A simple one-pan broccoli recipe I've made no less than three times in the past ten days - Parmesan cheese, tomatoes, orange juice, and oregano.

A breezy summer-spirited lunch salad made with celery, beans, and Parmesan. And a glance at my attempt at organizing some of my pictures into albums.

A Parmesan cheese spread made with grated cheese, olive oil, a splash of white wine, and any other accents you can think of.

A favorite five-minute lunch quesadilla - corn tortilla, egg, a bit of cheese, fresh herbs, and a dollop lemon-zested Greek yogurt or creme fraiche. The egg helps make it more substantial and extra good.

A baked farro risotto recipe - lemon-kissed, bright tomato sauce, lots of Parmesan, and chopped fresh oregano.

A cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, and then bake when convenient.

A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.

Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.

This is simply heirloom beans and roasted broccoli with shallots and pan-fried seitan. Something I threw together one night after getting home from the airport. It's filling and hearty, and quick to make - particularly if you have cooked beans stashed in the freezer...but canned beans will work too.

A seaweed risotto recipe inspired by a trip to Chile. This version calls for dried nori seaweed, pearled barley, lots of finely chopped spinach, and a blend of cheeses.

If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.

A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.

A great pepita salad that can brighten up any table. Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto.

A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic fare.

Delicious garlic soba noodle recipe made with soba noodles, Parmesan, greens, and garlic powder topped with golden Parmesan-crusted tofu.

An updated, healthier version of my favorite artichoke dip recipe. Artichokes pureed with yogurt, tofu, Parmesan cheese, and garlic and baked until golden.

Plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.

A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.

Golden, puffy, sun-dried tomato, and cottage cheese muffins. High in protein, low in carbs, they are a great, satisfying way to start the day.

My favorite lasagna recipe. Dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella.