I am seeing grapefruit for around 50 cents a pound in our local grocery stores, even organic grapefruit is available for around $1.00 a pound. For some reason, this is a very good year for grapefruit.  They are both flavorful and plentiful which is reflected in the cost.   This winter citrus is of course full of vitamin C and the red or pink varieties are loaded with with lycopene, an antioxidant that contributes to heart health.  Also, studies have shown that grapefruit helps reduce cholesterol.  Typically, this fruit is tart and needs a little sweetening to be palatable.   This  is a quick and easy recipe that is great for individual servings or if you are serving a small group for brunch or perhaps a light dessert. 

Preheat broiler to high.

Grapefruit Halves
Cinnamon Sugar *

Place grapefruit halves on broiler tray or baking sheet.  Sprinkle generously with cinnamon sugar. Place on highest rack in your oven  to broil for about 3 minutes or until bubbly.   Serve immediately.  Enjoy!

*To make your own cinnamon sugar, combine 1/2 cup of sugar with 1 1/2 – 2 teaspoons  ground cinnamon.  Store at room temperature in an airtight container or shaker with a lid. 

We may all know zucchini as a vegetable.  However,  botanically, it is actually a fruit which may be surprising to a lot of us.  A good source of  vitamin A, potassium, folate, and manganese, it is a healthy option. Predominately available in the late summer and early fall, I am still seeing this for under $1.00 a pound in our local grocery stores.   When you need a quick appetizer or side dish, this is an easy recipe that offers the flavors of fried zucchini without the extra calories and fat.  It goes together effortlessly and is finished under the broiler.   

2    medium zucchini, sliced 1/4 inch thick
salt and pepper to taste
Grated Parmesan Cheese
Italian Seasoning
1   cup of your favorite marinara sauce for dipping

Preheat broiler to high.  Place zucchini slices in a single layer on a 10 x 15 inch baking sheet.  Season with salt and pepper.  Sprinkle a generous layer of parmesan cheese over slices.  Top with Italian seasoning.  Place under broiler for 3-5 minutes or until cheese melts and is lightly browned.  Heat marinara to serve with zucchini slices.  Makes 4-6 Servings.  Enjoy! 

Stove Top stuffing mix is synonomus with quick and easy cooking. On sale for under $1.00 a box, it makes big family dinners easier and more economical.  If you like to make stuffings from scratch, go for it if time allows. If you like to save time and money, boxed or pre-packaged stuffing mixes are the way to go.  Fall of course is apple season, you can get them for right around $1.00 a pound or a little more.  Flavorful sauteed apples, celery and onions give this stuffing mix a unique flair that nicely complements turkey, chicken or pork.

1  -  6 ounce package stuffing mix such as Stove Top
1/4   cup butter or cooking oil
1/3   cup chopped celery
1/4   cup chopped onion
1   medium apple chopped, (about 1 cup)
2  cups water

In a medium sauce pan, over medium high heat,  add oil or melt butter and add celery, onions, and apple.  Saute for about 3-5 minutes or until crisp tender.  Add 2 cups water and bring to a boil.  Add dressing mix, stir and cover.  Allow to sit for 5-6 minutes and fluff with a fork before serving.  Makes 4 Servings.  Enjoy!

Fall is apple season!  The new crop is in!  And for some reason, cooked apples and cinnamon along with the cooling weather are a winning combination.   Braeburn, Fuji, Honey Crisp are all great varieties that are on sale for about $1.00 a pound  throughout the season and work well with this easy preparation.   Look for firm apples without bruises or blemishes.  Store at room temperature or in the refrigerator being careful not to place to closely to onions or strong scented foods as apples absorb odors. If you are finding that your apples are starting to soften,  this is a great recipe that is simple, quick and an economical way for them to not go to waste.  It’s versatility allows you to use it for a side dish with mac and cheese or roasted pork or as a topping for ice cream.  It is also great all by itself!

2   large braeburn apples, quartered, cored and sliced into 1/2 inch thick slices (about 3 cups)
2   tablespoons butter
3   tablespoons brown sugar
1    teaspoon cinnamon
1/8    teaspoon salt
2    tablespoons water

In a large skillet, over medium heat combine butter through water.  Heat through allowing everything to blend.  Add apple slices and simmer, stirring regularly for about 4-6 minutes. You will have a nice cinnamon sauce with apples.  Serve immediately.  Makes about 3 servings or 2 1/2 cups.  Doubles easily.  Enjoy!   

The long, warm days of summer that keep all of us busy can easily cut into cooking time.  Quick dishes that are tasty are welcome during these hectic months.  I have noticed that deli coleslaw is often on sale for about $1.00 a pound. On its own, it’s good but with a few additional ingredients, you can spruce it up and have more flavor and variety. It will seem like you spent more time and money than you actually did. This recipe goes great with grilled brats, pork or chicken. Feel free to multiply the recipe by each pound for guest gatherings. Once the raisins sit in the coleslaw and absorb the dressing for about 10 minutes they are yummy.

1  pound deli coleslaw
1  medium apple, chopped
1/3  cup raisins

Combine all items in a medium bowl. Allow to sit for about 10 minutes and serve. Makes 4 Servings. Enjoy!

When asparagus is in season, I see it all over for $.99 cents or $1.00 a pound! Traditionally, we know that one way asparagus can be served is steamed with a hollandaise sauce (made with egg yolks, lemon and butter). Roasting is a simpler preparation allowing the wonderful flavor of asparagus to stand on its own. This is an easy recipe that will soon become a favorite!

1  pound fresh asparagus, trimmed
1  tablespoon butter, melted
1  tablespoon olive oil
Salt and pepper to taste

Preheat oven to 425 F. Asparagus can be “trimmed” by holding the part of the bunch with one hand right below the florets. Then bend the spears close to the other end with your opposite hand. The spears will break easily at the point where it becomes tough. (You can also simply cut off the lower 3 inches or so of the stalks.) Place asparagus spears in one flat layer on a 10 x 15 x 1 inch sheet pan. Combine melted butter and olive oil. Drizzle over asparagus. Sprinkle with salt and pepper. Roast uncovered for 5-7 minutes. Makes 4 Servings. Enjoy!

It seems that people who are avocado fans are really avocado fans!  Now, they are readily available for a very decent price like $1.00 each or even less on sale. It wasn’t so long ago, depending on the part of the country you were from, that avocados may have been a sometimes treat or just semi attainable. I grew up in the mid west, my only experience with avocados was in guacamole, now a definite favorite, even though it took a while to appreciate. Health officials are promoting avocados are one of the healthiest sources of monounsaturated fat. I like them because with a little boost of lime juice and salt, they are great in salads, with a grilled steak or chicken or just by themselves. Feel free to experiment with this quick preparation method, for example, you can use garlic salt in place of regular salt, or your favorite vinaigrette.

The easiest way to tell if an avocado is ripe is to press gently on the skin, if it is soft and indents slightly, they are ready to go. Typically, it takes about 3-4 days to ripen once they are purchased. To slice or dice, cut in half lengthwise, twist the halves apart. Place the half containing the pit face up on a cutting board. Keeping your fingers out of the way, whack the pit with the blade of the knife and twist the knife to lift out the pit. Bang the pit on a cutting board and it will release from the knife. (This is great if you are frustrated!) Then, gently slice or dice the avocado in the skin being careful not to cut through the skin. Scoop slices out with a serving spoon.

2  avocados, sliced or diced
1  tablespoon fresh lime juice
1/2  teaspoon salt (I use kosher, it is my favorite)

I like to toss all of this together and allow to sit for about 5 minutes and serve. To save even more time, cut your lime in wedges and squeeze over avocado and sprinkle with salt. Enjoy!

While eggplant season used to only be in summer, we are seeing these amazing vegetables available in our grocery stores now and at incredible prices, sometimes on sale for a $1.00 a piece, which fits nicely into our budgets. Most of us are aware of Eggplant Parmesan, a classic Italian dish. Preparing this dish requires frying the eggplant and a long bake time. It is the ultimate comfort food if you have the time. However, eggplant simply sauteed can be a delicious addition to your evening meal of pasta, beef or chicken. Delicious sprinkled with parmesan cheese too!

Eggplant is actually quite perishable and ideally should be used within a couple of days of purchasing. To make sure you have the best quality eggplant, choose the heaviest one with taut skin and no mold around the stem. Press gently on the flesh and if it is ripe, it will spring right back. If you can’t use it immediately, store at room temperature as refrigeration will cause eggplant to perish more quickly.

1/4  cup olive oil
2  tablespoons butter
1  whole eggplant
1/4  teaspoon salt
1/4  teaspoon pepper
1/4  teaspoon garlic powder
1/2  teaspoon Italian seasoning
Parmesan Cheese for serving (optional)

Heat olive oil and butter over medium high heat in a 12 inch saute pan. To prepare the eggplant, you may peel it if you wish, however the skin adds tremendous flavor. Remove the stem off and cut the eggplant in half lengthwise. Cut each half lengthwise into 3 wedges. Cut the wedges into 1/2 ” pieces. When the oil and butter are heated, add the eggplant to the pan. You will notice that it absorbs the oil quickly. It will still cook down nicely. Sprinkle with salt, pepper, garlic powder and Italian seasoning. Turn heat to medium and allow to cook until browned stirring occasionally.  Makes 4 Servings.