Dinner for 3

Root Vegetable Panzanella

Name: Root Vegetable Panzanella
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups peeled; 1 leek; 1 tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 2 sprigs fresh rosemary; 1 can (15 oz) chickpeas; 1 tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 1 sprig fresh rosemary; 5 cloves garlic (optional); 2 cups day old sturdy bread; 1 tsp avocado oil; 1 healthy pinch each salt and pepper; 1/4 cup tahini; 1 1/2 tsp whole grain mustard; 2 1/2 tbsp lemon juice; 1 tsp apple cider vinegar; 2 1/2 tsp maple syrup; 1 healthy pinch each salt and pepper; 3 tbsp water to thin; 1 large bundle kale; 2 tbsp lemon juice (optional); 1 pinch each salt and pepper (optional)

$8.80for 430 minServes 3

Roasted root vegetables, chickpeas, bread, and kale come together with rosemary and a creamy mustard dressing.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Leeks and shallots, 0.15 lb$3.49/lb typical	0.15 lb	$0.54Typical price
	Mint, a little$1.99 each typical	a little	$0.24Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.19Typical price
	Sandwich bread, 0.25$2.49 each typical	0.25	$0.50Typical price
	Juice, 1.75 oz$0.04/oz typical	1.75 oz	$0.07Typical price
	Kale, 1$2.49 each typical	1	$2.34Typical price
Total for the servings shown		$6.60

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperAsian sauces and pastesMustard, mayo, ketchupVinegarHoney or maple syrup

Not included in the cost.

30 minstart to table
Easydifficulty
3servings as written
$$typical cost tier

Italian Vegetarian Dairy-free Budget Side dishes Dinners

Typical price

$2.20 per serving$8.80 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 cups peeled
1 leek
1 tbsp avocado or olive oil
1 healthy pinch each salt and black pepper
2 sprigs fresh rosemary
1 can (15 oz) chickpeas
1 tbsp avocado or olive oil
1 healthy pinch each salt and black pepper
1 sprig fresh rosemary
5 cloves garlic (optional)
2 cups day old sturdy bread
1 tsp avocado oil
1 healthy pinch each salt and pepper
1/4 cup tahini
1 1/2 tsp whole grain mustard
2 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 1/2 tsp maple syrup
1 healthy pinch each salt and pepper
3 tbsp water to thin
1 large bundle kale
2 tbsp lemon juice (optional)
1 pinch each salt and pepper (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Toss the peeled root vegetables, sliced leek, chickpeas, rosemary, garlic, salt, pepper, and 2 tablespoons oil on the sheet.
Roast for 15 minutes, stirring once halfway through.
Toss the bread with 1 teaspoon oil, salt, and pepper, then add it to the sheet and roast 8 minutes more.
Whisk tahini, mustard, lemon juice, vinegar, maple syrup, water, salt, and pepper in a small bowl.
Massage the kale with lemon juice, salt, and pepper, then toss it with the roasted mixture and dressing.

Main ingredient on sale this week? See what to make with canned beans on sale.