Maple Fig Shortbread Bars

Eat Well Edibles Recipe

There is a definite seasonal urgency to cooking, especially this time of year. One minute you’re on top of the game, the next Mother Nature snatches away your favorite ingredients without warning. Removing her wrench from my plans is where you will currently find me.

Originally conceived to capture the final harvest of fresh figs, our tree took an early holiday, and has since been put to bed. But I’m a sucker for fig cookies, and darned if this setback was going to impede my weekly baking therapy — dried, it is!

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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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Whole Wheat-ish Ciabatta Bread

Eat Well Edibles Recipe

Ciabatta — the light and airy “slipper bread” of Italy — used to be reserved as a special treat if we visited an Italian market.

My first taste of homemade was actually during a trip to see my husband, then boyfriend, as a new dating couple. He pulled out all the culinary stops for me, including homemade ciabatta, brioche, bagels and baguette, among many other delicious, memorable foods and meals. His willingness to try new ingredients and experiment in the kitchen are two of the things that sold me. I mean, a guy who bakes his own bread? Well done, Sir.

A few weekends ago I relived those times and gave ciabatta another whirl, baking two loaves plus a handful of rolls. (I think his were prettier…)

Ciabatta loaves + rolls

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