Savory Strawberry Pizza with Spinach, Chives, Chillies + Halloumi

Eat Well Edibles Recipe

As it goes every year, I’m shocked to find that early May marks the drawdown of strawberries. Blueberries come on in branch-bending bunches in the nick of time to be sure, but for as long as we can, it’s all about those fresh-picked reds.

With today’s recipe, we give them a savory turn on a #fridaynightpizza that evokes the flavors of spring.

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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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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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Creamy Carrot Lentil Soup with Crunchy Almond-Coconut Dukkah

Eat Well Edibles Recipe

There are a few sections in my raised bed where the soil leaves quite a lot to be desired. I (un)affectionately refer to these as “dead zones,” and after seasons of disappointment, began to expect little, if any growth at all.

This past autumn and spring something spurred me to give the entire bed extra attention in the form of homemade compost tea, manure, and a new layer of peaty garden soil. Spread, till, spread, till, spread, till, wait.

Lo, and behold, a variety of carrots called Short ‘n Sweet came to represent not only the first carrots in my history of gardening, but also the first crop to outfox a dead zone. Though the size and harvest of these gnarly munchkins were small, it was a bounty considering, and proof of what the earth can provide if only we give it love.

Baby carrot harvest

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