A handful of nuts becomes dinner when toasted until fragrant and tossed with garlicky greens and crisp bread. This is what you make when the pantry is nearly bare and you need to stretch one ingredient into a meal for two.

Serves 2. 25 minutes, 15 at the stove.

About 210 calories a serving, 2 g protein, 8 g carbohydrate, 19 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need handful nuts, to taste salt, to taste pepper, 2 tablespoons butter, 2 cloves garlic, 1 tablespoon oil, 1 small loaf or 4 slices bread, 4 cups spinach or kale sturdy greens.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Spread a handful of nuts in the pan and toast, stirring often, until fragrant and lightly browned, about 5 minutes; transfer to a plate.5 min
2. Slice 4 slices of bread or cut a small loaf into four thick slices. Wipe the skillet, add 1 tablespoon butter, and when it foams, lay the bread in a single layer and toast until golden on one side, about 3 minutes; flip, add the second tablespoon of butter, and brown the other side.6 min
3. Transfer the bread to plates. Mince 2 garlic cloves. Add them to the same skillet over medium heat with the remaining 1 tablespoon butter and cook until fragrant, about 30 seconds.
4. Add 4 cups of sturdy greens to the skillet, stirring to wilt them in the garlic and butter, about 4 minutes; season with salt and pepper. Divide between the plates, scatter the toasted nuts over the greens and bread, and serve warm.4 min

Note Swap the greens for any vegetable you can find: mushrooms, broccoli, or roasted cauliflower work well. Leftovers keep in the fridge for two days but are best eaten warm. Serve with a squeeze of lemon juice or a sharp cheese if you have it on hand.

Half a bag of nuts becomes dinner when toasted and tossed with rice and quick-cooked greens, bound with garlic and olive oil. This is a weeknight supper built on what you have, substantial enough for two and done in under half an hour.

Serves 2. 35 minutes, 20 at the stove.

About 1120 calories a serving, 25 g protein, 103 g carbohydrate, 72 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half a bag [about 200g] nuts, 1 cup rice, 3 tablespoons oil, 3 cloves garlic, to taste salt, to taste pepper, about 8 ounces bunch of leafy greens.

1. Toast 200g nuts in a large dry skillet over medium heat, stirring often, until fragrant and lightly coloured, about 5 minutes; tip onto a plate and rough-chop them.5 min
2. Bring 2 cups water to a boil with 1 teaspoon salt, stir in 1 cup rice, cover, and lower heat to a bare simmer while you finish the other parts.
3. Wipe the skillet, add 3 tablespoons oil and 3 minced garlic cloves over medium heat, cook until fragrant, about 1 minute.1 min
4. Chop or tear 8 ounces greens roughly and add them to the garlic oil in batches, stirring until wilted, about 3 minutes; season with salt and pepper.3 min
5. When rice is tender and water is absorbed, about 15 minutes from boiling, fold it into the pan with the greens along with the chopped nuts; taste and adjust salt and pepper.

Note Swap any greens you have for spinach, kale, or chard. Keeps in the fridge three days; reheat gently with a splash of water. Serve with a wedge of lemon or a soft cheese on the side.

A bare pantry calls for what you have: nuts toasted warm in butter and spread on good bread. This is what a tired cook makes when the cupboard is nearly bare and the goal is using what's left of everything.

Serves 2. 10 minutes, 10 at the stove.

About 990 calories a serving, 27 g protein, 42 g carbohydrate, 86 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need 3/4 cup [about 100g] nuts, 2 tablespoons butter, pinch salt, one loaf bread.

1. Heat a skillet over medium heat. Add 2 tablespoons of butter, and when it foams pour in 3/4 cup of nuts. Toast, stirring often, for three to four minutes until fragrant and golden; the nuts will darken as they cool.4 min
2. Sprinkle a pinch of salt over the nuts and stir once. Scrape onto a plate and let cool for a minute.1 min
3. Toast two slices of bread in the same skillet or in a toaster until they color. Spread the warm nuts on each slice and eat at once.3 min

Note Swap the nuts for seeds if you have them. The nuts will keep for days in an airtight container and can be eaten as a snack or scattered over soup or salad. Serve with fruit or cheese if you have them, or with another slice of bread for a second course.