A little planning ahead can make all the difference when watching your weekly budget. Dave discusses the pit-falls of coming home from work and having take-out because there is nothing to eat or cook with. He solves this dilemma by cooking several dishes on the weekend and saving them in the fridge and freezer for the mid-week crunch. He'll show you three one-pot main courses and a salad that can be prepped ahead leaving only one or two additional purchases to round out each meal. Recipes include: Boston Lettuce Salad with Avocado Lime Dressing, Moroccan Chickpea Stew, Braised Shoulder Lamb Chops with Kale and Beans and Red Wine Pot Roast.
Emeril takes advantage of the the bounty of late summer. Join him as he gets inspired by the best the season has to offer. Fig Salad, Sea Bean Salad, Steamed Baby Cauliflower, Sauteed Lamb Chops with Peppers and Celery Root Mash, Lobster, Mushroom and Sweet Corn in a Pastry Boat
A simple yet versatile sauce can make all the difference when you have to switch gears in the kitchen. Using industrious ingredients and adaptable recipes, Dave shows how keeping it simple can create multiple menus on a moderate income. Recipes Include: Pomodoro (Basic Tomato) Sauce, Bolognese over Gemelli Pasta, Chicken Simmered in BBQ Sauce, Haddock in Puttanesca Sauce with Seared Fingerling Potatoes.
Dave supplies the main courses and some friends bring over a few extras for a potluck dinner. These one-pot main courses are an economical way to feed a crowd.