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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Herb + Onion All-Meatballs (Grain-Free + Egg-Free)

Eat Well Edibles Grow Well Recipe

Back in the Midwest our supper table saw its fair share of ground beef: sloppy joes and tacos, meatloaf, Hamburger Helper. In the round, however, our exposure was limited to Grandma’s occasional porcupine meatballs — beef and rice balls cooked and served in a seasoned tomato sauce. I want to think the secret ingredient was love, but have a sneaking suspicion it was condensed tomato soup. Regardless, wonderful, and a fun little glimpse into my late 80s and early 90s upbringing.

Then, a ways down the road, palates slightly more mature, came the introduction to Totero’s. It was a veritable step out of southeastern Wisconsin and into southern Italy, with as few frills as possible, in the best way imaginable. Sadly shuttered in 2014 after 75 years, this priceless gem and its family’s infallible, no-nonsense red sauce and cue ball-sized meatballs live on in memory to inspire great recipes.

Like this!

herby grain-free meatballs

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Asparagus Ribbon Pizza with Ricotta and Lemon

Eat Well Edibles Recipe

Almost as soon as it arrives, the spring asparagus is gone. With knowledge of their fleeting presence, bowl after plate after slice featuring the tender green spears is all I seem to crave. Over the past few weeks, we’ve lingered over many such meals.

If you’re an Instagram follower you’re probably familiar with my #fridaynightpizza hashtag. Yes, we enjoy pizza once a week, preferably with a big glass of wine to accompany it. It’s almost too simple to blog about, but this pie was such a hit I had to share before the short-lived asparagus season comes to a close.

Asparagus pizza mise en place

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Savor the Flavor of Eating Right + Chipotle Vanilla Smoked Salmon

Eat Well Edibles National Nutrition Month Recipe

We all need food to survive. But food is about more than just eating.

In my opinion, life is better with food prepared with a focus on freshness and flavor, made with love, and taken in good company — even if the food is repurposed leftovers and the company is your cats. It’s about pleasure as much as fuel, embracing nourishing options and healthy practices, not restriction or austerity.

All of these things bring me great joy. To me, this year’s National Nutrition Month® theme Savor the Flavor of Eating Right matches my own beliefs that if you relish the present, you nourish the future. With a focus on making healthy eating synonymous with eating well, the theme encourages creativity and exploration of new foods, cuisines, and cooking techniques to keep taste buds happy.

Brined chipotle vanilla salmon

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An Ireland Travelogue + Beer-Steamed Mussels with Cabbage, Leeks and Smoky Bacon

Eat Well Edibles Recipe

There’s something magical about Ireland.

Dun Briste

Dun Briste, Downpatrick Head, County Mayo, Ireland

We fell madly in love during our holiday earlier this year, gaining a special fondness for the country’s western coast affectionately known as the Wild Atlantic Way. Its fresh sea air, bracingly powerful winds, fields of scrubby heather, near-daily rainbows, and millions of scruffy sheep. Its rugged shores, dramatic cliffs and breathtaking views. Its universal small-town feeling and general friendliness graciously extended to wayfaring strangers.

Unsurprisingly we frequently found ourselves deep in conversation with the locals – typically about eating and drinking, preferably over a bowl of something steamy or a pint of something dark and frothy. In addition to their excellence at preparing their bounty skillfully and serving it generously, the Irish speak with intense pride about the things they grow, raise, harvest, make, brew and cook. There is literally a story behind every mouthful, and we attempted to unravel each.

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