Turkey zucchini

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¼ cup soy sauce ($0.30)

2 Tbsp brown sugar ($0.06)

1 tsp sesame oil ($0.11)

1 garlic clove, grated ($0.04)

1 tsp grated ginger ($0.10)

1 Tbsp cornstarch ($0.05)

2 Tbsp water ($0.00)

1 tsp chili garlic sauce ($0.05)

1 small onion ($0.70)

1 large zucchini (about ¾ lb)* ($0.75)

1 Tbsp cooking oil ($0.04)

1 lb. ground turkey ($4.49)

1 cup uncooked rice

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1. Start by making the rice and sauce. Add the soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, cornstarch, water, and chili garlic sauce to a bowl. Mix together to combine and set the sauce to the side.

2. Dice the onion. Slice the zucchini into rounds, then cut the rounds into quarters.

3. Heat a large skillet over medium heat and add the oil. Once the skillet is hot, add the diced onion and chopped zucchini. Sauté for about 4-5 minutes until the onion starts to become translucent and the zucchini is lightly browned. Remove the veggies to a separate plate and set aside.

4. In the same skillet, add the ground turkey. Crumble and cook until browned.

5. Now add the sautéed veggies back to the skillet with the browned turkey. Give the sauce another stir, then pour the sauce over the veggies and ground turkey mixture.

6. Give everything a stir and let the sauce simmer for 2 minutes to thicken and soak into the turkey and zucchini mixture.

7. Remove the skillet from the heat. Serve hot with sliced green onions, red pepper flakes, sesame seeds, and cooked rice (all optional). Enjoy!

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Cucumber salad

⅓ cup rice vinegar ($0.70)

2 Tbsp granulated sugar ($0.02)

½ tsp toasted sesame oil ($0.05)

¼ tsp crushed red pepper ($0.02)

½ tsp salt ($0.02)

2 large cucumbers ($1.38)

3 green onions ($0.13)

¼ cup chopped peanuts ($0.12)

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1. Meanwhile, In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.

2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl. Chop the peanuts into smaller pieces. Slice the green onions.

3. Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.