Lemons always remind me of spring because of their sunny color and fresh flavor they add to food. I love to use lemon juice to add a bright citrusy flavor to dishes, and the zest shouldn’t be wasted either — it packs a punch of flavor in just a small amount. Mint is also another favorite flavor of mine and tangy lemon and cool mint taste great together.

Risotto is a creamy, traditional Italian rice dish that’s so versatile it’s great for any time of the year or occasion. So, thanks to my affection for lemon and mint during this season, I decided to marry the two in this dish.
(more…)

frittata

Breakfast is my favorite meal of the day, no matter the time. For this recipe, my inspiration was the wonderful produce available this time of year and my deep affection for egg-based breakfast/brunch foods. I hit up my local produce stand, then got in the kitchen and got my frittata on!

This frittata recipe is super simple, even easier then making an omelet and without all the flipping and fuss. I love the array of colorful vegetables that are now available at the produce stands and just about all of them would be great in this dish. I used almost every color in the rainbow in my frittata: a yellow tomato, red cubanelle pepper (comparable to a bell pepper, but a bit sweeter), verdent spinach and arugula, and red (actually, purple) onion. (more…)