A Fried-Egg Sandwich

From the book Vegetarian Suppers From Deborah Madison’s Kitchen by Deborah Madison

Cherry-Apricot Crisp

From the Deborah Madison collection

Deborah Madison’s recipe combines stone fruits with an almond topping.

Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios

By Deborah Madison, from the Deborah Madison collection

Christmas Lima Beans and Quinoa with Beets and Avocado

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Dutch Baby Pancakes with Lemon and Sugar

From the book A Homemade Life by Molly Wizenberg

Faux Pastor

From the book The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans

Fresh Raspberry Blueberry Tart with a Shortbread Crust

From the book The Cape Cod Table by Lora Brody

This free-form shortbread crust is a perfect start if you are new to pastry-making.

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

Medjool Dates with Orange Almond Paste

From the book The Savory Way by Deborah Madison

Quinoa with Dried Apricots and Pistachios

From the Deborah Madison collection

Steel-Cut Oats, Basic Method

From the Deborah Madison collection

Deborah Madison starts the morning with a bowl of whole grains, topped with nuts and dried fruit.