IN SEASON NOW

IN SEASON NOW BUDGET-SAVING RECIPES

STRETCH YOUR DOLLARS WITH THESE AFFORDABLE RECIPES FIXES

STORY & PHOTOS BY SARAH WALKER CARON

FROM THE OIL we cook with to the pasta we devour, the cost of groceries has been on the rise for months. Some of those increases were so subtle that they could almost be missed. But it all adds up, and on one shopping day in February, I swiped my card for an unexpectedly high bill — and realized how much less was in my cart.

That’s when I started really thinking about ways to cut costs. On a basic level, this started with shedding the pandemic-induced habit of stocking up. So when we recently got down to our last box of pasta, I didn’t stomach the more expensive cost to buy more. Instead, I waited and made other meal plans.

Speaking of meal plans, they are a great way to cut costs. When we plan our meals and shop to our lists, we ensure that we aren’t buying more than we need.

And while we’re at it, making bigger batch foods like pulled pork can also help lower the overall costs. My kids use pulled pork, roasted chicken and other bigger dishes to make lunches during the week. As a bonus, I can use chicken and turkey carcasses to make stock too — further ensuring that we are getting the most out of our groceries.

Trading meat for beans and lentils in some meals is another way to trim costs as well. These proteins are hearty, delicious and cheap — and can provide balanced nutrition when eaten with a carb like rice or pasta and plenty of veggies.

The recipes I am sharing this month focus on trimming money from the grocery budget. Pulled pork can be a dinner and leftovers for days. The pasta uses wallet-friendly beans for the dash of protein and the curry dish uses equally wallet-friendly lentils.

ROASTED ROOT VEGETABLE PASTA WITH TOMATOES

Serves 4

INGREDIENTS

2 carrots, peeled and small diced 2 parsnips, peeled and small diced 5-6 small shallots, peeled and quartered 1 quart grape tomatoes 2 tbsp olive oil salt and pepper 1 15.5-oz can cannellini beans, drained and rinsed ½ pound gemelli pasta

INSTRUCTIONS

Preheat oven to 400 degrees. Arrange the carrots, parsnips, shallots and grape tomatoes on a nonstick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Add the cannellini beans and stir. Spread into an even layer. Roast for 25-30 minutes, stirring once or twice, until the vegetables are tender. Cook gemelli pasta according to package directions, reserving about 1 cup of the pasta water before draining. In a serving bowl. toss together the pasta and roasted vegetable mixture. Add the reserved water, a little at a time, to desired moistness. Taste and season, as needed, with salt and pepper. Enjoy!

SWEET AND SPICY PULLED PORK

Serves 8

INGREDIENTS

3-4 lb boneless pork loin 6 oz can tomato paste ¼ cup water ¼ cup brown sugar 2 tbsp liquid smoke 2 tbsp hot sauce 1 tsp salt ½ tsp pepper

INSTRUCTIONS

Rinse and pat dry the pork loin. Place into the slow cooker.

In a medium bowl, whisk together the tomato paste, water, brown sugar, liquid smoke, hot sauce, salt and pepper. Pour over the pork. Set the slow cooker to high and cook for 4-5 hours (or cook on low for 8-10 hours) until fall-apart tender. Use two forks to shred the pork in the slow cooker, and then stir into the sauce.

Store leftovers in the fridge for up to 5 days.

CURRY VEGETABLES AND LENTIL RICE

Serves 4

INGREDIENTS

1 tbsp olive oil 1 yellow onion, diced 1 cup diced fresh carrots 2 garlic cloves, minced 1 tbsp finely chopped ginger root ½ cup dried lentils, rinsed 2½ cups water ½ cup basmati rice 1 cup frozen peas 2 tsp garam masala 1 tsp ground cumin 1 tsp salt, plus more to taste 1 tbsp lightly chopped fresh cilantro INSTRUCTIONS

In a medium skillet set over medium heat, heat the oil. Once hot, add the onion and carrots and cook, stirring frequently, until softened — about 5-7 minutes.

Add the garlic and ginger to the skillet, stirring to combine. Cook for 3-5 minutes until fragrant. Stir in the lentils and toast for 2-3 minutes.

Add the water to the skillet and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes.

Stir the rice into the skillet until moistened, and then stir in the peas as well. Season with garam masala, cumin and salt. Cover, and cook for 15-20 minutes, until the rice is tender and the liquid is absorbed. Remove from heat, stir and taste. Season with additional salt, as needed.

Sprinkle with cilantro just before serving

SARAH WALKER CARON is the editor of Bangor Metro Magazine and the author of six cookbooks including the “The Super Easy 5-Ingredient Cookbook.” Her newest book, “The Disney Princess Tea Parties Cookbook” is due out in April 2022. Signed copies of her books are available at The Briar Patch in Bangor.