Assuming your friend is not vegetarian, my suggestion is to develop a collection of rubs, spice blends, and marinades to enhance the flavors of salmon, chicken, steak, pork chops...and some kind of grill (I use a Korean-style stovetop grill, a dome-shaped thingy that sits on a moat-shaped water reservoir...but actually a good, heavy griddle will do the job almost as well). Then the next task is finding a live butcher (as opposed to a grocery-store meat department) who will sell the above meats in units of one or two. A baked potato or yam -- or rice for one, easy enough to do -- a generous serving of steamed vegetables, and maybe a luxurious salad makes a feast fo one -- and it's even reasonably healthful, unlike many stews, casseroles, and big-production dinners that have to be made for 4 to 6.

Also, pasta sauces -- bolognese, pesto, marinara, etc. -- freeze well in small units once made, and then you can cook just a little pasta to go with.

Oh, and to drink...roll glass marbles gently into the wine bottle to bring the level of wine back to the top of the bottle (preventing oxygenation), recork, and the same good bottle of wine will go with several days of those excellent meals.