The Frugal Foodie Cookbook Read Online Free Page B

sliced
2 tablespoons fresh mint, chopped
2 tablespoons red wine vinegar
1 head romaine lettuce, chopped
    Preheat oven to 375°F. Place beets in a roasting pan; sprinkle with salt, pepper, and 2 tablespoons olive oil. Roast until beets are easily pierced with a knife, about 1 hour. Let cool, then peel off skins and slice into ¼" pieces. Place cucumber in bowl; add onions and radishes. Mix together mint, olive oil, and vinegar, then add to cucumber and radish mixture. Divide lettuce among 4 plates; top with beets, then cucumber and radish mixture.

Classic Chicken Caesar
    price $15 servings 5 price per serving $3
    N o one we know will attempt a Caesar salad when we’re around because it’s understood that no recipe will surpass this one. We make it frequently for dinner, but also bring it to picnics and serve it as an appetizer for dinner parties. It’s a classic recipe, distinguished by its signature lemony dressing and a perfect lettuce-to-dressing ratio. As far as we’ve tasted, there’s no better recipe out there.
DRESSING:
2 garlic cloves
2 tablespoons kosher salt
3 tablespoons mayonnaise
Juice of 3 lemons, divided
Worcestershire sauce
Salt and pepper to taste
2 chicken breasts
2 tablespoons olive oil
1 lemon
1 clove garlic, crushed
2 heads romaine lettuce, chopped
Parmesan cheese, freshly grated
CROUTONS:
1 French baguette, cut into 1" cubes
2 tablespoons olive oil
1 clove garlic, crushed
Salt to taste
    In a large wooden salad bowl, crush 2 garlic cloves into salt; rub around bowl. Discard garlic. In the same bowl, whisk together mayonnaise and juice of 2 lemons; add a few dashes of Worcestershire sauce and season with salt and pepper. In a separate bowl, toss chicken with olive oil, juice of 1 lemon, garlic, salt, and pepper. On outdoor grill or under broiler, cook chicken 4–5 minutes on each side, until cooked through. Let rest 5 minutes; slice thinly. To make croutons, toss bread with olive oil, garlic, and salt; bake on baking sheet in 325°F oven 20 minutes. Toss dressing with lettuce and sprinkle with cheese. Add chicken and croutons before serving.

Vietnamese Chicken and Mint Salad
    price $24 servings 8 price per serving $3
    T his is the salad that launched our obsession with Asian-inspired salads. And although we experimented with many salads during that time, this one remains our favorite. It requires a good amount of chopping, but it’s worth the amazing combination of sweetness, tang, and crunch that results. If you can, save some in the refrigerator for the next day—the flavors meld together even more delectably over time.
1 chili pepper, minced
2 garlic cloves, minced
1 tablespoon sugar
1½ teaspoons rice wine vinegar
1½ tablespoons lime juice
1½ tablespoons fish sauce
1½ tablespoons vegetable oil
¼ medium onion, thinly sliced
1 teaspoon black pepper
½ head cabbage, shredded
1 medium carrot, cut into thin strips
2 cooked chicken breasts, cut into thin strips or shredded
Bunch of fresh mint, plus more for garnish
Salt to taste
    In a bowl, combine chili pepper, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper. In a large bowl, mix cabbage, carrot, chicken, and mint. Pour dressing over cabbage mixture; toss well. Add salt; let sit in the refrigerator for least 15 minutes before serving cold.

Winter Blood Orange Salad
    price $12 servings 4 price per serving $3
    W hen we make salad as a main course, we feel pressure to weigh it down with nuts, cheese, and other proteins to make sure it is filling enough. While we love dinner salads, there is still something to be said for just lettuce, avocado, and blood oranges. Add a simple citrus dressing and enjoy the combination of these three ingredients.
DRESSING:
½ cup olive oil
cup lemon juice
1 tablespoon sugar
1 small shallot, diced
Salt and pepper to taste
2 cups mixed greens
1 Haas avocado, sliced
1 blood orange, sectioned
    Mix dressing ingredients in a small bowl; whisk until combined. Arrange lettuce, avocado, and blood