When the shelf holds only bread, turn it into panzanella, the Tuscan way: toasted bread cubes soaked in bright vinaigrette with soft tomatoes, garlic, and olive oil. This is fast, uses what nearly every kitchen has, and tastes clean and lean.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 4 g protein, 22 g carbohydrate, 51 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Cut half a loaf of sourdough into 1-inch cubes and spread them on a sheet pan. Toast in a 350°F [175°C] oven until dry and lightly golden, about 8 minutes; they should be crisp outside and a bit chewy within, not hard all through.8 min
2. While the bread toasts, dice 1 pound of ripe tomatoes into 1/2-inch pieces and put them in a bowl with their juices. Mince 2 garlic cloves and 1 small onion very fine and add them to the tomatoes.
3. Whisk together 1/4 cup oil, 3 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified.
4. Toss the warm toasted bread cubes with the tomato mixture and the vinaigrette. Let sit for 5 minutes so the bread softens into the juices but stays a bit firm at the center.5 min

Note Swap diced cucumber for half the tomatoes if you have it. Panzanella keeps well in the fridge for a day, flavors deepening overnight. Serve at room temperature with a cold glass of white wine or simply with more bread on the side.