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Everyday? Chickpea curry - if particularly lazy, with canned chickpeas/tomatoes.

Bagels and lox, of course!

Thai food can be easily pescatarian, and depending on where he's coming from, more novel than sushi (which is obviously a good choice too -- I don't mean to knock your suggestion @billyburgwife). Sripraphai in Queens is delish; I haven't been to Rhong Tiam (Manhattan) yet but lots of people recommend it as well.

British Air NYC to Edinburgh: I preordered the "Muslim meal" (that's what it was called, not "halal") and got a delicious veggie/tomato curry over rice. I was traveling with my mother, and the best part was that she had the kosher meal and I had the Muslim meal. I think our peaceful relations confused the flight attendant mightily.

Marcus Samuelsson's cookbook "The Soul of a New Cuisine" is his attempt to introduce Western audiences to African (and African-inspired) cooking. Although I find some of the rhetoric in the book a little over the top, all of the recipes I've tried are really excellent, and it has introduced me to some new flavor combinations and techniques.

The recipes are adaptations, rather than attempts at strict authenticity, which is both a plus and a minus: you don't get the sense of one cuisine as a whole, but you're likely to find most of the ingredients at your average supermarket. I'd recommend it.

ps @bobcatsteph: amazing-looking pie! :)

Bananas. Their weird mushy texture used to gross me out to the point where I couldn't eat them alone or in cereal. Now I can do it, but I still kind of have to steel myself up for it!

Burritos/tacos: start with beans and/or sauteed or roasted veggies and/or low-fat meat for you; add cheese/sour cream/guacamole to his. (Or the same meal on top of rice or lettuce for a "burrito bowl" a la Chipotle.)

If you don't mind cooking in 2 pans, fried rice is infinitely customizable: you can add eggs and/or meat to his half and stick to veggies for yours.

This is a super delicious recipe for lentils with fennel and sausage, where the sausage is easily added or subtracted at will:
http://www.epicurious.com/recipes/food/views/Sausage-and-Lentils-with-Fennel-236943

There's a thread going on right now about fancifying sandwiches which might have some dinner-worthy possibilities as well.

Good luck with your balancing act!

Thanks everyone! This is really helpful.

@Dcarl: yeah, I might try the canned type next time, or just using much less of the essence. The frozen leaves are just less purchasable nearby, and much more expensive.

@elisaday: St Patrick's Day, or just for fun? And what DID your husband do with his bowl of green oats? :)

@ chalmers: All the recipes I've found for kaya just mentioned "a bit of pandan extract," so I had no idea how much to use this first time out. Mine was more the viscosity of vanilla extract, though.

@Meat guy: Thanks for the chemistry. Good to know that there's nothing inherently "wrong" (or less good) with the product I have now.

This sounds delish. One question about the recipe: why do the carrots and turnips need to be cooked separately if both take about 5 minutes? (I would imagine carrots and parsnips could be cooked together, too.) Is there something I'm missing about the carrot/turnip combo?

The tasting menu at wd-50 is currently $140, and would definitely be worth it for adventurous eaters! I haven't actually had the tasting menu, but the food there is fun and crazy and delicious. (Although if you're hoping for $150 total per person, it's a little over your budget.)

I know in NY there are organizations like City Harvest that collect excess food from restaurants and groceries. The difficulty is that hygiene regulations prevent a lot of restaurant excess from being delivered to others. Having flexible portion sizes (at least for things like bbq, fried chicken, etc.) is something that more casual restaurants might do to avoid waste -- and some do. But it's a challenge -- there's still no way to provide a perfect portion size for everyone, especially when dishes aren't as easy to divvy up.