Aug 29: Caponata on Toast topped with Fried Eggs


Foodie Greg bought home a Tarte Au Brie Et Aux Tomatoes, which we enjoyed for $4.29 or $2.15 per serve. While the flavor is good, the crust fails to cook in the middle following directions.


As we had Caponata remaining from last week, we warmed it, put it on Toast and topped with one, or two, Fried Eggs.

  • Dave’s Killer Bread is 74c per serve
  • Eggs averaged 75c per serve
  • The Caponata was $1.91 per serve.

A quite tasty meal, which only needed one slice of toast, for $3.41 per serve.

Aug 28: Cuban Roast Pork with Cuban Black Beans and Brown Rice


For lunch we headed to Skewers to pick up a Nashville Hot Chicken Sandwich for $11.85 per serve with a shared Fries.


It was way past time for a Cuban Roast Pork so Foodie Greg picked up a Pork Butt on special from Whole Foods and we were off.

  • The Pork Butt was $8.79 after all discounts, and we’ll get at least four generous serves, or $2.20 per serve
  • Blood Oranges were $3.83 or 96c per serve
  • Grapefruit was $1.87 or 47c per serve
  • Black Beans were $1.00 or 50c per serve
  • Brown Rice adds 50c per serve.

An excellent meal for $4.63 per serve. It’s a pity that the Pork has to be sliced as it had an excellent charred crust that got pulled off as this was a boneless Butt, so wrapped with a net.

Aug 27: Sous Vide Duck Breast on Yakisoba Noodles, with Sautéed Bok Choy with Garlic


Foodie Greg folded beaded Eggs with Smoked Salmon in a hot pan, and served on a lightly toasted Brioche Bun.

  • The Smoked Salmon was a small bit left over and already included
  • The Brioche Buns were six for $3.95, or 66c per serve
  • Pastured Eggs add $1.00 per serve
  • Add 30c for Onion and Chive Cream Cheese
  • Add 30c for Shallot and Capers.

A very tasty sandwich for $2.26 per serve, although we decided that the Buns could have been a little more toasted.


We found a new source of the Yakisoba Noodles, which takes the sous vide – and seared – Duck Breast right back to an Asian influence. We think it makes for a more balanced meal.

  • The Duck Breasts were $14.61 or $7.31 per serve
  • The Bok Choy was $1.49 and we used half, or 38c per serve
  • The Yakisoba Noodles $2.99 or $1.50 per serve
  • Add 15c for Garlic.

An excellent meal for $8.33 per serve.

Aug 26: Pan Fried Steelhead Trout, Chips and a Salad of Lettuce, Tomato and Pickled Onion


We enjoyed a Smoked Trout Melt, like a Tuna Melt but with Smoked Trout.

  • The Italian Bread is 32c per serve
  • The Gouda was 51c per serve
  • We shared a 3.5oz can of Smoked Trout for $1.75 per serve
  • Add 30c for Mayo
  • Add 40c for Celery and Capers.

A very tasty open sandwich for $3.28 per serve.


We enjoyed the Steelhead Trout before and when it was on special it was a no-brainer.

  • The Trout was on special for $4.67 or $2.34 per serve
  • The Fries were $1.49, and we shared half or 38c per serve
  • Add 30c for Sherry vinegar and seasoning
  • Add 50c for Salad ingredients.

A very tasty meal for $3.52 per serve. Despite its appearance, the Trout skin was not burnt.

Aug 25: Tagliata


We enjoyed the last of our Beef Rissoles with BBQ Sauce and Gouda in a Ciabatta and pressed it until perfect.

  • The Ciabatta is 58c per serve
  • Carolina Gold BBQ Sauce is 20c per serve
  • Gouda is 34c per serve
  • The Rissole is 70c per serve.

A tasty enough sandwich for $1.82 per serve.


Tagliata, or Italian Sliced Steak is traditionally served with an Arugula and Shaved Parmesan Salad, but we added Cherry Kumatoes.

  • The shared Rib Eye was $3.44 per serve
  • Baby Arugula is $2.49 and we used about half, or 62c per serve
  • Add 80c for Shaved Parmesan
  • Add 50c for Balsamic Vinegar and Olive Oil
  • Add 40c for Cherry Kumato.

The Rib Eye wasn’t the most tender we’ve had, but it was a decent meal for $5.76 per serve.

Aug 24: Smoked Pork Belly on French Lentil Salad


Lunch today was a repeat of the excellent Speck and Arugula in a Ciabatta sandwich.

  • The Speck was $3.99, or $2.00 per serve
  • The Ciabatta is 58c per serve
  • Arugula adds 40c per serve
  • The Duke’s Mayonnaise adds 25c per serve.

An excellent sandwich, which is getting better as we fine tune the timing, for $3.23 per serve.


Smoking the sous vide Pork Belly (from Trader Joes) was successful last time, so we did it again with thinner slices – more smokable surface – and served on a French Lentil Salad.

  • The Pork Belly is $6.49 or $3.25 per serve
  • The Steamed Lentils were $3.29, and we used ¼, or 42c per serve.
  • Add 20c for Carrot
  • Add 55c for remaining ingredients.

The smoke on the Pork was excellent and served atop a very tasty salad, it was a great meal for $4.42 per serve.

Aug 23: Beef Rissoles with Australian Salad


An Egg Salad Sandwich with Lettuce made a simple lunch.

  • Two Eggs are $1.00 per serve
  • The Dave’s Killer Bread is 78c per serve
  • Mayonnaise adds 20c per serve
  • Lettuce adds 30c per serve.

A tasty sandwich for $2.28 per serve.


Foodie Greg decided it was time for Beef Rissoles and the weather co-operated as we grill those outside. We will get three serves.

  • Ground beef was on special for $3.98 or $1.33 per serve
  • 8 oz Panko breadcrumbs are $2.99 and we used half, or 50c per serve
  • A Pastured Egg is 50c or 17c per serve
  • The onion is 8c per serve
  • Pickled beets in vinaigrette are $1.69, of which we used about ⅓ or 28c per serve
  • We used about ½ of the $3.95 Sharp Cheddar, or 66c per serve
  • Cherry Kumatoe were $3.99 and we used about half, or $1.00 per serve
  • Add 40c for Carolina BBQ Sauce.

Tasty as always for $4.46 per serve.

Aug 22: Pan Seared Scallops with Caponata


Lunch was our simple meal of Buttered Shin Ramen with Coleslaw Mix for $1.67 per serve.


We had a different meal planned, but when Foodie Greg found large Sea Scallops at Whole Foods on special, the plan was updated to serving the Seared Sea Scallops with Caponata, a recipe Foodie Greg has been wanting to try for a while.

Even halving the recipe will give us at least four serves of Caponata. We skipped the Cane Sugar and Basil from our version of the recipe.

  • The Sea Scallops were on special for $8.94, or $4.48 per serve
  • The Eggplant was $2.42, or 61c per serve
  • We used Shallot instead of Red Onion for 10c per serve
  • Add 20c for Celery
  • Add 30c for a very generous serve of Capers
  • The tetra-pack Pomi Tomatoes are $4.39, but we only used half the pack in this recipe, or 55c per serve
  • Add 15c for the minor ingredients.

The Caponata was very tasty, as were the Sea Scallops, contributing to a very tasty meal for $6.19 per serve.

Aug 21: Stuffed Shells with Marinara Sauce


Since we had Smoked Salmon it was obvious we should have a Smoked Salmon Bagel for lunch.

  • The Brioche Bagel is 58c
  • The Smoked Salmon pieces were $1.38 per serve
  • Add 45c for Cream Cheese
  • Add 40c for Shallot & Capers.

Always a great sandwich for $2.81 per serve.


A simple meal of frozen Stuffed Shells with a prepared Marinara Sauce.

  • The Shells were $3.49 and we only prepared half, or 88c per serve
  • The Marinara Sauce is $1.79 and we used half, or 45c per serve
  • Add 20c for freshly Grated Parmigiano Reggiano.

The Shells were quite good and made the meal only $1.53 per serve.

Aug 20: Spanish Mussels with Chorizo and Tomato-Wine Sauce and Garlic Toast


For lunch we shared a Pastrami Reuben with Coleslaw and Steak Fries from The Country Deli for $26.45 or $8.23 per serve with tax and tip.


It was time for Spanish Mussels with Chorizo and Tomato-Wine Sauce and Garlic Toast.

  • The pre-cooked Mussels were $2.29 or $1.15 per serve
  • Sherry adds 58c per serve
  • The Chorizo was $5.11 after all discounts and we used half, or $1.28 per serve
  • Add 85c for other ingredients
  • The Italian Bread is 38c per serve
  • The Garlic Spread adds 40c per serve.

As always a very tasty meal for $4.74 per serve.