Eating

Less than $2 for a truly spectacular sandwich. Crisp buttery bread. Soft, gooey cheese. Supple, not-quite-slippery macaroni. Has to be at least the second-best thing you'll put in your mouth all day.

This isn't really about eggs or salmon. It's about their Vitamin D. One of the few things you can't get enough of from a healthy diet. But it's something your skin synthesizes when it's exposed to sunlight. Ten minutes a day may do the trick.

Risotto primavera. That sounds Better. The world's best rice. With very fresh asparagus. Spring leeks. The splurge: morel mushrooms. You can make a great risotto in 30 minutes. Required kitchen skill: stirring. And not that much.

A perfect meal for this changeable and way-less-than-perfect weather. If it's snowing, serve it hot. Just a little chilly; serve it warm. Actual Spring weather: room temperature. Summer-like: chill it. This Spinach-Ricotta Frittata's not a fair weather friend.

The flavor is all banana. The texture is somewhere between a light, fluffy pancake and a light custard or omelet. It's vegetarian. It's gluten-free. Low-calorie, low glycemic load. It's delicious. Like a really good "real" pancake, it'll make you smile.

Big, mouth-filling flavor. Just sweet enough to be dessert. Not too sweet to be breakfast. Amazingly light but luxurious and rich. Better than your best memory of orange creamsicles. If creamsicles knew this was a possibility, they would have changed career paths.

The already rich and delicious brioche bread absorbs so much of the milk, egg and cheese mixture that the French toast looks, feels and tastes like a cheese souffle. That goes perfectly with early Spring asparagus, leeks and radishes. $2.50 per serving.

How is this big, rich, satisfying party-on-a-plate the national dish of Brazil, a country known for bikinis on Ipanema Beach? Well, it's a very Low Glycemic Load meal. No Belly Fat ingredients. Just a combination of flavors that triggers every taste bud receptor in your mouth.

Like risotto, but made with farro. The first cultivated grain. We humans have been growing this stuff for more than 10,000 years. Incredibly high in protein. Great nutty flavor. A light, bright, satisfying meal with a lot of fresh flavors and textures.