Strawberries with sabayon

If you’re tired of the same old accompaniments for your summer berries, try this sabayon. It is an Italian dessert that slightly custardy and very light. It goes well with a variety of fresh fruits or can be served on the side of cake.

Makes 2 cups

1 pt strawberries
3 large egg yolks
1/3 c sugar
½ c sweet white wine such as moscato or prosecco
Fresh Vanilla, optional

Mix all ingredients together in a bowl with a whisk
Heat over a double boiler and whip until tripled in volume – do not let it boil and do not let the water hit the bottom of the bowl if you are using stainless steel, you don’t want to cook the egg yolks
If using vanilla, once the mixture has fully developed, scrape in the seeds from the pod and incorporate
Chill and serve cold with fresh strawberries


Mini frittatas with spinach, mushroom and goat cheese

Here’s a simple dish for any weekend breakfast or brunch. I had a ton of ingredients that needed to be used up so I threw together these mini frittatas. The best part is the onions, the flavor really comes out with the caramelization. Happy eating!




  • 5 egg whites
  • 3 eggs, whole
  • 1/2 cup milk of choice
  • 1/2 cup spinach, cooked
  • 1/2 cup portobellos, cooked
  • 1/4 cup red onion, glazed (instructions below)
  • 1/4 cup goat cheese
  • 1.5 tbsp fresh rosemary, chopped finely
  • 1 tbsp balsamic vinegar
  • 1.5 tsp grapeseed oil
  • 1 tsp olive oil
  • pinch of kosher salt + black pepper


  • Preheat oven to 350 °F
  • Sauté spinach and portobellos with olive oil in pan
  • Chop red onion and place in pan with balsamic vinegar and grapeseed or olive oil. Cook until onions are caramelized with vinegar
  • Whisk egg whites, eggs, and milk together
  • Add in rosemary and goat cheese and stir lightly
  • Combine vegetables in separate bowl
  • Place vegetable mixture in muffin tin, and fill 1/4 of the way up
  • Pour egg mixture over vegetables until tins are 3/4 full
  • Bake for 20 minutes, or until eggs are set

Yields 12 mini frittatas.