Dinner From What's in the Kitchen

List what's in your fridge and get three real dinner options (fastest, best use of what's about to go bad, and most interesting) then a full recipe.

Figure out dinner from what I actually have. No recipe that requires a store run. That defeats the entire point.

In my kitchen: [LIST IT: proteins, produce (note what's on its last days), carbs, dairy, and any condiments worth mentioning, e.g. "chicken thighs, half a bag of spinach going soft, feta, eggs, rice, tortillas, gochujang"]
Assume I have the boring staples: oil, salt, pepper, [EDIT: butter, flour, soy sauce, garlic, onion, common dried spices].
Constraints: [TIME, e.g. "30 minutes"] / [SERVINGS] / [EQUIPMENT LIMITS, e.g. "no oven"] / [DIET or DISLIKES] / [SKILL: "beginner, nothing with 'fold' or 'temper'"]

Give me THREE options, one line each. Name, time, which of my ingredients it uses:
1. FASTEST: minimum effort, still a real dinner.
2. SMARTEST: built around whatever dies first. The wilting spinach outranks the shelf-stable rice; using it tonight is the win.
3. MOST INTERESTING: the one I wouldn't have thought of with these same ingredients.
If one missing-but-common item would meaningfully upgrade an option, name it as optional and say what to do without it. One item max: two is a shopping list.

Then wait for my pick, or if I said "just decide," go with SMARTEST and start cooking.

The full recipe, formatted for someone actually standing at the stove:
- Prep block first: everything chopped, measured, and within reach before heat; mid-recipe chopping is how things burn.
- Numbered steps with sensory doneness cues ("until the edges brown and it releases from the pan, about 4 minutes"), not bare times: my stove isn't your stove.
- Call out the one step people ruin, and how to not.
- End with: what to taste for before serving, and the fix if it's flat (acid, salt, or heat; say which this dish needs).

Food safety is not negotiable: if anything I listed sounds questionable (cooked rice left out overnight, gray-edged meat, a dented can) tell me to toss it and route around it. If my ingredients genuinely don't make a good dish together, say that plainly and name the single cheapest addition that changes the answer.

How to use

The 'what dies first' logic is the quiet money-saver: most food waste is produce bought with intentions and eaten by the trash can. Flag freshness states in your list ('soft', 'last day') and the SMARTEST option gets dramatically better. Snapping a photo of the open fridge works on vision models as a substitute for typing the list; correct anything it misreads before trusting the recipe.

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