Frittatas are like a quiche without a crust. They’re a classic Italian egg combination, amenable to just about any vegetable you can conjure. People sensitive to temperature enjoy frittatas because they can be served lukewarm or at room temperature. Eggs are also a great source of protein. Mix in a little Simon and Garfunkel—parsley, sage, rosemary, and thyme—and a filling frittata becomes an anytime classic.

Chicken isn’t given its due as a brain food, and that’s an omission worth correcting. It’s absolutely loaded with tryptophan, which can boost mood and make sleep come easier. It’s also high in vitamin B3 (aka niacin), which the Chicago Health and Aging Project, in a study of more than 3,700 individuals, found may slow cognitive decline. Here we take chicken thighs and jazz ’em up with a tantalizing mint chimichurri: with its South American roots, it’s one of my go-to sauces for chicken.

All I can say is get out your camera, cause when you make this dish, you’re going to want to take a picture of it before you serve it. It’s just that pretty, with the peach of the salmon, the ruby red jewels of the pomegranate seeds, the vibrant green of the parsley. The taste is no less sensational, the citrus and herbs playing wonderfully off the salmon’s healthy blend of omega-3 rich fats. This one will energize all your senses.

Can you say “za’atar?” Sure you can. In fact, if you lived in the Middle East, you’d be invoking the name of this herb-and-spice mix nearly every day. Za’atar has long had a reputation as a brain enhancer, and science may be providing a clue; researchers wrote that, in low concentrations, the carvacrol found in oregano and thyme may increase feelings of well-being. Chicken is particularly rich in brain-enhancing nutrients. This recipe makes about half a cup of za’atar, which is a lot more than you need for the chicken; store the extra in a jar and use to sprinkle on top of vegetables, dips, salad dressings, fish, eggs, or anything you would like to add a touch of the exotic.

Tell some people every ingredient in a dish and they’ll never try it. But if you wait until after they’ve tasted a to go into full disclosure, they’ll be pleasantly stunned at what they’ve just eaten. This gluten free meatloaf is kept moist by mushrooms—the idea of my cooking buddy Catherine McConkie—and has great umami flavor from anchovies. Just wait until they’ve tried it to tell your guests.

As a kid, I remember the Ladies Who Lunch coming over to the house regularly to play canasta or mah-jongg. On these occasions, my mom showed me how you could use a fruit as a bowl for salad: she’d serve the pearled grand dames tomatoes stuffed with chicken salad, and that was the inspiration for this dish. I’ve gone for a different mode of transport—an avocado boat—and jazzed up the salad as well. No mayo here, but lime juice, cumin, coriander, jalapeño (za-zing!), olive oil, and avocado provide the diving pond for the shrimp. I think the Ladies Who Lunch would’ve approved.

A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.

Like Penn and Teller, opposites often attract—and create magic. So it is here. At first glance, Swiss chard and butternut squash appear to be poles apart, yet they melt into each others arms in a way that enraptures the senses. The sweetness of roasted butternut squash is the perfect foil for chard’s tartness, and cranberries and orange zest do a similar tango to heighten the appeal. Visually, the tart is a stunner; topped with walnuts and studded with cranberries and feta, it looks like a still life waiting for the right artiste to saunter by. Chard is also a longevity superstar, full of antioxidants and boasting phytonutrients linked to blood sugar regulation, heart health, and improved detoxification. Note that you’ll need a 9-inch tart pan with a removable bottom for this recipe.

There are so many delightful flavors melded in the broth of this dish that your taste buds will be surprised and tickled. While the coconut broth puts this dish in the “cozy” food category, the infusion of ginger, lemongrass, and kaffir lime leaves adds an exotic twist. The fun part of this dish is watching the broth evolve to a pinkish hue as it cooks. That’s the time to inhale deeply, taking in the aromatics. In a few minutes, you’ve gone from simple stock and coconut milk to a delicately balanced silky broth. That’s the magic!