Buy one cheap olive oil and one nice one. Cooking with olive oil calls for a cheaper version whereas things like pesto and bruschetta might need something with a little more flavor.
Freeze Parmesan rinds to add to soup. Even when you’ve grated the parm down to its core, there’s still a use for the leftovers.
Treat time as an ingredient. Sometimes you just want the recipe to be over with, but that’s not always the best move. Don’t rush your meals – let them be created.