The second round of my BTTR oyster mushrooms just grew in, which is very timely, as I have been dreaming about mushroom cream sauce lately (probably inspired by Michael). Light, fluffy ricotta gnocchi seemed like just the thing to serve as the sauce’s base.

• ingredients
• 1/4 lb fresh oyster mushrooms, sliced, divided $3
• 2/3 cup ricotta $4 for 15 oz.
• 1/8 cup grated Parmesan cheese, plus more for garnish $3 for 4 oz.
• 1 1/4 cups flour, plus more as needed Pantry
• 1 egg yolk $1.50 for 12 eggs
• salt and pepper Pantry
• extra virgin olive oil Pantry
• 2 cloves garlic, minced Pantry
• 1/4 cup half-and-half $1 for a pint

Total Cost of Ingredients $12.50

Directions

In a food processor, combine 1/2 of the mushrooms, ricotta, Parmesan, flour, egg yolk and a pinch of salt. Pulse to form a sticky dough, adding a bit more flour if necessary. Turn out onto a lightly floured surface. Form dough into several long snakes, about 3/4” thick. Using a very sharp knife, cut into 1” “pillows.” Set aside on a clean plate.

Bring a large pot of salted water to a light boil over high heat. Add gnocchi, working in batches if necessary, and cook for 4-5 minutes, or until gnocchi float to the surface of the pot. Drain.

While gnocchi cook, heat 3 tbsp olive oil in a small frying pan over medium heat. Add remaining sliced mushrooms, garlic, salt and pepper to taste and cook, stirring frequently, just until garlic is very fragrant, 2-3 minutes. Add cooked gnocchi and and stir well to coat the gnocchi in the oil.

Add the half-and half and stir gently. A light cream sauce will begin to form.

Serve immediately, topped with more Parmesan, salt and pepper.

Serves 2-3.

One night, while hanging out with two of my favorite children, a serious conflict arose: one child wanted s’mores for dessert, the other had his heart set on Rice Krispy Treats.

Before a heated argument could ensue, I insisted they come up with a compromise. This recipe was the result.

• ingredients
• 6 graham crackers $2.50 for a box of 40
• 1 package (about 40) regular marshmallows or 4 cups miniature marshmallows $2.50
• 3 tbsp unsalted butter $1 for a stick
• 5 cups crispy rice cereal $2.50 for a box
• 1/2 cup semisweet chocolate chips $2 for 8 oz.

Total Cost of Ingredients $9.50

Directions

Line a 13“x9” baking pan with parchment or wax paper (it may also be greased with butter). Set aside.

Place the graham crackers in a zip-lock plastic bag and use a wine bottle or rolling pin to crush into medium crumbs. Set aside.

Place the marshmallows and butter in a large pot over medium-low heat. Stir continuously as they melt together. Once the mixture is very gooey with no lumps, remove from heat (this may also be done in the microwave).

Scrape the marshmallow mixture into a large mixing bowl. Add the graham cracker crumbs and crispy rice cereal and stir well.

Once combined, stir in the chocolate chips, just until distributed.

Scrape the mixture into the prepared pan and wet your hands slightly with cool water (this prevents sticking). Use your hands to press the mixture into the pan.

Let cool for at least 20 minutes (preferably at least an hour) before cutting into squares and serving.

Serves 8-10.

French onion soup, I’ve found, is an incredibly elaborate, time-consuming thing to make and calls for vermouth, a delicious but expensive ingredient that pretty much no one I know keeps on hand. Here’s my pared-down spin on it.

Oh, and traditionalists, save your breath. I realize this isn’t exactly how you make French onion soup. That’s why I’m not calling it French Onion Soup. :-)

• ingredients
• 1/2 lb cippolini onions, peeled, ends removed $1.50
• extra virgin olive oil Pantry
• salt and pepper Pantry
• 2 tbsp balsamic vinegar Pantry
• 4 cups vegetable, chicken or beef broth $3 for 32 oz.
• 1/4 cup half-and-half *$1 for
• 4-6 whole fresh sage leaves $1 for a bunch
• 1/4 sourdough baguette, sliced on the bias (about 8 slices) $1.50
• 1/2 cup shredded Gruyere or Swiss cheese $4 for 8 oz.

Total Cost of Ingredients $12

Directions

Preheat oven to 375 degrees F.

Place peeled onions on a baking sheet and drizzle liberally with olive oil. Season with salt and pepper.

Roast for 25-30 minutes, or until very soft. Remove from oven (keep the oven on—you’ll be using it again) and let cool until onions can be handled comfortably. Slice roasted onions thinly.

Heat 1 tbsp extra virgin olive oil in a large soup pot over medium heat and add the sliced roasted onions. Cook for 1-2 minutes until very fragrant. Add the balsamic vinegar and cook for 1 minute, stirring frequently.

Slowly add the broth, stirring as you go. Cover, bring to a boil then reduce heat to low to simmer. Simmer, covered, for 10 minutes.

While soup cooks, spread the baguette slices onto a baking sheet (the one you used for the onions is fine—no need to clean it first). Drizzle the slices with olive oil and bake for 6-8 minutes or until crisp (check them periodically to make sure they don’t burn).

Remove lid and whisk in half-and-half. Cook uncovered for 6-8 minutes, stirring occasionally or until soup has thickened slightly. Season with salt and pepper to taste.

While soup cooks, heat 2 tbsp olive oil in a small frying pan over medium-high heat. Add sage leaves and cook just until crisp, 1-2 minutes. Remove from pan using tongs and drain on paper towels until ready to use.

Ladle the soup into oven-proof bowls and top each bowl with 3-4 baguette slices (break them to fit them into the bowl if you need to). Top the baguettes with the Gruyere cheese

Preheat the broiler to high and place soup bowls underneath the flame. Broil for 2-3 minutes or until cheese is bubbly and lightly browned.

Top soup bowls with the crispy sage and serve immediately.

Serves 2.

Easy-frickin’-peasy. Squash, salt, butter, brown sugar, cinnamon, oven, plate. I feel weird even calling it a recipe.

• Ingredients
• 1 medium acorn squash, sliced lengthwise $1.50
• salt Pantry
• 2 tbsp butter cut into small cubes, divided $1 for a stick
• 4 tbsp brown sugar, divided Pantry
• ground cinnamon $1.50 for 1 oz.

Total Cost of Ingredients $4

Directions

Preheat oven to 400 degrees F.

Use a spoon to scoop out the squash’s seeds and discard (or save and roast them a la pumpkin seeds).

Lightly salt the squash’s flesh.

Divide the cubes of butter between the 2 halves, placing it in in the center of each.

Top with the brown sugar and a dash of cinnamon.

Bake on an ungreased baking sheet for 45 minutes to 1 hour or until squash is soft and brown sugar/butter mixture is bubbly.

Serves 2.

Before I moved to San Francisco in 2005, I lived in Boston, MA, where I had attended college. While I am, without a doubt, a true California girl, I occasionally find myself missing the city’s cobblestone streets and straightforward citizens. Mostly though, I long for summer in Boston.

I know, weird, right? Summer in Boston is hot and humid and it’s nearly impossible to sleep through the night if you don’t have air conditioning, but, for me, it was also when the city came alive. Notoriously Seasonal Affective Disordered Bostonians became happier with the constant sunshine and could be found out and about enjoying their city every day, as opposed to bundled up inside as per the rest of the year. And there was nothing— nothing —better than a Boston summer evening spent walking along the water. It wasn’t until one such magical summer that I discovered the Northeast’s favorite summer sandwich: the lobster roll.

Fresh Maine lobster salad tucked into a fluffy grilled bun with a few leaves of Boston lettuce…it was summer eating at its best. Now, thanks to my friends at Overnight Lobster, I can have, in addition to fresh live lobsters, cooked lobster meat at a ridiculously low price, delivered straight to my door.

So here I am, in the middle of the day on a Thursday in November in San Francisco, reliving Boston summer nights. I just wish I had a cold bottle of Sam Adams Summer Ale to go with it.

• ingredients
• 1/3 lb. cooked lobster meat $10
• 1 1/2 tbsp mayonnaise Pantry
• juice of 1/2 lemon $0.50
• 3 scallions, sliced $1 for a bunch
• pinch of paprika $1.50 for 1 oz.
• salt and pepper to taste Pantry
• 2-4 Boston or butter lettuce leaves $1.50 for a head
• 2 hot dog (preferably New England style) $2 for 6
• 1 tbsp butter at room temperature $1 for a stick

Total Cost of Ingredients $17.50

Directions

Roughly chop the lobster (you’ll want to keep the pieces somewhat large) and transfer to a bowl. Stir in mayonnaise, lemon, scallions, paprika and salt and pepper to taste. Refrigerate covered until ready to use (but no longer than an hour).

If you were unable to find New England style hot dog buns, simply use a serrated knife to gently slice a very thin piece of the rounded top and the flat bottom off of the regular hot dog buns so that the fluffy white insides are exposed.
Lightly butter the tops and bottoms of the rolls.

Heat a frying pan over medium heat and grill the buns (as you would grilled cheese), just until toasted and golden on both sides.

To serve, line the toasted buns with the lettuce leaves and divide the lobster mixture between the two buns. Serve immediately.

Makes 2 lobster rolls.