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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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 + homey and warm, just right for autumn. With only a few ingredients this simple, traditional side is elevated to a beautiful and balanced meal — be it supper, lunch or even breakfast.

Summer succotash with barley and poached egg_HGN

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Soft-Scrambled Eggs on Toast

Eat Well Edibles Recipe

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.”

+ + + +

Hands up if you often take breakfast on the hoof, or rush through it in the kitchen without giving the food a passing thought… I predict a large showing.

As busy entrepreneurs, working adults, parents, students, general living-life-to-the-fullest-ers, it can be an inevitable fact of daily life. But still, it’s not the most relaxing, and certainly not the most enjoyable, way to eat. So when time allows, a leisurely breakfast, preferably balanced and nutrient-dense, is where it’s at.

One that always brightens my mood and my day — and offers an exciting start, as Winnie would no doubt agree — is eggs, gently scrambled until barely coming together.

Soft-scrambled eggs_HGN

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Socca (Besan/Chickpea) Flatbread

Eat Well Edibles Recipe

Mentions of socca, the savory besan flour flatbread, are lovingly sprinkled about the pages of this blog. Each reference with a footnote from yours truly promising that a recipe post is on the horizon. It’s time I make good.

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9 Reasons to Exonerate Eggs + How I Do Omelets

Eat Well Edibles National Nutrition Month Recipe

Eggs seem to fall in and out of disrepute as often as hemlines change, with the prevailing thought often trending toward fear rather than favor.

Research has consistently demonstrated that the nutrients found in eggs benefit your body head to toe – from brain, eyes, skin and hair, to heart, bones, veins and arteries. And even with recent nutrition recommendations from top researchers suggesting we embrace eggs as part of a healthy diet, there is still much trepidation. A sad truth for a dietitian whose household loves eggs.

Below I highlight several of their many benefits, as part of my National Nutrition Month® tips series. For your patience with this wordier than usual post, a recipe for my unconventional take on the omelet awaits you at the finish line.

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