Your Health Matters- Spring Recipes

Asparagus and Goat Cheese Frittata

(serves 6)


2 tablespoons of unsalted butter

1 pound fresh local asparagus, cut into 2-inch pieces.

10 large eggs

¼ cup sour cream

5 ounces goat cheese, crumbled

1 teaspoon salt

½ teaspoon ground black pepper


  • Preheat oven to 325 degrees.
  • Blanch asparagus for 30 seconds in boiling water. Remove asparagus and place immediately in a pan of ice water to stop the cooking process.
  • In a heavy bottomed non-stick pan, melt butter and allow to cool slightly. Add asparagus.
  • In a large bowl crack and whisk the eggs for approximately 30 seconds. Add the sour cream, salt and pepper and whisk to incorporate.
  • Add the egg and sour cream mixture to asparagus. Sprinkle goat cheese on top of egg mixture and place frittata in preheated oven. Cook until egg mixture is set, approximately 20-25 minutes.
  • Cut into 6 equal slices and serve warm or cold.

Strawberry Rhubarb Compote

(serves 4)


½ cup granulated sugar

2 tablespoons orange zest

¼ cup orange juice

2.5 cups rhubarb, chopped

1.5 cups strawberry capped and sliced


  • In a large sauce pan combine sugar, orange juice and zest and bring mixture to a slow simmer.
  • Add rhubarb and continue to simmer for 20 minutes or until rhubarb softens.
  • Remove mixture from heat, add strawberries and mix well. Allow mixture to sit until strawberries are softened and mixture thickens, approximately 20 minutes.

Note: Serve compote as a topping on desserts, pancakes, waffles or roasted turkey, chicken or pork.