artichoke and sun-dried tomato italian easter pie with herbed crust

This is my version of the classic Italian Easter Pie. 

This is a meal that is typically served on holidays. I can almost understand why: there are a dozen reasons. Because I did not use the DOZEN eggs most recipes I looked at called for, I needed to up the ingredients, and therefore I wound up enhancing the flavor. I put artichokes, sun-dried tomatoes, spinach, sausage and homemade tofu ricotta in there. The crust was a snap to make, using the food processor, and I added a teaspoon each of oregano and basil to it. It came out flaky and crispy and oh, so delicious.

I am not a fan of bland, so I am glad this turned out so wonderful.

Cost Breakdown:

crust: $1

sausage: $1

artichoke and spinach: $3

onion, seasoning, garlic: $1

tofu, lemon, almond: $3

salad: $3

Total to feed a family of 5:

$12.00

ITALIAN EASTER PIE PRINTER-FRIENDLY RECIPE

lentil-barley, kale with sauteed leeks

Green lentils are always a quick meal to make, but when you add the barley, the time increases by around 20 minutes. Still, well worth the time. After the lentils and barley were done, I added the kale and some slivered carrots, cooking them just a moment more. In the meantime, saute leeks, onion and garlic in a tablespoon of olive oil. This takes about 15 minutes, until the leeks are golden. Plate with a grilled-on-your-stove pita bread and the leek saute over the lentils. Add a little heat, chili flakes or cayenne, to tease your taste buds and dig in.

Kids liked this one, too. Most of them.

Cost Breakdown:

lentils, dry: $ .50

barley: $.50

kale: $2

carrot, onion, garlic: $1

leek: $1

pita: $3

Total to feed a family of 5:

$8.00 

Lentil-Barley, Kale with Sauteed Leeks Recipe