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Delicious seasonal recipes from the Post Food team.

Parsley Salad With Cucumber and Walnuts. (Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky)

By Becky Krystal

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Good Saturday morning, everyone. The weather in D.C. has been an absolute roller coaster this week and can't decide whether to be warm or downright frigid. On one of the delightfully balmy evenings, I took a few minutes to poke around my patio and see how everything was faring.

Most of what's back there is of the set it and forget it variety, but I did notice that my potted herbs could use a bit of TLC. The rosemary and sage need some cutting back to make way for new growth, and despite my hope, I've come to accept that the oregano and mint aren't returning and need to be replaced.

I feel a little bad about the benign neglect because it has me thinking about the way we sometimes treat herbs. We buy a bunch and let them languish in the fridge until they wilt. We half-heartedly scatter them as a garnish, almost an afterthought. Or we simply skip them altogether. Poor herbs. Always the bridesmaid, never the bride.

Ellie Krieger decided to do something about their perennial (see what I did there?) underdog status by putting them front and center in her Parsley Salad With Cucumber and Walnuts. In addition to being packed with the aromas we so often associate with them, herbs are brimming with the same vitamins and antioxidants you find in other leafy greens. So why not go ahead and skip the lettuce in favor of herbs? That's what Ellie did in this vibrant, textured salad that would be just the thing to put on the table to balance out the richer fare you might be serving at Easter or Passover. Even I, a borderline parsley skeptic, was won over by the bright, springy pile of greens enhanced with herb-adjacent scallions and simply dressed with lemon juice, olive oil, salt and pepper.

How else to give herbs the respect they deserve? "Add handfuls of tender herbs to a simple green salad, pile mint or basil on a basic tuna or turkey sandwich, stir chopped herbs into scrambled eggs, and experience how this simple addition takes a dish from good to great," Ellie says. Herbs aren't just for scrambled eggs, though. They are vivid and nutritious complements to baked egg dishes, such as Goat Cheese and Dill Baked Eggs and a Persian Kuku Sabzi (Fresh Herb Kuku). Of course, you can stir generous amounts into frittatas as well, which Ellie does in her Green Frittata With Leeks, Kale and Parsley. Below you'll find a few more ideas for how to pack herbs into all kinds of dishes.

They'd make a fine addition to this week's featured recipe, Ricotta Frittata With Spring Vegetables. This recipe from former Food and dining editor Joe Yonan is packed with seasonal greenery, all of which is negotiable based on what you like or can find. Serve it for any of the upcoming holidays, or whenever you need a fresh, flexible spring meal.

What else are you thinking about cooking these days, and how can I help you do it? Let's hear about it in my live weekly cooking chat Thursday at 11 a.m. Eastern. Submit your questions now, then return when I get the conversation started.

Until next week, happy cooking.

Parsley Salad With Cucumber and Walnuts

(Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky)

This parsley salad, with cool cucumber, crunchy toasted walnuts and scallions in a lemon-olive oil dressing, feels like spring on a plate.

By Ellie Krieger

Mushroom Matzoh Brei With Lemon-Herb Sauce

Update the classic golden Passover scramble with the flavors of spring, including an herb-loaded sauce.

Roast Leg of Lamb With Herbs

Leg of lamb is one of the best no-fuss, go-to centerpiece roasts for group entertaining.

Buttermilk Ranch Dressing

Chives, dill and parsley go into this homemade version of the popular condiment.

Green Frittata With Leeks, Kale and Parsley

Lots of fresh parsley imbues this egg dish with grassy freshness.

Recipe of the Week

(Rey Lopez/For The Washington Post; food styling by Carolyn Robb)

Ricotta Frittata With Spring Vegetables

Find substitution suggestions and other tips below the recipe.

Save or print the recipe

Make ahead: Refrigerate the cooked vegetables for up to 4 days.

Storage: Refrigerate for up to 4 days.

Servings: 4 to 6 (makes one 12-inch frittata)

Total time: 30 mins

Ingredients

8 large eggs
1/4 cup whole milk
1/2 teaspoon fine salt, plus more as needed
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, thinly sliced
2 stalks green garlic (see substitutions and tips, below)
8 ounces asparagus, trimmed and cut into 1/2-inch pieces
4 cups (4 ounces) baby spinach, chopped
1/2 cup whole-milk ricotta cheese
1 small bunch ramps (see substitutions and tips, below)

Steps

1. In a large bowl, lightly beat the eggs with the milk and 1/2 teaspoon of salt.

2. In a large (12-inch) cast-iron skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the garlic, green garlic and asparagus, and cook, stirring frequently, for 3 to 4 minutes, until the asparagus is barely tender. Add the spinach and cook, stirring to incorporate, just until it wilts. Season with salt to taste. Scrape the mixture into a bowl. (At this point, the vegetable mixture can be refrigerated until needed.)

3. Position a rack 4 to 6 inches away from the broiling element and preheat the broiler on HIGH.

4. Return the skillet to medium-high heat and add the remaining 1 tablespoon of oil. Once it shimmers, pour in the egg mixture and cook for a few minutes, until it is set on the bottom. Use a spatula to lift the edges of the eggs on one side and tilt the skillet so any uncooked egg runs underneath. Repeat on several sides until the frittata has mostly set but is still a little runny on the very top, 5 to 6 minutes total.

5. Spoon the vegetable mixture evenly onto the frittata. Drop 1-tablespoon portions of the ricotta on the surface, and scatter the whole ramps on top. Transfer the skillet to the oven and broil until the frittata has puffed, set and browned in spots, 2 to 3 minutes. Keep a close eye on the frittata to avoid scorching.

6. Serve the frittata straight from the skillet, warm or at room temperature. Or run a knife around the edges and carefully invert onto a plate, then invert again so the ramps and ricotta are on top. The frittata may deflate a bit; that is okay.

From former Food and Dining editor Joe Yonan. Tested by Joe Yonan and Hattie Ulan.

Nutrition information per serving, based on 6: Calories: 200; Total Fat: 14 g; Saturated Fat: 5 g; Cholesterol: 295 mg; Sodium: 320 mg; Carbohydrates: 6 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 13 g.

Substitution suggestions + other tips and ideas: