This one is really simple, really delicious, and can be assembled in minutes.   I bought the meat and the greens at the Houston Street Whole Foods on the way home from the opening at Scaramouche.  It was also done pretty much on the cheap (I figure it cost a total of about $16.50 for the two of us, without wine).

• remaining slices of white pizza made with ramps and guanciale, gently heated in our tiny microwave for 30 seconds.
• pan-grilled thick top loin (New York strip) steak on sale at Whole Foods, finished with shallots, parsley and oil;  served with terrific Shushan hydroponic tomatoes purchased in the Union Square Greenmarket on Wednesday, cut, rubbed with salt and pepper, pan-grilled and finished with oil and balsamic vinegar, along with braised organic rainbow chard (California) also from Whole Foods, finished with crushed peppers and salt and pepper.
• wines:  NAIA 2007 Rueda (Verdejo) by Jorge Ordonez, from K&D Wine with the pizza,  Perrin Côtes du Rhône Rouge 2007 from Manley’s Wines with the entree.