I apologize if this messes with any diet resolutions, but here is a recipe that is worth the indulgence. This is no ordinary chocolate chip cookie. It has all the delicious aspects of a traditional, chewy Toll House-style cookie, but then notches it up a level with almond butter, chocolate chunks and sea salt.

The almond butter does wondrous things to the cookie dough, adding an extra layer of melt-in-the-mouth flavor. It's not as pronounced as peanut butter, which, in my opinion, can overpower a cookie. Almond butter is mellower -- enhancing rather than dominating the cookie, adding a toasty golden backdrop to the dough with the subtle hint of roasted nuts.

Chopped dark chocolate replaces tried-and-true chocolate chips. This is a good thing, because you can choose a good quality dark chocolate (I like 70 percent). When you chop the chocolate, you will be left with chunks and a good amount of chocolate dust -- this is the equivalent of chocolate gold dust -- so swipe all of the dusty bits into the batter along with the chunks to infuse the batter with the chocolate.

A pinch of sea salt flakes is the final touch, which balances out the cookie's inherent sweetness. A little salt makes everything taste better -- even sweets -- especially when chocolate is involved.

Almond Butter Chocolate Chunk Cookies

Active time: 25 minutes

Total time: 1 hour and 25 minutes

Yield: Makes about 36 cookies

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 cup unsalted butter, softened

1 cup brown sugar

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup unsalted creamy almond butter (not raw)

7 ounces chopped dark chocolate

Sea salt flakes for garnish

Whisk the flour, baking soda and salt in a bowl and set aside.

Cream the butter and sugars in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla and mix well. Add the almond butter and mix until smooth.

Dump the flour into the mixing bowl and mix until all of the ingredients are incorporated, without overmixing. Stir in the chocolate, including all of the little pieces and dusty bits (they will melt into the batter). Refrigerate the batter for at least 1 hour or up to 24 hours.

Preheat the oven to 350 degrees. Drop rounded tablespoons of the dough on baking sheets lined with parchment. Add a tiny pinch of sea salt flakes to each cookie. Bake until light golden, 12 to 14 minutes.

Slide the parchment and cookies onto a wire rack to cool. The cookies will continue to firm up while cooling. The cookies can be stored covered at room temperature for up to three days -- if they last that long!

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There are certain tried-and-true food combinations that should never be messed with. One classic example includes ripe, seductive figs paired with salty, supple prosciutto and fresh goat cheese. "Sweet, salty and creamy" -- you might call this trio a holy triumvirate. Add rosemary to the mix (which, technically, makes this a holy quadrumvirate), and you have a winning combination you can apply to salads, pizzas and bruschetta. This recipe, however, keeps the foursome exclusive, and simply wraps them up in a prosciutto-hugging, goat cheese-stuffed fig. Rosemary sprigs do double duty as a toothpick and an aromatic in these plump packages, securing the prosciutto and infusing their woodsy aroma into the cheese, while the figs roast and the prosciutto crisps in the oven. The short blast of heat quickly turns this delicious quadrumvirate into a sensational appetizer.

You can easily assemble the figs ahead of serving. Refrigerate for up to 4 hours before serving and remove from the refrigerator 15 minutes before roasting. The rosemary sprigs will discolor while cooking, so, before serving, discard and replace the sprigs with a few fresh rosemary leaves as a bright and aromatic garnish.

Roasted Figs With Prosciutto, Goat Cheese and Rosemary

Active time: 20 minutes

Total time: 35 minutes

Yield: 16 servings

8 large Brown Turkey or Black Mission figs (ripe, but not mushy)

3 ounces softened fresh goat cheese

1/4 teaspoon freshly ground black pepper

8 slices prosciutto, halved lengthwise

16 (3/4-inch) rosemary sprigs, with stems

Extra-virgin olive oil for brushing

Fresh rosemary leaves for garnish

Runny honey for garnish

Finely grated lemon zest for garnish

Heat the oven to 375 degrees. Cut each fig in half lengthwise and place on a work surface, cut side up. Gently make a small indentation in each center with a teaspoon. Mix the goat cheese and pepper in a small bowl until smooth. Fill the indentation with goat cheese. Wrap a prosciutto slice around the fig, crosswise, like a belt. Spear a rosemary sprig through the center to hold the prosciutto in place. Repeat with the remaining fig halves.

Place the figs in a baking dish and lightly brush the prosciutto strips with olive oil. Bake until the prosciutto begins to crisp, about 15 minutes. Remove and transfer the figs to a platter. Gently remove and discard the baked rosemary sprigs; fill the incision with a few fresh rosemary leaves. Lightly drizzle the figs with honey and garnish with lemon zest. Serve immediately.

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Now that school is back in full swing, we need a few simple recipes up our sleeves for fast and nourishing dinners. This bowl of pasta should be on your list. It's a fresh and robust weeknight dinner you can whip up in less than 30 minutes. The simple sauce relies on my favorite pantry staple: Italian plum tomatoes that blanket crisp-tender broccolini in a vibrant sauce that's boosted with garlic and chili flakes. The addition of Italian sausage adds an extra oomph of spicy flavor and protein.

Broccolini is a slender version of broccoli with narrow stalks, which makes it perfect for sauteing, since the stalks and florets will cook in the same amount of time. No more worries about overcooking the florets while you wait for a thick stalk to thoroughly cook! Broccolini is naturally sweet and tender, so simply cook until it's crisp-tender to keep its flavor and color bright.

Spicy Sausage, Broccolini and Tomato Pasta

Active time: 25 minutes

Total time: 25 minutes

Yield: 4 to 6 servings

1 pound pasta, such as farfalle or fusilli

2 tablespoons extra-virgin olive oil, divided

12 ounces spicy Italian sausage

12 ounces broccolini, cut in 1-inch pieces

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes, or to taste

1 (28-ounce) can Italian plum tomatoes with juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup basil leaves, loosely packed (torn in half, if large)

1/3 cup finely grated Pecorino Romano cheese, plus extra for sprinkling

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and transfer to a serving bowl.

While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high. Add the sausage and brown on all sides, about 5 to 7 minutes. Remove from pan and transfer to a cutting board. When cool enough to handle, slice sausage crosswise 1/3 inch thick.

Pour off all but 1 tablespoon fat from the same skillet and add 1 tablespoon olive oil. Add the broccolini and saute over medium heat until bright green but still crisp, about 1 minute. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomatoes, salt and pepper. Cook over medium heat for 5 minutes, breaking the tomatoes apart with a spoon. Return the sausages to the skillet. Stir to combine and cook until heated through, 1 to 2 minutes. Taste for seasoning and add more salt and pepper if desired.

Remove the sauce from the heat and pour over the pasta. Add the basil and cheese and stir to combine. Serve immediately, garnished with extra cheese.

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