Another day, another dollar (per serving)

The only night this week that we didn’t eat something that could be referred to in some way as a salad was last night, when I worked later than expected and we ended up meeting at Planet Sub for dinner. Matt had a free sub card so it still ended up fitting vaguely in with the theme of the month.

Tonight was salad again, although I 85% promise that I’ll make something outside of the salad family next time I post. I just can’t help it. It’s hot and salads are cheap and easy. Just the way I like it.

Tonight’s orzo and zucchini salad was based on another recipe from Vegan Italiano, though a recipe is hardly needed. I really just borrowed the better part of the ingredient list and their clever method of putting the diced squash in a colander in the sink and draining the orzo over it, which warms it up without really cooking it or compromising its comforting summery crunch.

this + orzo + basil + spices + lemon juice + olive oil

this + orzo + basil + spices + lemon juice + olive oil

So very easy, and, once garnished with a few shavings of Parmesan (really, any cheese would work), a good lunch or light dinner for a hot day. Only 6 minutes of stovetop cooking is hard to beat.

the finished product, once again de-veganized

the finished product, once again de-veganized

the breakdown:

1/2 lb orzo = $1.00
1.28 lb squash @ 1.49/lb = $1.91
2T lemon juice = $.10 (estimate)
a few leaves of basil = $.75
a few shavings of Parmesan = $.25 (also an estimate, and a fairly high one)
and some pantry staples (olive oil, oregano, salt, pepper)

grand total = $4.01

And that’s for four servings, so the price per person breakdown is $1.00. Much better than we would have done if we’d given in and gone out for Mexican. Also, I don’t feel nearly as gross this way. Extra points for that. Enough extra points to go buy a pint of ice cream so that I can buy a little bit of that feeling? I’m going with yes.

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