Bebop-A-Reebop Rhubarb

 Rhubarb Lemonade (from Beth Dooley in the La Crosse Tribune): Put about 3 cups chopped rhubarb into a large glass bowl and cover it with water. Let the rhubarb sit overnight. Strain off the "lemonade" and sweeten to taste with sugar or honey. Serve over ice. We used honey, and it was delicious!

Asparagus Frittata (from Parents magazine): 5 eggs, 1/4 cup milk, 1/4 cup shredded cheddar cheese, 1/4 tsp. salt, 1/4 tsp. ground black pepper, and 1/2 cup fresh asparagus cut into 1-inch pieces (about 1/2 lb.)
1. Preheat the oven to 375 degrees. Lightly coat a 9-inch pie plate with cooking spray and set it aside.
2. In a medium bowl, whisk together eggs, milk, cheese, salt, and pepper. Stir in asparagus and pour into prepared pie plate. Bake about 20 minutes or until set. Remove from oven and let stand about 5 minutes before slicing. Makes 4 servings. I also added spring onions, and again delicious!

And with whole-wheat toast and jam, we had ourselves a very scrumptious breakfast for lunch (no leftovers). Seasonal eating is the best. Credit to the Wiste farm for the eggs and honey.

~Becky