In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients

by Lisa Steele, Tina Rupp (Photographer)

Bright, vibrant, and packed with flavor, these simple seasonal recipes are your ultimate go-to for delicious, feel-good, mostly healthy meals that won’t break the bank.

 

Lisa Steele—cookbook author, fifth-generation chicken keeper, Maine Master Gardener, and founder of Fresh Eggs Daily—is back with fresh, flavorful recipes that are simple to make and anything but basic. With her bold, seasonal flavors and beautifully crafted meals, Lisa brings her celebrated no-fuss, high-impact cooking style, inspired by the best each season has to offer.

 

From the light and bright dishes of spring and summer to warm, comforting recipes for fall and winter, every recipe highlights nature’s best and feels like a treat. Expect colorful salads, satisfying soups, vibrant veggies, delicious sides, delectable desserts, creative cocktails and mocktails.

 

And of course, more of her signature egg-based recipes, too. (Deviled eggs ten ways? Yes, please!)

 

You'll love In Season because it is:

Seasonally Inspired: Explore 125 + recipes inspired by your local farmer’s market!Budget-Friendly: Save money by sourcing locally and cooking with what's in season.Simple, yet Sophisticated: Feel confident in the kitchen as you whip up recipes that are approachable yet elevated enough to impress family and friends.Versatile: From brunch staples to light lunches to decadent desserts, there’s something for every occasion, all times of year.Instructional and Transformative: Find out what’s in season when, how to best store your produce, and how to grow and harvest herbs.Regionally Inspired: Lisa’s Scandinavian roots and New England way of life shine through in every chapter. 

Featured recipes

Smoked Salmon Salad with Lemon and DillFinnish Summer Soup (Kesäkeitto)Nectarine Panzanella Salad Poached Eggs with MintThree-Cheese Tomato TartsSmashed Eggs on Honey Ricotta ToastMonte Cristo Breakfast BakeMushroom Goat Cheese Omelets with Crispy Shallots and SageJammy Dressed Egg FlightsWarm Molten Lemon Soufflé CakesBarista-Style Cinnamon LatteHoney Ginger Whiskey SourLisa Steele’s approachable methods and expert tips make seasonal cooking an easy and rewarding experience for cooks of all levels. Whether you’re a seasoned foodie, home gardener, or just love a good brunch, In Season will inspire you to create flavorful dishes that celebrate the best of every harvest.

Genres: Cookbooks, Cooking, Nonfiction, Food

320 pages, Hardcover

Published May 5, 2026

About the author

LISA STEELE | Fresh Eggs Daily

Dubbed “Queen of the Coop” by the media, Lisa Steele is a 5th generation chicken keeper, author of several top-selling books on raising poultry as well as two cookbooks. She is founder of the popular backyard chicken keeping brand Fresh Eggs Daily with nearly 1 million followers worldwide. In her free time, Lisa can usually be found cooking and baking using fresh produce from the garden and fresh eggs from her coop or curled up in a corner reading. She lives on a small farm in Maine with her husband, their corgi, and mixed flock of nearly three dozen chickens, ducks and geese. She loves pretty things, good coffee, classical music and snow - especially at Christmas time.

Learn more at: www.fresheggsdaily.com
Instagram: www.instagram.com/FreshEggsDaily
Facebook: www.facebook.com/FreshEggsDaily
Email to: Lisa@fresheggsdaily.com

Reviews

[Sadie E · Rating 5 out of 5]

Thank you to the publisher for an ARC in exchange for an honest review.

This book is SO pretty and such a vibe. It’s so calming and aesthetic, and the entire book makes me want to reorganise my kitchen and pretend I live on a tiny wholesome farm with perfectly curated seasonal produce and adorable chickens.

The food photography's gorgeous. Nothing is wildly over-styled. No towering edible architecture or pretentious microgreen chaos. Just normal, healthy, beautiful meals that look like something a real human could make on a Tuesday. Everything feels aspirational but achievable.

The author’s tone is such a delight. She writes like a genuinely kind friend who’s excited to share recipes with you. There’s so much warmth on every page. It feels thoughtful and grounded, with plenty of personal touches.

The core message is simple: eat fresh, eat seasonally. Sometimes simple done beautifully is exactly what we need.

Also… I am jealous of her chickens. Because you just know they’re living a better life than most of us.

The seasonal produce table near the start is super helpful, especially for newer cooks. It makes the whole idea of seasonal eating feel accessible instead of intimidating. And I love that every recipe is labeled by season. Plus the seasonal menus at the end are SUCH a thoughtful touch. If you’re suffering from decision fatigue and can’t possibly choose what to cook (hello, it’s me) this book just hands you a plan. Bless.

Now.

We need to talk about the eggs.

I adore how much this woman loves eggs.

The level of commitment here is slightly unhinged. This is not casual appreciation for eggs. This is full-blown devotion. This is egg enthusiasm that borders on spiritual.

I respect it with my entire being.

I miss eggs and this book reminded me why eggs are elite.

Reading this book feels like the author's letting you in on divine secrets: Eggs are perfect. Eggs are versatile. Eggs are the backbone of civilization.

Green goddess deviled eggs? I am so tired of green goddess everything in cookbooks, but this? This is creative culinary chaos and I support it completely.

And then we have piña colada deviled eggs.

Piña. Colada. Deviled. Eggs.

No one asked for that. No one expected that. And yet here we are. I admire the confidence and sheer audacity of someone who woke up and thought "what if eggs... but tropical?" and then did it.

There's so much egg-based chaos. I love it. Seriously, think of your favourite dessert or drink and chances are Lisa Steele turned it into an eggy delicacy.

Icon behaviour.



A lot of the everyday recipes aren’t necessarily groundbreaking, but there are a few that made me pause and go, “oh wow, I never thought of that,” like milk and egg breakfast soup or butter and beer poached eggs. Do you see the pattern? 🥚 That’s the kind of creative spark I love in a cookbook; not flashy, just thoughtful and slightly surprising.

The sandwich chapter is especially fun. And there’s a little bit of everything: breakfast, sides, desserts, cocktails, hot drinks, snacks, sandwiches. It feels complete without being overwhelming.

I’ve bookmarked so many recipes already. My husband is going to be sick of the sight of eggs.

This book also reinforces something I really appreciate: eating healthy doesn’t need to be boring, expensive, or complicated. The recipes are simple but lovely. They feel doable and comforting. And you can feel the author’s genuine passion for food and seasonal living on every page. It’s sincere in a way that’s hard to fake.

I do have one recurring cookbook gripe (and this isn’t specific to this author). The Tools for the Job chapter feels very heavy on equipment listings and product recommendations. I kind of understand including the basics but sometimes cookbooks overcomplicate this. Most home cooks can get pretty far with a frying pan, a pot, a roasting dish, a spatula, and a decent chef’s knife. Everything else is optional extras unless you’re deeply into cooking and want to build a full collection. It can feel repetitive when every cookbook lists the same gear.

Also… listing a range cooker under tools feels a bit strange. I get it. I love my big range. A good stove is life-changing. But it’s also a slightly wild thing to categorise as a kitchen tool in a cookbook context. But none of it overshadows how much I enjoyed this book.

I have hundreds of cookbooks. It’s an addiction. But this is genuinely one of my favourites of the year. It’s gorgeous and thoughtful and delightfully simple. There’s very little here that feels entirely new (except the egg insanity), but it doesn’t need to be. It feels intentional and warm and rustic and real.

I’m going to buy this the moment it releases.

And I’m going to check out her first egg-focused cookbook immediately, because I am so supportive of this author and her completely joyful, slightly chaotic, deeply committed love of eggs. I want her to keep going. I want more egg madness. I will buy every cookbook she releases purely to see what she does with eggs next.

Long live the eggs 🥚✨

[Theediscerning · Rating 3 out of 5]

From someone who has made a living advocating for chicken-keeping, and then eating their daily produce, a further recipe book, that tries to branch away from eggs upon eggs upon eggs to guide us through a whole farm's output of seasonal recipes – but doesn't quite succeed.

Yes, each chapter is in seasonal order, but that's of little relevance really when there are whole chapters devoted to poached eggs, omelettes and quesadillas, and devilled eggs – the other recipes perhaps have two per season in their ovo-devoid sections here. And through it all, actually, the dishes do seem just too egg-focused. I mean, I wouldn't mind boiled eggs in chowder, which she doesn't do, but generally any chance to crack one open is taken. Want a burger? Shove a fried egg in a bun. Want crunch on a salad? Panko a fresh yolk. Just want something different to do with an egg? Devil it – then fry it, of course. Or give it Black Forest flavours – I kid you not. Eggs going spare? Put them in coffee (which was actually quite nice in Vietnam).

A salad of strawberries, bacon and halloumi only made me wonder – well, firstly WHY?! – but then who has strawberries in season in the spring? British ones are for the summertime. And another crux of things here – not just is everything very eggy, the dishes are on the showing-off side of things. All the salads are just a few more ingredients than I would find economical, and the dressings likewise aren't for rustling up in moments. And – partly as little meat is ever mentioned – a lot of this is finger- and buffet food, or the lighter lunch. We're entertaining here, and not eating rustically, snapping things from garden to plate with the minimal fuss I'd think of as part of eating seasonally.

To the plus side of things, this is a friendly book – if perhaps on the wordy side. Almost all recipes get a full-page image, and things are clear and easily read and understood. I liked the Scandinavian touches, where dishes were heavy on dill, and salmon was routine (ie cheaper than most of us find it). But it was almost a surprise to have fish and eggs, and not caviar – so rampantly egg-focused were things you only expect the two to be combined in all possible ways.

But no, for right or wrong we stick to just hen's eggs. And however pleasant this was to browse and look at, and whatever benefit you get from knowing a hundred different things to do with eggs, this ultimately didn't convince. I'd not be taking any of these dishes away for future reference, however much I want to make my eggs different, and however amenable these pages and our author are. So an intriguing, varied failure, with a hearty welcome that got a firm 'no thanks'? Well, that's a curate's egg, of course.

[The Sassy Bookworm · Rating 4 out of 5]

Book Review: *In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients* by Lisa Steele

Rating: 4 Stars

I recently picked up *In Season* by Lisa Steele, and I have to say, it’s a real treat for anyone who loves fresh, seasonal cooking. The cookbook is packed with over 125 recipes that celebrate the best local ingredients you can find throughout the year. From bright and breezy spring and summer dishes to cozy, comforting fall and winter meals, Lisa’s recipes really make the most of each season’s bounty.

Lisa Steele isn’t just any author—she brings a wealth of experience to the table as a fifth-generation chicken keeper, a Maine Master Gardener, and founder of Fresh Eggs Daily. Her passion shines through in every recipe, which often features her signature egg-based dishes (yes, there are deviled eggs ten ways!), as well as vibrant salads, soups, hearty sides, and even creative cocktails and mocktails.

What I really loved is how the book balances simplicity with sophistication. The recipes are approachable and clear—perfect for the home cook who enjoys spending a little extra time in the kitchen crafting something special. While some dishes do require a bit more prep, the ingredients are generally easy to find at your local grocery store or farmer’s market, making it feel very doable. Plus, each recipe is thoughtfully labeled by season, which is a total win for meal planners like me who love organizing around what’s fresh and available.

The photography is absolutely gorgeous, adding to the overall inviting feel of the book. It’s clear that Lisa’s Scandinavian roots and New England lifestyle inspire much of the flavor and style here, giving the recipes a warm, regional touch without feeling limiting.

If you’re someone who loves to cook with intention and enjoy the rhythm of seasonal ingredients—not just following recipes but really celebrating what nature offers—*In Season* is a fantastic addition to your cookbook collection. I’m giving it four stars because while it’s beautifully crafted and inspiring, some recipes might take a bit more time than a busy weeknight allows. But for those leisurely weekends or brunch gatherings? Totally worth it.

In short: fresh, flavorful, and filled with good vibes—and delicious food—to match.

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

[Leah · Rating 5 out of 5]

⭐️⭐️⭐️⭐️⭐️

This was my first cookbook by Lisa Steele and it definitely made me want to check out her first one.

I think this is an excellent spring or summer cookbook. It's insightful and teaches you about which produce is in season and the chart at the beginning of the book was very helpful. I also thought the section about storing produce, and fresh herbs, was super helpful, especially for someone like me who has mostly been guessing the best way to get the most of my produce.

The recipes were very approachable and I was surprised at how fresh and bright many of them were. The recipes were broken up by the seasons, focusing on produce and flavours that shine during each. The diversity of recipes was also a nice surprise. There were a few recipes that require a specialty ingredient (ex. Truffle Oil in Creamy Mushroom Soup with Sherry and Truffle Oil) that the average cook probably wouldn't have, but don't let that dissuade you from purchasing.

This is definitely a good cookbook to pickup for yourself or as gift for the home cook in your life.

Thank you so much to Lisa Steele, Harper Celebrate and NetGalley for an advanced copy of this book. I am leaving this review voluntarily.

[Nicole Perkins · Rating 4 out of 5]

Thank you very much to NetGalley and Harper Celebrate for the ARC of Lisa Steele's yummy book "In Season!"

This was not the book to begin reading when all I had for lunch was a "bottom-of-the-crisper-drawer-hope-it's-still-good" sad desk salad. The salads alone had me pre-ordering this cookbook (avocado-goat cheese-pecan salad with cherry-champagne vinaigrette! Nectarine panzanella with poached eggs!). As a vegetarian I am always looking for ways to liven up old standbys, and Steele doesn't disappoint with delicious-sounding dishes such as Lemon-Butter Bath Corn on the Cob, carrots with cardamom and ginger, and vanilla parsnip puree.
There are four chapters devoted to eggs (!). I have always had a love/hate relationship with eggs; maybe Steele can change that. The desserts are swoon-worthy: blackberry basil ice cream, strawberry scones, pistachio pudding, pink grapefruit brulee...amazing. And I'm only in the Table of Contents.
Steele has advice on how to best store produce--very useful as I never seem to know if things will do well in the refrigerator or on the counter. She also offers instructions on harvesting and storing fresh herbs and how to properly dry them. As a new homeowner with my own yard and plans for a vegetable and herb garden, this is invaluable.
None of the recipes appear to be particularly complicated, though I will admit my skill with omelettes and crepes needs work. (A whole lot of work) In the back of the book are some seasonal menu ideas.
I have a feeling this book is going to become a favorite, and I can't wait to get my hands on a printed copy.

[Laura · Rating 5 out of 5]

In Season is a visually beautiful cookbook that celebrates fresh, seasonal cooking in an approachable and inviting way. One feature I especially appreciated is that each recipe is clearly labeled by season. For those of us who organize recipes or plan meals around what’s available, having that information right on the page is incredibly helpful.

The photography is stunning, and the recipes themselves are clear and easy to follow. While the dishes lean toward simplicity in ingredients and technique, many do require a bit more time for preparation. Because of that, this book feels best suited for someone who enjoys cooking and has the space in their schedule to be more intentional in the kitchen.

The ingredients are accessible and can generally be found at most grocery stores, even if they aren’t always pantry staples. Overall, this is a lovely resource for anyone wanting to lean into seasonal, fresh cooking with a bit of time and care.

Thank you to NetGalley for a copy of this book for review.

[Jessica · Rating 1 out of 5]

I love a good seasonal cookbook, but this one was odd. Instead of the recipes being organized by season, the recipes were still by type (soup, salads, vegetables, etc.) and then within each chapter there were notes at the top of which season applied to that recipe. There are also 4 chapters on eggs which also seemed odd. The author's previous cookbook is all egg recipes, so obviously she's into eggs but to have 4 entire chapters in this type of cookbook seemed odd to me. I really don't like that the recipes weren't organized by season - to me that is the whole point of a seasonal cookbook. My other main complaint was that the Introduction and chapter about sourcing ingredients were in white font on a green background and it was extremely hard to read. Overall, I wasn't impressed with this one.

[Alicia Bayer · Rating 3 out of 5]

Lovely recipes for the foodie with the time and money to make from-scratch seasonal recipes with simple but sophisticated ingredients. There are photos for most of the recipes but no nutritional information.

These recipes will be tasty but are not best suited for those trying to lose weight, save money, or manage special diets like gluten free or vegan. Her local (Maine) is not the same as mine, so it would cost me a lot of money to make many of these, and they are a little bit too precious for me.

I once ate at Martha Stewart’s favorite restaurant on Mt. Desert Island in Maine, and these are the kinds of recipes I would have expected there. It’s a great cookbook, though not a great one for me.

I read a temporary digital copy of this book for review.

[Suzanne · Rating 3 out of 5]

Something about the visuals of this book make it feel dated. It's very white, a choice I assume is meant to highlight the food, but doesn't quite work. (Frex: Corn on the cob on a white plate on a white background with white sauce.) There are also a few photos that seem to have a focus error. The recipes are broken out by season, which is great except for the color coding. Summer and Fall are very difficult to read because of the light colors the designer chose.
Overall underwhelming, though I did find a couple of things to try with my own backyard eggs.
Recommended for folks who want lots of new egg recipes. I'm going to pass on the Black Forest Deviled Eggs, though.

I received a copy of the book from the publisher.

[Angela Michaels · Rating 5 out of 5]

This whole cookbook has my mouth watering. I will be referring to it all summer long. If you love fresh, in season veggies, this one is for you.

Everything in the book is filling, delicious, and made with stuff you can find and grow this summer.

I tried the Crunchy Baked Vanilla Bourbon french toast sticks and my kids and i all loved! So delish.

No one in my house would eat the avocado and goat cheese breakfast quesadillas, but i loved them for a filling and decadent weekend breakfast.

I plan to try the smoked salmon and dill holiday deviled eggs for some sort of upcoming family gathering.

I will continue to update this review and report back on favorites! i love cookbooks!

Thank you to Lisa Steele and NetGalley for the ARC in exchange for my honest thoughts.

[Catie Duckworth · Rating 3 out of 5]

I read an advanced copy of this cookbook through NetGalley.

Seasonal cookbooks are nice in concept, but often difficult in practice. It's nice to think about cooking seasonally, but what is "in season" in New England won't be the same as what is in season in the Midwest or on the West Coast.

There are many recipes in this book I'd be interested in trying, but I expected more vegetable-forward recipes. I understand that Lisa Steele is an egg specialist, but I did not expect this book to be so egg-heavy. It makes it seem like brunch is the only meal people eat.

Where Lisa completely lost me was in the deviled egg section. I never want to see chocolate deviled eggs ever again.

[Anna · Rating 5 out of 5]

Netgalley ARC- What a lovely cookbook! The recipes are divided by dish and then by season making it feel homey and healthy. At first I thought it'd be a lot about eggs, but was happy to see that she had a ton of other ingredients (easy to find and use) in her well written approachable recipes. The photography is beautiful and makes me want to live in a farm house and cook all day. I will be buying this book and recommending it to everyone.

[Katelyn · Rating 5 out of 5]

I thought all the instruction in this book was really nice, such as choosing produce and how to choose fresh eggs. Favorite recipes of mine definitely included the Salmon Rice Bowls, and the Coconut Shrimp Curry with Jammy Eggs. So many delicious and unique recipes, from sandwiches and soups, to deviled eggs. A great inclusion to your cookbook collection!

Thank you to NetGalley and the author for the ARC!

[Macy · Rating 4 out of 5]

A beautifully illustrated cook in which the author/chef shares with us beautiful recipes from simple to complicated using as many in season fresh local ingredients. As I am near a few green markets, this worked for me. Well written and easy to follow recipes as well as great educational information.

I received a copy of this book from Netgalley.com in exchange for a fair and honest review.

[Jodi Bennett · Rating 5 out of 5]

The first cookbook was great, this one is even better! There is such a great variety of recipes and they are easy to read, understand and make for yourself. I love this book! The smashed eggs on honey ricotta toast was such a great weekend breakfast and so tasty!

[Danielle Mccoy · Rating 4 out of 5]

I received a copy of this eBook from netGalley for a honest review.

A delightful, practical, seasonal guide to eating.

[Rachael · Rating 2 out of 5]

Misleading title, mostly egg recipes.