Sweet, supple seared plantains practically beg for nutty corn tortillas and earthy green onions. A dash of cumin, a little salt and pepper and some Monterey jack cheese is all these simple taquitos need to become a satisfying vegetarian main dish or appetizer.

• ingredients
• vegetable or canola oil Pantry
• 1 ripe plantain, halved and quartered, lengthwise $0.50
• few dashes of cumin $1.50 for 1 oz.
• salt and pepper to taste Pantry
• 6 green onions, cut into 2” strips $1 for a bunch
• 8 6” corn tortillas $1.50 for 30
• 1/2 cup shredded jack cheese $3.50 for 8 oz.

Total Cost of Ingredients $8

Directions

Preheat oven to 450 degrees F. Lightly oil a baking sheet and set aside.

Heat 1 tbsp oil in a large frying pan over medium-high heat. Add plantains and season lightly with cumin, salt and pepper. Cook for 1-2 minutes on each side, or until golden brown. Push plantains to the side and lightly cook the green onions, just until slightly wilted. Remove from heat.

Microwave the tortillas for 30-40 seconds so they are pliable.

To assemble the taquitos, use a pastry brush to lightly brush one side of a tortilla with oil. Place a pinch of cheese on the non-oiled side of a tortilla and top with a piece of plantain and a few pieces of green onion. Roll tightly and place, seam-side down, on the prepared baking sheet. Repeat until all taquitos are assembled.

Bake for 8 minutes, then flip and cook for an additional 4 minutes, or until the taquitos are golden-brown and crispy.

To serve, slice taquitos in half on the bias. Serve with guacamole, if desired.

Makes 8 taquitos.

My favorite new trick for making sauce for pizza is to skip cooking it. While some sauces are wonderful when their rich flavor has been developed over time, I find that keeping the garlic and basil in this sauce raw, just until they go into the oven, yields a fresh-tasting, incredibly flavorful pizza. The roasted tomatoes bring a welcome sweetness that compliments the spicy pepperoni nicely.

• ingredients
• flour for rolling and for pan Pantry
• 1 cup canned roasted, crushed tomatoes (preferably the “fire-roasted” variety) $1.75 for a 14-oz. can
• 2 cloves garlic, finely chopped Pantry
• 1 tbsp extra virgin olive oil Pantry
• 1/4 cup packed fresh basil leaves, finely chopped, plus more for garnish $1 for a bunch
• salt and pepper to taste Pantry
• 1/2 recipe pizza dough $1.50
• 1 1/2 cups shredded mozzarella cheese $3.50 for 8 oz.
• about 12 slices pepperoni $3.50 for 6 oz.

Total Cost of Ingredients $12.25

Directions

Preheat oven to 450 degrees F. Lightly flour a baking sheet or pizza pan and set aside.

In a small bowl, stir together the crushed tomatoes, garlic, olive oil, basil salt and pepper. Set aside.

On a lightly floured surface, roll the pizza dough out into desired shape (I made mine oblong). Top with the sauce, cheese, pepperoni and more basil.

Bake for 13-15 minutes, or until crust is golden-brown and cheese is very bubbly.

Cut into wedges and serve.

Serves 2-3.

Photo credit: John Mortimer

Sometime around 3:30 this afternoon, I found myself craving a frosty piña colada. Now, say what you will about professional bloggers, but my work ethic does not allow for Tuesday afternoons spent sipping on blended rum drinks. It does, however, allow for this indulgent, yet simple frozen beverage. Add booze at will.

• ingredients
• 1 15 oz. can coconut milk $1.50
• 2 Naval oranges, peeled and seeded $1
• juice of 2 limes $1
• 2 tbsp honey Pantry
• 2 cups ice

Total Cost of Ingredients $3.50

Directions

Place all ingredients in a blender or food processor and process until smooth and slightly foamy.

Pour into glasses and serve, garnished with a lime wedge if desired.

Serves 2-4.

Photo credit: John Mortimer

I love to order deep-fried tofu with peanut sauce as an appetizer in Thai restaurants, but I’m always hesitant to make it at home—mostly because I don’t love the idea of deep-frying innocent, healthy tofu. Well, thanks to my brilliant friend Kim, I found a fabulous way to fry tofu without bathing it in oil. This easy method yields tofu with a wonderful crust, reminiscent of deep-fried tofu, but with no more than a few tablespoons of oil in the whole recipe.

Today I paired it with peanut sauce, but it’ll surely be showing up in upcoming curries and stir-fries.

After teaching a pizza-making class this weekend, I have a bordering-on-absurd amount of pizza dough in my refrigerator. So, yesterday brought pizza spirals and today, I present to you: cheesy bread sticks.

Inspired by my hometown pizzeria’s delicious solution to excess pizza dough, I served these extremely kid-friendly bread sticks with tomato sauce for dipping, but they would also be right at home alongside salads, soups, or as the starch portion of a meal.

• ingredients
• flour for rolling and for pan Pantry
• 1/2 recipe pizza dough $1.50
• extra virgin olive oil Pantry
• 1/2 cup shredded mozzarella or provolone cheese $3.50 for 8 oz.
• tomato sauce, for dipping $1.50 for a 15-oz. can

Total Cost of Ingredients $6.50

Directions

Preheat oven to 400 degrees F. Lightly flour a baking sheet.

On a lightly floured surface, divide dough into 6-8 equal pieces. Roll each piece of dough into a 6”-7” snake.

Arrange dough snakes on the prepared baking sheet and brush lightly with the olive oil. Top each snake with a few pinches of cheese and bake for 14-16 minutes, or until cheese is golden brown and bubbly.

Serve warm, with tomato sauce alongside for dipping.

Makes 6-8 bread sticks.