Easy, breezy recipes for spring

Spring into seasonal cooking with fresh ingredients and flavors with these delicious seasonal dishes.

Spring Frittata with Asparagus & Pancetta

Ingredients6 eggs

1/4 cup half-and-half

1/2 teaspoon kosher salt

1/4 teaspoon black pepper1 tablespoon extra virgin olive oil

2 ounces pancetta

1 tablespoon diced leeks

6 asparagus spears, top halves reserved to top, chop the rest in 1/2-inch pieces

2 ounces goat cheese round, not the pre-crumbled

1 teaspoon chives chopped


Preheat oven to 400 F.Beat eggs until just combined, don’t over mix. Add half-and-half, salt and pepper, stir to combine and set aside.

In a small skillet, heat pan over medium-low heat and add about 1 tablespoon of EVOO, add the pancetta and cook slowly to render the fat and lightly brown. Once it starts to crisp, remove with a slotted spoon to a separate bowl. Do not wipe out the pan.

In the same skillet, add the diced leeks and the chopped asparagus spears, reserving the top pieces to lay on top later. Cook leeks and asparagus for 3 to 4 minutes.

Spread the veggies evenly on the bottom of the skillet and slowly pour in the egg mixture. Add half of the pancetta, reserve the remaining for garnish.

Allow the eggs to set on the stovetop for about 2 minutes. Turn the heat off and carefully lay the reserved asparagus tops in a pinwheel shape on top. Move the frittata to the oven, on the middle rack so that it doesn’t brown too quickly.

Check on it periodically, after about 10 minutes, add a few dollops of goat cheese on top and place it back in the oven for about 2 minutes to warm the cheese through.

Sprinkle with reserved pancetta and fresh chives.

Recipe reprinted courtesy of Aly Romero.

Baked Goat Cheese Orecchiette with Lemon, Shallots, and Honey

Ingredients16 ounces goat cheese

zest of one large lemon

1 tablespoon honey

1/2 tablespoon kosher salt

1 teaspoon black pepper

1/4 cup extra virgin olive oil

4 to 6 cups cooked orecchiette pasta

1 cup pasta water

few sprigs of fresh thyme


Preheat oven to 350 F.

In a baking dish, add all ingredients except for the pasta.

Cover with aluminum foil and bake for 20 to 25 minutes, until goat cheese has melted.

Take out your baking dish and give everything a good stir.

Add a little bit of pasta water and mix until creamy.

Stir in your pasta and serve.

Harissa & Brown Sugar Roasted Baby Carrots

12 baby carrots, cleaned and sliced
3 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1/2 tablespoon harissa
kosher salt
black pepper
1 tablespoon fresh parsley, chopped

Preheat oven to 425 F.
Clean carrots and leave whole, or slice through vertically.
In a bowl, combine brown sugar, harissa, kosher salt and black pepper. Toss carrots in a bowl with EVOO and spice mixture.
Lay carrots in a single layer on a baking sheet and roast for about 15 minutes on the top rack until golden brown, flip and cook for another 5 minutes.
Remove and serve with fresh chopped parsley.

Recipe reprinted courtesy of Aly Romero.