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18 Stir-fry a pound or so of ground meat or chopped fish mixedwith chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later,beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce,tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in alittle olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherryvinegar mixed with water, and more butter; pour over egg.
28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit ineach and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrangeon a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water untilcool. Serve with a sauce of soy sauce and minced ginger diluted with mirinand/or dry sake.
36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juicesover all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
