Posted by: adrienehill | April 6, 2009

Downturn Dish: Shopping in bulk

If you have room in your refrigerator or freezer–buying massive amounts of groceries from warehouse stores can save money. But how do you use all those canned tomatoes?

Check out Real Simple’s “The Five Tastiest Warehouse Club Buys.”

The article includes this recipe for Spinach Pesto and Pasta:


1 pound fettuccine

1/4 cup walnuts

2 cloves garlic

1/2 pound baby spinach (about 10 cups)

1/3 cup olive oil

1/2 cup grated Parmesan

kosher salt and black pepper

1 tablespoon grated lemon zest

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
3. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan before serving.

Food and Wine also published “The Costco Challenge” with 7 recipes from Boston chef Ken Oringer. The Baked Tomato Risotto Recipe looks pretty good to me.


9 cups chicken stock or canned low-sodium broth

1/4 cup extra-virgin olive oil

2 large garlic cloves, minced

1 large onion, finely chopped

2 large tomatoes peeled, seeded and finely chopped

1 pound arborio rice

Salt and freshly ground pepper

1/4 cup finely chopped flat-leaf parsley

    1. Preheat the oven to 500°. Butter a 9-by-12-inch glass baking dish. In a medium saucepan, bring the stock to a bare simmer; cover and keep warm over low heat.
    2. Heat the olive oil in a large saucepan. Add the garlic and onion and cook over moderately low heat until softened, about 6 minutes. Add the tomatoes and cook over moderate heat until softened, about 8 minutes. Stir in the rice. Add about 2 cups of the hot stock, or enough to just cover the rice, and cook, stirring constantly, until the stock has been absorbed. Continue to add the stock, 2 cups at a time, stirring briskly, until the rice is tender and the sauce is creamy, about 30 minutes total. Season with salt and pepper and stir in the parsley. Transfer the rice to the prepared baking dish.
    3. Bake the rice for 1 hour, uncovered, until richly browned on top. Serve at once or let stand for up to 20 minutes before serving.

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