Eating in-season produce is a great way to save money and also eat foods at their nutritional peak. For instance, cantaloupes are under $2 right now. UNDER $2! And they’re great for you– full of Vitamins C and A, and high in potassium. But, there is only so much cantaloupe you can eat plain or in fruit salad before getting a little tired of it. Here’s a great way to enjoy cantaloupe in a savory way: put it in a (non-fruit) salad!
This salad has peppery arugula, salty prosciutto, sweet cantaloupe, and tangy goat cheese, with crunchy almonds and dressed in a simple lemon garlic dressing with a drizzle of balsamic glaze. It’s simple and satisfying, and is one of those salads you can have as a meal and actually feel full.
You may notice a lot of similarities to my last post and that’s because- well, the ingredients are almost identicle! I had leftover ingredients from making the Apple and Prosciutto Sandwiches with Goat Cheese and Arugula, and I’ve been trying to make multiple meals from similar ingredients lately, in order to purchase more minimal groceries. Since moving to Austin, Zach and I are living for a short while with his (far too generous) parents while our house is being built.
OH, did I mention WE ARE BUILDING A HOUSE? It’s hard to believe it’s actually happening, but when we visited the property the other day and saw the framework for the foundation, it felt all the more real:
Anyway, with less fridge and pantry space in our temporary abode, my new cooking challenge is to use minimal ingredients. And you know how I love me a good cooking challenge :-)
You’ll probably notice this trend for the next few months on the blog- lots of meals with few ingredients, budget friendly meals, or multiple meals in a row that ensure I’m using all of the ingredients that I buy multiple times. This is great news, since this blog is about real food for busy people! Few ingredients frequently means less time spent on meals, since there’s less to prep. It also usually means saving money on groceries. Double whammy!…