Directions

1. To make the hollandaise sauce, create a double-boiler by placing a heat-proof bowl over a small pot of water. Bring the water to a light boil over high heat and add the butter to the bowl. Allow it to slowly melt. Reduce the heat to medium. Add the lemon juice and the yolks of 2 of the eggs. Whisk gently until the mixture begins to thicken. Slowly add the half-and-half until the consistency is rich and creamy. Season with paprika, salt and pepper. Remove from heat.
2. Halve and toast the English muffins or bread circles.
3. While they toast, poach the eggs. This can be tricky, so you might want to have a few extra eggs to practice on. Cook the eggs to your desired doneness--I prefer the yolks medium-runny.
4. While the eggs are cooking, quickly remove the toasted English muffins or bread and spread with equal portions of avocado.
5. Top each round with a poached egg, a little fresh spinach and some hollandaise sauce. Serve hot.

Directions

1. Heat a grill pan (or grill) over high heat. Lightly drizzle both sides of each slice of bread with olive oil. Grill for 2-3 minutes on each side or until the bread is crisp with distinct grill-marks. While the bread grills, also lightly grill the asparagus. Remove both from heat and set aside.
2. In a small bowl mix together goat cheese, basil, the juice of 1 quarter of a lemon and salt and pepper to taste. Set aside.
3. Peel the garlic clove and cut it in half. Rub the garlic halves over both sides of each slice of bread. Spread a thick layer of the basil-goat cheese mixture over each slice of bread.
4. Quickly toss the greens with 1 tbsp of olive oil and 1 tbsp of balsamic vinegar. Divide between 2 plates. Top each mound of greens with a few of the crostini and place a few pieces of asparagus on each crostini. Garnish each plate with pine nuts and the remaining lemon.

Directions

1. Heat olive oil over medium-high heat in a large pot. Add onions and garlic and saute for 1-2 minutes or until soft. Add rice and allow to toast lightly, stirring frequently.
2. Gradually stir in 3-4 cups water in half-cup increments until rice is cooked but not overly soft. This will take several minutes. Season well with salt and pepper.
3. Stir in asparagus, red pepper flakes, half-and-half and white wine. Allow to cook for about 1 minute or until the liquid is absorbed.
4. Stir in shrimp and fresh basil and cook just until the shrimp turn pink and firm. Stir in Parmesan cheese.
5. Serve in bowls garnished with more Parmesan, red pepper flakes and fresh basil.

Directions

1. Heat 1 tbsp olive oil in a cast iron or grill pan over medium-high heat. Add sliced onions and allow to brown slightly. Turn onions over and add carrots and bell peppers. Cook for 4-5 minutes or until carrots soften slightly. Add shrimp and cook slightly until just pink and firm. Season well with salt and pepper. Remove from heat and set aside.
2. Heat remaining olive oil in a large frying pan over high heat. While oil heats, assemble quesadillas by laying a tortilla on a clean, flat surface. Sprinkle with half of the cheese, half of the spinach, and half of the vegetable-shrimp mixture. Fold in half. Repeat with remaining tortilla and fillings. Fry the quesadillas one or two at a time, depending on the size of your pan for 2-3 minutes on each side or until golden-brown and crisp.
3. While the quesadillas cook, mash together the avocado, garlic, diced onion, jalapeno cilantro, lime, salt and pepper to taste.
4. To serve, cut the quesadillas into wedges and serve with a dollop of guacamole.

Directions

1. Heat grill or grill pan to medium-high heat. If using grill pan, brush with vegetable oil.
2. Split the apricots in half lengthwise, discarding the pit. Grill flesh-side down for 3-5 minutes or until grill-marks appear and the fruit softens slightly.
3. Remove from heat and transfer to a plate.
4. Drizzle the apricots' grilled side lightly with the balsamic vinegar. Top each one with a dollop of ricotta and freshly-cracked black pepper.

Makes 8 halves.