This week, I will feature a series of posts, the inspirations of which came from the fascinating cookbook, The Splendid Table's How to Eat Supper. It is more than just a list of recipes. The book also highlights little known facts, dispels myths, and makes specific grocery list recommendations. Perhaps after I highlight some fabulous experiences with the book, you will want to acquire one of your own.

The main purpose of this quickly and easily put together meal was to use up what was lying around the kitchen. The ricotta cheese was leftover from a lasagna. The zucchini and squash were leftover from a grilled vegetable sandwich. The couscous was the rest of the cup that didn't make it into tabouleh. I found the recommendation for the pizza in one of my Christmas presents The Splendid Table's How to Eat Supper. It recommended ciabatta bread, but I used the flatbread already in my refrigerator.

Recipe for Couscous

Thinly slice half of a zucchini and of a squash. Cover a small skillet with a thin layer of olive oil and saute the squash and zucchini until they start to brown. Add 1 cup cooked couscous to the skillet to warm. Season with salt, pepper, and paprika.

Cost to make the meal

• $2.00 Flatbread (Costco)
• $0.65 Ricotta Cheese (Publix)
• $0.42 Tomatoes (Walmart)
• $0.19 Onion (Costco)
• Free Basil (From our herb garden)
• $0.73 Couscous (Publix)
• $0.10 Zucchini (Maitland Farmer's Market)
• $0.10 Squash (Maitland Farmer's Market)
• $0.25 Oil and Seasonings (Publix)
• $4.44 Total for the two of us