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Apricot-Cherry Compote (recipe follows)

1. Whisk together crème fraîche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).

2. Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.

3. Heat a waffle iron (preferably Belgian-style). Ladle ½ cup batter into each mold. Cook according to manufacturer’s instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.

apricot-cherry compote

MAKES ABOUT 3 CUPS

1 pound apricots, quartered

1 cup sugar

2 teaspoons fresh lemon juice

Pinch of salt

½ pound Bing cherries, pitted and halved (or use whole frozen cherries)

Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

souffléed omelet with goat cheese, asparagus, and ham

SERVES 4

4 asparagus spears

½ tablespoon unsalted butter

5 large eggs, separated, room temperature

2 tablespoons all-purpose flour

Coarse salt and freshly ground pepper

2½ tablespoons soft goat cheese

2½ tablespoons thinly sliced fresh mint

4 paper-thin slices serrano ham (about 1 ounce)

1. Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.

2. Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl until pale and thick; set aside.

3. Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.

4. Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

healthy pepper hash

SERVES 6

1 tablespoon unsalted butter

1 red onion, cut into ½-inch dice

2 garlic cloves, minced

1 carrot, peeled and cut into ½-inch dice

1 medium Idaho potato (about 9 ounces)

3 assorted bell peppers, seeds removed, cut into ½-inch dice

6 ounces button mushrooms, stems trimmed, cut into ½-inch pieces

8 ounces ground turkey

2 tablespoons all-purpose flour

¼ cup dry sherry

2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat

1 teaspoon coarse salt

¼ teaspoon freshly ground black pepper

¼ teaspoon chili powder

¼ teaspoon paprika

2 tablespoons finely chopped fresh flat-leaf parsley

6 large eggs (optional), poached or fried in a nonstick skillet with cooking spray

1. Heat the butter in a large nonstick sauté pan over medium-high heat. Add the onion, garlic, and carrot. Peel the potato, and then cut into ½-inch dice. Add to the pan. Cook until the vegetables soften and begin to brown, 6 to 7 minutes.

2. Reduce heat to medium; add the bell peppers and mushrooms, and cook until the vegetables are just tender, 8 to 10 minutes.

3. Add the turkey; sauté until cooked through. Sprinkle with the flour; stir to combine.

4. Add the sherry; scrape any browned bits from the pan. Cook until most of the liquid has evaporated. Add the stock, salt, black pepper, chili powder, and paprika; bring to a boil. Reduce to a simmer; cook until the liquid thickens and reduces by half. Stir