17 Sep 2012
The most challenging part in changing our eating habits has been the increase in our grocery bill. I have found that buying organic veggies, grass fed beef, and cage-free chicken adds about 30% to my weekly list. I’ve slowly been adjusting by substituting, buying in-season, being organized and creative. One simple change that has helped me get the most out our menu at the beginning of the week is to follow the blog world in Meatless Mondays.
We were able to easily make this transition in the summer by grilling everything. I have found now that the air has turned cooler, the menu is changing and the new challenge has been meatless comfort food. This week, Acorn Squash was on special at the market and I stumbled upon this great soup that not only includes the squash, but also takes advantage of many in-season ingredients.
This recipe is Roasted Acorn Squash Soup from A Sweet Pea Chef. It’s a simple recipe with a blend of ingredients that pack a big flavor punch. The blend of the sweet squash with the tartness of granny smith apples is accompanied by a kick of ginger making this soup a tasty in-season addition to any budget conscious menu.
What do you do to keep your menu in check?