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Middle-Eastern Grill Night

• Chickpea Puree with Lemon and Mint: 1 can chickpeas, 1 lemon
• Spicy Lamb Kofte: ground lamb
• Fatush: 3 tomatoes, 1 cucumber, red onion, lemon
• Moroccan Carrot Salad: carrots, cumin seeds, olive oil, lemon juice, cilantro, raisins

Asian Night

• Spicy Peanut Noodles: soy sauce
• Cucumber salad: cucumber, red onions, salt, vinegar

Omelette Night

• Eggs, cherry tomatoes, feta, arugula; serve with tater tots, orange juice

Lunches: Bittman Salads

• Sort-of-Cobb salad: hard-cooked eggs, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, vinaigrette, romaine
• Plums, balsamic vinaigrette, red onion, grilled chicken, fresh oregano, almonds, greens
• Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.