Browning margarine turns it nutty and rich, and that butter flavour is the whole show here. This is the fastest dinner when the shelf is bare, stretching a quarter tub into something warm and filling for two.

Serves 2. 20 minutes, 15 at the stove.

About 680 calories a serving, 11 g protein, 65 g carbohydrate, 42 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and cook 6 oz of pasta until it is tender. While the pasta cooks, mince 3 cloves of garlic.12 min
2. In a small skillet over medium heat, melt 1/4 tub of margarine and let it foam and brown for 2 to 3 minutes, stirring now and then, until it turns golden and smells nutty; this is your sauce.3 min
3. Add the minced garlic to the browned margarine, stir for 30 seconds until fragrant, then take the pan off the heat. Season with 1/2 teaspoon of dried thyme, salt, and pepper to taste.
4. Drain the pasta and toss it with the browned margarine mixture in the skillet until every strand is coated.

Note Swap the thyme for dried oregano or rosemary if you have it. Leftovers keep for two days in the fridge and reheat gently with a splash of water. Serve with crusty bread to soak up the brown margarine and a simple green salad.

Two fried eggs crisped in margarine, served on toast. The shelf is nearly bare, so this simple supper makes good use of what little you have and gets dinner on the table in minutes.

Serves 2. 10 minutes, 10 at the stove.

About 390 calories a serving, 16 g protein, 30 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Toast 4 slices of bread until golden and crisp. While the toaster works, place a skillet over medium heat and add the few spoonfuls of margarine, tilting to coat the pan evenly.
2. Once the margarine is melted and foaming, crack 4 eggs into the skillet, spacing them apart. Cook until the whites are set but the yolks stay runny, about 3 to 4 minutes. Season with salt and pepper to taste.4 min
3. Divide the toast between two plates and top each with 2 eggs. Serve at once.

Note Swap the eggs for a can of beans if you have one. Leftovers do not keep well. Serve with hot sauce, jam, or simply as is.

A stovetop flatbread rich with melted margarine and garlic, split and shared warm. The shelf holds just enough margarine to make this the main event, a simple supper that uses every last bit.

Serves 2. 25 minutes, 20 at the stove.

About 760 calories a serving, 10 g protein, 74 g carbohydrate, 47 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Mince 2 cloves garlic. Warm half a cake of margarine with the garlic in a small pan over low heat until melted and fragrant, about 2 minutes, then set aside.
2. Stir together 1.5 cups flour, 1 teaspoon salt, and 1 teaspoon dried oregano in a bowl. Add the warm margarine and garlic, then half a cup of water and mix until a rough dough forms.
3. Knead the dough in the bowl or on a surface for 2 minutes until it comes together, adding a pinch of flour if it sticks.
4. Divide the dough in half. Flatten each half into a disk about a quarter-inch thick with your hands.
5. Heat a wide skillet over medium-high heat until a drop of water sizzles. Cook the first flatbread for 3 minutes until the bottom browns and puffs, then flip and cook the second side for 2 minutes more until spotted and firm. Transfer to a plate and repeat with the second flatbread.5 min

Note Swap dried oregano for any dried herb you have. Wrap leftovers in foil and reheat gently in a skillet. Serve alongside soup, salad, or with cheese and cured meat if you have them on hand.