Breakfast

Garlic scapes are the tender shoots of the garlic plant that grow up and out of the stem, curling their way toward the sky. Most commercial growers remove the scapes to preserve the energy of the garlic bulbs and increase yield. For home cooks, though, they’re a real treat. Look for scapes at farmers’ markets in early summer. You can chop and prepare them like green beans or slice them thinly and sauté to bring out their delicate aroma. Scapes have a far milder taste than mature garlic.

Eggs deliver a nice dose of vitamin B12, which has been linked to improved memory and a lower risk of cognitive decline later in life. And there’s something about sunnyside-up eggs that make me smile. Here we bake the eggs in little ramekins filled with a sautéed mix of chard, onion, garlic, parsley, and olives, with tomatoes on top.

Purée an avocado, banana, or mango, and mix with chia seeds for a tropical, fresh breakfast. Or try a chai version. Make ahead and store in small canning jars for a healthy breakfast on the go.

Spoon the ingredients into Mason jars, pop the jars in the fridge, and let chill overnight so the oats soften and the flavors mingle.

Ditch the English muffin and place your ham, eggs, and hollandaise sauce atop crispy, delectable zucchini pancakes made with almond meal. Grain-free goodness!

Millet and quinoa both provide a wealth of nutrients, which makes them a great choice for a hearty breakfast. This cereal offers a wonderful alternative to oatmeal. Leftovers can be pressed into muffin tins and cooled in the refrigerator. Remove the next day for a hand-held breakfast treat (can be enjoyed with nut butters, fruit jams, cream cheese or any other toppings you enjoy).

This quick and hearty meal is perfect for a fall supper. Feel free to sub in any dark, leafy green for the collards, such as kale or Swiss chard. And, if you like spice, sub in chorizo or Andouille sausage for the meat.

Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.

Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.

A few spices transform plain tempeh into something that tastes like Italian breakfast sausage.

Think of a frittata as a crustless — and much less fussy — quiche. Here, spicy arugula is beautifully tempered by earthy mushrooms and creamy goat cheese.

Have a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”

Enjoy a rich and creamy shake with avocado, protein powder, cocoa, and almond extract.

Most flavored yogurts are loaded with sugar. This concoction is naturally sweet and adds seeds for extra crunch and protein.

The perfect brunch dish hits an Indian-inspired note. Not a tofu fan? Scramble up a few eggs instead.

It’s easy to customize this luscious dish. Substitute diced peppers or sautéed mushrooms for the tomatoes and scallions, try different herbs such as chives or marjoram, or add a little grated cheese on top of the cream.