The frittata is made with artichoke and sun-dried tomato. (Glenn Koenig / Los Angeles Times / May 4, 2013)

Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?

Donna Sloan

Los Angeles

Dear Donna: Gayle's was happy to share both recipes with us, which we've adapted below.

Quinoa and kale salad

40 minutes, plus cooling times. Serves 4 to 6

1 1/4 cups quinoa, well rinsed under running water

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

3/4 cup drained canned garbanzo beans

1 tablespoon plus ½ teaspoon ground cumin

Kosher salt

1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons

1/2 cup chopped celery

1/3 cupcurrants

1/4 cupcut jarred piquillo peppers, drained and cut into strips

3 tablespoons chopped green onions

2 tablespoons chopped parsley

Zest and juice of 1 lemon

1/4 teaspoon black pepper

2 tablespoons red wine vinegar