March 05, 2025
Hello Foodie Friends
How about a recipe that doesn't use eggs? With the escalating costs and all of the reasons behind the hike I'd really like to know what you think!
POLL: Do you think stores are price gouging when it comes to eggs?
VOTE HERE
This is a big time of year for my deviled eggs too but I've got no plans of doubling down this time around unless it's Easter I'll splurge for that. I was able to grab some great money-saving ideas from Anisa at Thrifty Tips for helping make eggs affordable right now. You'll want to check these out I hope you find them useful! Sign up to her newsletter below while you're at it too ;)
With Spring about the spring later this month I've already got out the gardening gloves and can't wait to start planting. As promised, here's another nice SPRING VEGGIE SOUP recipe today that is perfectly suited for the season and also does not use eggs.
Enjoy!
Marzee
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SPRING VEGGIE SOUP
INGREDIENTS:
2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper
DIRECTIONS:
In medium saucepan, heat oil over medium-high heat. Add scallions, garlic, turnips, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes. Stir in thyme, parsley, and stock and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. Puree half the soup with watercress and return it to remainder of soup. Stir in tarragon vinegar, taste for salt and pepper, and serve.
Category: Soups, Vegetables
6 Smart Ways to Cut Egg Costs
1. Buy in Bulk – Bigger packs (18 or even 60-count) often cost less per egg than a regular dozen. Check warehouse stores like Costco or Sam's Club for the best deals.
2. Shop Store Brands – Generic or store-brand eggs are just as good as name brands, but way cheaper!
3. Check Local Farms & Farmers' Markets – Sometimes, buying directly from farmers is not only fresher but also cheaper than grocery store eggs.
4. Use Egg Substitutes – For baking, swap eggs for:
- Flaxseed or Chia Egg (1 tbsp flax/chia + 2.5 tbsp water = 1 egg)
- Applesauce or Mashed Banana (1/4 cup = 1 egg)
5. Look for Sales & Coupons – Egg prices fluctuate often, so stock up when they're on sale. Many stores also offer digital coupons—check their apps!
6. Raise Your Own Chickens – If you have the space and your area allows it, backyard chickens can provide fresh eggs for a fraction of the price long-term!
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MARZEE's CORNER
the luxury of the pulling them straight from the garden. Here's how to get the most out of the next best thing:
Look for red globes sold in batches with their greens still attached. Fresh looking greens are a good sign of quality, and they're edible as well! Fix a radish and broccoli slaw by grating broccoli stems, radishes and carrots. Marinate the grated vegetables in a mixture of soy sauce, sesame oil, de-fatted chicken stock, rice wine vinegar, grated ginger root, a smashed garlic clove and toasted sesame seeds. Remove the garlic before serving.