Ingredients:
- 2 pounds idaho gold potatoes
- ½ oz garam masala
- ½ oz turmeric
Directions:
- Large dice on potatoes getting 4-8 pieces per potato depending on size (Leave skin on)
- Place potatoes in mixing bowl and coat with oil
- Then season with salt and sprinkle on spices
- Toss potatoes in the oil and spices before putting onto a baking sheet
- Bake potatoes in a 350-degree oven for 40 – 50 minutes (the skin of the potatoes should start to separate from the potato itself
- Let cool and serve
Ingredients:
- 2 cups long grain rice
- 2 large tomatoes
- 1 yellow onion
Directions:
- Small dice onion and sweat in pan with oil (10 min)
- Remove onions from pan and set aside
- Oil pan and roast raw rice in pan until the rice begins to brown
- Blend or manually crush the tomatoes
- Add onions, tomato, 4 cups of water and 1 tablespoon of salt to pan and bring to a boil
- When boiling, reduce flame to low, cover pan, and simmer for 20 minutes
- Remove cover and fluff rice, let cool and serve
Ingredients:
- 4 zucchinis
- ¼ oz rosemary
- ¼ oz sage
- ¼ oz oregano
Directions:
- Cut zucchinis in half lengthwise and set aside
- Chop rosemary and sage if fresh (if dried, pieces should already be small enough) and mix in oil with the oregano and salt
- Place zucchinis cut side up on baking tray and brush oil and herb mixture onto them
- Cook in 350-degree oven for 35-40 minutes (undercooked zucchinis are bitter so it’s best to taste one before serving)
- Let cool and serve
Price Breakdown
| Menu | Cost |
|---|---|
| Bombay Potatoes | 0.43 |
| Spanish Rice | 0.64 |
| Italian-Roasted Zucchini | 0.97 |
| Total | $2.04 |
