Spring Asparagus Frittata

Eat Well Edibles Recipe

There are certain foods, when in season, I couldn’t possibly get my fill of. Summer’s juicy tomatoes, herbs, figs and tender greens; in autumn, pomegranates, pumpkins, peppers and persimmons — an alliterative season; hearty winter squash, beets and colorful citrus fruit during the winter months; and in spring, sweet snap peas, strawberries and asparagus.

This frittata, with thin asparagus, zucchini, fresh dill and sun-dried tomatoes, welcomes spring to the table, perfect as a light main or nourishing side.

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Rx Ruby Red Grapefruit Sorbet

Eat Well Edibles Recipe

It started with a tickle.

One bloodshot eye. Two. Pressure behind the bridge of the nose. Voice wavering between a scratchy lower octave and a breathy Marilyn Monroe-ish pitch.

The inevitable finally happened. After everything The Old North State has thrown at me in the past half-dozen years — hurricanes and tropical storms, dogged heat and humidity, countless bites from (insert insect type here), total annihilation of my crops in a curious array of manners — I succumbed. Southern. Allergies.

Humans, like other animals, have two hardwired coping mechanisms to adverse situations: evolve, or adjust behavior. Evolution miiiight take a while, so it’s prescription food to the rescue.

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Multi-Grain + Seed English Muffins

Eat Well Edibles Recipe

With a little advance planning and patience, but not too much, homemade English muffins enhance any simple morning (or afternoon or evening) at home (or picnic or other gathering)!

This recipe, modified to our liking over many years, has become our standard. Replete with whole grains and seeds, it’s the fluffy comfort classic sneakily made healthier.

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Hiyayakko (Japanese Cold Tofu)

Eat Well Edibles Recipe

We’re not entirely out of the winter woods yet, but the bracingly cold winds are dying down and the increasingly more present sun is beaming down on us with a greater intensity.

So good on one the recent almost-hot afternoons, the delicate texture and popping flavors of this cold Japanese tofu salad. Hiyayakko, as it’s known in Japan, also fits nicely as an introductory recipe to share on the heels of our tofu enlightenment.

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Quick Weeknight Sole and Sausage Gumbo

Eat Well Edibles Grow Well Recipe

Once upon a time we made Gulf seafood gumbo for four on a twilit beach in Corpus Christi with only a butane burner and cookware borrowed from a rental kitchen. Grey-blue crests and frothy white caps crashing behind us, visibility at that time of night zero save a flashlight and the dome light of our truck bed, crude sand walls built to prevent the struggling, wind-whipped flames from going out.

The inexplicably successful bowls of steaming hot gumbo were well-earned (and quickly finished) — at that moment, seriously superior to every other gumbo, anywhere, anytime. Forevermore, it will be a meal that instantly transports us back to that night on that beach.

Mardi Gras — or Fat Tuesday, if you prefer — falls on the last day of February this year. Because it’s a weeknight, I’m sharing a quick-fix version of our New Orleans classic that goes from cutting board to table in just about 30 minutes.

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