The shelf holds just one thing tonight, so you build around it with pantry staples. Frozen green beans go tender and golden with garlic, butter, and a shower of toasted bread crumbs that give you texture and all the dinner you need.

Serves 2. 25 minutes, 15 at the stove.

About 650 calories a serving, 17 g protein, 90 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 2 slices of bread into rough pieces and pulse in a food processor until you have coarse crumbs, or crush them by hand in a bowl. Warm 1 tablespoon of oil in a small skillet over medium heat and toast 1/2 cup of crumbs, stirring often, until golden and fragrant, about 3 minutes. Season with salt and pepper, then set aside.
2. While the crumbs toast, heat 3 tablespoons of butter in a large skillet over medium-high heat. Slice 3 cloves of garlic thin and add them to the butter; let them sizzle and turn pale gold, about 1 minute, while you pour the frozen green beans directly into the pan.
3. Stir the beans and garlic together, then season with salt and pepper. Let them cook undisturbed for 2 minutes so the bottom catches color.2 min
4. Stir again and cook until the beans are tender and some edges are caramelized, 6 to 8 minutes more. Taste and adjust salt and pepper.7 min
5. Divide the beans between two plates and scatter the crispy crumbs over the top.

Note Swap the green beans for any frozen vegetable you have. Leftovers keep in the fridge for two days and reheat well in a pan; toast fresh crumbs and scatter over just before serving. Serve with roast chicken or a fried egg on top, or stretch it with a grain like rice or pasta on the side.