Though I rarely eat pasta, preferring instead unprocessed whole grains and legumes, it has proved to be an ideal meal solution on more than one occasion when I failed to plan dinner the night before and found myself with mostly just staples on hand. An added bonus for busy cooks is that this dish comes together in about 30 minutes but tastes exquisite enough to be served at a fine restaurant. Tangy sun-dried tomatoes in a robust tomato sauce pair elegantly with the sharpness of the creamy goat cheese. I'll certainly be making this again, and next time I would add some Kalamata olives or perhaps some sautéed mushrooms. You might even consider substituting some balsamic vinegar for the red wine. Serve with a mixed green salad and you will have everything you desire.

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It's difficult to imagine a better way to revive palates starved of local produce for months than the first appearance of asparagus in the markets, and as long as this noble and elegant vegetable is available locally, I'm never without a bunch or two on hand.

Sweet, tender and delicious all on its own with just a little sprinkle of sea salt, one of the many charms of asparagus is its demand to be treated in the simplest fashion with a minimum of fuss, bother or cooking, and paired only with a small handful of other classic flavors like eggs, cheese, butter, lemon, fresh herbs or black pepper.

This simple dish is ready from refrigerator to plate in just 15 minutes, with tamari, wasabi and sesame serving as a basic Asian-style flavor companion for the asparagus as well as performing a delightful spicy contrast with the natural sweetness of the vegetable. The tamari and wasabi collect to an especially strong effect at the tips of the asparagus, which you'll want to save for last when you're eating them.

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Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

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Not so long ago, I resolved to incorporate more seaweed into my diet. Realizing that I wasn't actually doing so, I decided to cook some into a soup again. Inspired by my mushroom, miso and seawood soup, this time I added some legumes and vegetables to load it up with extra nutrient power. Happily, the temperatures are quickly rising, meaning I will be making more salads and fewer soups for the next few months, but one of life's greatest pleasures is still a steaming hot bowl of soup.

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