I had been making eyes with the plump, nearly-overripe avocado in the fruit basket on my kitchen table all day. I first noticed it when I got up this morning to make coffee, languishing amongst a few apples and a lone plantain, and it caught my eye again when I returned to the kitchen to make tea in the early afternoon (at which point I almost dove into it with a spoon and some salt and pepper, but somehow resisted). When dinnertime rolled around, however, I knew it was time to make it mine. Beneath it in the fruit basket, I found 2 dark green jalapeños, threw them into the fire of my gas burner, and made this smoky-sweet guacamole. Serve with chips or atop a burger.

• ingredients
• 2 green jalapeños $0.50
• 2 ripe avocados $3
• 4 green onions (scallions), sliced $1 for a bunch
• 1 clove garlic, minced Pantry
• 1 handful fresh cilantro, finely chopped $1 for a bunch
• 1 Roma tomato, finely chopped $0.25
• juice of 1/4 lemon $0.50
• salt and pepper to taste Pantry

Total Cost of Ingredients $6.25

Directions

Place the jalapeños on top of a gas burner, under a flame broiler or directly on the flame on a grill or barbecue. Allow the chilies to roast for 7-8 minutes on each side, until totally blackened and limp. Rotate and roast the other side for another 5-6 minutes. Carefully rinse the blackened chilies under cool running water and peel off their outermost layer, revealing smooth flesh. Chop the chilies finely and set aside.

Peel the avocados by slicing them in half, lengthwise, then using a knife to carefully remove the pits. Use a spoon to scrape the flesh into a mixing bowl, making sure to get it all. Smash the avocado with the back of a large fork, leaving it slightly chunky.

Gently stir in the roasted jalapeños, green onions, garlic, tomato, lemon juice, salt and pepper. Adjust seasoning to taste.

Serve or refrigerate covered immediately (the guacamole will keep, covered, for about an hour).

Serves 4-6.

I got up this morning to make toast with avocado for breakfast. Apparently, however, I can’t just make toast with avocado without doing fancy things to it.

• Ingredients
• 1 avocado, peeled, pitted and gently mashed (leave some chunks) $1.50
• 2 tbsp finely-chopped red onion $0.50 for a whole onion
• 2 tbsp drained capers, plus more for garnish $2 for a 4-oz. jar
• extra virgin olive oil Pantry
• juice of 1/4 lemon $0.50 for a whole lemon
• salt and pepper to taste Pantry
• 4 thick slices sourdough bread or 8 baguette slices $1.50 for a loaf

Total Cost of Ingredients $6

Directions

In a small bowl, mix together the avocado, onion, capers, 2 tbsp olive oil, lemon juice, salt and pepper. Set aside.

Drizzle the tops of the bread slices liberally with olive oil and heat a dry grill or grill pan over medium-high heat. Grill the bread, oiled side down, for 3-4 minutes, until toasted with grill marks.

Top grilled slices with the avocado mixture and garnish with a little drizzle of olive oil and a few capers.

Serves 2.

Last night, I was lucky enough to attend Swagapalooza, an insanely cool event, created to bring bloggers and the makers of cool products/services together to mutually benefit one another (read: the bloggers get to sample said cool products and the entrepreneurs get to show off their goods to well-followed bloggers, who will potentially write about them). Upon entering, I was delighted to run into my friend Danny Gabriner of Sour Flour, who handed me a warm loaf of fresh sourdough bread, baked from scratch by Danny and the Sour Flour team.

This last detail was incredibly fortunate, since I also spent most of the evening sipping icy glasses of something called The Swagapalooza Special, a mystery concoction that worked quickly to ensure my feeling festive. So today, I cobbled together my gift sourdough with aged white cheddar, red onions caramelized in fruity olive oil, sage and black pepper in an insanely delicious grilled cheese (AKA hangover cure).

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 1/4 red onion, sliced thinly $0.50
• 4 fresh sage leaves, chopped $1 for a bunch
• 1/2 cup shredded sharp white cheddar $3.50 for 8 oz.
• salt and freshly ground black pepper Pantry
• 2 tbsp unsalted butter, at room temperature $1 for a stick
• 4 thick slices of fresh sourdough bread $1.50 for a loaf

Total Cost of Ingredients $7.50

Directions

Heat olive oil in a medium nonstick frying pan over medium-low heat. Add the onions and cook for 15-16 minutes, allowing to caramelize, stirring occasionally. Add the sage and cook for 2-3 more minutes. Remove from heat.

To assemble the sandwiches, butter all 4 slices of bread. Between two slices of bread with the buttered sides facing out, layer half of the caramelized onion/sage mixture, half of the cheese and salt and pepper to taste. Repeat with the remaining bread and fillings.

To cook the sandwiches, heat the same pan you cooked the onions in (no need to clean it first) over medium heat. Cook the sandwiches for 4-5 minutes on each side, until the bread is golden brown and the cheese begins to melt. Flip and cook for 4-5 minutes on the other side.

Slice sandwiches in half and serve immediately.

Makes 2 sandwiches.

Normally, I object to cream cheese in Asian food. It just seems so Americanized and out of place (come on—“Philly” rolls?), but I have to admit that I do enjoy a good crab Rangoon once in a while. With that in mind, I figured, why not put my favorite seafood-cream cheese combination (lox and cream cream cheese, of bagel fame) inside a Chinese dumpling? The resulting potstickers made up for what they lacked in traditional-ness in absolute deliciousness.

• ingredients
• 4 oz. (1/2 package) cream cheese $2 for 8 oz.
• 2 oz. smoked salmon (lox) chopped into small pieces $7 for a 4-oz. package
• 2 tbsp finely chopped red onion (about 1/8 onion) $0.50 for a whole onion
• 2 tbsp drained capers $2 for a 4-oz. jar
• juice of 1/4 lemon 0.50 for a whole lemon
• freshly ground pepper to taste Pantry
• 12 round potsticker wrappers $1.50 for 30
• 2 tbsp vegetable or canola oil Pantry

Total Cost of Ingredients $13.50

Directions

In a small bowl, use a fork to mix together the cream cheese, lox, onion, capers, lemon juice and ground pepper.

Place a potsticker wrapper on a clean, dry surface. Use your finger or a pastry brush to lightly brush water around the edge of the wrapper. Place about 1 1/2 tsp of filling on one half of the wrapper, leaving a little space at the border. Fold the empty half over the filled half and press the wet edges together to seal. Repeat with remaining wrappers and filling.

Heat the oil in a large frying pan over medium-high heat. Working in batches if necessary, fry the dumplings on both sides until golden. Pour 3 tbsp water into the pan over the dumplings and immediately cover with a fitted lid. Steam the dumplings, covered for 2 minutes. Uncover and allow the dumplings to aerate until they are crisp on both sides.

Serve immediately.

Makes 12 dumplings.

These fries are so simple, yet so utterly perfect. Serve with ketchup or, for a real treat, fresh mayonnaise.

• ingredients
• 2 medium Yukon Gold potatoes, scrubbed and cut into spears as pictured (leave the skin intact) $2
• 3 tbsp extra virgin olive oil, plus more if necessary Pantry
• salt and pepper to taste Pantry

Total Cost of Ingredients $2

Directions

Preheat oven to 400 degrees F.

Heat oil in a large frying pan over medium-high heat. Working in batches if necessary, cook potatoes for 4-5 minutes on one side, or until a golden-brown crust forms. Use tongs to flip and cook on the other side. Repeat until all potatoes have been browned on both sides, adding more oil if necessary.

Spread browned potatoes in a single layer on a baking sheet. Bake for 12-15 minutes, or until potatoes are soft on the inside and very crisp on the outside. Toss with salt and pepper to taste and serve immediately.

Serves 4.