Organic, Sustainable, and Local Cooking for any Budget
We can become happier, healthier, and more secure by cooking and eating real food again. Join the movement to make delicious, seasonal meals from scratch. You'll reduce your grocery bills and probably your medical bills. You'll have the joy of vibrant health and the relief of being able to eat well on even a small budget. You'll make a positive difference for yourself, your family, and for your community and planet.
A plant-based menu is heart-healthy and is wildly affordable, even with organic ingredients. I get the best value for my money by choosing sturdy, in-season vegetables. I shop first at the farmers' market for the freshest produce. Sometimes I splurge on local flowers, bread, or pickles too.
Summer at the farmers' market!
Tomatoes, peppers, green beans, and basil are at the market again, along with summer squash and cucumbers. Edible flowers and rainbow chard brighten our plates. Spring onions, leafy celery, and arugula add their distinctive flavors. My farmer told me the potatoes were dug just a few hours before I bought them. They were so fresh they were positively crispy when I cut them up for lunch the same day. The cabbage is fermenting now, so homemade sauerkraut is in my future.
Much of what I eat this time of year doesn't require recipes. Eat the cherry tomatoes after just a quick rinse. Rinse the arugula and salad mix, spin or blot dry, and sprinkle with a little balsamic vinegar. Scrub the carrots and make like Bugs Bunny.
Still, a little cooking adds variety and makes different nutrients more available. Here are some favorite summer vegetable recipes. You'll find more, including my basil pesto recipes, in my books Wildly Affordable Organic (vegetarian) and Fifty Weeks of Green (vegan).
- Summer Stew with Lentils, Green Beans, and Potatoes
- Sautéed Cherry Tomatoes
- Creamy Lemon Pasta with Chard
- Mighty Miso Stir Fry
- Beach Smoothies
- Tomato-Tahini Salad Dressing
- Chickpea and Quinoa Salad with Beets, Cukes, and Peppers
- Daylily Summer-Squash Skillet
Don't worry about getting enough protein. Most Americans eat too much every day. Vegetables, grains, nuts, and seeds have all the protein you need.
Buying in bulk, eating with the seasons, and cooking ahead are all key skills in the Wildly Affordable Organic kitchen.
Year-round organic, real-food recipes
- Cuban Black Beans
- Dairy-Free Pizza with Hummus (match your toppings with the season)
- Lentilicious Sunshine Spread
- Steamed Collards or Kale with Peanut-Lime Sauce
- Power Jars for Grab-and-Go Lunches
- Hot Italian Cocoa Cookies
Why cook the Wildly Affordable Organic way?
Go green for $5 a day or less with mostly organic or sustainably raised ingredients. Or focus on cost to save even more! Either way, you'll probably be spending less than the food-stamp allowance for someone with no other means. We can afford to eat wonderful food that is good for our bodies and for our planet. Vote with your fork for a better world. (Don't forget to vote with your vote, too!)