This is my current thing to eat for lunch…and dinner. And also for the occasional snack in between meals. It’s high-protein, rich in healthy fats, and filling. It fits nicely between two halves of a baguette, wrapped in lavash bread or, my favorite way, eaten as it is.

• ingredients
• extra virgin olive oil Pantry
• 1 8-10 oz. boneless, skinless chicken breast $3.50
• salt and pepper to taste Pantry
• 1 cup cherry or grape tomatoes, halved $3 for a pint
• 1 4-oz. ball fresh buffalo mozzarella, cut into 1” chunks $3.50
• 1 avocado, diced $1.50
• 1 handful fresh basil, sliced thinly $1 for a bunch
• 1 tbsp balsamic vinegar Pantry

Total Cost of Ingredients $12.50

Directions

Brush a grill, grill pan or cast iron pan with olive oil and heat over medium heat. Grill the chicken breast, seasoning liberally with salt and pepper as you cook it, for 4-5 minutes on each side, or until cooked-through but still juicy. Remove from heat, let cool slightly and chop into 1” pieces.

Toss together the chicken, tomatoes, mozzarella, avocado and basil. Toss with 2 tbsp olive oil, the balsamic and more salt and pepper to taste.

Serve immediately or chill and serve cold.

Serves 2.

I know, I know. You claim not to like Brussels sprouts. You say they taste bitter and have a mushy texture. Well you know what? You’re wrong. Dead wrong. You just haven’t had them prepared correctly. You’ve eaten them over-boiled without substantial seasoning. Well-prepared pan-roasted Brussels sprouts are sublime—sweetly caramelized on the outside, with a layered, almost-spicy flavor. Try them on this easy-to-love white pizza. You’ll see.

Note: The half-and-half will thicken in the oven, yielding a creamy white base for your pizza—don’t worry if it looks soupy when you put it in the oven.

I am a serial monogamist when it comes to sandwiches. I fall in love with a particular combination of bread, fillings and condiments and it becomes all I want. This combination of peppery arugula pesto, creamy buffalo mozzarella and savory salami is my current squeeze. It’s perfect picnic food, great for brown-bagging at work or school, or (my favorite) sliced into appetizer-sized bites, served with chilled prosecco on a warm evening.

• ingredients
• 2 cups (packed) fresh arugula $1.50
• 2 cloves garlic, smashed Pantry
• 1/3 cup extra virgin olive oil Pantry
• 2 tbsp toasted pine nuts $1
• salt and pepper Pantry
• 1 fresh baguette (any kind—I prefer sourdough) $1.50
• 6 oz. fresh (buffalo) mozzarella, sliced into medallions $4
• about 16 thin slices salami $3.50 for 6 oz.

Total Cost of Ingredients $11.50

Directions

In a blender or food processor, puree the arugula, garlic, oil and pine nuts. Season with salt and pepper to taste.

Slice the baguette lengthwise and spread on both sides with the pesto. Layer the bottom half of the baguette with the mozzarella and the salami and top with more salt and pepper to taste. Top with the second half of the baguette and cut into 4 lunch-sized sandwiches or 8 appetizer-sized sandwiches.

Serves 4-8 (depending on sandwich size).

As I’ve mentioned, pho is really easy to make at home, which is lucky because it’s delicious. If you can’t find duck, make this flavorful, comforting soup with chicken legs.

• ingredients
• 2 tbsp vegetable or canola oil (divided) Pantry
• 2 duck legs, skin intact $5
• 4 cloves garlic, finely chopped Pantry
• 1 2” piece ginger, finely-chopped $0.50
• 1 whole leek, sliced into rings $0.50
• 1/8 cup soy sauce (plus more to taste) Pantry
• 2 tbsp sugar Pantry
• 1 tsp freshly ground black pepper Pantry
• 12 oz. thin rice noodles, cooked, drained and rinsed $1.50 for 14 oz.
• 2 tbsp hoisin (plus more for serving) $2 for 8 oz.
• optional toppings: few sprigs of cilantro or Thai basil, a handful mung bean sprouts, sliced green jalapeño, lemon wedges, chili paste or Sriracha

Total Cost of Ingredients $9.50

Directions

Heat 1 tbsp oil in a large, heavy-bottomed soup pot over medium-high heat. Sear the duck legs for 3-4 minutes on each side, until nicely browned.

Reduce heat to medium and to the pot, add the garlic, ginger and the top half of the leek (reserve the bottom half for later). Cook, stirring occasionally, for 2-3 minutes, until very fragrant. Add 6 cups of water, the soy sauce, sugar and black pepper. Stir well, cover and cook for 15 minutes.

Remove lid and use tongs to remove the duck legs. Cover pot again and continue to cook for another 25 minutes.

While the broth cooks, rinse the duck legs under cool running water until they are cool enough to handle. Strip off their top layer of fat and use your hands or two forks to remove the meat. Immediately return the bones to the pot of broth and leave in as it finishes cooking.

Chop the duck meat into small (about 1”) chunks. Toss in a bowl with the hoisin.

Heat the remaining oil in a medium frying pan over medium-high heat. Add the duck and cook for 2-3 minutes, stirring occasionally, until dark brown.

Once the broth finishes cooking, strain it, discard the solids and return the broth to the pot. Bring to a light boil and add the remaining leeks and the cooked noodles. Boil for 1-2 minutes, then ladle into bowls.

Divide the duck between the soups and garnish with desired toppings (see ingredients list).

Serves 2.

Passover, the ancient Jewish festival of freedom, begins tonight. Here are the things you can bet on happening at the Seder I’ll be attending at my parents’ house:

-My mom’s brisket (braised with leeks and apricots) will kick serious ass.

-My dad will dramatically exclaim, “Oh snap!” when he describes the Red Sea parting.

-This Charoset, symbolic of the sweetness of freedom as well as the mortar used by the enslaved Israelites to build Egyptian cities, will likely inspire some skepticism, as it includes pears in addition to the traditional apples, and is made with Zinfandel, rather than sweet Manischewitz wine. But everyone will try it, like it and enjoy the Seder all the more.