Simplicity in Spring

Spring signals nature’s awakening. As nature unfolds the newness all around us, we may find ourselves desiring lighter, fresher food choices. Spring foods bring a clean, crisp, fragrant element to the menu (think berries and early greens).

Greens, a traditional springtime food choice in most cultures, provide a refreshing, cooling, and cleansing effect to the body. Chlorophyll, the green pigment in plants, is considered one of the most powerful healing and cleansing foods known to humankind.

Two of my favorite spring greens are asparagus and cilantro. I’ve chosen two recipes featuring these spring garden-fresh ingredients for their nourishing, cleansing, and delicious characteristics––oh, and did I mention how simple they are to make?

I love simplicity in my kitchen and in my menu choices. These recipes are a win-win, being yummy and easy to prepare. When I shop in season, my food selection also becomes simple: I’m purchasing produce that’s readily available and usually at a reasonable price. Remember, when selecting fresh produce, look for a fresh green color and a crisp texture.

Another reason I love these recipes, is that they can be modified and prepared in other seasons. Now that’s a simple solution I really like! I’ve included seasonal changes with each recipe for your all-season ease. I hope you’ll include these recipes in your spring dishes. Your family and guests will think you spent all day in the kitchen!

Spring Scones: Cheesy Asparagus

*Recipe yields approximately 10-12 large or 20-24 mini scones (if triangles are cut in half)

What You Need:

1 cup asparagus, cut in 1/2” pieces and steamed lightly
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter
¾ cup plus 2 tablespoons buttermilk
1 cup grated cheddar cheese
1/8 teaspoon cayenne pepper (more if you like it spicy hot)
¼ teaspoon freshly ground black pepper

What You Do:

  • Preheat oven to 425°F.
  • Trim woody ends from asparagus and cut stalks in 1/2” pieces; reserve the tips.
  • In large mixing bowl, stir together flour, sugar, baking powder, and salt.
  • Cut butter into small pieces. Using a pastry cutter, cut butter into flour mixture to “crumb” stage.
  • Stir in ¾ cup buttermilk.
  • Fold in cheese, asparagus pieces (not the tips), cayenne, and pepper.
  • Mix thoroughly, then turn dough onto floured work surface and knead 6–7 times.
  • Shape dough into 1/2-inch thick rectangle. Using a sharp knife, cut rectangle lengthwise into three strips; cut each strip into a triangle.
  • Place triangles on greased baking sheet. Brush scones with remaining buttermilk; press 2-3 asparagus tips into tops.
  • Bake 12–15 minutes or until tops are golden brown.
  • Serve with softened butter.

Connie’s Comments: This simple recipe serves as a base recipe and may be revised using seasonal fruits or vegetables. For fall/winter, replace asparagus and cheddar with chopped apples and cinnamon. You may also like chopped apples and sharp cheddar. For a fruity scone, use blueberries or raspberries. Summer’s zucchini works well when shredded with cheddar or Swiss cheese. Gruyere and parmesan cheeses also pair well with fruit. Use your imagine and enjoy this simple scone recipe in every season.

Spring Herb Frittata

*Recipe yields approximately 8 servings

What You Need:

8 eggs
2 tablespoons water
4­–6  slices cooked bacon, cut in bite-sized pieces
1 cup organic mozzarella cheese, shredded
3 tablespoons fresh cilantro, finely snipped

What You Do:

  • Preheat oven to 350°F.
  • Beat eggs and water with wire whisk in medium-sized bowl.
  • Stir in bacon pieces, ½ cup of cheese and 2 tablespoons of cilantro.
  • Pour into greased 9-inch quiche plate or glass pie plate; top with remaining cheese.
  • Bake for 30 minutes or until puffy and slightly browned.
  • Garnish with remaining cilantro; cut into 8 slices for serving.


Connie’s Comments: Cilantro, also known as coriander, is a member of the parsley (Umbelliferae) family. It is commonly used as an herb or a spice. Historically, cilantro was used medicinally for its anti-inflammatory and cholesterol-lowering properties. It eases digestion and acts as a natural blood purifier (chelator), due to its chlorophyll content. Cilantro provides dietary fiber, iron, magnesium, and manganese.

This frittata recipe can be revised to use ingredients for any season: diced ham and Swiss cheese with minced kale or diced, cooked chicken and freshly snipped basil also make a delicious combination. In the summer, I top the frittata with fresh, ripe tomato slices for color, flavor, and summer nutrients. This simple recipe may become your next year-round “go-to” dish!


The Wise Woman takes you on a garden stroll through every season, guiding you in wise food selection. This wellness journey encourages and educates on the health and healing values of choosing ingredients (foods) from Nature’s Pantry. May you be inspired to make a new beginning in your health-style and live fully in every season!



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