Michel appeared on CBS’s The Early Show in Summer of 2010 to compete in the Chef on a Shoestring segment to prepare a three-course, farm-fresh dinner for four on a budget of $40.

Here is the recipe for the Heirloom Tomato Bruschetta he prepares on the show. For the rest of the recipes, please visit the original story on CBS.com.

2 pounds heirloom tomato
1/4 cup rough chop basil
1 ounce high quality red wine vinegar (vermouth)
1 baguette sliced 1/4 inch thick – toasted
salt and pepper
4 table spoons extra virgin olive oil
2 cloves garlic

Pre-heat oven to 350°F
In a medium bowl, core and chop the tomatoes into a small dice removing some of the seeds. Add the basil, salt, pepper and vinegar and set aside.
Brush the sliced baguettes with olive oil and sprinkle with a touch of salt, toast in the oven for 5 minutes or until golden brown.
Once baguettes are toasted rub each with garlic, top with tomato bruschetta.
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