Ah, fall. I know I spent yesterday’s post maligning the entrance of autumn, what with the cookout season ending and all, but there is an excellent reason we ought to move into a new season after all – the Crock-Pot cometh!
Sure, I’ve been known to pull out the slow cooker in the summer months, but I really get it going in the cooler part of the year. Tonight’s meal blended the bounty of summer with the tastes of fall, and it was great!
I found this recipe over at A Year of Slow-Cooking and knew it had to make a foray into my home before the squash season is over for the year. And it was so good! The house smelled great when I got home this evening, and because LeeLee was running a bit late, the pasta had plenty of time to plump up after I put a couple of handfuls in upon arriving.
I’m sorry that squash season is on its way out – we use it quite a lot in our meals, as I’m sure you’ve noticed. But before it goes fully away, I think I’d like to give this dish a second go-round. I guess I’ll have to hurry!
The stats:
Zucchini: $1.50 ($0.75/person)
Yellow squash: $0.75 ($0.38/person)
Tomato sauce: $0.99 ($0.50/person)
Vegetable broth: $2.58 ($1.29/person)
Pasta: $0.99 ($0.25/person)
White beans: $1.50 ($0.38/person)
GRAND TOTAL: $8.31 … or $3.55 per person.
BUT WAIT! This recipe makes enough leftovers for LeeLee to enjoy for lunch tomorrow. So the per-person price goes down even more!
:)