Real food can be expensive.

We don’t need the newspapers to remind us. An uproar over the price of cauliflower doesn’t help our food budget, and we see prices creep up every week as we go through the checkout. Paying more for food can be hard to swallow, regardless of whether we have certain lifestyle restrictions (gluten-free, organic, allergy, locavore, busy family) or are on a strict budget.

We have choices to make like whether to buy fresh or frozen, local or imported. What we do know is that cooking at home almost always saves us money, is healthier, and gets us more connected to ourselves, our food system, and our families (be it a dog, a significant other, or an unruly collection of characters that set themselves down at our table).

In my weekly blog, I’ll share recipes and ways to save money and time using what’s in season.

This week, while winter is already behind us (yes!) I urge you to try this cheery Winter Confetti Salad recipe. It uses locally-grown, and seasonally thrifty, cabbages. The colour of this salad will brighten anything from a vegan curry to a roast chicken. Or eat them on their own with a protein boost of feta and chopped nuts. This salad will also last for days in the fridge if you add dressing just before serving.

Cabbage to spare?

Place slices of cabbage (with the stem intact) onto baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven at 400 degrees for 30-40 minutes, or until edges are browned.

Chopped cabbage is great added to any salad or rice bowl for some crunch. Or sprinkle with salt and have it for a snack!

Subscribe to see what is on the menu next week! Until then, eat well.