A thin wedge of parmesan goes a long way when crisped and shattered over warm tomatoes and toasted bread. This is the kind of meal you make when the fridge is nearly empty and you need something now.

Serves 2. 20 minutes, 15 at the stove.

About 720 calories a serving, 27 g protein, 71 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a skillet over medium heat. Arrange 4 thin slices of parmesan across the bottom and cook until the edges turn golden and crisp, about 3 minutes; do not stir. When the bottoms are the color of light toast, lift them onto a plate with a spatula.3 min
2. Pour the remaining 1 tablespoon of oil into the same skillet over medium heat. Crush 2 cloves of garlic into the pan and cook until fragrant, about 1 minute. Pour in one 14-ounce can of tomatoes with its juice and bring to a bare simmer. Season with salt and pepper.1 min
3. Toast 4 slices of bread until golden and rub each slice lightly with the cut side of a garlic clove if you have one. Divide the toast between two plates and spoon the warm tomato sauce over top.5 min
4. Break the parmesan crisps into shards and scatter over the tomatoes. Serve warm.

Note If you have an egg on hand, poach it in the tomato sauce for more protein. Store leftovers in the fridge for three days and reheat gently; the crisps will soften, but the dish is still good. Serve with a salad if you have greens, or eat as is.

Crispy baked parmesan shards become the whole dish when you pile them high on buttered toast and drizzle with garlic oil. It sounds spare, but the nutty cheese and the bread make a proper supper for two.

Serves 2. 12 minutes, 5 at the stove.

About 320 calories a serving, 5 g protein, 31 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Spread a handful of parmesan shavings on a baking sheet in a single layer and bake for 4 to 5 minutes until golden and crisp at the edges, watching so they don't char.5 min
2. While the cheese crisps, toast 4 slices of bread until golden. Mince 2 cloves of garlic into 3 tablespoons of melted butter and season with salt and pepper.
3. Brush the toast with the garlic butter. Top with the warm parmesan crisps, letting them shatter slightly as they cool and wilt onto the bread.

Note Swap the butter for good olive oil if you prefer. Leftovers keep two days covered; reheat gently or eat cold. Serve alongside a sharp green salad or bitter greens.

Crispy baked cheese rounds with charred edges make a light dinner that uses up parmesan before it hardens. Shards of cheese play against soft tomato, and a whisper of garlic pulls it all together.

Serves 2. 25 minutes, 10 at the stove.

About 300 calories a serving, 19 g protein, 18 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the oven to 400°F [200°C]. Line a baking sheet with parchment. Grate the 4 oz parmesan into 8 small mounds on the sheet, leaving space between them, and bake until the edges brown and the cheese just holds together, about 8 to 10 minutes. Watch after 7 minutes; the cue is when they look like golden lace.10 min
2. While the cheese crisps bake, chop 1 lb tomatoes into uneven chunks, mince 1 garlic clove, and toss both with 2 tablespoons olive oil, 1 teaspoon dried oregano, salt, and pepper in a small bowl.
3. When the crisps come out of the oven, let them cool on the sheet for 1 minute so they set, then slide them onto plates. Spoon the tomato mixture over and around them, drizzle any oil from the bowl over the top, and serve warm or at room temperature.

Note Swap fresh basil or thyme for the oregano if you have it. Leftovers keep in the fridge for two days but the crisps soften; refresh them in a 375°F [190°C] oven for a few minutes. Serve with crusty bread to soak up the juices, or follow with a simple salad to turn it into a fuller meal.