Yes, spring is finally here! And with it comes a bounty of fresh eats to enjoy. But as we step away from winter’s hearty soups and casseroles and transition to salads and lighter fare, let’s talk about what it means to eat seasonally.
We are lucky to have unlimited access to different food, which enables us to have our favorites year-round. But watermelon in the middle of February is not only tasteless, it isn’t as nutrient-dense as it is when it’s freshly picked in the summer. Produce picked at its peak is not only fresh and delicious, it is also more abundant than out-of-season ingredients, so prices are often much lower—as though we needed another incentive to indulge in yummy local veggies and fruits.
We naturally crave what fuels our body and our activities, so in the warmer weather we tend to gravitate toward what can be prepared quickly to stay outdoors longer. Now is the time to skip slow cooked meals and use clean foods from the earth served raw or quickly cooked to let natural flavors shine through. Shop local farms or create your own garden, like I do, to be sure you are getting the best the season has to offer.
Planting has long been a passion of mine. A trick of mine is keeping a greenhouse all year long so that when spring arrives, I am ready to get fruits and veggies into the ground as soon as possible. Starting with avocado trees and radishes, I take advantage of the longer pacific northwest growing season to expand my plot to include lettuces, tomatoes, jalapenos and so much more. In my new cookbook, Debbie Macomber’s Table, I share a recipe for Tomatillo Salsa that is a great way to use all of the veggies I have an abundance of each season.
Here is a recipe featuring veggies that are in season, cook it and enjoy the flavors of the season.
Spring Vegetable Frittata
1 teaspoon spicy brown mustard
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
2 Tablespoons unsalted butter
½ pound asparagus, cut into 1 inch pieces
2 green onions, whites minced and tops thinly sliced
8 ounces mushrooms, quartered
½ cup frozen peas
½ cup (2 ounces) crumbled goat cheese
Preheat the broiler.
In a large bowl, whisk together the eggs, mustard, salt, pepper, and garlic powder. Set aside.
Heat the butter over medium-high heat in an oven-safe nonstick skillet*. Add the asparagus and the whites of the green onions (set aside the tops for later). Cook for 3-4 minutes, until asparagus is almost tender. Add the mushrooms and peas; continue to cook for 5-7 minutes, until asparagus and mushrooms are tender and lightly browned.
Add the eggs and cook for 1 minute, gently pushing the curds around the pan. Sprinkle the goat cheese and green onion tops on top. Transfer to the broiler, and broil for 2-3 minutes, until lightly puffed and just set (check regularly to make sure it doesn’t burn). Remove from oven and let sit 1 minute before slicing. Serve immediately.
*If your nonstick skillet is not oven-safe, slide the frittata onto a baking sheet to broil.
Bone Oak ForskolinMay 17, 2018 at 6:13 pm
I’m still learning from you, while I’m making my way to the top as
well. I definitely liked reading all that is written on your website.Keep the tips coming.
I enjoyed it! http://boneoakforskolin.net/
Myrna NelsonMay 22, 2018 at 2:28 pm
will have to try sounds great
Carol M StewartMay 22, 2018 at 2:39 pm
Looks very interesting. I will try it.
Linda HoukMay 22, 2018 at 2:47 pm
Kay E CoryMay 22, 2018 at 3:13 pm
What variation of tomato is that in the top photo?
This all looks good.
Ashley HayesJune 22, 2018 at 5:51 pm
Sharon GuagliardoMay 22, 2018 at 4:24 pm
Looks yummy. I will definitely try this out.
June L PalasekMay 22, 2018 at 5:10 pm
Awesome books that I would love to have to read – I have a limitation in my life right now – I just had a total left mastecomy, still have the drainage tube will see the Dr tomorrow so maybe that will come out & I will start being able to some small stuff like reading. Love everything you write & read as much as I can.
Sandy SlaybaughMay 22, 2018 at 5:29 pm
Gotta try this recipe..
Jake HinkleMay 22, 2018 at 5:39 pm
In Ohio, we went from winter to summer. It is suppose to be in the low 70″s. Most days on forecast is for low to mid 80″s.
Neva KregerMay 22, 2018 at 5:42 pm
The salad looks good, thank you for sharing the recipe.
Fran ThomasMay 22, 2018 at 5:56 pm
This sounds delicious. I would never have thought to put peas in it.
Bonnie BakerMay 22, 2018 at 5:59 pm
Loved reading through your cookbook! I especially enjoyed your take on a New Year’s buffet. One our family may well have to try – so different and unusual.
JanetMay 22, 2018 at 6:28 pm
Thank you for this Frittata recipe. I’m always looking for something new. I look forward to checking out your cookbook. Happy Cooking!
VickieMay 22, 2018 at 6:46 pm
I love your cook book !!!!!!!!!!!!
NancyMay 22, 2018 at 7:02 pm
Frittata sounds wonderful.
Row.May 22, 2018 at 8:49 pm
Thank you for sharing recipe, Cant wait to try.
Laurie SmithMay 22, 2018 at 10:02 pm
I just bought your new Debbie Macombers Table book and look forward to trying some if your recipes.
Olivia KlupengerMay 22, 2018 at 10:59 pm
I’m anxious to try this. We enjoy frittatas. especially made with fresh vegetables.
Lois GoodMay 22, 2018 at 11:04 pm
I can’t believe I ordered another cook book but this one is wonderful and I love the family pictures intermingled….and the recipes are deliciously right before my eyes….love love love
MOMay 23, 2018 at 2:01 am
Love the new cookbook.
My husband has a citrus allergy so I am glad to see your recipes and try to change some of the ingredients.
So many ideas for me to try something new cooking for the same man for 42 years can get us in a rut.LOL
Cindy ThompsonMay 23, 2018 at 2:46 am
Nancy CannonMay 23, 2018 at 3:47 am
This recipe book sounds amazing! I’m definitely trying the frittata! (Well, minus the mushrooms! ) And thank you so much for your wonderful books! 🙂
Robin PozgarMay 23, 2018 at 4:10 am
PeggyMay 23, 2018 at 4:16 am
I am always looking for new recipe’s to try out. Would love to have your cookbook. May you have a good Memorial Weekend and God Bless.
Judy KennedyMay 23, 2018 at 5:43 am
Definitely making This frittata
Cindy HeiderscheitMay 23, 2018 at 11:24 am
Thanks for the lovely recipe!! It sounds delicious I just finished reading Silver Linings! It was EXCELLENT!!!! I’m getting ready to read Sweet Tomorrow’s. I can’t wait Thanks for all of your lovely books
Cindy HeiderscheitMay 23, 2018 at 11:30 am
My husband and I have a garden each year. We have the grandchildren help us plant the seeds. They love coming here and watching the garden grow!! We share with my older daughter and her family as well as the neighbors. It’s a blessing to be able to have so much to share. My husband prays over the garden each year and asks God to bless it. Which He does!!
Cindy OndrakoMay 23, 2018 at 11:30 am
Love this section of In The Kitchen! I love to cook and am an old home cook at heart. I had a small catering business at one time! Love the recipes! Thank you for sharing!
Mona CunninghamMay 23, 2018 at 6:21 pm
I love your cookbook. My name is Mona Cunningham. My email is RachaelRuth1964a@aol.com
PattiMay 23, 2018 at 7:55 pm
This recipe sounds delish but unfortunately
I do not like asparagus. any suggestions for a substitute???
Ashley HayesJune 1, 2018 at 7:34 pm
Broccolini would be a great substitution!
Deborah KaczorMay 24, 2018 at 3:22 am
There’s nothing better than when harvest season comes around and everything tastes better
Bonnie J ChalbeckMay 24, 2018 at 9:04 am
I look for different receipt to have something different for dinner. This book will give me some different receipts to try.
Rita RussellMay 24, 2018 at 6:16 pm
Going to have to try your recipes..they sound wonderful and full of the things I need to be eating instead of so many carbs since I am type 2 diabetic
Carole MatherMay 25, 2018 at 8:45 pm
Debbie I have been reading your books for years, They have been a source a source of relaxation and distressing from a very stressful job. Several years ago I was severely assaulted at work and I have trouble processing. I would love to win you books so I could start to regain my reading skills. Even your cookbook sounds fun.