A few weeks ago, Slow Food USA  challenged Americans to make a meal that costs five dollars or less per person—about the cost of eating fast food—to prove that eating pure (not processed) food doesn’t have to be expensive. It also had the corollary effect of proving that cooking doesn’t have to be complicated. It can be as simple as rice and beans. According to Slow Food USA President Josh Viertel , more than 30,000 people took the challenge, and 5,500 events were held that day. Me? I attended Slow Food Urban San Diego’s event in Little Italy and then devoured Chef Chad White’s $5 stew at Sea Rocket Bistro  (recipe below). I also asked some fellow San Diego food bloggers to chime in with the $5 recipes they love, and I hope they will inspire you to cook for family or friends tonight. Nothing brings everyone together like a home-cooked meal, and there’s nothing better than being in control of the good ingredients going into it!
Appetizer idea: Chicken Liver Pâté  from Meandering Eats
Sea Rocket Bistro‘s Picadillo-Style Stew
1/4 lb okra, thickly sliced
1 lb fresh black eyed peas
1 red bell pepper, diced
1 large onion, diced
2 potatoes, diced, skin on
4 ears of corn, remove kernels with knife, discard cobs
2 Anaheim chiles, diced
2 tomatoes, diced
1 lb ground beef
1 teaspoon each paprika, ground mustard, granulated garlic, cumin, coriander, thyme, and parsley
Salt and pepper to taste
4-6 quarts of water
Place all ingredients in a slow cooker in no specific order. Cover with water and set timer to 6 hours on high heat. Before serving, season to taste with salt and pepper.
Tequila Lime Grilled Shrimp from Confessions of a Foodie
Cheese Soufflé  from Liz the Chef
Pulled Pork and Green Onion Sauce  from Three Dog Kitchen
Leanne brought this to a blogger brunch and we all wanted the recipe!
Lemony White Bean and Tomato Salad with Dill  from The Cilantropist
Spinach, Bacon, and Cheese Strata  from Let There Be Bite (pictured at top)
This can be made vegetarian by simply omitting the bacon.
Potato and Skillet Corn Tacos  from Sass and Veracity
Coconut-Flavored Sweet Potatoes with Greens  (Vegan, Gluten-Free, Dairy-Free) from The Little Blue Hen
Persimmon-and-Quinoa-Stuffed Acorn Squash  (Gluten-Free) from The Recipe Renovator
Crème Brûlée French Toast  (as breakfast or dessert) from My Burning Kitchen
BONUS 11th recipe! (And worth the wait: another favorite at the blogger brunch)