Eating good, cheap with John Lehr

Wed., Jan. 24, 2007

Steven J. Austin King Features Syndicate

As executive producer, writer and star of the new TBS comedy series, “10 Items or Less,” acclaimed improv actor John Lehr lets loose in a part-scripted and part-improvised laughfest about an Ohio native who returns home to run the Greens & Grains grocery store he has just inherited from his father.

As you might imagine, he also inherits a somewhat dysfunctional staff, and his old high school female nemesis manages the competition down the street. To learn more, go to www.tbs.com

“What’s your favorite supermarket aisle?

Whenever I head down the soft-drinks aisle and pass the Kool-Aid, I remember when my mom would let my brother and I go nuts and pick out whatever flavors we wanted. Then we’d hit the Jell-O and do the same thing. My mom was, and is, a terrible cook. Don’t worry, she agrees. Her idea of a fancy meal was matching the Jell-O with the Kool-Aid.

“Which snack item do you wish you invented?

Reese’s Peanut Butter Cups are perfect in their brilliance and simplicity. I like to think it really was invented by a guy with a peanut butter jar running into a guy with a chocolate bar.

“It’s 4 a.m., you’ve been up all night working, and you are hungry. So, is it dinner or breakfast?

If I’m up, it’s breakfast. I mean it’s always a good time for breakfast. Or better yet, why not have breakfast and dinner at the same time? This is America. Yup, I’m talking about chicken and waffles. Just grab that chicken leg, swirl it in syrup and take a big bite of sugar-coated meat.

John’s Peasant Pasta

(Hey, I better eat cheap until my show gets syndicated.)

2 pounds penne rigate pasta

2 tablespoons minced garlic

1 1/2 -2 pounds hot or sweet Italian sausage, cut to bite-sized pieces

1 bunch green asparagus

3 ripe tomatoes, diced

1 bay leaf

2 jars pitted kalamata olives, chopped

Olive oil

Boil pasta with some olive oil. Cook to taste. Meanwhile, saute garlic in oil until golden, then add sausage. Cook until sausage is brown (sausage can be pre-cooked in microwave then added to pan). Cut asparagus into 3/4 -inch pieces (John says you can French cut “if you want to be pretentious”) and steam.

Add diced tomatoes, bay leaf and olives to pan. Add oil to continue the saute. When asparagus turns dark green, cut into pieces, then add to pan. Add oil and garlic to taste. Toss with pasta. Saute on low until the pasta is ready. Don’t be afraid to add more garlic or oil. Serves 4-8.

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