Cubed toasted bagels tossed with soft cheese and tender greens make a dinner that sounds odd until you taste it. Sweet-spiced bread plays against sharp blue cheese and bitter greens, with a shallot dressing to tie it together. This is what you cook when the shelf is narrow but you need to eat now.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 11 g protein, 82 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Split 2 bagels in half and cut them into 3/4-inch cubes; you should have about 2 cups. Spread them on a small sheet pan or in a skillet with 1 tablespoon olive oil, toss well, and toast at 400°F [200°C] until golden and crisp at the edges, stirring once halfway through, about 8 to 10 minutes.10 min
2. While the bagels toast, mince 1 garlic clove and whisk it with 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of pepper in a small bowl until combined.
3. Place 3 cups mixed greens in a large bowl and pour the warm toasted bagels over them. Toss gently with the dressing and let sit for 1 minute so the greens begin to soften. Scatter 1/4 cup crumbled blue cheese over the top, toss once more, divide between two plates, and serve at once.

Note Swap the blue cheese for crumbled feta or grated Gruyère. Leftovers keep refrigerated for one day; eat cold or warm gently in the oven. Serve with a bowl of soup or a ripe pear on the side to make a complete meal.