2 c milk

1/4 tsp salt

1/2 c farina (cream of wheat)

2 tbs honey

2 fresh apricots, diced OR 1/4 c dried*

2 tbs walnuts, chopped

Bring the milk and the salt to a boil in a small saucepan over med-high heat, stirring constantly to avoid burning the milk.

Whisk in the farina; reduce the heat to med-low and simmer, stirring occasionally, until thickened, 2-3 minutes.

Spoon the cooked farina into two bowls, and top each with 1 tbs honey, half the apricots, and 1 tbs walnuts.

2 servings

nonstick cooking spray

1 tbs plus 2 tsp extra-virgin olive oil

1/2 lb pancetta, diced small

2 cloves garlic, crushed

8 c baby spinach, rinsed and patted dry

6 eggs, lightly beaten

1/4 tsp salt

1/4 tsp pepper

2 oz feta cheese, crumbled

Preheat the oven to 325 degrees. In a heavy, ovenproof skillet (preferable cast iron), heat 1 tbs of the olive oil over med heat.

Add in the pancetta and cook for 3-5 minutes, until crispy. Add the garlic and cook for 30 seconds. Add the spinach and saute for 4 minutes or until lightly wilted. Strain the mixture to remove excess liquid.

Heat the remaining olive oil over med-high heat. Return the veggie mixture to the skillet and saute for 1 minute. Spread the veggies evenly in a layer at the bottom of the pan.

Add the eggs and season with salt and pepper. Gently stir for about a minute. Let the pan sit over low heat for a minute or two or until the mixture begins to set, getting firm in the center.

Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let the mixture rest for 3 minutes.

Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temperature.

4 servings