BrokeAss Gourmet

BrokeAss Gourmet

Good Vibes Earth Day Giveaway Winner: Steffany Farros!

It was tough, but after much drooling over all the gorgeous photos and delicious recipes sent to us, we have chosen a winner—Steffany Farros of San Francisco, CA! We love how she took advantage of her local farmers market and used lots of beautiful local dairy and vegetables, all while keeping it under $35 (she spent $34.37, to be exact).

You can follow Steffany’s kitchen creation in her awesome blog, Dinner Love.

Check out her mouthwatering menu:

To start:
Asparagus with Lemon, Prosciutto and Parmesan

  • Ingredients
  • 1 small bunch asparagus tips $3.50 at farmer’s market
  • 1/2 lemon $0.50
  • 2 thin slices prosciutto, chopped into big pieces $3.99 from Columbus in San Francisco
  • 1-2 tbsp Parmesan, to top $2.59 from Marin Cheese Co.
  • salt Pantry
  • pepper Pantry
  • 1 tsp olive oil Pantry
Total Cost of Ingredients $ 10.58

Cut the very bottom off of the asparagus, but leave whole otherwise. Cook in a shallow pan with 1” of water for 3-5 min, just until bright green. Strain
the water. Add 1/2 lemon of juice and about 1/8 tsp salt and a few turns of a pepper mill. Cook for another 3-5 minutes, until asparagus is cooked as you like it. (I like mine crisp, so I would cook for about 3 min, but you
may like yours more well-done.) Remove to a plate. Crisp prosciutto in the
pan for about 1 minute. Top the asparagus with the prosciutto, Parmesan,
cracked pepper, and the olive oil. Serve.

Rolled Lasagna in Bechamel Sauce

  • Ingredients

Lasagna Rolls

  • 1/3 C chopped onion $Pantry
  • 1 clove garlic Pantry
  • 1/2 C ricotta $2.29 from Lathrop, CA
  • 1/2 C jack cheese $3.50 from Clover in Petaluma, CA
  • 1.5 C uncooked chard, leaves and stems $3 from CCA box
  • 2 oz prosciutto (3 thin slices) see price in asparagus recipe
  • 6 lasagna noodles $1
  • 1 tbsp olive oil Pantry
  • 1/2 tsp salt Pantry
  • pepper Pantry


  • 1 tbsp butter $3.50/lb from Clover in Petaluma, CA
  • 1 C milk $1.50 for 1/2 pint from Clover in Petaluma, CA
  • 1 tbsp flour Pantry
  • Pinch of nutmeg Pantry
  • 1/2 tsp salt Pantry
  • pepper Pantry

Total Cost of Ingredients $13.79


Set oven to 400. Cook noodles according to package directions, cutting the
cook time by about 1/4. We don’t want the noodles to be cooked all the way, because we will be finishing the dish in the oven. Mix together ricotta,
jack cheese, salt and pepper. Saute onion and garlic in olive oil. When
translucent, add chard and 1/4 C water. Cook until reduced by half. Add more water throughout cooking if needed. Cut the prosciutto pieces in half
lengthwise. When the chard and noodles are done, you’re ready to roll. (Ha!)

Lay the noodles on a flat surface. Divide all ingredients by 6; there should
be about 1 TB for each noodle. Smooth 1 TB of cheese, 1 TB chard, and a
piece of prosciutto on the noodle. Gently roll and place in a rolled
casserole dish seam side down. Make sauce.

Melt 1 tbsp butter in a pan. Add 1 tbsp flour; whisk to make a roux. Slowly add 1 C milk, allowing ingredients to incorporate before adding more. When you’ve added all the milk, add the salt, pepper and nutmeg. Allow sauce to simmer for about 5 min. You want the sauce to be thick enough to coat the back of a metal spoon. Turn off heat, pour sauce over noodle rolls. Top with Parmesan, and bake for 20 min. After 20 min, turn heat up to broil and bake for another 5 min to brown the top.

Molten Chocolate Cake with Strawberry Filling

  • Ingredients
  • 1/2 stick of butter, plus melted butter for brushing see price in lasagna recipe
  • 1/8 C plus 1/2 tbsp flour Pantry
  • 3 oz dark chocolate, chopped $2.50 from Ghiradelli in San Francisco
  • 1/4 C sugar Pantry
  • 1.5 large eggs (for the 1/2 egg, scramble 1 egg and use 1/2 the scrambled portion, about 2 tbsp) 2.50/dozen at farmers market
  • pinch of salt Pantry
  • 2 tbsp strawberry jam, for filling $5 at farmers market
  • Powdered sugar (optional)
Total Cost of Ingredients $10


Preheat the oven to 425 degrees. Grease two ramekins with the melted butter. Dust the greased ramekins with the 1/2 TB flour. Chop the chocolate and melt over low heat with the butter. While it melts, whisk together the egg, sugar and salt until thick and pale yellow. Gently fold the melted chocolate into the egg and sugar until there are no visible chocolate streaks. Do the same for the flour. Fill the ramekins 2/3 of the way with the batter, then spoon 1tbsp of the jam on top, and cover with the remaining batter. Put the ramekins onto a cookie sheet, and bake in the center of the oven for 16 minutes, until the tops are cracked but the center is still slightly jiggly. Allow to cool for 10 minutes. Run a knife around the edge of the cakes to loosen, invert onto a plate, and serve. Top with powdered sugar, if you like.


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Desideratum, on Apr 23, 03:56 AM, wrote:

Looks fantastic! Congrats to Steffany!

As soon as I pick up some ramekins at the store, I’ll be making this meal. (And heck, I may make it without the dessert anyway.)

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