Here's what I started with, mostly local:
garlic from CityFresh, Lion's Mane mushrooms from Killbuck Valley Mushrooms via the Shaker Square Farmers Market, parsley and basil from our garden, extra virgin olive oil (made in Italy but bought at our local Dave's).
The mushrooms, a clove of garlic and the herbs got sliced and sauteed in the olive oil along with a few of my own oven-dried tomatoes, then served over roasted butternut squash ravioli made right down the street at Ohio City Pasta.
Joanne and I had the ravioli for supper yesterday, and today I polished off the leftovers. Yum.
This wasn't an inexpensive meal—the ravioli was $6-7, the 'shrooms $5, plus $5 for a bottle of extra-virgin olive oil that will see much more use, and less than a buck's worth of fresh Romano cheese grated on the top. We got three decent-sized servings, putting the per-serving cost at maybe $4 or so.
You could get a larger volume of food for $4 from the McDonald's Value Menu, but it couldn't compete in flavor, aroma, visual appeal or most importantly, nutrition.
Good food is a good investment.
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