Honeynut Squash, Red Onion + Sage Frittata
Veggies, Fall, Eggs Una Volta Studio Veggies, Fall, Eggs Una Volta Studio

Honeynut Squash, Red Onion + Sage Frittata

I don’t usually think “ooh yes I want a frittata” because nearly always, the results feel dense and uninspired. Happily, I can no longer say that. Enter a frittata you’ll want to make and eat anytime of day, and carry you through the year. No matter what ingredients you swap in, it’s always a hit.

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Gorgeous Gigante Beans+Toast
Veggies, Fall, Winter, Potatoes-Grains-Beans, Toast Una Volta Studio Veggies, Fall, Winter, Potatoes-Grains-Beans, Toast Una Volta Studio

Gorgeous Gigante Beans+Toast

Thoroughly a legume lover, cooking magical, fairytale-worthy gigante beans was a greatly anticipated occasion. One of the simplest ways to serve these, and one of my favorites, is spooning the beans and their liquor onto thick sourdough toast, adorning with roasted red pepper ribbons, and sprinkling with flaky salt. These beans are so creamy, so meaty, so good. And entirely vegan.

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Cheese Toasts With Mushrooms, Miso & Honey
Veggies, Toast, Fall Una Volta Studio Veggies, Toast, Fall Una Volta Studio

Cheese Toasts With Mushrooms, Miso & Honey

When I crave sustenance that is speedy and delicious, these toasts come to the rescue. The washed-rind, creamy cheese is a lush foil to meaty mushrooms. I dreamed up the sweet-savory dressing thinking of a couple things: cheese and honey as a pairing, and how miso echoes the mushrooms’ umami. Who doesn’t love a good toast? It’s the perfect vehicle for all of it.

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Asparagus & Fava Beans with Tonnato
Veggies, Salads, Fish-Seafood, Spring Una Volta Studio Veggies, Salads, Fish-Seafood, Spring Una Volta Studio

Asparagus & Fava Beans with Tonnato

As spring gets closer each day, I’m filled with a giddy lightness, very much looking forward to the brown landscape transforming into one filled with buds and tenderest leaves. This much-awaited season makes for easy eating, where only a little cooking is needed to make foods to shine. Tonnato sauce, which I rave all about here, makes an ideal pairing for seasonal stars fava beans and tender asparagus spears.

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Loaded Mushroom Galette
Veggies, Fall, Winter Una Volta Studio Veggies, Fall, Winter Una Volta Studio

Loaded Mushroom Galette

This galette nearly bursts at the seams with mushroomy goodness. Instead of piling raw mushrooms directly onto pastry, sautéing them in advance cooks away some of their water content and concentrates their flavors.

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A YEAR AT

Catbird Cottage

RECIPES FOR A NOURISHED LIFE