Breakfast
Vanilla yogurt with quick rhubarb sauce

Lunch
Asparagus and ham frittata

Dessert
Pineapple pie

Recipes:

VANILLA YOGURT WITH QUICK RHUBARB SAUCE
3/4 c. frozen sliced rhubarb
2 Tbs. sugar
1 Tbs. water
6 oz. thick vanilla yogurt, such as Yoplait Custard-Style

Place the rhubarb, sugar, and water in a Pyrex container and microwave on high for 2 1/2 to 3 minutes, stirring halfway through. Stir again at the end of the cooking time to make sure rhubarb is fully cooked and broken-up.
Transfer rhubarb to a bowl and mound the yogurt into the center of the sauce.

ASPARAGUS AND HAM FRITTATA
1 Tbs. olive oil
1/2 an onion, diced
2 cloves garlic, minced
6 to 8 stalks asparagus, cut into 1-inch pieces
1/2 to 1 c. cooked ham, cut into 1/2-inch pieces
a few sprigs of fresh oregano and thyme, minced
1/4 c. shredded Parmesan cheese
4 eggs, beaten

Heat the olive oil over a medium flame in a large seasoned cast-iron skillet. Meanwhile, preheat the broiler to 500 degrees.
Saute the onion and garlic until the onion is translucent. Add the asparagus and continue sauteing until the asparagus is almost cooked the way you like it. At that point, add the ham and saute it for a minute or so to heat it through.
Whisk the herbs and shredded cheese with the eggs, then pour the mixture into the pan. Reduce the heat to low and cook for about 8 to 10 minutes, until most of the egg mixture is set and there's just a little bit of wetness left on the top.
Slide the pan under the broiler for a couple minutes to lightly brown the top. Cool slightly, cut into wedges, and serve.

PINEAPPLE PIE
You may have noticed that I don't give away pie crust recipes. I have two; one is a family secret and the other is my personal adaptation of something published in a Penzey's catalog a while back. Anyhow, for this pie I'd suggest a very rich, buttery crust (as opposed to a flaky shortening crust, which is my usual m.o.). Experiment with recipes until you find one you like.

1 medium ripe pineapple
pastry for a 9-inch double-crust pie
1 c. sugar
2 Tbs. cornstarch
2 eggs
1 tsp. grated lime peel
1 Tbs. fresh lime juice
milk and sugar for the top

Preheat oven to 450 degrees F.
Cut the pineapple into bite-sized chunks. Place them in a colander over a bowl and let drain well.
Prepare your crust and roll out half of it. Line a 9-inch glass or ceramic pie plate.
Mix sugar and cornstarch. Beat with eggs until thick and lemon-colored. Stir in lime peel, lime juice, and drained pineapple. Pour mixture into the lined pie plate.
Roll out the other half of the pastry and place it over the filling. Trim the edges of the pastry so there's about half an inch extra hanging over the side of the plate. Then roll the edges over and flute them. Cut a vent in the top.
Brush the top of the pastry with milk, then sprinkle liberally with sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake about 35 minutes more, until the crust is golden-brown and you can see the filling bubbling through the vent.
Cool for a few hours before serving.