June 5, 2018

This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note.  Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy! 


  • 1lb of your choice of greens (swiss chard, kale, and spinach all work especially well)

  • 1 Tbsp Olive Oil

  • 1/2 medium onion, chopped (can also use 1/2 cup of spring onions)

  • 1 cup of leeks, thinly sliced

  • 2 large cloves of garlic, minced

  • 9 large eggs

  • 2 Tbsp milk

  • 1/3 cup grated Parmesan Cheese

  • 4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional)

  • Salt and freshly ground pepper, to taste

  • 3 oz goat cheese crumbles (optional)


  1. Clean and dry greens, then strip the stems and set aside. Coarsely chop leaves.

  2. Dice up the onion, along with the stems of the greens. Thinly slice the leeks and mince the garli...

May 24, 2018


  • 2 cups pea shoots, rinsed and patted dry

  • 2 cups asparagus, rinsed and trimmed

  • Lettuce, rinsed and patted dry

  • Shredded zest and juice of 1 Meyer lemon

  • ¼ cup extra virgin olive oil

  • Freshly ground pepper & sea salt


  1. Bring a medium pot of salted water to a boil over high heat. Drop in the chopped asparagus and cook for 3 minutes, until tender when pierced with a fork. Immediately remove from the pot and put into a bowl of ice water to halt cooking. Drain asparagus and chop into bite sized pieces.

  2. In a small bowl, whisk together the zest and juice of 1 lemon with olive oil, salt, and pepper. You may want to add a 1/4tsp of sugar if using a regular lemon (Meyer lemons are sweeter)

  3. In a large bowl, combine pea shoots, asparagus, and lettuce. Toss with dressing to coat and enjoy!

Adapted from a recipe by Williams Sonoma

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