Quick

The classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Classic Highballs called for club soda and a spirit, but over the years included sweeter mixers (the gin and tonic is one such version; the Moscow Mule, another). We suggest a return to the dry version, which allows premium spirits to shine.

A nice side for grilled chicken or steak.

Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead.

For tender burgers, gently combine and shape the chicken mixture.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

For extra crunch, add a few strips of cucumber or bell pepper before rolling these up.

Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.

Four ingredients — and packed with flavor. **What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).

Order scallop baking shells from surfasonline.com or call 866-799-4770.