Kale-and-Lemon Bruschetta with Ricotta and Fried Egg

Saute chopped kale with crushed garlic in extra-virgin olive oil; add a little water and cook until tender. Season with lemon, salt, and pepper. Spread toasted rustic bread with ricotta cheese. Top with kale and, if you like, a fried or poached egg.

Fattoush Salad

Combine diced red and green peppers, cucumber, and red onion with halved cherry tomatoes, chopped herbs (mint and parsley), and chickpeas. Dress with red-wine vinegar and extra-virgin olive oil, and season. Toast whole-wheat pita until crisp and break into small pieces; toss into salad and serve.

Whole-Grain Toast with Goat Cheese and Raspberries

Toast sliced whole-grain bread; let cool slightly. Spread with goat cheese, top with berries, mash with a fork, and drizzle a little honey on top.

Quinoa Crunch with Seasonal Fruit and Yogurt

For each cup of quinoa, mix with 1 tablespoon agave syrup and 1 tablespoon safflower oil; spread in a layer on a baking sheet and bake at 375 degrees for 10 minutes. Let cool and serve with yogurt and fruit. Serves at least 4. Store in an airtight container.