'spring vegetables' on Serious Eats
A frittata is a wonderful way to make use of odds and ends in the kitchen. WIth so many spring vegetables springing these days, I had plenty of small bits to turn into dinner. Or lunch. Or brunch. The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature. Indeed, the combination of wholesome veggies, rich eggs (with extra yolks), and nutty Gruyere cheese is killer at any time of day. And while the recipe reads long, it can easily be broken up into two phases: the filling, and the eggs. Saute the vegetables and roast the potato when you can, and then whisk and bake up the frittata right before serving.
Like polenta, grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor into it. This is exceedingly easy to do in the spring, when sweet, tender green vegetables are at their finest. I use a mix of asparagus, fava beans, English peas, and snap peas and finish them off by glazing them with butter and herbs in a pan. A touch of lemon zest and juice adds bright freshness, while a poached egg adds its rich, creamy yolk.
For last week's Weekend Cook and Tell challenge we asked all of you to get inspired by spring vegetables and cook up a warm weather vegetable-centric dish. This was one of our most verdant Cook and Tells yet—let's take a look at some of our freshest responses.
It was "spring forward" this morning in much of North America, and—as if you weren't already looking forward to it—that means spring vegetables are either coming to market already in some parts or are just around the corner. That brings to mind the question: What spring vegetables, foods, and/or dishes are you most looking forward to?