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This recipe takes fresh,

sweet summer corn—

already amazing—and

adds salt, tang, and

spice to the experience.

If you have an outdoor

grill, prepare the corn

that way, but for those

without, a broiler is a

great shortcut!

4 cobs corn

4 tbsp mayonnaise

½ cup cotija, queso blanco, feta,

Romano or Parmesan, grated

chili powder

1 lime, sliced into wedges

Turn your oven’s broiler up to high.

Peel off the outer layers of the corn and clean off all the corn silk. Leave

the green ends attached for a convenient handhold.

Place the cobs on a baking pan under the broiler for 2 to 3 minutes,

then rotate them and repeat until they’re brown and toasty all the way

around. The broiling shouldn’t take more than 10 minutes total.

Working quickly, spread a tablespoon of mayonnaise over each cob,

lightly coating every kernel. Next, sprinkle the cheese all over the corn.

It should stick fairly easily to the mayonnaise, but you’ll probably get a

little messy coating them thoroughly.

Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty.

Use any chili powder you like; ancho or cayenne are great.

Lastly, squeeze lime juice all over and serve hot!

Mexican

Street Corn

for

four

total

serving

4 tortillas (p. 137)

½ cup sharp cheddar, grated

½ cup green chilies, canned or fresh, chopped

1 tbsp fresh cilantro, chopped

Spread ¼ cup of green chilies evenly over one

tortilla. Sprinkle ¼ cup of cheese over the

chilies, then top with half the cilantro. Place

another tortilla on top of each prepared tortilla

to form a quesadilla. Repeat!

Place a large, non-stick pan on medium heat.

Once it’s hot, add a quesadilla and toast for

about 1 minute. Flip it over and brown the

second side, then do the same for the other

quesadilla. Slice into triangles and enjoy with

some fresh salsa (p. 163) and sour cream.

These are a great snack or a quick meal, and

you can add pretty much anything to them! To

make ’em cheaper, use fresh tortillas (p. 137).

Green Chili

and Cheddar

Quesadillas

for

two

$3.50

total

$1.75

serving

bites

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$2.60

total

$0.65

serving

Heat the oven to 450 °F.

Set up your breading station! On one plate, spread out the ﬂour.

Crack both eggs into a bowl, add the milk, and mix lightly with

a fork. On another plate, spread the cornmeal, salt, black pepper,

paprika, and garlic powder. Mix the plate with your ﬁngers.

Spread a small amount of oil or butter across a baking sheet.

A few at a time, take the green beans and dredge them in the

ﬂour. Next, transfer the ﬂour-covered beans to the egg mixture.

Cover the beans lightly with egg mixture, being careful to

shake off any excess egg. Then transfer to the cornmeal mixture

and coat them evenly.

Carefully spread the crusted green beans onto the baking sheet.

Repeat until you’ve done them all. If you run out of any of the

three mixtures, just mix up a bit more.

Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot

with your favorite dipping sauce!

Pictured are bell peppers and green beans.

Cornmeal Crusted Veggies

for

four

These are kind of like having

veggie french fries. The

cornmeal makes them super

crunchy, and they’re great

with a dipping sauce. Might I

suggest peanut sauce (p. 161)?

This breading process can be

done with almost any vegetable;

some of my favorites include

zucchini wedges, bell peppers,

and cooked winter squash. It’s

sort of like fried green tomatoes

or okra, but this baked version

skips the expense and mess of

the oil, yet keeps the crunch.

½ lb green beans, stems cut off

½ cup all-purpose ﬂour

2 eggs

¼ cup milk

1 cup cornmeal

1 tsp salt

1 tsp black pepper

1 tsp paprika

½ tsp garlic powder

alternatives

zucchini

bell pepper sticks

winter squash

cauliﬂower ﬂorets

broccoli ﬂorets

okra

carrot sticks

bites

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$2.80

total

$1.40

serving

Chop off the ends of the sprouts. Slice them in

half, then ﬁnely shred each half. Place the shreds

in a bowl and sprinkle with salt and pepper.

Melt the butter in a non-stick pan on medium-

high heat. Swirl it around to coat the pan. Add

the Brussels sprout shreds and garlic, then leave

it to cook for about 1 minute. Mix it up and

toss it around. Add the olives and mix again.

Crack the eggs into separate areas of the pan.

Sprinkle them with salt and pepper. Pour in 2

tablespoons of water and cover with a lid. Let

the eggs steam, undisturbed, for 2 minutes.

Once the whites of the eggs are cooked through,

turn off the heat and sprinkle everything with

lemon juice.

This is a great light lunch or side dish. The

Brussels sprouts get salty and tangy from the

olive and lemon, then crispy and caramelized on

the bottom. Mix in the little bit of fat from the

egg yolk, and wow is this delicious.

Brussels Sprout

Hash and Eggs

for

two

4 cups Brussels sprouts, ﬁnely chopped

salt and pepper

1 tbsp butter

3 cloves garlic, ﬁnely chopped

6 olives, ﬁnely chopped

lemon juice

2 eggs

bites

total

$1.75

serving

Poutine

for

four

2-3 medium Russet potatoes, sliced into sticks

2 tbsp vegetable oil

salt and pepper

scallions, chopped

6 oz fresh mozzarella, diced

gravy

2 tbsp butter

1 shallot or 3 scallions, ﬁnely chopped

3 cloves garlic, ﬁnely chopped

2 tbsp all-purpose ﬂour

1½ cups vegetable broth

1 tsp soy sauce

½ tsp cayenne pepper

salt and pepper

6 leaves fresh sage, ﬁnely chopped (optional)

Set the oven to 400 °F.

Pour 1 tablespoon of vegetable oil onto a baking sheet.

Spread the oil around, then spread out the sticks of

sliced potato. Pour the rest of the oil over the top and

sprinkle generously with salt and pepper. Use your

hands to ensure the potatoes are coated with oil, salt,

and pepper, and evenly spread across the pan. Place

them in the oven and bake for 20 minutes.

Meanwhile, prepare the gravy. Melt the butter in a

saucepan on medium heat. Add the shallot and garlic.

Let them cook for 2 minutes until translucent, but not

brown. Add the ﬂour and quickly stir with a spoon.

Add a little broth if gets too clumpy.

Let the mixture cook until it turns light brown. Add the

vegetable broth, soy sauce, and cayenne pepper. Bring

the gravy to a boil, then turn down the heat and let it

cook for about 5 minutes, stirring occasionally. Taste it,

adding salt and pepper as needed. Turn down the heat to

very low, just enough to keep the gravy warm until the

fries come out of the oven.

Dice the mozzarella.

After the fries have baked for 20 minutes, remove them

from the oven. Lift them with a spatula and test their

tenderness with a fork. If it goes through easily, the fries

are ready. If you want them a little more crispy, ﬂip

them over and put them back in the over for a few more

minutes.

Once they’re done, pile one layer of fries onto a plate.

Top with cheese and then the hot gravy. Repeat with a

second layer before sprinkling with scallions and more

freshly ground black pepper.

Poutine isn’t an everyday meal, but it’s

a favorite. Since I don’t like deep-frying

at home, I bake the fries; they still get

crispy without the fuss of frying.

Montreal-style poutine is made with

vegetable gravy, as in this recipe, but

you can also make your favorite beef or

turkey gravy.

Of course, proper poutine uses cheese

curds, and if you can ﬁnd them do use

those, but fresh mozzarella works for

me. It has the same spongy quality,

just maybe with a little less squeak.

This recipe does comes out a little

more expensive than you would think

because of the fresh mozzarella. If you

use less or skip the cheese entirely, you

can cut the price in half.

bites

ideas

Things On Toast

4 slices bread

2 tbsp butter

salt and pepper

topping

fried egg (optional)

Melt ½ tablespoon of butter in

a small pan on medium heat.

Place the two slices of bread

in the pan and let them cook

for about 2 minutes, then lift

them with a spatula to check

whether they’re golden brown

underneath. When they are, ﬂip

’em over.

Add the rest of the butter to the

pan to make sure the second

side of the toast becomes just as

golden as the ﬁrst. Sprinkle the

top of the bread with salt and

pepper. Once the second side is

golden, set the bread on a plate

to await its topping.

For the toppings, you can go

raw or, as I most often do,

sauté veggies or beans with

ﬂavors like garlic and chilies,

olives and and dill, ginger and

turmeric, or any other classic

combination (p. 166).

Instead of toast, the topping

ideas on the next few pages

would also be great over rice or

any other grain, in a tortilla,

tossed with pasta, or even on a

pizza. It’s up to you!

I love bread, and toast in

particular is my comfort

food—I crave it when I’m sick

or worn down. Here, I would

like to suggest that you take

some toast and put something

tasty on it. That’s it!

Certainly toast can feed a

crowd, but I like this meal for

times when I’m on my own

and want a quick meal or

snack. It’s a great way to use

leftovers or turn a side dish into

a full meal.

What makes this more like a

special dinner than a quick

snack is the way you treat the

bread—toasting it in the pan

like a nice piece of ﬁsh.

A pile of sautéed or raw veggies

over buttered, toasty bread

is the perfect meal for one

and a great way to try a new

vegetable. I’ve suggested a few

other toast variations on the

following pages, but you can

use pretty much any veggie

dish from this book or invent

your own. Add a fried egg on

top if you’re extra hungry.

$1.50

total

$0.75

serving

bites

caramelized

onions

and

cheddar

Melt the

butter in a pan on low heat. Add the

onions and let them cook slowly, about

20 minutes. As the onions darken, stir

them occasionally, adding a bit of water

to loosen up the sticky onion bits on the

bottom and keep them from burning.

Leave the onions until they’re dark

purple. They will now be sweet and

caramelized. Spread them over toast

and top with slices of aged cheddar,

salt, and pepper. Put the toast back in

the pan and cover with a lid until the

cheese is bubbly, then serve it up.

1 tbsp butter

1 red onion, thinly sliced

sharp cheddar, thinly sliced

salt and pepper

roasted

vegetables

: This is one of my

favorite ways to eat leftover roasted

vegetables. Simply create a ridiculously

tall pile of vegetables like the winter

squash and leeks pictured here, then

sprinkle with grated Romano or

Parmesan and fresh pepper. You can

also add any sauce you have on hand or

sprinkle crushed nuts on top.

total

serving

total

serving

roasted vegetables (p. 122)

Romano or Parmesan, freshly grated

pepper

peas

and

lemon

: This is like a less-salty,

more-rustic version of the British classic

mushy peas. Add a bit of olive oil to a

pan on medium heat. Drop in the garlic

and peas along with 2 tablespoons of

water so that the peas can steam a

bit. Leave them until they turn bright

green. Sprinkle with lemon juice,

Romano, salt, and pepper, then remove

the peas from the heat and mash with

the back of a fork, either in the pan or

in a bowl. Pile onto toast and enjoy!

asian

greens

gra

prow

: This works with

any Asian green, from bok choy to

tatsoi to gai lan. Splash the oil in a pan

on medium heat. Sauté the garlic for 2

minutes, then add the ginger, soy sauce,

and the stem part of the greens. Cook

for 4 to 5 minutes, until almost tender.

Add the leafy part of the greens and

cook for 2 more minutes. Turn off the

heat and mix in the Thai basil. Taste

and add salt and pepper, unless the soy

sauce is salty enough on its own.

1 tsp olive oil

2 cloves garlic, ﬁnely chopped

1 cup peas, fresh or frozen

1 tsp lemon juice

Romano or Parmesan, freshly grated

salt and pepper

1 bunch Asian greens, stem separated from leaves

1 tsp vegetable oil

2 cloves garlic, ﬁnely chopped

1 tsp ginger root, grated

2 tsp soy sauce

1 handful Thai basil

salt and pepper

total

serving

total

$2.50

serving

bites

1 tsp butter

2 cloves garlic, ﬁnely chopped

1 cup cooked chickpeas

1 bunch spinach

salt and pepper

smoked paprika (optional)

black

eyed

peas

and

collards

: Oh man, is

there anything more comforting than

beans on toast? Friends and family

will be delighted even if you’re secretly

using up leftovers. To make the meal a

little more fancy, use jalapeño-cheddar

scones instead of toast.

spinach

and

chickpea

: This is a popular

tapas dish in Spain. The recipe makes

a little more topping than you need for

two pieces of toast—but hey, leftovers

are tasty. Melt the butter in a pan on

medium heat. Add the garlic and cook

for 2 minutes. Add the chickpeas and

spinach, then cook for 2 to 5 minutes,

until the spinach cooks down but is

still bright green. Taste and add salt and

pepper, then spoon it over toast. If you

have it, sprinkle with smoked paprika.

total

serving

$4.50

total

$2.25

serving

black-eyed peas and collards (p. 94)

jalapeño-cheddar scones (p. 22) (optional)

salty

broccoli

: Warm up the oil in a

pan on medium heat. Add the garlic

and chili ﬂakes and cook for 2 minutes,

until they smell great but are not yet

brown. Add the anchovy and cook for

another minute. Add the broccoli and

about ¼ cup of water. Cover the pan,

steam for 3 minutes, then toss and

cook for 2 minutes, until the broccoli is

tender and the water is gone. Spoon onto

toast; top with cheese, salt, and pepper!

broiled

eggplant

salad

: Here’s yet another

use for leftovers—or just a way to make

a great salad more substantial. Simply

dollop the broiled eggplant salad onto

toast, then add some herbs or greens to

the top for a fresh counterpoint, along

with a bit of cheese.

1 tsp olive oil

3 cloves garlic, ﬁnely chopped

1 tsp chili ﬂakes

1 anchovy, ﬁnely chopped

1 crown and stem of broccoli, chopped

Romano or Parmesan, freshly grated

salt and pepper

total

$1.50

serving

$3.50

total

$1.75

serving

broiled eggplant salad (p. 43)

fresh herbs or greens

any cheese, crumbled or grated

bites

turmeric

and

coriander

cayenne

and

smoked

paprika

parm

and

black

pepper

parm

and

oregano

brown

sugar

and

orange

zest

scallion

and

cilantro

spice

oil

(

162

)

chili

powder

and

lime

total

$0.25

serving

ideas

Popcorn!

Popcorn is such a great snack. It’s easy

to forget how easy and cheap it is to

prepare at home. Try some different

toppings! I’ve suggested a few on the

opposite page.

cup popcorn

2 tbsp vegetable oil

2 tbsp butter, melted

salt

Place a large pot with a tight-ﬁtting lid

on the stove. Pour in the vegetable oil,

then the popcorn kernels. Put the lid on

and turn the heat to medium.

Using pot holders or oven mitts,

occasionally shake the pot from side to

side to make sure the kernels are evenly

distributed in the oil. Once the popcorn

begins to pop, turn the heat down to

medium-low and gently shake again.

Once the popping slows down to 5 to

10 seconds between pops, turn the heat

off. Wait until you’re sure the corn has

stopped popping and remove the lid.

Move the popcorn to a bowl and pour

butter, salt, and other spices or toppings

over top. Gently toss to coat it evenly.

This recipe makes about 10 to 12 cups

of popped popcorn—enough for four

people. Eat it while it’s hot!

bites

Cauliﬂower

Tacos

for

two

three

Warm up the tortillas in

the microwave for 20 to 30

seconds, or put them in a warm

oven covered with a towel while

you prepare everything else.

Place two to three tortillas

on each plate and ﬁll with a

generous serving of cauliﬂower.

Sprinkle the grated cheese over

top and drizzle with salsa or

sauce of your choice. Enjoy!

roasted cauliﬂower (p. 58)

6 tortillas

½ cup cheese, grated

½ cup salsa (p. 163) or sauce of choice

This is one of my favorite ways

to use roasted cauliﬂower other

than eating it straight. It’s a

delicious change from the usual

vegetable taco offerings. Just

look at all those crunchy bits!

total

$2 - $3

serving

Handheld

Sometimes you just don’t want to deal

with plates and cutlery. Plus, eating

with your hands is fun! These recipes

are great for lunch, dinner, or for a

casual party.

handheld

Potato

Leek

Pizza

makes

four

pizzas

Turn the oven to 500 °F.

Put a large pan on medium heat and add 1

tablespoon of olive oil. Once the oil is hot, add

the potato slices evenly to the pan, making sure

each slice is touching the bottom. (If you slice

them thin enough, they’ll turn out almost like

little chips.)

Let them cook until they start to crinkle around

the edges and turn brown. Flip them over and

brown the other side, then move them to a

bowl. Sprinkle with salt and pepper, then toss

with your hands (after they cool down!) to

make sure they’re evenly coated.

Heat up another tablespoon of oil in the

same pan, then toss in the leek slices, stirring

occasionally until they’re soft, about 5 minutes.

Toss them with the potato slices and add a bit

more salt and pepper.

Clear a space on the counter and sprinkle with

ﬂour. Divide your dough into 4 equal pieces.

One at a time, stretch the doughs into crusts.

You can use a rolling pin or just slowly use

your ﬁngers and hands. I like to make mine

really thin and big, but it’s up to you how thick

to make it.

Once the crust is the desired shape and

thickness, dust the back of a cookie sheet

with ﬂour or cornmeal to keep the crust from

sticking, then place it the dough on the sheet.

Now layer it with ¼ of the potato and leek

mixture and ¼ of the shredded mozzarella.

Bake for 5 to 8 minutes. If it’s your ﬁrst time,

simply keep an eye on the oven to see when the

pizza’s done. The crust should be light brown

and the cheese melted.

Repeat the process until you’ve baked all your

pizzas. If your oven is big enough, you can of

course do more than one pizza at a time.

pizza dough (p. 139)

2 tbsp olive oil

1 Russet potato or 3 small

potatoes, sliced into thin circles

3 leeks, sliced into circles

salt and pepper

1 lb fresh mozzarella, shredded

Obviously you should

just make all kinds of

pizza. Seriously, do it.

Make it a Thursday-

night tradition and

an excuse to use up

leftovers. This pizza, for

one, is a fun variation

that confounds

expectations—proof

that, indeed, anything

is good on pizza!

total

$2.25

pizza

handheld

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