Sauteed Fiddleheads

Original recipe makes 3 cups


Ingredients

3 cups fresh Fiddleheads, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove Garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh Lemon juice


Directions

1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Grandpa Black's Caesar Salad

This is the most amazing dressing recipe I've had, my grandfather used to make it, the dressing makes a large portion but you will be able to use it for 5 days. If you try to cut the recipe in half it never turns out the same.
2 Heads of Romaine lettuce
3 tablespoons fresh gratedParmesan
1/2 cup croutons
1/4 cup bacon bits(optional)

Dressing
combine the following in a deep bowl
2 Eggs
3 teaspoons Dijon mustard
2 cloves crushed Garlic
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
juice of 1 lemon (approximately 1 Tablespoon)
drop of tobacco
1/8 cup red wine vinegar

slowly add
1 1/2 cups of Olive Oil while whisking fast
dressing will be thick and creamy

Refrigerate dressing for at least 1 hour, toss parmesean on lettuce first and mix, then combine remaining ingredients with dressing and serve!

Avocado, Mozzarella and Tomato Salad

INGREDIENTS
Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves

METHOD
Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side

Honey-Glazed Wax Beans

6 servings
ingredients
1 1/4 pounds yellow beans or green beans, trimmed
1 tablespoon mild honey
3/4 teaspoon finely grated fresh Lemon zest
1/4 teaspoon salt
Preparation
Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

Garlic Scape Pesto

1/2 cup Garlic Scapes, finely chopped
4 T fresh Lemon juice
1/2 cup Olive Oil
3 cups grated parmesan cheese
Salt to taste

Put garlic scapes and lemon juice in bowl of food processor with steel blade, and process until scapes are very finely chopped. With food processor running, add oil through the feed tube and process 2-3 minutes. Remove lid, add half of parmesan cheese and process 2 minutes, then add the rest of cheese and salt and process 2-3 minutes more.

Serve tossed with hot pasta. This would also be good on fish, as a topping for bread, or as a seasoning for cooked rice.

Roasted Baby Leeks and Asparagus

Serves 2-4 as a side
1 bunch Ontario Baby Leeks.
.5lb asparagus.
juice from 1/2 a lemon
1 tablespoon Olive Oil, Cretan.
1 tsp of tarragon or (2 tablespoons of fresh)
fresh ground pepper

Preheat oven to 200 degrees. Trim the ends off the leeks and stand them upside down in a tall jug of water to let the dirt soak out of the leaves. Break the ends of the asparagus off. Combine leeks and asparagus in a shallow roasting pan. Add remaining ingredients and toss them around a bit so it is coated evenly. Roast in oven for 40-45 minutes. Serve warm and enjoy!