A frugal supper that turns stale bread into the backbone of a garlicky tomato salad, the kind of dish that tastes better when you use what you have. Two slices are all you need to feed two people well.

Serves 2. 25 minutes, 15 at the stove.

About 130 calories a serving, 5 g protein, 26 g carbohydrate, 2 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Tear four bread halves into bite-sized pieces and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan. Bake until golden and crisp, about 8 minutes, shaking the pan halfway through.8 min
2. While the bread toasts, core 3 medium tomatoes and chop them into chunks. Mince 1 clove garlic and tear 1/4 cup basil leaves by hand.
3. Transfer the toasted bread to a bowl and pour 2 tablespoons red wine vinegar and 2 tablespoons olive oil over it while warm. Let it sit 2 minutes to absorb the liquid.2 min
4. Add the tomatoes, garlic, and basil to the bread and toss gently to combine. Taste and adjust salt and pepper as needed.

Note Use torn parsley if you have no basil. Leftovers keep covered in the fridge for one day; eat chilled or at room temperature. Serve with a green salad or alongside grilled cheese to stretch it into a full meal.

A stovetop strata that turns half a loaf into dinner, held together with eggs and butter. This is the way to use up sandwich bread when you're tired, without turning on the oven.

Serves 2. 25 minutes, 10 at the stove.

About 300 calories a serving, 14 g protein, 11 g carbohydrate, 22 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Cut half a loaf of sandwich bread into 1-inch cubes and spread them on a plate while you prep. Dice half a small onion and mince 1 clove of garlic.
2. Whisk 4 eggs with 1/2 cup milk or cream, 1/2 teaspoon salt, and a pinch of pepper in a bowl until smooth.
3. Melt 2 tablespoons butter in a large skillet over medium heat. Add the diced onion and minced garlic, stirring until soft, about 3 minutes. While the onion cooks, pour the egg mixture into the bowl with the bread cubes and stir to coat.3 min
4. Pour the bread and egg mixture into the skillet and stir gently to distribute the bread evenly. Cook over medium heat, stirring occasionally, until the eggs are set and the bread has absorbed most of the liquid, 10 to 12 minutes. The top will still look a bit wet but will firm up as it cools.11 min
5. Taste and season with more salt and pepper if needed. Divide between two plates and serve hot.

Note You can add a handful of grated cheese, diced ham, or fresh herbs if you have them. Leftovers keep refrigerated for two days and reheat gently in a skillet with a splash of milk. Serve with a simple salad or pickled vegetables on the side.

This is panzanella, the Italian way to rescue the heels of a loaf. Stale bread soaks up the dressing and turns tender while tomatoes and herbs keep it bright. It gets better as it sits.

Serves 2. 25 minutes, 15 at the stove.

About 150 calories a serving, 4 g protein, 26 g carbohydrate, 3 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Tear the bread into bite-sized pieces and spread on a plate. Let them dry out while you prep.
2. Slice the tomato into wedges or chunks, removing excess seeds. Mince 2 tablespoons onion and 1 clove garlic.
3. Whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, a pinch of salt, and pepper in a small bowl.
4. Toss the bread pieces with the minced garlic and onion, then add the tomato. Pour the dressing over and turn everything gently until the bread is coated and softens, about 5 minutes.5 min
5. Tear a handful of fresh basil leaves and scatter over the top. Taste and adjust salt and pepper. Serve at room temperature or chilled.

Note Swap tomato for cucumber or bell pepper if you prefer. The salad keeps three days covered in the fridge and tastes better the next day as the bread continues to soften. Serve with grilled chicken, white fish, or a simple cheese to turn it into a light supper.