The first fronds yet unfurled of a young fern, fiddleheads get their name from their shape and are also referred to as crosiers, the curved staff used by shepherds. A seasonal delicacy requiring a good rinse and thorough cooking, fiddleheads are a traditional dish of Canada’s East Coast.
1 1/2 cups (350 mL) fiddlehead ferns
1 Tbsp (15 mL) salt
3 Tbsp (45 mL) extra-virgin olive oil
1/2 cup (125 mL) onions, minced
1 clove garlic, minced
3 Tbsp (45 mL) almonds, toasted and slivered
Wash fiddleheads well to remove grit, cut off ends, remove any brown spots, and pat dry. Blanch in just over 5 quarts (5 L) boiling water with salt. Cook for 6 to 8 minutes or until soft. Refresh in ice-cold water.
Saut?nions in the olive oil on medium-low heat. Onions should be soft but not too brown. Add garlic and saut?or 1 minute, and then add the fiddlehead ferns. Lightly season with salt and pepper, toss in toasted slivered almonds, then heat thoroughly.
source: "Celebrating Spring with Araxi", alive #306, April 2008
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.