or farmed locally in Minnesota; the two main ingredients grow there wild and were sustainably harvested.”
Read Jenny’s recipe for Minnesota Fish Tacos here.
2nd and 3rd place winners after the jump.
Megan Harms-Feigal’s second place-winning recipe for Black Bean and Sweet Potato Tacos also features local ingredients. For her and her husband, who practice “Meatless Mondays,” it was important to maintain a balance of healthy, budget-conscious, and tasty ingredients in this vegetarian recipe. “t’s good and good for you”.
Read Megan’s recipe for Black Bean and Sweet Potato Tacos here.
Dianne Olsen, our third place winner, keeps under budget by using ingredients from her own garden to make Root Pancakes. The pancakes are a throwback to her Slovak grandmother’s potato pancakes—which she always made for Halloween and Thanksgiving. Struggling to recreate her grandma’s recipes with potatoes, she finally found success in using root vegetables that “are easily harvested and…don’t require special temperature-controlled storage environments. Because they’re mostly pest- and disease-resistant, they’re also easy to grow organically”.
Read Dianne’s recipe for Root Pancakes here.