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By Donatella Arpaia

Restaurateur, cookbook author and chef Donatella Arpaia is in the TODAY kitchen to share a few of her favorite spring entertaining recipes. She shows us how to make a cheesy frittata with asparagus, quinoa tabbouleh salad and a DIY polenta bar with homemade sauces and toppings.

In Italy, frittatas are typically eaten at the lighter evening meal (lunch is the main meal of the day), but I find they are perfectly appropriate for brunch, picnics, lunch, American-style dinner, or even cut into small bites for hors d'oeuvres. Humble as it may seem, this mixture of eggs, vegetables and cheese puffs up soufflé-style thanks to the addition of the beaten egg whites, to bring a little drama to the table.

Family-Style Polenta with Bolognese

I find I gravitate towards this dish when I want to gather close friends. Serve it with a pitcher of sangria or fruity Italian red wine and a simple green salad.

Quinoa Tabbouleh

Quinoa Tabbouleh

Donatella Arpaia

I was never much of a fan of tabbouleh until I replaced the heavier, denser bulgur with delicate quinoa. This is a perfect combination of textures, with crisp vegetables studding the soft grains. By the way, quinoa is the perfect grain for those watching their carbs, as it is high in protein.

If you like those easy entertaining recipes, you should also try these:

Mediterranean Pesto Shrimp Pasta
Quiche Lorraine

Quiche Lorraine

Elizabeth Heiskell