Welcome to Sprinter: the most frustrating time to make a meal.
Our April cover recipe, this fried egg on toast employs herbs in one of my favorite ways: butter. I sub olive oil for half the butter, which not only adds some healthy fat but makes the butter super spreadable, even if it hangs out for a few days in the fridge.Lentils, to me, are a perfect winter-spring food when freed from the constraints of soup. Take this dish, where cooked lentils get sautéed with a little lamb, then tossed with fresh herbs.
That spoonful of Greek yogurt at the end is crucial: it tempers the heat.Have I mentioned I enjoy butter? It's true, but in this recipe, I like to baste the mushrooms in ghee. Two cups of fresh herbs sounds like overkill, but, trust me, it makes the meal.This frittata is a love letter to herbs: four-and-a-half cups of them, to be exact.
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