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These little casseroles are great for brunch, lunch or dinner. This recipe is from the cookbook Basic to Brilliant, Y’all.

• 16 ounces fresh baby spinach
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 6 ounces mushrooms, thinly sliced
• 1 clove garlic, very finely chopped
• 1/3 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground black pepper
• 4 large eggs
• 2 tablespoons finely grated Parmigiano-Reggiano cheese

Position the oven rack in the upper third of the oven and preheat to 450 degrees. Prepare an ice-water bath by filling a large bowl with ice and water.

To cook the spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach cover, and cook, over medium-high heat until tender, about 60 seconds. Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. Remove the colander with spinach to drain. Working with a handful at a time, squeeze the spinach between two dinner plates or by hand to remove any excess liquid. Set aside.

In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45-60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer. Remove the pan from the heat.

Divide the spinach-cream mixture among 4 wide ramekins. Top each with an egg, then sprinkle with cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes.

Serves 4

This delicious dish is from the cookbook Cooking from the Farmer’s Market.

• 1 pound pasta
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup (4 ounces) chicken broth
• 2 bunches kale (preferably dinosaur kale), stems removed and leaves cut into 1-inch pieces
• Salt and freshly ground black pepper
• ¾ pound linguica-style sausage (I used chicken sausage), sliced 1/2  inch thick
• 1 15 ounce cans chickpeas, rinsed and drained
• 1/4 cup (1 ounce) grated hard cheese, such as Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and drain the pasta.

While the pasta is cooking, in a large frying pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Stir in the broth, kale, and a pinch of salt, Raise the heat to high, cover the pan, and cook until the kale begins to wilt, 1-2 minutes. Remove the cover and add the sausage. Continue cooking until the leaves are tender and the liquid has evaporated, 3-4 minutes more. Stir in the chickpeas and cook until heated through, about 2 minutes.

Add the pasta to the kale and stir to combine. Stir in 1/2 cup of the pasta water to moisten the mixture, adding more if needed.

Transfer the pasta to a serving dish and sprinkle with the cheese. Serve right away.

Serves 6-8

We usually eat carrot sticks raw, but this is a delicious way to serve them cooked.

• 2 1/2 pounds baby carrots, peeled, or large carrots, peeled, cut into 3-inch lengths, quartered lengthwise
• 3 tablespoons honey
• 2 tablespoons butter
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 teaspoon ground ginger

Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes. Drain.

Stir honey, butter, fresh ginger, and ground ginger in large skillet over low heat until blended. Mix in carrots.

Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl.

Serves 6

As you can tell, we eat a lot of frittatas. But, hey, they are cheap, quick and delicious and are a great way to use vegetables and any leftover cheese. This version comes from The Fresh Egg Cookbook.

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 scallions (green and white parts), chopped
• 1 large baking potato, peeled and diced
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 cups corn kernels
• 8 eggs
• 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
• 2 tablespoons fresh flat-leaf parsley

Position an oven rack 3 inches from the broiler and preheat.

Heat the oil in a 12-inch non-stick ovenproof skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes, Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Let stand 5 minutes and slice.

Serves 4 to 6