At the farmers market I usually end up buying too much of something, and the frittata is a cooking trick I use to get it all eaten up before it goes bad. It’s stupid easy to prepare, and you can make it fancy or keep it simple.

The basic recipe for compote is simple enough: chopped rhubarb, water, sugar. I wanted to make it a little more special so added an herb that has been finding its way into many of my dishes lately: tarragon. Mixed with some greek yogurt and a drizzle of honey, this rhubarb compote makes an elegant and refreshing dessert perfect for completing a summertime meal.

For the past three weeks I’ve had to cut out all processed sugar and wheat from my diet. This past week I also nixed meat and dairy, and I have another week to go as a vegan while I finish up a two week cleanse. I honestly I haven’t felt much like sharing with you the kale salads I’m throwing together every day for lunch, though I can’t complain about the food.

My boyfriend loves his poultry, so I indulge him with dishes like this Mediterranean Chicken. The briny olives here add a nice kick to the mellow sweetness of the roasted fennel. Cherry tomatoes seem like such an indulgence this time of year, but they get roasted in this dish, which brings out their flavor, so I succumbed.

Let me be clear: I LOATHE SUGAR IN CORNBREAD. This cornbread is just how I like it. Crispy on the outside with a moist crumb inside, and enough sweetness from the corn so that extra sugar is unnecessary. With a little pat of butter melting on top, this bread is irresistible.

This casserole is a stick-to-your-ribs, it’s-in-the-single-digits kind of dish. You could skip the cheese if you wanted and make it vegan. I indulged and justified it because I’m doing a lot more walking these days

I’m busy, I’m packing, blah, blah, blah. You get it by now. In spite of everything going on in my life, I must take time to feed myself nourishing meals. Maybe I’m high maintenance or a bit snobby. I’m OK with that, because I get to eat lovely dishes like this hearty concoction of winter veggies.

I keep reminding myself that packing then moving across the country in a U-Haul through the midwest in the dead of winter would cause anyone anxiety. This is mainly the reason that I haven’t had much time to cook lately, and I miss it. So, in the midst of all of this chaos, I chose to make my own pizza dough and create this lovely flatbread. Procrastination is a skill, folks, you have to work hard to get it right.

In my attempt to eat more seasonally, I am encountering produce that I don’t normally prepare. Leeks fall into that category. This recipe combines leeks with another veggie that often confounds me, the radish. I know what you’re thinking: since when is butter healthy? Fear not the sat fat, the recipe only calls for a tablespoon for 4 servings.

I saw this recipe for a butternut squash pizza on Real Simple and knew I could make it real simpler. Instead of using the refrigerated dough the recipe calls for, I turn to my quickie standby for mini pizzas: the pita.