I reside squarely in the fancy pizza camp. I like pizza featuring everything from figs and Brussels sprouts to chorizo and bacon, and I do not apologize for this fact. I see pizza dough as a blank canvas on which I get to experiment with flavor combinations.

That said, there is an old-school combination I often find myself coming back to: the margherita. Simply fresh tomato sauce, fresh mozzarella and fresh basil after baking, it’s a true classic. There are 2 keys to making a perfect pizza margherita: use the freshest ingredients available and be sure to show restraint with them—this is not supposed to be a goopy, overly-cheesy pizza.

This easy summer salad comes together in about 10 minutes and will leave your guests satiated and seriously impressed. Make sure to buy peaches that are on the firm side so they don’t turn to mush on the grill.

• ingredients
• extra virgin olive oil Pantry
• 2 medium, firm peaches, pitted and sliced into rings $1.50
• 2 4-oz. balls mozzarella di bufala (fresh mozzarella), sliced into about 12 medallions $3.50
• balsamic vinegar Pantry
• salt and pepper to taste Pantry
• 1 handful fresh basil, sliced thinly $1 for a bunch

Total Cost of Ingredients $6

Directions

Heat a grill or grill pan over medium heat. Brush lightly with olive oil.

Grill the peach rings for 1-2 minutes on each side, or until slightly soft with grill marks. Remove from heat.

To assemble the stacks, layer the a piece of mozzarella between 2 slices of peach (or make higher stacks if you like). Repeat with remaining cheese and peaches and arrange on plates or a platter.

Just before serving, drizzle liberally with more olive oil and balsamic vinegar. Top with salt, pepper and the basil.

Serves 2-3.

This pretty salad features a gorgeous medley of sweet, tart and crunchy, pulled together with a lightly citrus-y poppy seed dressing. It makes a fine meal on its own if you’re trying to keep things light, but consider topping it with some freshly-grilled salmon, shrimp or chicken.

• ingredients
• 1/8 cup rice vinegar $1.50 for 12 oz.
• 1/8 cup extra virgin olive oil Pantry
• juice of 1/2 lemon $0.50 for 1 lemon
• 1 tbsp poppy seeds $1.50 for 1 oz.
• 1 tbsp plus 1 tsp sugar or honey Pantry
• salt and freshly-ground black pepper to taste Pantry
• 4 cups (packed) baby spinach $2
• 1 pint fresh strawberries, rinsed, hulled and sliced $3
• 3 oz. crumbled feta cheese $3.50 for 12 oz.
• 1/4 red onion, sliced very thinly $0.50 for a whole onion
• 2 tbsp shelled sunflower seeds $1.50 for 8 oz.

Total Cost of Ingredients $14

Directions

Whisk together the rice vinegar, olive oil, lemon juice, poppy seeds, sugar or honey. Season with salt and pepper to taste and refrigerate until ready to dress salad.

To assemble the salad, combine the spinach, strawberries, feta and onion in a bowl. Toss well with the dressing and serve, garnished with the sunflower seeds and black pepper to taste.

Serves 4.

This chicken may look plain, but don’t let its humble, golden-brown exterior fool you. For, beneath it’s crunchy Panko coating, juicy, Sriracha-laced, buttermilk-marinated absurdly tender meat awaits.

Not to micromanage you or anything, but if, say, you were to take this chicken on a picnic, you might consider bringing along a light, crunchy Asian slaw and maybe some cold Peanut Noodles.

• ingredients
• 2 cups buttermilk $1.50 for a pint
• 2 tbsp soy sauce Pantry
• 2 tbsp (or more to taste) Sriracha, plus more for serving $2 for 17 oz.
• black pepper Pantry
• 2 chicken thighs, bone-in, skin-intact $2
• 2 chicken drumsticks, bone-in, skin-intact* $1.50
• 1 tsp salt Pantry
• 2 cups Panko breadcrumbs $3 for 16 oz.
• 1 egg, beaten $1.50 for 12
• vegetable oil in a spray bottle (or use nonstick cooking spray) Pantry

Total Cost of Ingredients $11.50

Directions

Whisk together the buttermilk, soy sauce, Sriracha and 1 tsp black pepper. Transfer to an airtight container with a fitted lid (or use gallon-size zip-lock plastic bag). Add the chicken pieces and toss gently to coat. Seal container (or bag). Marinate in the refrigerator for at least 2 hours (as long as overnight).

Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.

Toss salt, Panko and a few grinds of black pepper together in a mixing bowl.

To assemble, dip a piece of the marinated chicken in the egg, then transfer immediately to the Panko mixture. Use your hands to pat the Panko onto the chicken so it adheres. Place chicken on the foil-lined baking sheet. Repeat with remaining chicken and Panko.

Lightly spritz each chicken piece a few times with the oil, then bake for 25-30 minutes, or until juices run clear and chicken is golden-brown and crispy.

Serves 2-3.

Kale chips have been getting a lot of attention lately. Once people figured out that they could turn bitter, sometimes-tough kale into a light, crispy chip, suddenly everyone was clamoring for it. Well, if I have anything to do with it, these super-healthy Brussels sprouts chips will be the next kale chip, converting self-proclaimed Brussels sprouts-haters left and right.

They’re light, crispy and addictive. Sprinkle them on salads, serve then with sandwiches or eat them plain. You’ll be hooked.