A postcard from Tuscany and a springtime frittata with a radish dill salad.

Plus, a bit of This & That.

A Postcard from Tuscany

The boys are on spring break, so we’re spending the week at a beautiful villa in a small Tuscan town called Lajatico, with our best friends from Turin. Our days have been filled with cooking delicious meals at the house, relaxing while the boys play soccer, exploring nearby towns, and discovering some truly fantastic restaurants in the region. We’ll be sharing all the details and recommendations in next week’s newsletter—but until then, sending love from Tuscany! x

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A Springtime Frittata

A frittata is always a good idea, especially when feeding a group on vacation. It's easy, delicious, nutrient-dense, and can be served warm or at room temperature, so even the friends and family lucky enough to sleep in still get to enjoy it. And, if you don't have the exact vegetables listed below, don't stress. As long as you've got a good number of eggs, you can improvise with whatever's in your fridge. So, next time it's your turn in the kitchen, make a frittata, and impress the whole crew.

SPRINGTIME FRITTATA WITH RADISH DILL SALAD

Serves 4-6

• 1/4 cup extra virgin olive oil + more for the radish dill salad

• 1 medium zucchini, ends trimmed, finely diced

• 3 scallions, ends trimmed, thinly sliced into rounds

• 3/4 cup fresh peas

• 4 cups fresh spinach leaves

• 12 eggs

• 1/2 cup heavy cream

• 1 cup fresh dill leaves

• 4 small radishes, ends trimmed, thinly sliced into rounds

• Lemon 

• Sea salt

• Black pepper

Preheat the oven to 375 degrees Fahrenheit. 

In a medium bowl, whisk together the egg, cream, a pinch of sea salt, and some freshly cracked black pepper. Set aside. 

In a large frying pan or cast iron skillet, heat the olive oil over medium heat. Add the zucchini, scallions, and peas and stir to coat. Season with sea salt and black pepper. Cook until soft and tender. Once the vegetables are cooked, add the spinach and carefully stir, turning the leaves over until they are wilted. 

Next, pour the egg mixture into the pan. Carefully place the pan into the oven and cook for 10-15 minutes or until the center of the frittata is set. 

While the frittata cooks, prepare your radish and dill salad. In a small bowl, add the dill and radish. Squeeze a little lemon juice, a drizzle of olive oil, a pinch of sea salt, and some freshly cracked pepper. Toss to coat and set aside. 

Once the frittata is done cooking, remove it from the oven. Slice it into 6-8 pieces and serve topped with the radish dill salad.

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This & That

• Tis the season for my favorite maxi dress to make her way into the sunlight once again. I’m not lying when I say I have this dress in eight different prints. It’s the absolute best.

• If you’re looking for a gentle and effective facial exfoliator, this is the one.

• I finally found a jean brand that I love. My faves are the 90’s Pinch Waist, Harper Jean Crop, and Ren Jean. The jeans stretch a lot so definitely size down.