I love crispy fried coconut shrimp, but I don’t love how much fat they contain. The baked version of this classic tropical treat is every bit as tasty, but much lighter.

• ingredients
• oil or cooking spray for greasing baking sheet Pantry
• 1/4 cup soy sauce Pantry
• 2 tsp Sriracha or other Asian chili sauce $2 for 16 oz.
• 2 tsp honey Pantry
• 1/2 tsp ground black pepper Pantry
• 18-24 medium to large raw shrimp, butterflied (tails can be left on) $9
• 2 eggs, beaten $1.50 for 12
• 1/2 cup Japanese panko breadcrumbs $2.50 for 14 oz.
• 1/4 cup flaked coconut (I used unsweetened, but sweetened would work too) $2 for 10 oz.

Total Cost of Ingredients $15

Directions

Preheat oven to 425 degrees F. Lightly grease a baking sheet with the oil or cooking spray and set aside.

In a mixing bowl, combine the soy sauce, chili sauce, honey and black pepper. Stir well. Add the shrimp and toss to combine. Cover with plastic wrap and refrigerate for at least 15 minutes (up to an hour).

Mix the panko and coconut together. Toss well.

Set up an assembly line in this order: the marinated shrimp, the egg, the panko-coconut mixture and the prepared baking sheet. Dip a shrimp, holding it by its tail, into the egg, then into the panko-coconut mixture and place it directly onto the baking sheet. Repeat until all shrimp are coated.

Bake the shrimp for about 7 minutes, gently flip and bake for another 7 minutes.

Serve the shrimp atop mixed greens as a salad, or as an appetizer with lime wedges, sweet chili sauce or Sriracha for dipping.

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it’s less expensive to make than traditional pesto.

It happens to be vegan, but don’t let that deter you (if you’re the sort of person usually deterred by vegan recipes)—it’s fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

• ingredients
• 1 ripe avocado, peeled, pitted and diced $1.50
• 1 cup (packed) fresh basil leaves $1 for a bunch
• 1/3 cup pine nuts $2 – buy in the bulk section
• 3 cloves garlic, chopped Pantry
• juice of 1 lemon $0.50 for a whole lemon
• 2 tbsp extra virgin olive oil Pantry
• water as needed
• salt and pepper to taste Pantry

Total Cost of Ingredients $5

Directions

Combine avocado, basil, pine nuts and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.

Season with salt and pepper to taste.

Use immediately or keep, refrigerated, for up to 4 hours.

This recipe is the fruit of a near-empty refrigerator plus a well-stocked pantry. I had a little too much fun at the roof-deck 4th of July BBQ I attended last night (there was a hot tub!), and, upon waking up, was both starving and unable to imagine putting on appropriate clothing and picking up something to eat. I knew I would have to figure out something using the sparse contents of my fridge.

Inspired by the pupusas I made so frequently this spring, I threw together some simple flour tortilla dough and sandwiched black beans and some creamy, salty Monterey jack cheese in between disks of the dough. After a little time on the grill and a healthy dose of guacamole, my hangover was (mostly) cured and I had a cool new recipe.

Lesson: if you’re going to drink wine in a hot tub until 2 AM on a school night, make sure your pantry is well-stocked.

• ingredients
• flour for rolling Pantry
• 1 recipe dough for Fresh Flour Tortillas $0
• 1/2 15-oz can black beans, drained and rinsed $1.50 for a whole can
• 1 cup shredded jack cheese $3.50 for 12 oz.

Total Cost of Ingredients $5

Directions

On a lightly-floured surface, divide the dough into 8 balls. Roll each into a 5” disk.

Top 4 dough rounds with approximately 1/4 cup each of cheese and 1/8 cup beans. Cover with the remaining dough rounds and pinch the edges to seal.

Heat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Grill the stuffed tortillas on both sides, working in batches, until crispy on the outside.

Serve, cut into wedges or halves and topped with guacamole, if desired.

Stop what you’re doing right now and make this. I’m not kidding.

• ingredients
• 1/2 cup sugar Pantry
• 1/2 cup heavy cream $1.50 for a pint
• 1/3 cup peanut butter (either chunky or creamy will work) Pantry
• dash of salt Pantry
• 2 tsp vanilla $4 for 4 oz.

Total Cost of Ingredients $5.50

Directions

In a dry saucepan over medium heat, let the sugar cook until it begins to melt. Continue cooking and whisk slowly and gently until it has completely melted (be patient—this can take several minutes).

Remove pan from stove and slowly and gently whisk in the cream. Return to heat and whisk, allowing any sugar chunks to dissolve.

Add peanut butter slowly in increments and gently whisk in, until blended. Add salt and vanilla and cook for 1-2 more minutes.

Let sauce cool until it is just warm (not hot). Serve over ice cream.

Store in an airtight container in the fridge for up to a week. Warm the refrigerated sauce in the microwave or in a small pot before serving.

Makes about 1 cup of sauce.

This versatile vegan, gluten-free salad can be served as a side dish to burgers, tacos and sandwiches (perfect for picnics), or simply with chips or grilled corn tortillas as a colorful and sweet salsa. Feel free to experiment with blackberries instead of the raspberries, or to add chopped hot peppers.

• ingredients
• 3 ears fresh corn, shucked $2
• 6 oz, fresh raspberries $3.50
• 1/3 red onion, chopped finely (about 1/2 cup) $0.50 for whole onion
• 1 15-oz. can black beans, drained and rinsed $1.50
• 1 avocado, pitted, peeled and diced $1.50
• 1 medium tomato, chopped $0.50
• 1 handful fresh cilantro leaves, chopped $1 for bunch
• 1 tbsp extra virgin olive oil Pantry
• juice of 1 lime $0.50
• salt and pepper to taste Pantry

Total Cost of Ingredients $11

Directions

Using a very sharp knife, cut the kernels off of the corn cobs and transfer to a large bowl.

Gently run a knife over the raspberries a few times, just to break them apart. Add to the bowl with the corn.

To the bowl, add the beans, avocado, tomato and cilantro. Toss well to combine. Drizzle with the olive oil and lime juice and toss well. Season with salt and pepper to taste.

Serve immediately or chill (up to 12 hours) until ready to serve.

Serves 4 (as a salad) and up to 8 (as a salsa).