Video: Inspiration from the Farmer's Market

Inspiration from the Farmer's Market

Visit your local farmers' market for inspiring vegetable based dinners this summer. This delicious Swiss Chard and Olive Tart makes wonderful use of chard, an ingredient that is healthful, beautiful and inexpensive. Accompany with a tossed green salad and vegetable based soup. (Check back next week for a delicious soup that uses up the abundance of garden zucchini.)

Black Olive and Swiss Chard Tart
(From Pedaling Through Provence Cookbook by Sarah Leah Chase)

Pastry
1 1/4 cups all purpose flour
1 Tablespoon minced rosemary
pinch of kosher salt
8 Tablespoons chilled unsalted butter, cut into small pieces
2 heaping teaspoons imported Dijon mustard
2 to 3 Tablespoons ice water

Filling
1 large bunch of Swiss chard, washed, stems and center ribs removed, leaves patted dry and cut into strips
2 Tablespoons extra virgin olive oil
1 large onion, chopped finely
3 cloves garlic, chopped finely
1 teaspoon dried thyme
pinch of freshly grated nutmeg
3/4 cup freshly grated Gruyere cheese
2 large eggs
1/2 cup cream
kosher salt and freshly ground black pepper to taste
1 1/2 cups pitted Kalamata olives
2 to 3 Tablespoons pine nuts

For the pastry:
Place the flour, rosemary, salt and butter in a food processor and pulse until the mixture resembles coarse meal. Add the mustard and enough ice water so that the dough begins to form a ball as the machine is pursed on and off. Gather the dough into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

For the filling:
1. Heat the olive oil in large skillet over medium-high heat. Add the onion and saute until soft and translucent, 7-10 minutes. Add the chard, garlic, thme, and nutmeg. Cook until the chard leaves have wilted and any water given off has evaporated, about 5 to 7 minutes. Remove from heat and gently mix in the cheese.
2. Beat the eggs and cream together in a mixing bowl and then fold in the card mixture, blending well. Season with salt and pepper and set aside.
3. Preheat oven to 400 degrees F.
4. On a lightly floured surface, roll out the chilled pastry dough to form a 12 to 13 inch circle. Transfer to an 11-inch tart pan with removable bottom and press dough into bottom and sides of pan, trimming edge as necessary.. Spread the chard filling evenly in the tart shell. Arrange the olives in concentric circles over the top, pressing lightly into the filling. Sprinkle pine nuts generously in between the olives.
5. Bake the tart until the crust is golden and the filling is set, 30 to 40 minutes. Serve hot, warm, or at room temperature.

Rediscovering Guacamole in a Flash!

Having found an abundance of tortilla chips in the pantry, I decided to make guacamole. What a pleasant surprise to discover how fast and easy it is to make a fresh, delicious and authentic guacamole--also very inexpensive when avocados are in abundance at the market! Though purists would argue you need a special mortar and pestle made from volcanic stone you really don't need any special equipment--a fork will work just fine. I actually have been using my potato masher to coarsely (and quickly) mash the avocados. In less than 15 minutes you can wow your friends and family

Below is a simple guacamole recipe from The New Basics Cookbook (one of my all-time favorite cookbooks). The recipe is easily halved making it a perfect appetizer-sized portion for 2-3 people!

Ole Guacamole (From The New Basics Cookbook)

2 ripe avocados, halved and pitted
4 teaspoons fresh lemon juice (or lime juice--though lemons are cheaper)
1 large ripe plum tomato, seeded and chopped
1 Tablespoon chopped red onion
Salt and freshly ground pepper, to taste
Dash of Tabasco or hot pepper sauce

1. Scoop the avocados in to a bowl. Add the lemon juice, and mash the avocados coarsely.
2. With a fork, gently mix in the tomato, onion, salt and pepper, and Tabasco sauce. Serve within an hour or two at room termperature.

Makes about 1 1/2 cups.

Burgers

It's time to start firing up the grill for the spring and summer season. This turkey burger recipe hails from Real Simple Magazine:

Ingredients
3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)

Directions
Heat broiler.
In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.
Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes.
Transfer the bread to individual plates. Top with the lettuce leaves and burgers. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.
2 teaspoons fresh lemon juice (optional)

Quick Tip
For extra zest, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the bread from the oven.

For many other burger recipes check out these unique twists on the classic:

Hamburgers With Lemon and Soy Sauce
Lamb Burgers
Pork Burgers
Relish Burgers
Salmon Burgers
Tofu Burgers

Tell us about some of your favorite recipes.

Planning a BBQ or outdoor affair?
Check out NetGrocer's special on chips and salsa:

Buy 1 Bag of Herr's Tortillas (9-13.5oz bag)
Get 1 -16oz Salsa FREE ( mild, medium or hot)

Sandwiches as a Finale

Sandwiches make a satisfying main course that can be eaten at home or on the go. Sandwiches are also a fabulous ending when they feature delicious cookies and ice cream. Like many of our recipes you can make these frozen treats ahead and have enough for several desserts throughout the week.

Toffee-Oatmeal Cookie Ice Cream Sandwiches (adapted from Bon Appetit, 8/94)

Makes 12 sandwiches

Cookies
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup chopped English toffee candy bars (such as Heath or Skor, about two 1.4 ounce bars

2 pints vanilla frozen yogurt or ice cream
1 1/2 cups Heath brickle bits

Position racks in middle and top thirds of oven; preheat to 350 degrees. Line 2 heavy large baking sheets with parchment paper or silicone liner. Sift flour, baking soda, salt and cinnamon into medium bowl. Using electric mixer, beat butter, 1/2 cup sugar and brown sugar in large bowl until smooth. Mix in egg and vanilla. Add flour mixture, oats and chopped toffee candy and mix until well blended.

Rolling about 1 1/2 tablespoons of dough between palms for each cookie, form half of dough into 12 rounds. Place 6 rounds on each prepared baking sheet, spacing evenly. Flatten each round to 2 3/4 inch diameter. Bake until cookies are golden, about 14 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks and cool completely. Repeat forming and baking rounds with remaining dough. (Can be stored in airtight container up to 4 days or frozen up to 3 months.)

Spread scant 1/3 cup softened frozen yogurt or ice cream evenly over bottom of 1 cookie. Top with another cookie, bottom side down, forming sandwich. Roll edges in Heath brickle bits. Wrap cookie sandwich in plastic; freeze until firm. Repeat with remaining cookies and frozen yogurt/ice cream. (Can be prepared 4 days ahead. Keep rrozen.) Let sandwiches stand at room temperature 5 minutes before serving.

Croissant Sandwiches

These croissant sandwiches were served at a recent bridal shower.



The preparation is simple and the presentation is elegant for any type of formal or casual event.

Shopping list:
croissants
cheese
lettuce
tomato
ham
turkey
mayo (you can spruce up traditional mayo with herb de provence)
mustard

Preparation:
Layer cheese, lettuce, tomato (for a vegetarian option)
Layer cheese, lettuce, tomato and ham or turkey
Slice croissants in thirds
Provide mayo and mustard condiments on the side

If you are watching your caloric intake, swap out the croissant for a whole wheat baguette or a chibatta roll.

Sandwiches

This week we'll be featuring sandwiches that can be the main focus or the finale.
Feeding Fre(e)nzy is interested in what are some of your favorite sandwiches?

Mother's Day Brunch

Check out our YouTube video feed for inspiration for your own Mother's Day brunch.

Mother's Day Brunch

Our suggested menu for Mother's Day is easy to make and most of it can be prepared ahead so everyone can have a relaxing morning with Mom. We have included the recipe for the eggs and simple syrup in the post below. The Turkey Breakfast Patties were from a previous Feeding Freenzy post and can be mixed and shaped the night before, finishing in a fry pan while the eggs bake. Instead of champagne try one of the following delicious, yet economical alternatives: Spanish Cava, Italian Prosecco or sparkling hard cider.

Baked Eggs with Gruyere and Chives
Turkey Breakfast Patties
Fruit Salad with Simple Syrup infused with Cinnamon
Prosecco, Italian sparkling wine or Hard sparkling cider.
Store purchased croissants

Baked Eggs with Gruyere and Chives (Gourment, December 2008)

2 cups coarsely grated Gruyere (6 oz)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 oz. cream cheese, softened
1/4 tsp. nutmeg

1. Preheat the over to 350 degrees with rack in the middle. Butter a 2 quart shallow baking dish (2 inches deep).
2. Sprinkle Gruyere and chives evenly in dish.
3. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
4. Pour egg mixture over Gruyere and chives in dish and bake unitl puffed, set and golden, 35 to 45 minutes. Serrve warm or at room temperature.

Simple Cinnamon Syrup for Fruit Salad

1/2 cup sugar
1/3 cup water
2 cinnamon sticks

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add cinnamon sticks and simmer for 5 minutes. Let stand off heat for at least 30 minutes. When cool toss with 5-6 cups of cut up fruit of your choice. Can also be made the night before and refrigerated.

Mother's Day Brunch

Inspiration in difficult times

Stories captivate our attention and inspire us. Feeding Fre(e)nzy is interested in how the economic downturn has changed your eating habits. Are you eating more meals at home? Cooking more from scratch? Looking for creative ways to save money at the grocery store? Eating more SPAM? What have been the positive and negative impacts?

Inspire the Feeding Fre(e)nzy community! We'll award the most inspiring story with a $40 VISA gift card--to be spent at the grocery store or anywhere you want! Entries must be received by May 8, 2009.

We'll also enter anyone who becomes a Feeding Fre(e)nzy Facebook friend (by May 8) into a $20 gift card drawing.

Contest guidelines:
Post a comment on this blog
Become a Feeding Fre(e)nzy Facebook friend
Send an e-mail to feedingfreenzy@gmail.com

Winners will be selected by random integer.

Broccoli Soup with Bacon Sprinkles

Getting kids to eat more vegetables is always a challenge no matter what age they are! This pureed broccoli soup from Fine Cooking Magazine (3/09)is a great way to sneak in those healthy green vegetables. The recipe is also economical--or do you say recession chic--since it uses both the stems and the broccoli florets.

Pureed Broccoli Soup

1. Cook chopped diced onions (3/4 cup), leeks (1/2 cup) and 2 tsp. garlic in a 4-5 quart Dutch oven in 2 tablespoons of butter or olive oil for 8 to 10 minutes over medium low heat. Stir in 1 teaspoon of kosher salt.

2. Add 1 1/2 lbs of coarsely chopped broccoli (stems and florets) to onions and leeks. Add 2 1/2 cups of lower-salt chicken broth, 2 1/2 cups of water and 3 tablespoons of dry white wine to vegetables. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 15-20 minutes.

3. Take the pan off the heat and let the soup cool for 15 minutes. Working in batches puree the soup in a blender. (Open the blender lid slightly to allow steam to escape when blending hot liquids.) Wipe the pan clean and put the soup back in the pan.

4. Season the soup to taste with salt and pepper and add 1/4 cup cream and 1/2 teaspoon lemon juice. Sprinkle with crisp bacon bits for a garnish.

Green Groceries

With the celebration of Earth Day and the beginning of spring, Feeding Fre(e)nzy is interested in what you are doing to give back to Mother Earth?

Spring Greens

Spring is a time to get a jump start on healthy eating with fresh green vegetables that are in season. This frittata recipe is courtesy of
Fitness Magazine:




Shopping List:
Fresh
parmesan cheese, leeks, asparagus, baby spinach

Staples
eggs, salt, pepper, olive oil, butter

Recipe: (Serves 4)
6 eggs (at room temperature)
salt and pepper (to taste)
2 tbs grated parmesan cheese (save extra for garnish)
1 tbs olive oil
1 tbs butter
1 large leek (washed and thinly sliced)
2 bunches asparagus (chopped)
2 cups baby spinach

Preheat broiler and set rack 6" from flame
Crack eggs into bowl and add salt, pepper, and grated parmesan
Lightly scramble on stove top and set aside
In large oven safe pan, heat oil and butter over medium-high heat
Add leek, saute for 1 min stirring ocasionally
Add asparagus and saute for 3 min
Add spinach and season with salt and pepper
Spread mixture across the bottom of oven safe pan and pour egg mixture over top (evenly distribute)
When edges of eggs start to separate, remove from heat
Place pan under broiler for 5 min
Turn on top plate and slice
(Garnish with extra parmesan if desired)

Check back this week for additional "green" recipes.

Fish in a Flash - Part 2!

Our Fish in Flash recipe featured roasting fish fillets in the oven with Japanese miso paste. Grilled Fish Steaks are a great alternative to the oven on those warm spring and summer nights when you feel like firing up the grill. These succulent fish steaks also feature an Asian influence by using sesame oil and soy sauce. The marinade works well with any fish steak, especially swordfish or tuna.

Feeding Fre(e)nzy tip:
To make it QTT--quick to the table--put the fish in the easy to prepare marinade when you leave for work. When you get home it will be ready for the grill!

See our Fish in a Flash Part 1 for a handy tip to tell when your fish is done!

Grilled Fish Steaks

1/4 cup each: Japanese soy sauce and Dark Sesame Oil
3 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 teaspoon each: minced fresh garlic and fresh oregano
1/2 teaspoon salt
Freshly ground pepper
4 swordfish or tuna steaks, about 8 ounces each, 1 inch thick

Mix all ingredients for marinade in shallow dish. Add fish steaks and turn to coat evenly. Marinate the fish at least two hours at room temperature or up to 8 hours in the refrigerator, basting frequently.

Broil or grill fish, basting with marinade two to three times, until fish is cooked through, about 5 minutes per side.

Fish Dinner in a Flash!

This super-fast, super-easy recipe is from Gourmet Magazine. It originally called for sea bass but I have made it with a variety of firm fleshed fish including cod, halibut, and mahi-mahi and loved all the versions. (Make sure to buy fish fillets with the skin on.) The thing I love especially love about this dish is that you cook your main course and vegetable at the same time. This is a great way to use this spring's farm fresh asparagus. Feeding Fre(e)nzy tips:

• To really speed up preparation set the timer on your oven to start preheating your oven before you get home!
• To check if your fish is done insert a metal skewer or paring knife into the fish, pull it out and touch the back of your hand--if it is very warm your fish is perfectly done. (This handy tip came from star chef Eric Ripert of Le Bernardin in NYC.)

Miso-Glazed Fish with Asparagus (Gourmet Magazine, June, 2007)
(Makes 4 servings)

2 tablespoons white miso (fermented soybean paste, NOT sweet OR labeled Saikyo)
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
2 (5-6 ounce) fish fillets (try sea bass, cod, mahi-mahi, or halibut--pick what's freshest and on sale!)

1. Preheat broiler. Line a 17 by 12 inch shallow baking pan with foil and lightly oil.
2. Whisk together miso, sugar, lemon juice, water and pepper in a bowl.
3. Toss together asparagus, oil, and pich of salt in a large bowl.
Arrange fish, skin side down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 minutes from heat until fish is just cooked trhough and asparagus is crisp-tender, 8 to 12 minutes.

Fish Five Ways

With spring in the air, we thought we would offer some suggestions for different treatments ranging from traditional to unique:

1. Lemon & Herb
2. Honey Mustard
3. Citrus Glaze
4. Teriyaki
5. Francese

Check back this week for featured recipes.

Holiday Traditions

Feeding Fre(e)nzy is interested in some of your favorite spring holiday meals. Please share your recipes and shopping lists to pass on these traditions. Submission deadline: Sunday, April 12th

Little French Fudge Cakes

These delicious little gems would be a lovely finish to Easter Dinner. Best of all they're better the next day since the chocolate flavor really intensifies. This recipe is from The Splendid Table's How to Eat Supper Cookbook and is HIGHLY recommended: cupcakes for grown-ups!

Little French Fudge Cakes (Makes 6)

One 3.5 to 4 ounce bittersweet chocolate bar, broken up (I prefer Ghirardelli)
1 1/2 ounces unsweetened chocolate, broken up
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 large eggs plus 1 yolk
1/2 cup plus 2 tablespoons sugar
1/8 teaspooon salt
3 tablespoons unbleached all-purpose flour
2 ounces of bittersweet chocolate bar, broken into bite-sized pieces

1. Preheat the oven to 375 degrees. Butter a dark metal 6 cup cupcake pan.
2. Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring as chocolate holds its shape when microwaved. Or melt it in a heatproof bowl over simmering water.
3. In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate/butter mixture until smooth. Finally, blend the bite-sized pieces of chocolate . Pour the batter into the cupcake pan, filling each three-quarters full.
4. Bake the cupcakes for 12-15 minutes. Insert a knife into the center of a cupcake. It should come out with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see it is is nearly firm. Remoe them from the oven. Cool the cupcakes in the pan on a reck for 5 to 10 minutes to serve warm or for 20 minutes to serve at room temperature. (I personally think they taste fabulous the next day--as the chocolate and cinnamon flavors meld and develop!)

French Macaroons

These are a great holiday treat to share with loved ones.
All you need are a few items from the pantry or just a few clicks away:

Chocolate filling
¾ C whole milk
5 tbsp unsalted butter 8 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Caramel Filling
2 large egg yolks
6 tbsp (¾ stick) unsalted butter, room temperature
¼ C whipping cream

2 C (packed) powdered sugar
6 tbsp water

Macaroons
1 1-pound box powdered sugar
2 C whole blanched almonds
6 tbsp unsweetened cocoa powder
¾ C egg whites (about 6 large)

[View recipe on Epicurious]
Source: Bon Appétit

The Spice of Life

For those of you who will be cooking up a storm for all of the upcoming holidays, we wanted to share a really good deal on spices and seasonings via NetGrocer:

50% Off All McCormick Spices & Packaged Gravy Mixes - limit 4 per item

Healthier Banana Coconut Muffins

Try making these with whole wheat pastry flour!

More on Muffins

An easy way to make any muffin healthier is to substitute half of the all-purpose flour with whole wheat pastry flour. This tip comes from Food Network star Ellie Krieger, who focuses on healthy and delicious eating. Ellie notes that whole grain pastry flour is made from a tender variety of wheat which results in a much finer flour than regular whole wheat flour. Despite its lighter taste and texture it still has more nutritious value than all purpose flour. (Save time and order online pastry flour from stores like NetGrocer.com.)

I adpated one of my favorite muffin recipes with this technique and just loved the results! Check out our recipe widget for Banana Coconut Muffins. (Plus our musical slide show here on the blog!) These muffins are fast (20 minutes to assemble, 20 minutes to bake) and very easy. An added bonus is that they freeze well. Keeping with our Recession Chic theme they also make great use of the overripe bananas languishing on your counter. Shredded sweetened coconut will keep for months in the refrigerator so keep it on hand to make these fabulous morning treats whenever your bananas go bad!

Pork Marbella over Polenta

Find the recipe for this delicious main course in our recipe widget

The Relatives Are Comming...

Spring is upon us and so are the upcoming holidays, which means relatives will be in town. This week we'll be sharing some tips and recipes to make your meal preparation a breeze. First we'll share some quick and health muffin recipes courtesy of Women's Health Magazine:

Just bake a batch over the weekend and throw the extras in the freezer. Then, on weekday mornings, microwave a muffin for 30 seconds for a portable meal that'll make you a hundred times happier than cold cereal would.

Apple-Cinnamon Oat-Bran Muffins
Papaya & Pineapple Muffins
Date & Oatmeal Muffins
Carrot-Ginger Bran Muffins
Banana, Yogurt & Walnut Muffins

Batter up - Pro tricks that'll make any muffin recipe rock:

Kristina Montaine, pastry chef at Mani's Bakery Café, a healthy bakery and celeb hangout in Los Angeles (regulars include Sharon Stone, Michelle Pfeiffer, and the Red Hot Chili Peppers), dishes up her best muffin-making advice.

>>Speed-sift Whisking together the dry ingredients will save time.

>>Don't whip it Unlike cake batter, muffin batter is meant to be a tad lumpy. Too much mixing can lead to overly dry, dense muffins.

>>Go down the middle Bake your bombs on the center shelf of the oven for better heat distribution.

>>Use the touch test Give your muffins a light tap right in the center. If they spring back, they're done.

>>If you can, resist Sure, they smell amazing, but let muffins sit for about five minutes once they're out of the oven; they're still baking even while they're cooling on the wire rack. Besides, a too-warm muffin can burn your tongue.

Use this, not that: Baking edition
Cut the fat, calories, and bad stuff with these swaps:

Use this: 1/2 c sugar + 1/2 c fruit-juice reduction (boil down an unsweetened fruit juice concentrate until syrupy) or 1/2 c agave syrup
Not that: 1 c sugar

Use this: 1 c whole-wheat flour
Not that: 1 c white flour

Use this: 1 c canola oil or 1 c grapeseed oil or 1/2 c oil + 1/2 c apple juice
Not that: 1 c butter or 1 c vegetable oil

Use this: 1/2 c mini chocolate chips
Not that: 1 c chocolate chips

Recession Chic - Part 4

Breakfast is one of everyone's favorite meals. Having breakfast for dinner is also a great way to save time and money. The Turkey Sausage Patties, see the recipe via our FoodBuzz widget, are a tasty complement to eggs, pancakes, french toast and yet another way that lets you use meat as a backdrop rather than a featured main dish. The patties would also be a fabulous side dish with our featured tomato-spinach-ricotta quiche.

ENJOY We'd LOVE to hear your ideas/recipes for dishes that are delicious, quick and "Recession Chic"

Recession Chic - Part 3

Building on yesterday's theme of recipes that use meat as an accent, I've posted a recipe for Stir-Fried Sichuan Green Beans from Cook's Illustrated. This delicious stir fry uses only 1/4 pound of ground pork per 2 servings! In addition to being economical and healthy it also comes together in a snap. If you really want to get dinner on the table quickly prepare the sauce and prep the beans the night before. When my palette gets tired of my usual European and American inspired dishes this stir fry is a wonderful change of pace!

Recession Chic - Part 2

One great way to save money is by eating less meat. But eating less meat doesn't mean becoming a vegetarian. I love recipes that use meat but not as the focal point. fabulous example is Cheese-Gilded Linguine with Smoky Tomatoes from The Splendid Table's How to Eat Supper. We've posted a copy of this fast, delicious and economical recipe in the Food Buzz widget featured here on our blog. As the title suggests, the recipe features pasta, tomatoes and cheese. Bacon only provides the smoky backdrop for the main ingredients. The recipe, which uses many on-hand ingredients, comes together in a snap and will be loved by both kids and adults. For the best results buy an artisanal pasta and top quality canned tomatoes; I especially like Muir Glen's Fire Roasted tomatoes in this dish. Enjoy! Come back tomorrow for another great recipe where meat takes the back seat and your food budget goes a little farther!

We'd also love to hear your ideas for tasty yet economical dishes that feature less meat.

Are You Recession Chic?

Recent consumer research indicates that it's back to basics and more home cooked meals for most families. Feeding Fre(e)nzy is wondering what you are doing to stay "recession chic?"

Rewarding Roasts

Feeding Fre(e)nzy is interested in your best recipes for corned beef. We hear some tout Guinness as a secret ingredient.
Deadline for submission: Friday, March 20th.

What I don't miss about the grocery store (take two)...

Those of us on the East Coast woke up to a wintry mix of snow, sleet, and rain after a beautiful weekend. The forecast for the next fews days is pretty dismal, so Feeding Fre(e)nzy is interested in your best one pot comfort meals. Top entries for recipes, shopping lists, and what you don't miss about the grocery store (via our survey below) will be considered for a contest. Submission deadline: March 15th 5:00pm EDT

What I don't miss about the grocery store...

If you live on the East Coast, you're probably stuck inside amidst a Noreaster. Many of us were not prepared for this storm that started yesterday and didn't get a chance to battle the masses in an effort to get groceries to weather the storm. Feeding Fre(e)nzy is interested in how many of you would try to purchase a week's worth of groceries via an online merchant? NetGrocer is one of the largest providers. We'll make it one step easier by providing some recommended weekly recipes and shopping lists. Top entries for recipe and shopping list suggestions including what you don't miss about the grocery store will be considered for a contest.
Submission deadline: Sunday, March 8th 5:00pm EST.

March Mango Madness

According to the food network mangos are in season!
Feeding Fre(e)nzy is interested in discovering your favorite uses for mangos. Submit your recipes by April 3rd including the required ingredients that can be purchased via NetGrocer.