Feeling like your grocery budget is on the edge these days? You’re not alone. According to the Consumer Affairs Agency, New Jersey is one of the top five states where grocery prices have increased significantly over the past year. Officials say the graph is steep because of labor shortages and supply chain issues. Since 2019, prices have increased by 25%. Local residents feel constrained and often plan trips to multiple stores to get the best deals on essentials, which takes time and effort.
Lower prices may not come right away, but many Jersey City locals are thinking creatively about solutions. Some people we spoke to found solutions with grocery delivery services. Apps like Instacart allow him to plan his week’s meals in advance by comparing prices from multiple stores to stay on top of the best deals. Some people have started relying on local community shops. At the grocery store, you can find out what’s fresh and what’s on sale using seasonal ingredients.
To better understand the city’s diversity, we compared five neighborhoods in the city: The Heights, Bergen-Lafayette, Historic Downtown, Journal Square, and Greenville. Is it under our control? A delicious recipe for seasonal roasted chard pasta with mushrooms. Prices vary by store, but range from $4.50 to $8 per serving.
Of course, nine ingredients don’t tell the whole story, but the results were surprising and food for thought. Pun intended.
The results are as follows. You can see the recipe below. Happy shopping!
Spring charred pasta with mushrooms and tataki chicken
For 4 people
material
1 box of farfalle pasta
4 chicken thighs (with skin)
2 small shallots
1 cup chicken soup
1 cup mascarpone cheese
1 lemon
1 bunch Swiss chard (chopped)
1/2c fresh cream
8 oz baby bella mushrooms (chopped)
direction:
- Bring a large pot of salted water to a boil over high heat. Boil the pasta for 8 to 10 minutes, stirring occasionally, until tender but still chewy. Pour off about 1 cup of the pasta cooking water and set aside.
- Heat the oil in a large nonstick sauté pan over medium-high heat. Grill the chicken, skin side down, until golden brown. Turn the chicken skin side up.
- Add shallot mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook until shallots soften, about 3 minutes. Add 1 cup chicken broth and simmer until chicken is cooked through, 7 to 12 minutes.
- Add the chard in batches and let it wilt slowly. Season with a little salt and pepper.
- Remove chicken from skillet, add mascarpone cheese and mix until creamy. Add the reserved pasta water and mix into a smooth, smooth sauce.
- Add pasta and mix until all ingredients are coated. Place one whole chicken thigh in a large bowl and serve.
