Those of us who work at non-profits might find it hard to shop regularly at Whole Foods. While their dairy is often cheaper than other stores', it's the produce, meat and fish that dig into the wallet a little too deeply.
This week's Foodie At Large is a fellow non-profiter from Brooklyn.
Occupation: Fresh Food for All Coordinator, Just Food
Buying: risotto ($4.99), asparagus ($3.99/lb.), leeks ($2.49/lb.), 365 organic chicken broth ($2.49), sea scallops ($16.99/lb.), red leaf lettuce ($2.49)
Favorite cookbook: How to Cook Everything (Mark Bittman)
Favorite veggie: leeks
I followed my friend Cara to Whole Foods, where she was buying items for an impromptu dinner party. Taken from How to Cook Everything, Cara plans to make basil and garlic stuffed scallops, salad with toasted walnuts and risotto with peas and asparagus.
And since this is all for tonight and it's already after 7, we can forgive her for buying dessert. She will, however, make her own blueberry syrup for that store-bought angel food cake.