From Our Table: 2 Great Meals for Under $20

With the hardships the economy has brought upon us, it's crucial to save money where you can. However, it's also important to eat well and in the company of good friends and family. Here are two meals that meet all of the above requirements. Both recipes are delicious and can serve a group of four for under 20$.

Shopping List
1 lb box pasta of your choice 1.00$
11 oz log of goat cheese 4.99$
5 oz container of pre-washed arugula 2.99$
4 medium vine ripe tomatoes 2.50$ (or 2 tomatoes+1 pint cherry tomatoes, whatevers cheapest!)
8 oz bag of pizza cheese 1.69$
1 pre-made pizza dough 1.19$
Tomato sauce, canned or homemade 2.99$

Meal #1: Green, Red & White Pasta
In this dish, the Italian flag is represented in a trinity of cooking ingredients: The green color is provided by the arugula, which provides a nice peppery bite. The tomatoes, a staple in Italian cooking, are red and juicy, while the tangy white goat cheese sauce pulls the whole dish together.

Ingredients
1 lb pasta
2.5 oz arugula
2 Tablespoons extra virgin olive oil
2 Tomatoes, cut into bite-size pieces or cherry tomatoes, halved
1 Teaspoon red pepper flakes
1 Large clove of garlic
1/3 Cup goat cheese
1/3 Cup mayonnaise
1/2 Tablespoon whole milk or cream
1/2 Tablespoon lemon juice
Pinch salt, pepper, Italian seasoning

Directions
Place the garlic, goat cheese, mayonnaise, milk and lemon juice in a small food processor and blend until smooth. Season with salt and pepper. Set aside until the pasta is ready.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 7-8 minutes (yes, the pasta is under-cooked at this point, but you’ll see why in a minute!)

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. When the oil is warm, add the tomatoes and cook until they begin to soften and release their juices. Season the tomatoes with red pepper flakes, salt, pepper and Italian seasoning.

Ok here is the secret: Pasta is very absorbent. Cooking pasta in water is okay, but finishing the pasta in sauce is the best way to pack the most flavors into your dish. So drain your pasta and immerse it into the loose tomato sauce. Keeping the pan on medium heat, stir in the arugula and goat cheese sauce. Cook another minute or two, until the pasta is al dente. Serve warm.

Once the economy gets better and you have these ingredients on hand, finish the pasta with 1/3 cup parmesan cheese and 1 Tablespoon lemon oil.

Meal #2: Tomato, Goat cheese and Arugula Pizza
This recipe helps stretch your dollar by reusing ingredients from the shopping list. Getting double use from your ingredients is a plus, especially when it involves goat cheese.

Ingredients
1 store bought pizza dough
1 cup tomato sauce
4 oz pizza cheese
1/2 Cup crumbled goat cheese
2 Tablespoons extra virgin olive oil
2 Tomatoes, sliced
1 Teaspoon red pepper flakes
1 Large clove of garlic, minced
2.5 oz arugula
Pinch salt, pepper, Italian seasoning

Directions
In a large frying pan over medium-high heat, warm the olive oil. When the oil is warm, add the sliced tomatoes and cook until they begin to soften. While the tomatoes cook, sprinkle on the garlic, red pepper flakes, salt, and pepper.

Position rack in bottom third of oven and preheat to 450°F. Roll out dough and place onto a pizza pan. Spoon tomato sauce over the dough, leaving ½-inch border. Sprinkle on the pizza cheese. Layer the sliced tomatoes, and crumbled goat cheese on top. Bake until the crust starts to brown and the cheese begins to melt, about 10-15 minutes.

At the last minute, scatter the arugula on top and bake 1-2 more minutes. (The arugula should not be cooked through, just slightly warmed). Cut and serve immediately.
And like the above recipe, best served with fresh parmesan cheese and a touch of lemon oil.