This pretty salad features a gorgeous medley of sweet, tart and crunchy, pulled together with a lightly citrus-y poppy seed dressing. It makes a fine meal on its own if you’re trying to keep things light, but consider topping it with some freshly-grilled salmon, shrimp or chicken.

• ingredients
• 1/8 cup rice vinegar $1.50 for 12 oz.
• 1/8 cup extra virgin olive oil Pantry
• juice of 1/2 lemon $0.50 for 1 lemon
• 1 tbsp poppy seeds $1.50 for 1 oz.
• 1 tbsp plus 1 tsp sugar or honey Pantry
• salt and freshly-ground black pepper to taste Pantry
• 4 cups (packed) baby spinach $2
• 1 pint fresh strawberries, rinsed, hulled and sliced $3
• 3 oz. crumbled feta cheese $3.50 for 12 oz.
• 1/4 red onion, sliced very thinly $0.50 for a whole onion
• 2 tbsp shelled sunflower seeds $1.50 for 8 oz.

Total Cost of Ingredients $14

Directions

Whisk together the rice vinegar, olive oil, lemon juice, poppy seeds, sugar or honey. Season with salt and pepper to taste and refrigerate until ready to dress salad.

To assemble the salad, combine the spinach, strawberries, feta and onion in a bowl. Toss well with the dressing and serve, garnished with the sunflower seeds and black pepper to taste.

Serves 4.

This chicken may look plain, but don’t let its humble, golden-brown exterior fool you. For, beneath it’s crunchy Panko coating, juicy, Sriracha-laced, buttermilk-marinated absurdly tender meat awaits.

Not to micromanage you or anything, but if, say, you were to take this chicken on a picnic, you might consider bringing along a light, crunchy Asian slaw and maybe some cold Peanut Noodles.

• ingredients
• 2 cups buttermilk $1.50 for a pint
• 2 tbsp soy sauce Pantry
• 2 tbsp (or more to taste) Sriracha, plus more for serving $2 for 17 oz.
• black pepper Pantry
• 2 chicken thighs, bone-in, skin-intact $2
• 2 chicken drumsticks, bone-in, skin-intact* $1.50
• 1 tsp salt Pantry
• 2 cups Panko breadcrumbs $3 for 16 oz.
• 1 egg, beaten $1.50 for 12
• vegetable oil in a spray bottle (or use nonstick cooking spray) Pantry

Total Cost of Ingredients $11.50

Directions

Whisk together the buttermilk, soy sauce, Sriracha and 1 tsp black pepper. Transfer to an airtight container with a fitted lid (or use gallon-size zip-lock plastic bag). Add the chicken pieces and toss gently to coat. Seal container (or bag). Marinate in the refrigerator for at least 2 hours (as long as overnight).

Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.

Toss salt, Panko and a few grinds of black pepper together in a mixing bowl.

To assemble, dip a piece of the marinated chicken in the egg, then transfer immediately to the Panko mixture. Use your hands to pat the Panko onto the chicken so it adheres. Place chicken on the foil-lined baking sheet. Repeat with remaining chicken and Panko.

Lightly spritz each chicken piece a few times with the oil, then bake for 25-30 minutes, or until juices run clear and chicken is golden-brown and crispy.

Serves 2-3.

Kale chips have been getting a lot of attention lately. Once people figured out that they could turn bitter, sometimes-tough kale into a light, crispy chip, suddenly everyone was clamoring for it. Well, if I have anything to do with it, these super-healthy Brussels sprouts chips will be the next kale chip, converting self-proclaimed Brussels sprouts-haters left and right.

They’re light, crispy and addictive. Sprinkle them on salads, serve then with sandwiches or eat them plain. You’ll be hooked.

I can only wish to emulate this ice cream in the way I present myself to the world: refreshing, sweet (but not too sweet), slightly tart and inarguably classy with tons of depth. Make it immediately, and be sure to use sweet Meyer lemons rather than the regular variety.

• ingredients
• 1 pint (2 cups) half-and-half $1.50
• 2 Meyer lemons, juiced and zested $1.50
• 4 egg yolks $1.50 for 12 eggs
• 1/3 cup sugar Pantry
• pinch of salt Pantry
• 1/2 cup extra virgin olive oil, plus more for garnish Pantry
• optional: coarse sea or Kosher salt, for garnish Pantry

Total Cost of Ingredients $4.50

Directions

In a medium pot, heat the half-and-half and lemon zest together over medium heat. Bring to a light simmer. In a mixing bowl, whisk the egg yolks until smooth. Add 1/2 cup of the hot half-and-half mixture to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid, add the sugar and whisk until combined. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes, whisking throughout, until the mixture is thick enough to coat the back of a spoon.

Remove from the heat and gently whisk in the lemon juice and salt. Let mixture cool in the refrigerator (15-20 minutes).

Once mixture has cooled, transfer to an ice cream maker. Begin churning and stream in the olive oil. Freeze ice cream, according to ice cream maker manufacturer’s instructions.

Serve immediately (the custard will be frozen but soft) or freeze until firm before scooping. Serve drizzled with a little olive oil and a few granules of coarse salt.

Makes about 3 cups ice cream.

I have long been a fan of using potsticker wrappers for non-potsticker purposes, and so when a pierogi craving struck, I saw no reason not to cut the amount of work in half (read: no making dumpling dough from scratch) and look to my trusty, inexpensive noodle friend. When I discovered thicker, doughier potsticker wrappers, as opposed to thin gyoza or wonton skins, I knew I was headed in the right direction.

Serve these with sour cream, apple sauce or my favorite, plum preserves (courtesy of my friend Sean Timberlake of Punk Domestics).

• ingredients
• 2 large potatoes, peeled and chopped $1
• 6 tbsp unsalted butter, divided $1
• 2 leeks, green ends removed, chopped $1
• 1/2 cup shredded sharp cheddar (white or yellow) cheese $3.50 for 12 oz.
• salt and freshly ground black pepper Pantry
• About 25 thick, round potsticker wrappers (not thin wonton wrappers) $1.50 for 30

Total Cost of Ingredients $8

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-14 minutes, or until soft.

While potatoes, boil, heat 2 tbsp butter in a large frying pan over medium heat. Add the chopped leeks and cook for 10-12 minutes, stirring occasionally, allowing to caramelize. Remove from heat.

Rinse the potatoes under cool water, drain and transfer to a mixing bowl. Mash, using a potato masher or the back of a fork. Mix in the cooked leeks, shredded cheese, 4 tbsp butter and salt and pepper to taste. Stir well and let cool for 10-15 minutes.

To shape the pierogies, place a round potsticker wrapper on a clean, flat surface. Use your finger or a pastry brush to gently wet the edges of the wrapper with water.

Place about 1 1/2-2 tbsp filling on one half of the wrapper and fold over to create a half-moon. Press the wet edges together to seal. Repeat with remaining wrappers and filling (if you have leftover filling, just eat it—it’s delicious).

Bring a large pot of water to a boil (feel free to use the same one you cooked the potatoes in) and cook the pierogies, working in batches, for 4-5 minutes. Drain.

Heat the remaining 2 tbsp butter in a large frying pan over medium-high heat. Add the boiled pierogies, working in batches and adding more butter if necessary, and cook until lightly browned on both sides.

Serve immediately.

Makes 25 pierogies.