Search & Social
Recipe Index
acorn squash adzuki beans agar agar all-purpose flour apple cores apple peels apple-cider vinegar apples asparagus bake @ 325 bake @ 350 bake @ 400 bake @ 450 banana pancakes bananas barely cooked tomato sauce basketball bean broth beets bell peppers besan flour beverages black beans black-eyed peas blueberries bok choy bread bread machine brown bagging burgers butternut squash cabbage cake candied orange peels carrots cashew cream cashews Catherine Watson ccompany chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpeas chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free cinnamon cinnamon cashew cream cloves cocoa coconut dream coconut drink coconut milk coconut oil coffee cake colds cole slaw collards company cook ahead corn bread coughs crackers cranberries cream substitute Cuban black beans cucumbers daikon DAK bread machine daylilies daylily DIY easy edible flowers egg eggplant eggs emergency preparedness fall fat-free fennel fig flaxseed freezer fresh tomato sauce frosting fruit funny garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index gravy green beans green onions greens grilled heart-healty hemp seed homemade honey h'ors dourves hummus IACP Indian jalapeno peppers jalepeno jicama Jif peanut butter kabocha squash kale lemon lemons lentils low fat lunch Madhur Jaffrey make your own make-ahead maple syrup meal in a jar Mexican Michigan State microwaved milk momentum mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead noodles nutmeg nutritional yeast oatmeal oilve oil okra one pot meals onion onions oranges organic packaging parsley pasta pea shoots pea tips peach peanut butter peanuts pecans pesto pickles pie pinto beans pizza plant-powered plant-strong potatoes pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins recipe red lentils refrigerator pickles rhubarb rice salad salad dressing sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites snacks socca sorbet sorghum syrup soup sourdough spartans spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry strawberries summer summer squash SunDrop candy Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving thrifty tomato tomato sauce tomatoes trail mix turnips vegan vegan holiday recipes vegetable soup video vinegar walnuts Welbilt bread machine wheat germ whipped cream white whole wheat flour whole wheat winter winter squash wolfpack yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini

Sell your books to Powell's

Recycle your SAD* old cookbooks, make $, and support Cook for Good (*Standard American Diet)

Enjoy variety and delicious, healthy meals by eating with the seasons. See a week of summer and winter menus below, plus a spring menu from the book Wildly Affordable Organic.

Use these menus to jump-start your own SNAP Challenge!

If you are taking one of the SNAP Challenges or Food Stamp Challenges, good for you! You'll get a taste of what it's like to live on a very limited budget, often just $5 a day per person.

Before you reach for the ramen, check out my menus for inspiration. You can eat fabulous food during your challenge if you eat with the seasons, cook from scratch, and don't waste anything. Eat organic but drop the meat. Chef Mario Batali tweeted to me "Good idea!"

A week of meals from the seasonal challenges

Twice a year, people taking the Cook for Good Challenge use the Twenty Minute a Day Starter Plan for a week and then cook everything from scratch for the next week. Here are the most current menus and prices. Starting in 2012, the Challenges will have two menu options. The classic menus use dairy and eggs as shown in Wildly Affordable Organic. The plant-strong menus are vegan, using no dairy or eggs.

Although food prices continue to rise, WAO's emphasis on fresh produce and real, unprocessed ingredients keeps the prices relatively low.  The summer classic menu still averaged under $5 per person per day for the green plan in July 2011. The winter classic menu averaged $5.33 a day and the plant-strong menu averaged $5.22 for the green plans.

A week of fabulous food from Wildly Affordable Organic

Thrifty eating can be delicious, as this menu from Wildly Affordable Organic shows. Enjoy homemade yogurt, hummus, pasta with robust greens such as collards,  strawberry shortcake, and more.

This is one of the four month-long seasonal menus in the book. The prices show the thrifty and green costs for each meal. Also see a page from the shopping list for this menu.

spring menu from Wildly Affordable Organic shows healthy, easy family meals including breakfast, lunch, a snack, and dinner