Three-Course Budget-Friendly Dinner

Ingredients

3 tbsp extra-virgin olive oil or 42 grams

10 oz whole grape tomatoes or 280 grams

3 cloves garlic cloves, thinly sliced

30 tbsp ricotta cheese as needed, divided evenly

2 slices crusty bread slices

2 pinch salt and pepper season as needed

2 pcs chicken chicken leg quarters

2 tsp whole grain mustard or 3 grams

2 slices Swiss cheese slices

10 leaves basil 4 to 5 leaves

1 tbsp cooking oil as needed for frying

1 pcs cauliflower medium-sized head

0.25 tsp nutmeg freshly grated or ground

3.5 tbsp unsalted butter or 50 grams

0.25 cup parsley or 5 grams, finely chopped

1 pcs red Fresno chili finely chopped

1 pcs lemon including zest and juice

60 mL olive oil or 60 milliliters

6 cloves garlic cloves grated

2 pcs Bosc pears thinly sliced

0.25 cup unsalted butter or 56 grams

1 cup brown sugar or 225 grams

1 g salt small pinch

1 serving unflavored yogurt single serving

Equipment

10-inch skillet

small pot

blender

large skillet

fine-mesh sieve

oven

Directions

Welcome to our three-part series where we prepare a budget-friendly three-course meal.

Heat 3 tablespoons (42 grams) extra-virgin olive oil in a 10-inch skillet over medium heat until hot.

Add 10 ounces (280 grams) whole grape tomatoes to the skillet. Cook, stirring occasionally, until charred and softened (3-5 minutes).

Add 3 cloves of thinly sliced garlic to the skillet. Season with salt and pepper. Cook for about 1 minute.

Toast 2 slices of crusty bread. Spread 1/3 cup ricotta cheese (about 90 grams) on the toasted bread.

Top the ricotta with the cooked garlic and charred tomatoes. Drizzle with extra olive oil, flaky salt, and black pepper.

Serve your appetizer of charred grape tomatoes on ricotta toast.

Prepare 2 chicken leg quarters by separating the drumstick and thigh. Debone the thigh carefully.

Season the deboned chicken with 2 teaspoons (3 grams) of whole grain mustard, salt to taste, a slice of Swiss cheese, and 4 to 5 basil leaves. Roll the chicken and tie with kitchen twine.

In a large skillet, heat a tablespoon of oil over medium-high heat. Sear the chicken on all sides for 2 minutes per side.

Transfer the skillet to an oven preheated to 400°F (205°C). Cook for 15-20 minutes until done.

Boil cauliflower florets from a medium head of cauliflower in a small pot for 8-10 minutes until very soft.

Drain the cauliflower but reserve the water. Place the cauliflower in a blender.

Season the cauliflower in the blender with salt to taste and 1/4 teaspoon fresh nutmeg. Blend until smooth.

While blending, add 3.5 tablespoons (50 grams) unsalted butter one tablespoon at a time until emulsified.

For the chimichurri, combine 1/4 cup (5 grams) chopped parsley, 1 finely chopped red Fresno chili, zest and juice of 1 lemon, and 6 grated garlic cloves. Cover with 1/4 cup (60 milliliters) olive oil. Season with salt and pepper to taste.

Plate the chicken by slicing into round pieces. Serve with a dollop of cauliflower puree and spoon the chimichurri on top.

For dessert, peel 2 Bosc pears, cut in half and core them. Heat 1/4 cup (56 grams) unsalted butter in a 10-inch skillet in an oven preheated to 400°F (205°C) until melted.

Sprinkle in 1 cup (225 grams) brown sugar and a pinch of salt into the melted butter. Stir to combine.

Place the pears cut side down in the skillet. Bake for 25 minutes.

Baste the pears every 2 minutes for an additional 10 minutes.

Plate the pears by adding a smear of unflavored yogurt on a plate. Place the pears cut side down on top of the yogurt and spoon the caramel sauce from the skillet over the pears.

Optionally, top with granola or nuts for added texture.