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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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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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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Kitchen Scraps to Homemade Stock

Eat Well Edibles Recipe

Happy 2017!

At the start of every new year, I make it a goal to refresh the kitchen. Refrigerator, freezer, pantry — no drawer or door is left unopened. It’s cathartic to give everything a good cleaning, all the while taking inventory of what needs to be replaced or replenished.

Always at the top of my list, though I make it many times throughout the year, is a big pot of rich homemade stock. Not only is this liquid gold cheaper and better tasting that store-bought, it feeds into another of my goals, to reduce food waste.

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Spicy Calamari Stew with Garlicky Croutons

Eat Well Edibles Recipe

Our first taste of the autumn chill has arrived. The days break foggy and crisp, and though the afternoon sun is still quite warm, bracing morning and evening winds prompt yearnings for warm, soul-satisfying foods.

This recipe for a tomato-based calamari stew with chillies and herbs more than satisfies. Sometimes ladled over a small mound of grains, I served these bowls with cubes of homemade ciabatta bread tossed with olive oil and garlic and baked briefly until crisp and golden.

A simple yet elegant meal that feels like one foot in summer, one foot in autumn, and an arm in winter.

Spicy seafood chowder Continue reading