This yummy combination of flavors comes together easily for a flavorful light meal. I suppose if you're feeling particularly lazy you could substitute commercially made hummus for the homemade version here, but since the entire recipe can be made in less than 30 minutes there's really no reason to take any shortcuts. The salad component is both delicious and healthy; and the olives and feta boost the flavor profile considerably, making the prospect of a salad entrée seem far less Spartan. The recipe calls for sometimes-difficult-to-find pocketless pita bread (the Greek version, meant to wrap around food, rather than contain it within a pocket) but regular pita or any other flatbread works just fine. When possible, buy pita from a Middle Eastern market or bakery...the difference in taste and texture leaves that supermarket stuff in the dust. Pita also freezes beautifully, so it pays to stock up.This is essentially a low-fat dinner, which some might view as a good excuse to splurge on dessert.

Rhubarb is another one of those great seasonal items that I never seem to do much with, but this year I was determined. I wanted to do something a little more ambitious like a pie, some sort of custard, or even Rhubarb ice cream but when it comes to my household simple is always best so this baked Rhubarb worked well for a weeknight treat. I used frozen raspberries instead of fresh but the dish was still just as flavorful and fresh tasting. I served it with a little mascarpone cheese.

I love cooking with marinated and frozen artichoke hearts but I've always been intimidated by the real ones. I learned how to clean and prepare them many moons ago but still when they come in season I tend to avoid them like the plague. This is a great recipe for those of you like me who suffer from a "fear of the fresh artichoke". The recipe calls for canned hearts but I used frozen, I also added some capers, lemon juice, garlic, and diced tomatoes for even more of a Mediterranean feel to the meal. Perfect weeknight dinner, super flavorful.

Like most foodies, I enjoy finding a quick and delicious pasta recipe suitable for weeknight dinners. This one definitely fits the bill...and mercifully relies on frozen artichoke hearts to keep labor at a minimum. (A taste of spring without the angst.) No red sauce here: olive oil, fresh lemon juice, a healthy does of pepper, and good parmesan cheese round out the flavor profile. Add a green salad and crusty loaf of bread, and you've got yourself a restaurant-quality meal. For dessert, try a dish of sliced strawberries sprinkled lightly with sugar and a splash of balsamic vinegar.