We are so excited to be celebrating the release of Stacy Lyn Harris’s newest cookbook, Harvest! It is hitting the shelves today, March 21, 2017! From the cover photo to the final sentence, you can tell that she has poured her heart and soul into the development of this one-of-a-kind coffee-table style cookbook. Her passion for fresh foods, gardening, cooking, decorating, design, and southern style can be seen on each page. The book is stunning, and you quickly realize she has, not only a talent for cooking, but also a well-honed gift for photography. We are sure you will love this book just as much as we do! Here is a small taste of one of the recipes you can find in Harvest.
(Click on the recipe card image to enlarge)
This recipe reminds me of spring mornings and is one of the first recipes that I make when my herb garden begins to bloom. I would grow herbs just for this frittata!!
8 large eggs
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
2 Tablespoons fresh thyme, chopped
2 Tablespoon sage leaves, chopped
1/2 cup Italian parsley leaves, chopped
1/2 cup fresh basil leaves, chopped
1 shallot, diced
1 cup mozzarella cheese, shredded
4 Tablespoons butter
1. Place rack in oven close to the broiler and set broiler on high.
2. In a large bowl, blend eggs with salt and pepper until frothy.
3. Add thyme, sage, parsley, basil, shallots, and cheese to egg mixture and blend.
4. In an 8 to 10-inch sauté pan, heat butter until it begins to bubble. Add the egg mixture and cook over medium-heat for 5 minutes or until it is set on the bottom and sides of pan. Transfer pan to the oven and broil for about 3 minutes or until the eggs are puffed and lightly browned. Sprinkle with parsley and serve.