Fiddlehead Salad

The fiddleheads are here!  It's a sure sign of spring when seasonal wild edibles begin to appear at the market.  I was thrilled to find these at Whole Foods last weekend and begin planning my first fiddlehead meal. Fiddleads are actually the coiled tops of the Ostrich Fern.  They are harvested in the wild before the fern has unfurled.  They … [Read more...]

Tongues of Fire Beans

Tongues of Fire Beans

How could I resit these beautiful beans?  I found them at the farmer's market and had to give them a try.  The farmer selling them told me they are called Tongues of Fire because of their pink shells and described them as a mixture of fresh summer beans (think green beans) and dried winter beans.  They are semi-dried, so they need to be cooked, but … [Read more...]

Roasted Celeriac and Brussel Sprouts

Roasted Celeriac and Brussels Sprouts

Celeriac is absolutely delicious, but often overlooked by cooks due to its bizarre physical appearance. Celeriac is the root of the celery plant and has a mild and sweet root vegetable flavor with hints of celery. Celeriac is harvested in the fall and can be stored throughout the winter.  It can be eaten raw or cooked in salads, stuffings, soups, … [Read more...]

Summer Veggie Quinoa Salad

Summer Veggie Quinoa Salad

I am a big believer in quinoa.  As someone who focuses on a mainly plant based diet, this complete protein grain is a terrific addition.  Plus it tastes great and I like the little squiggly grains. I use quinoa a number of ways, but by far my favorite is in salads.  You can use virtually any vegetables you have on hand and create a delicious, … [Read more...]