Tuesday, April 19, 2011

Cooking for 6 or 16...Part II

Continuing on with our "Cooking for a Crowd" Series...Just in time for Easter!

We eat a lot of salad.  The nice thing about salad is that it can be so versatile.

One of the most popular requests for lunch when I cater is Pasta Insalata.

It's comprised of simple ingredients.

Organic Baby Spinach.

Wholegrain Penne Pasta.

I cooked 3 pounds of pasta.  I bought it at BJs and it ended up being around $1 per pound.

Grape Tomatoes. Salt and Pepper.

Mix in some pesto. Recipe here and here.

Chop up some fresh basil.

I have an organic basil plant in my kitchen. I paid $3 for it and use it all the time.  It lasts me about 4-6 weeks. 

Add some fresh mozzarella.  I've used deli mozzarella before.

Pasta Insalata for 16

Organic Romaine with crunchy veggies and dressing.

I used almost 3/4 of the container.  That's about $3.50 worth of organic baby romaine.  For 16 people.  It's not expensive.

You can eat from this container yourself for pennies a day.

Add raw vegetables.  I used 8 julllienned baby carrots, 1/3 of an English cucumber, and half a pint of grape tomatoes. That's about $2 of vegetables.

Salads are probably the least expensive part of feeding a crowd. They are also the healthiest!

What are your favorite things to cook for a crowd?

The Lunch Lady

No comments: