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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Smoky Ethiopian Lentils

Eat Well

When the temperatures are low and the winds are biting I crave all things warm and exotic from the kitchen. Consistently better weather, minus spring tornado season, is just moments away, but while we wait, bring on the spicy complexity of North African and Middle Eastern flavors and foods.

Smoked paprika and Ethiopian berbere — a mix of spices that includes dried red chiles de árbol and a slew of aromatics — steal the show here, with red onion, garlic, spicy fresh ginger and rich sun-dried tomatoes rounding out the earthy black lentils. A splash of balsamic vinegar swirled in at the end as a subtle but bright touch bringing everything together.

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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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North Indian Rajma (Punjab-Style Kidney Bean Masala Stew)

Eat Well Edibles Recipe

The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.

Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka korma, and my favoritebaigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.

Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.

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Garden Glut Succotash with Barley, Basil and Poached Eggs

Eat Well Edibles Recipe

Never have I welcomed autumn so emphatically as this year. A response to an excessively long, hot, sticky summer? A larger desire for change in our life? I’m really not too concerned about the details; only that autumn to me means calm and comfort, and are two things I need a whole lot of at the moment.

Today I have a recipe to share that toes the line between seasons. It’s energizing and light — as you long for in summer, plus homey and warm — just right for autumn. With only a few ingredients this simple, traditional side is elevated to a beautiful and balanced meal.

Summer succotash with barley and poached egg_HGN

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