This week I’m sharing a basic skills breakfast recipe, a "how do I use x" dinner recipe, and a gluten- and sugar-free dessert recipe.

Soft-boiled eggs are so incredibly simple, but the number of Pinterest listings on how to make them seems to indicate that this is a basic technique that a lot of people never picked up. I’m a huge fan of runny yolks and really don’t mind soft whites — especially when the eggs are straight from the farmers’ market — but peeling them is such a pain. Because of that, I generally opt for the British serving style that is chopping the top off and serving them in the shell with a spoon.

The barley pilaf recipe I’m sharing does take a little while to cook, but is not incredibly demanding. A pilaf is a grain that was cooked with seasoned broth. Also, the grains are usually toasted a bit to enhance the color and flavor of the dish. I’ve made mine with white wine, but you can totally opt to just make it completely with vegetable or chicken broth.

Finally, the cookie recipe I’m sharing came about because a friend requested gluten-free and sugar-free cookies for her last day in the office; hence the creation of these butter pecan cookies. The upside of baking with alternative flours is that there is no concern about overworking the dough. The sugar alternative I’ve used is from monk fruit — a small and crazy-sweet sub-tropical melon — that has neither calories nor a glycemic index. The main tip I have for making these cookies is to let the dough chill in the fridge for as long as possible and then, once it comes back to room temperature, scoop up a tablespoon or so and then work it until it comes together into a disk. It will be crumbly, but just keep shaping it.

You know I’m a fan of getting as many nutrients out of my food as possible, so, of course, I always try to get as many of the ingredients possible through our local farmers markets: Conway, Arkansas Farmers’ Market; Downtown Conway Farmers’ and Crafts Market; Conway Locally Grown; and the Vilonia Handmade & Homegrown Market. Many of the vendors accept credit cards and some even accept WIC vouchers. As always, I hope you’ll eat as much local goodness as you can — and let me know if you try my recipes!