I can only wish to emulate this ice cream in the way I present myself to the world: refreshing, sweet (but not too sweet), slightly tart and inarguably classy with tons of depth. Make it immediately, and be sure to use sweet Meyer lemons rather than the regular variety.

• ingredients
• 1 pint (2 cups) half-and-half $1.50
• 2 Meyer lemons, juiced and zested $1.50
• 4 egg yolks $1.50 for 12 eggs
• 1/3 cup sugar Pantry
• pinch of salt Pantry
• 1/2 cup extra virgin olive oil, plus more for garnish Pantry
• optional: coarse sea or Kosher salt, for garnish Pantry

Total Cost of Ingredients $4.50

Directions

In a medium pot, heat the half-and-half and lemon zest together over medium heat. Bring to a light simmer. In a mixing bowl, whisk the egg yolks until smooth. Add 1/2 cup of the hot half-and-half mixture to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid, add the sugar and whisk until combined. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes, whisking throughout, until the mixture is thick enough to coat the back of a spoon.

Remove from the heat and gently whisk in the lemon juice and salt. Let mixture cool in the refrigerator (15-20 minutes).

Once mixture has cooled, transfer to an ice cream maker. Begin churning and stream in the olive oil. Freeze ice cream, according to ice cream maker manufacturer’s instructions.

Serve immediately (the custard will be frozen but soft) or freeze until firm before scooping. Serve drizzled with a little olive oil and a few granules of coarse salt.

Makes about 3 cups ice cream.

I have long been a fan of using potsticker wrappers for non-potsticker purposes, and so when a pierogi craving struck, I saw no reason not to cut the amount of work in half (read: no making dumpling dough from scratch) and look to my trusty, inexpensive noodle friend. When I discovered thicker, doughier potsticker wrappers, as opposed to thin gyoza or wonton skins, I knew I was headed in the right direction.

Serve these with sour cream, apple sauce or my favorite, plum preserves (courtesy of my friend Sean Timberlake of Punk Domestics).

• ingredients
• 2 large potatoes, peeled and chopped $1
• 6 tbsp unsalted butter, divided $1
• 2 leeks, green ends removed, chopped $1
• 1/2 cup shredded sharp cheddar (white or yellow) cheese $3.50 for 12 oz.
• salt and freshly ground black pepper Pantry
• About 25 thick, round potsticker wrappers (not thin wonton wrappers) $1.50 for 30

Total Cost of Ingredients $8

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-14 minutes, or until soft.

While potatoes, boil, heat 2 tbsp butter in a large frying pan over medium heat. Add the chopped leeks and cook for 10-12 minutes, stirring occasionally, allowing to caramelize. Remove from heat.

Rinse the potatoes under cool water, drain and transfer to a mixing bowl. Mash, using a potato masher or the back of a fork. Mix in the cooked leeks, shredded cheese, 4 tbsp butter and salt and pepper to taste. Stir well and let cool for 10-15 minutes.

To shape the pierogies, place a round potsticker wrapper on a clean, flat surface. Use your finger or a pastry brush to gently wet the edges of the wrapper with water.

Place about 1 1/2-2 tbsp filling on one half of the wrapper and fold over to create a half-moon. Press the wet edges together to seal. Repeat with remaining wrappers and filling (if you have leftover filling, just eat it—it’s delicious).

Bring a large pot of water to a boil (feel free to use the same one you cooked the potatoes in) and cook the pierogies, working in batches, for 4-5 minutes. Drain.

Heat the remaining 2 tbsp butter in a large frying pan over medium-high heat. Add the boiled pierogies, working in batches and adding more butter if necessary, and cook until lightly browned on both sides.

Serve immediately.

Makes 25 pierogies.

This is my current thing to eat for lunch…and dinner. And also for the occasional snack in between meals. It’s high-protein, rich in healthy fats, and filling. It fits nicely between two halves of a baguette, wrapped in lavash bread or, my favorite way, eaten as it is.

• ingredients
• extra virgin olive oil Pantry
• 1 8-10 oz. boneless, skinless chicken breast $3.50
• salt and pepper to taste Pantry
• 1 cup cherry or grape tomatoes, halved $3 for a pint
• 1 4-oz. ball fresh buffalo mozzarella, cut into 1” chunks $3.50
• 1 avocado, diced $1.50
• 1 handful fresh basil, sliced thinly $1 for a bunch
• 1 tbsp balsamic vinegar Pantry

Total Cost of Ingredients $12.50

Directions

Brush a grill, grill pan or cast iron pan with olive oil and heat over medium heat. Grill the chicken breast, seasoning liberally with salt and pepper as you cook it, for 4-5 minutes on each side, or until cooked-through but still juicy. Remove from heat, let cool slightly and chop into 1” pieces.

Toss together the chicken, tomatoes, mozzarella, avocado and basil. Toss with 2 tbsp olive oil, the balsamic and more salt and pepper to taste.

Serve immediately or chill and serve cold.

Serves 2.

I know, I know. You claim not to like Brussels sprouts. You say they taste bitter and have a mushy texture. Well you know what? You’re wrong. Dead wrong. You just haven’t had them prepared correctly. You’ve eaten them over-boiled without substantial seasoning. Well-prepared pan-roasted Brussels sprouts are sublime—sweetly caramelized on the outside, with a layered, almost-spicy flavor. Try them on this easy-to-love white pizza. You’ll see.

Note: The half-and-half will thicken in the oven, yielding a creamy white base for your pizza—don’t worry if it looks soupy when you put it in the oven.

I am a serial monogamist when it comes to sandwiches. I fall in love with a particular combination of bread, fillings and condiments and it becomes all I want. This combination of peppery arugula pesto, creamy buffalo mozzarella and savory salami is my current squeeze. It’s perfect picnic food, great for brown-bagging at work or school, or (my favorite) sliced into appetizer-sized bites, served with chilled prosecco on a warm evening.

• ingredients
• 2 cups (packed) fresh arugula $1.50
• 2 cloves garlic, smashed Pantry
• 1/3 cup extra virgin olive oil Pantry
• 2 tbsp toasted pine nuts $1
• salt and pepper Pantry
• 1 fresh baguette (any kind—I prefer sourdough) $1.50
• 6 oz. fresh (buffalo) mozzarella, sliced into medallions $4
• about 16 thin slices salami $3.50 for 6 oz.

Total Cost of Ingredients $11.50

Directions

In a blender or food processor, puree the arugula, garlic, oil and pine nuts. Season with salt and pepper to taste.

Slice the baguette lengthwise and spread on both sides with the pesto. Layer the bottom half of the baguette with the mozzarella and the salami and top with more salt and pepper to taste. Top with the second half of the baguette and cut into 4 lunch-sized sandwiches or 8 appetizer-sized sandwiches.

Serves 4-8 (depending on sandwich size).