Slow Food USA's Take 5 Challenge! and a Recipe, too!

Recently in the news there has been a lot of discussion about the affordability of good, healthy food. Articles have reported that fruits and vegetables are too expensive, while others have suggest it is the unavailability of vegetables in the abounding food deserts of the USA and how it is advertised that cause quality produce and food to be expensive. Local, healthy food should be available to everyone, and it shouldn't have to come with a high ticket price. Slow Food USA has come up with a challenge for us to eat a meal on September 17th, 2011 of entirely slow, local foods at the cost of $5 per person (the cost of an average "fast-food" value meal). Across the nation people will be hosting dinners, attending dinners, exchanging ideas, recipes, sources and "mmms." Slow Food recognizes that $5 for a meal is not exactly inexpensive for many people, but the challenge is to show that for the same price of a McDonalds quarter pounder meal (or less) you can have a nutritious, delicious and local meal shared with friends. Will you be Taking the $5 Challenge? 

On September 17th I will be! I have yet to decide exactly how I will celebrate my meal, but hopefully it will be something to share with friends. Since I heard about it I've been brainstorming possible menus, venues, sources and dinner guests. To get us all rolling in the right direction here is a recipe for Eggs in a Nest of Zucchini (inspired by the recipe in Animal Vegetable Miracle) which I made for less than half of $5! This recipe would also make for a great Meatless Monday staple. And as we all know, cutting meat out of our diet one or more times a week is good for our bodies, our planet and our wallets as well! 


After the recipe you will also find some sources for ingredients and information in New York City and the Albany, NY area.

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Eggs in a Nest of Zucchini

Serves 1 (may be multiplied)

Fried Zucchini Blossoms - a Perfect Summer Treat

I've been wanting to try zucchini blossoms for a couple years now. The short season and floral nature of the orange and green blooms is alluring. They were always a bit expensive for me, but today at the market I found a box of 10 for $3 and decided today was the day. After 2 weeks of reading various posts and recipes I knew it was time. I got them home and went back out to the store get some frying oil and ricotta and lemons for stuffing. I loosely used the Bon Appetit recipe that had me drooling on my desk last week. 

Stuffed Zucchini Blossoms

A pile of lemon zest, cracked black pepper and a sprinkle of kosher salt mixed with whole milk ricotta made for the perfect filling. 

After cutting out the stamens with scissors, I stuffed each flower with the filling.