My Merry Band of Tasters and I are always on the lookout for great side dishes, and these fritters got our attention. Crisp on the outside and creamy on the inside, they complement pork, chicken, sausage, seafood, and more. They also make a great meal on their own. 

’Nduja is a flavorful, spicy fermented paste made from pork belly and Calabrian chile peppers, the source of its deep red color. The paste melds perfectly into olive oil, creating a vibrant sauce. You can find it at specialty markets and online. Note: For hearty appetites, allow 2 eggs per person.

In the heat of summer, you want a breakfast that’s not only nourishing but also refreshing. This shake delivers on both counts.

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals.

Whether you have a busy or leisurely day ahead, this healthy berry bowl will sustain you.

This high-protein, high-fiber breakfast will get your day off to a nutritious start. To save time in the morning, make the spelt the night before and refrigerate as soon as it reaches room temperature.

Asparagus is so symbolic of spring. And while a simple dish like marinated asparagus is a great way to enjoy it, this recipe turns a side into a satisfying meal for breakfast, brunch, or even a light dinner. For a heartier meal, double the eggs. I especially love the richness of sautéing the spears in EVOO as well as some butter.

This eye-catching brunch dish gets its zesty taste from marinated cucumbers. Make them a day in advance and you’ll cut prep time to minutes.

Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.

These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.

This frittata-like dish is beloved by Australians young and old. Cut into squares, a “slice” can be eaten out of hand and served hot, cold, or warm for breakfast, a main course, side dish, or snack. Though not traditional, I like the salty tang of pickled banana peppers or olives.