Every week on LittleThings’ Facebook Live show Slice, we challenge food experts to create delicious and easy to make dinners for less than $12. This week, Chef, Author, and Entrepreneur Jill Donenfeld took some time out of her busy schedule to visit the LittleThings’ kitchen and accept the challenge.
Jill Donenfeld has had an incredibly dynamic career involving traveling, writing, and even founding The Culinistas, a private chef staffing business available in New York, Los Angeles, and Chicago.
While she is a businesswoman and an author, her work has always involved her following her nose and taste buds, whether it’s writing about food, creating cookbooks, or pursuing culinary endeavors around the world.
Jill has lived in and studied the cuisine in Madagascar, Southern India, and Sweden. Today she “mostly” lives in New York City, which is what makes her available to share her $12 cooking challenge recipe with us today.
On the menu today is Celery Salad and Robiolla Cheese Toasts. The Chef tells LittleThings that the inspiration for the dish was born “on my friend’s rooftop in Harlem last week. She knows I love toast, and I was thoroughly impressed with her version.”
The dish is light to eat and light on your wallet, making it the perfect springtime recipe to try some day soon.
- Fresh wheat rolls – $2.50
- Rosemary sprig – .99
- Celery – .99
- Scallion – $1.20
- Anchovies – $2.50
- Robiolla cheese – $3
- Lemon – .50
- Total = $11.59
- 2 fresh wheat rolls
- 1 rosemary sprig
- 2 tablespoons extra virgin olive oil
1⁄4cup scallions, chopped
- 2 stalks celery
- 2 anchovies
- 4 oz. robiolla soft cheese
- 1 lemon
- Place rosemary in oil and set aside.
- Mandoline celery, chop scallions and anchovies, mix with lemon, oil, salt and pepper, then set aside.
- Fry the rosemary in oil.
- Slice rolls and pan toast in rosemary oil.
- Spread robiolla on toasts.
- Top with the salad and garnish with bits of crispy rosemary. Enjoy!