“This is not “How to Avoid Starvation Dot Com,” I often tell people. No, the meals you see here are not comprised of packaged ramen noodles, beans and rice. They are, however, made of fresh, easy-to-procure, inexpensive ingredients with minimal technique. This is BrokeAss Gourmet after all—not just BrokeAss Food. But how to get from “food” to “gourmet” can be something of a challenge for some, particularly for those used to relying on frozen pizza.

The lost art of grocery shopping can be confusing, especially if you are new to cooking, and so I often receive emails from readers asking what I buy each week. Well, today, I went to Duc Loi, my favorite local Asian grocer, where I regularly go to find fresh food and great deals, and bought my usual week’s-worth of groceries. I brought it all home in my backpack and my good friend Joe (whom I ran into while at the store and subsequently invited over for coffee), hung out patiently with me as I arranged and photographed my purchases in the sunlight on my back porch. I thought it might be useful if I gave you an idea of some good fresh staples to have on hand, which, along with a smartly-stocked pantry, some spices and a few simple techniques can feed one person quite well for the better part of a week.

Below, you’ll find my list, along with suggestions for each ingredient.

• 1 bunch Kale $1.19: I buy a large bunch of kale, spinach or chard every week. I blend it into soups, cook it with olive oil and garlic or toss into stir-fries. Greens are good for you, and tasty too!

• 1 pint half-and-half $1.39 for a pint: I take my coffee black, but I stir half-and-half into scrambled eggs, creamy soups, sauces or even over pasta with butter and Parmesan for a quick, slightly lighter Alfredo sauce. It’s an instant thickener and makes sauces taste richer (read: expensive) for very little money. A whole pint of this stuff usually lasts me longer than a week as I usually only use it in 1-2 tbsp increments.

• 1 dozen eggs $1.89: Really, where would BrokeAsses be without eggs? Not getting enough protein, that’s for damn sure. Eggs provide high-quality protein for very little money. Scramble a couple with half-and-half and some fresh veggies for a quick, filling meal or bake them in tomato sauce for a brunch that looks fancy but costs very little.

• 2 bone-in, skin intact chicken breasts $3.89: This is essentially the best, meatiest part of a whole chicken. I prefer to buy them with the skin and bones intact because I’ll roast them whole with herbs, garlic and olive oil (this usually makes enough for at least 2-3 meals), and then boil the leftover carcass and any excess skin with herbs, garlic and onion skins to make fresh chicken broth, which is a great base for a soup/stew as well as ideal cooking liquid for risotto or other rice dishes. That’s a lot of food for $3.89.

• 1 pound lean ground pork $1.13: I usually switch between ground beef, ground pork and ground turkey (the last of which Duc Loi doesn’t carry), to make burgers, meatballs or taco filling throughout the week. This incredibly cheap meat absorbs whatever flavors you add to it and can make for the base of a delicious and filling meal.

• 1 red onion $0.25: Given the choice, I almost always go with red onions over white or yellow. In most recipes, any kind of onion works, but I find that pretty purple onions add a lovely depth to the appearance of the dish. A major key to good BrokeAss Gourmet cooking is to present food nicely and having a variety of colors on the plate helps with this. After cutting into it, wrap any unused onion in plastic wrap and store in the refrigerator.

• 1 bunch green onions (scallions) $0.59: Chopped green onions perk up just about every savory dish, both in terms of flavor and appearance. I stir them into meatballs, sprinkle them over sauteed vegetables or top pizza with them.

• 1 bunch of fresh cilantro $0.39: I’ll switch up the fresh herbs I buy on a regular basis, but I am pretty much always in the mood for cilantro. All fresh herbs go far to help your dishes taste fresher (and therefore more “gourmet”), and like the red onion above, they also give your plate a lovely pop of color, especially when chopped and sprinkled over a dish just before serving.

• 1 avocado $1.49: California girl that I am, I like avocado on everything. It’s a great way to add creaminess to a dish without loading on the cheese, and it’s quite rich in healthy fats. I usually use 1/4 avocado at a time, whether on top of eggs, cubed over chili, in tacos, or in a quick guacamole.

• 2 jalapeños $0.20: I used to douse everything in hot sauce until I figured out that freshly chopped jalapeños (leave the seeds intact if you really like hot food!) deliver an even higher quality of spiciness to dishes. I’ll use them in soups, stews, eggs, fresh salsas and over roasted meats. If I have a little extra time, I’ll roast them under the broiler or over the flame of my gas stove until they blacken and blister, at which point I peel them under cool running water. The resulting pepper is sweet with a slight kick—the perfect base for a green salsa.

• 1 lb carrots $0.40: Just about every dish can benefit from the crunch, color and great flavor of carrots. They’re incredibly cheap (especially at Duc Loi!) and can be roasted, sauteed, boiled or broiled and served with nearly any sauce for a great side dish. They’re also obviously great cut into spears and served plain or with hummus, peanut butter or yogurt dip as a healthy snack.

• 2 medium heirloom tomatoes $1.63: Take your sandwich to the next step with fresh, sweet and flavorful sliced fresh tomatoes. Chop up a tomato and some fresh herbs and stir into your jarred tomato sauce to give it a homemade flavor that will fool anyone. Remember to buy your tomatoes when they’re somewhat firm and then store them in a cool dry place (not the refrigerator) to retain their best flavor.

• 2 heads garlic $1.41: Alice Brock is famous for saying, “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” It’s true—garlic makes everything good; that’s why it’s in the $50 Pantry. 2 heads will probably last me at least the next 2-3 weeks.

And that’s it. I might pick up some cheese later this week. Perhaps a fresh piece of fish if I’m in the mood, but otherwise, this will feed me well. What do you buy every week? Where do you find great deals in your city? Please share in the comments!

I woke up this morning craving spanakopita, but alas, had no phyllo (probably a blessing, since I’m trying to lower my carb intake). I did, however, have spinach, onion, garlic and feta. Ground beef, I decided, would accommodate these Greek flavors!

The process was easy (certainly much easier than working with fragile phyllo)—just a matter of mixing the ingredients with my hands and then forming patties to grill. The results? Slightly melted feta oozing out of tender and extremely flavorful burgers (which, thanks to the addition of olive oil turned pleasantly crisp on the outside). Additionally, thanks to all the extra ingredients, these burgers are BIG and quite filling. I will be making these again soon, perhaps with the addition of chopped roasted red peppers.

• ingredients
• 1 lb lean ground beef $3.50
• 1/4 tsp salt Pantry
• several good grinds black pepper Pantry
• 1 egg, lightly beaten $1.50 for 12
• 1 tbsp extra virgin olive oi, plus more for brushing the grill or grill pan Pantry
• 2-3 cloves garlic, chopped Pantry
• 1/4 medium onion, finely chopped $0.50 for a whole onion
• 1 handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
• 1 cup (packed) fresh spinach leaves (kale or chard will also work well), chopped $1 for a bunch
• 4 oz. feta cheese, crumbled $3

Total Cost of Ingredienst: $10.50

Directions

Combine all ingredients in a mixing bowl and use hands to combine well. Form mixture into 4 patties and transfer to a clean plate.

Lightly brush a grill or grill pan with olive oil and heat over medium heat. Cook burgers to desired done-ness (cut one open to check if it’s cooked enough for you) and serve immediately.

Serves 4.

I really can’t believe I didn’t think of this sooner, but boy, am I glad I finally did.

The meatballs themselves couldn’t be simpler—just beef, garlic, parsley, egg, salt and pepper, encircling cubes of creamy mozzarella. All they need is a few minutes in the oven and they’re ready to go. Serve with toothpicks as an appetizer, over pasta, or in warm tomato sauce with shaved Parmesan on top, as a main course.

• ingredients
• 1 lb lean ground beef $3.50
• 4-5 cloves garlic, chopped Pantry
• 1 handful fresh flat-leaf parsley, chopped, plus more for garnish $1 for a bunch
• 1 egg, lightly beaten $1.50 for 12
• 1/2 tsp each salt and pepper Pantry
• 4 oz. mozzarella, cut into 3/4” cubes $3.50 for 8 oz.

Total Cost of Ingredients: 9.50

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine beef, garlic, parsley, egg, salt and pepper. Use hands to combine well.

Shape mixture into 14-15 2” balls and press one cheese cube into each ball, sealing it inside.

Arrange stuffed balls on an ungreased baking sheet and bake for 10-12 minutes, until lightly browned. A bit of cheese may ooze out the sides—this is fine.

Serve meatballs on their own or in warm tomato sauce.

Makes 14-15 meatballs (usually serves 3-4).

This easy salad is my go-to meal for pot-lucks. It’s vegetarian, hearty, inexpensive and satisfying. Plus, it keeps after being assembled for up to 24 hours, making it a great make-ahead dish. Israeli couscous is different from regular couscous—the balls of semolina are larger, chewier and denser.

• ingredients
• 1 9-oz. package Israeli couscous $3
• extra virgin olive oil Pantry
• 1 medium onion, diced $0.50
• 4 cloves garlic, chopped Pantry
• 1 pint cherry tomatoes, stems removed $3.50
• 1 large handful fresh flat-leaf parsley, chopped $1 for a bunch
• 4 oz crumbled feta $3
• juice of 1 lemon $0.50
• salt and freshly-ground black pepper Pantry

Total Cost of Ingredients $11.50

Directions

Cook couscous in salted water according to directions.

While couscous cooks, heat 2 tbsp olive oil in a large frying pan over medium heat and cook onion and garlic until translucent and very fragrant, stirring occasionally.

Once couscous is done cooking, rinse it under cool water and then drain.

To assemble salad, toss cooled couscous with onion-garlic mixture, tomatoes, parsley, crumbled feta, lemon juice, 2 tbsp olive oil, salt and pepper to taste.

Serve immediately or refrigerate (up to 24 hours) until ready to serve.

Serves 6-8.

As summer ends and fall begins, I am finding myself clinging to the flavors of summer (basil, tomatoes, fresh berries), while at the same time eager for the tastes of fall (pumpkin, sweet potatoes, sage). This fancy, yet uber-cheap soup melds the two perfectly: earthy pumpkin is blended with layers of flavor—sweet caramelized onions and grassy, fresh basil oil. Serve as a starter to a large meal or as a light lunch.

• ingredients
• 2 tbsp extra virgin olive oil Pantry
• 1 medium onion, peeled and sliced $0.50
• 3 cloves garlic, chopped Pantry
• 2 15-oz. cans unsweetened, pureed pumpkin $3
• 3/4 cup half-and-half $1.50 for a pint
• salt and pepper to taste Pantry
• 2-3 tsp Basil Oil $1 for a whole recipe

Total Cost of Ingredients $6

Directions

Heat the oil in a large, heavy-bottomed pot over low. Add the onion and garlic and allow to caramelize, 22-25 minutes, stirring very occasionally. The onions and garlic will become very soft and sweet-tasting.

To the onions and garlic add the pumpkin and 1 1/2 cups water. Stir well. Turn heat up to medium and cook until the mixture begins to bubble.

Puree the mixture, using a blender, food processor or immersion blender (use the immersion blender directly in the pot). Return soup to the pot over medium heat and add the half-and-half. Stir well and cook for another 2-3 minutes. The soup should be very creamy and fragrant. Season with salt and pepper to taste (you’ll need a fair amount of salt) and ladle into bowls or cups.

Top each bowl or cup with a drizzle of the basil oil and serve immediatley.

Serves 4-6.