Roasted Beets & Crispy Basil Salad = $6.37

beets = $1.99
2 potatoes = $0.26
basil = $2.99
olive oil = $0.07
sea salt = < $0.001
4 eggs = $0.60
balsamic vinaigrette = $0.46

1. Bake beets and potato for about 45 minutes at 425°F.
2. Rinse basil and pat dry. Arrange on baking sheet, drizzle with oil and sprinkle with salt. Bake 10-15 minutes, until crispy.
3. Boil egg for 7 minutes.
4. Peel and quarter beets and eggs. Cut the potato similarly.
5. Arrange beets, potato, egg, and crispy basil on plate. Drizzle with vinaigrette.

Superior Dutch Cocoa Walnut Brownies = $5.37
4 servings = $3.58
1 stick butter $1.00
6 TBSP Dutch Process cocoa = $1.62
3/4 c. sugar = $0.27
1 tsp. vanilla = $0.46
2 eggs = $0.42
3/4 c. flour = $0.60
1/3 c. walnuts, chopped =$1.00

1. Melt butter in double-boiler.
2. Remove butter from heat and sift in cocoa powder. Whisk until smooth. Allow to cool.
3. Add sugar and vanilla. Gently whisk the eggs and stir them into the cocoa butter. Add flour a quarter cup at a time and gently whisk in until just blended.
4. Stir in nuts. Spoon batter into greased baking dish Bake at 325°F for 30 to 40 minutes.