Penny-Wise Gourmet

The wealth of knowledge that USU Dietetics students have is amazing. We decided it was time to have their share some of their knowledge with you!  We gave the junior dietetic students  an assignment to write a post for the blog. They had free rein in their topic…but it had to relate to Soup of course! This is a wonderful post written by USU Dietetic student Amy Spielmaker about how to eat healthy on a budget!

Do you want to live the "high life" on the cheap? 

Are you frustrated by the fact that every time you Google "cheap recipes" you get 25 ways to make macaroni and cheese?

Looking for something better?!

 

Then look no further! 

If you want to learn how to eat like a royal on the budget of a pauper then keep reading…

Grocery Store Tip
 Don’t go to the grocery store—Instead, go to a farmers’ market! Farmers’ markets and produce stands are a great value because the prices are often ridiculously cheap (25 cents for an entire bushel of basil!), you know the food is fresh, and local markets are a great way to experience the local culture and help the local economy. How does this fit into a gourmet lifestyle? Fresh and local food is the epitome of epicurean. Imagine…A feast of culinary delights cultivated beneath the crest of the Bear River Range, watered with pristine snowmelt, and kissed by the bright rays of the sun; the flavor intensified by the altitude. Then, just when the moment is right, the jewels are harvested from their fertile landscape. The vibrant colors—amber wheat, vermilion strawberries, ivory milk, and sepia potatoes—deep, rich hues saturate your pantry. You take one crisp, nourishing, saporous, bite; the elixir of our valley’s bounty begins to restore balance. Satisfied, you relax and bask in the afterglow of your gastronomic excursion.

If you want to experience these sensations, check out...

• Cache Valley Gardeners’ Market
• 500 S 500 W, Logan, UT
• May 10 – October 18, 9 am – 1 pm (Sat)
• Natural Philosophy
• 155 Church St, Logan, UT
• 10 am – 6 pm (Mon-Fri), 10 am – 4 pm (Sat)
• The Island Market
• 400 E Center St, Logan, UT
• 7 am – 10 pm (Mon-Thurs), 7 am – 11 pm (Fri, Sat), 9 am – 10 pm (Sun)
• Soup Connection & Aggie Ice Cream
• 750 N 1200 E, Logan UT
• May – Sept: 9 am – 10 pm (Mon-Fri), 10 am – 10 pm (Sat)
• Oct – April: 9 am – 9 pm (Mon-Fri), 10 am – 9 pm (Sat)
• USU Student Organic Farm
• 1750 N 1800 E, Logan, UT
• Sept 20 – Nov 1, 9 am – 11 am (Mon-Fri), 7 am – 11 am (Sat)
• Gossner Foods
• 1000 N 1000 W, Logan, UT
• 8 am – 6 pm (Mon – Sat)
• Crumb Brothers
• 291 S 300 W, Logan, UT
• 7 am – 2 pm (Mon-Fri), 8 am – 2 pm (Sat)

Recipe Idea
Coming soon to a season near you…spinach and asparagus!

  

Creamy Fennel, Spinach, and Asparagus Soup Adapted from Small Plates and Sweet Treats by Aran Goyoaga  Makes 6 cups Cost per serving: $1.35 (per cup)
An intensely flavorful yet simple to make dish. This soup has relatively few ingredients but boasts a rich flavor, and an equally beautiful color. The spinach and asparagus add a lovely bright green and both the color and taste celebrate spring time. Make it a meal: Serve with a scrumptious grilled cheese sandwich made with crusty ciabatta bread (available at Crumb Brothers) and rich Rockhill Creamery gouda (available at The Island Market).
Ingredient	Amount	Procedure
Olive oil Shallot Fennel bulb Salt Black pepper	2 Tbsp 1 large 1 medium ½ tsp ¼ tsp	Heat olive oil in a saucepan over medium heat. Add the shallot, fennel, salt, pepper, and cook until tender but not browned (5 minutes)
Yukon gold potatoes, diced Asparagus Coriander, ground Fennel, ground Vegetable broth	3 small 1 lb ¼ tsp ¼ tsp 2 ½ cups	Add diced potatoes, asparagus, spices, and broth to saucepan. Bring to a boil, reduce heat and simmer, covered, for about 15 minutes or until vegetables are soft.
Spinach leaves, chopped Cream cheese*	1 cup 3 oz	Add the spinach and cook until wilted. Remove from heat and stir in the cream cheese.
		Transfer soup to a blender and puree until smooth. Add more salt or pepper to taste. Garnish with a drizzle of olive oil, a drop or two of balsamic vinegar, and perhaps a sprinkle of chopped rosemary leaves. *An extra potato can be substituted for the cream cheese