Does it feel like you’re pinching pennies with your grocery budget these days? You’re not alone – according to Consumer Affairs, New Jersey is one of the top five states where grocery prices have significantly spiked within the last year. Officials say that labor shortages and supply chain issues are to blame, and the graph is steep; since 2019, prices have risen 25%. Locals are feeling the squeeze, often planning trips to multiple shops to get the best deals on necessities, which can take concerted time and effort.

While lower prices may not be on the immediate horizon, many Jersey City locals have gotten creative with their solutions. Some that we spoke to have found a solution in grocery delivery services. Using apps like Instacart allows them to compare prices across multiple stores and ensure they keep an eye on deals, allowing them to plan their weekly meals in advance. Others have turned to lean on their local community shops, whose grocers can offer insight into what’s fresh and on sale, utilizing what’s in season.

We compared five neighborhoods in the city—The Heights, Bergen-Lafeyette, Historic Downtown, Journal Square, and Greenville—to better understand the city’s variability. Our control subject? A killer recipe for in-season roasted chard pasta with mushrooms that costs between $4.5—$8 per serving, depending on where you shop.

While, of course, nine ingredients may not tell the whole story, the results were surprising and food for thought. Pun intended.

Here are the results. You can find the recipe below. Happy shopping!

Spring Chard Pasta with Mushrooms and Seared Chicken

Serves 4

Ingredients

1 box farfalle pasta

4 chicken thighs, skin-on

2 small shallots

1 cup chicken broth

1 cup mascarpone cheese

1 lemon

1 bunch of swiss chard, chopped

1/2c heavy cream

8 oz Baby Bella mushrooms, chopped

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 – 10 minutes. Drain and reserve about 1 cup pasta water. 
  2. Heat the oil over medium-high heat in a large nonstick saute pan. Cook the chicken, skin-side down, until golden brown. Turn the chicken skin-side up. 
  3. And add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add one cup of chicken broth and simmer until chicken is cooked through, 7-12 minutes. 
  4. Add the chard in batches and let it gently wilt. Season with a little salt and pepper.
  5. Remove the chicken from the pan, stirring in the marscapone cheese into the mixture until creamy. Add the reserved pasta water and stir into a silky, smooth sauce. 
  6. Add the pasta and toss until all ingredients are coated. Serve in a wide bowl topped with a whole chicken thigh.

Erin Tarectecan is a freelance writer based in Jersey City with a long, winding restaurant career and a thousand stories to tell about the service industry.