Spring Fiddleheads And Sweet Peppers Recipes

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SPRING FIDDLEHEADS AND SWEET PEPPERS



Spring Fiddleheads and Sweet Peppers image

This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast.

Provided by Lexiecat

Categories     Vegetable Side Dishes

Time 35m

Yield 2

Number Of Ingredients 6

½ pound fiddlehead ferns, ends trimmed
1 ½ tablespoons olive oil
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain.
  • Heat olive oil in a skillet over medium heat, and cook and stir red pepper, yellow pepper, and garlic until peppers begin to soften, about 5 minutes.
  • Stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 10.6 g, Fat 10.7 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 3.4 mg, Sugar 2 g

FIDDLEHEAD PASTA



Fiddlehead Pasta image

Celebrate the spring fiddlehead season and make this vegetable pasta with the young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle).

Provided by Chef mariajane

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb fiddlehead ferns
6 ounces penne pasta
1 teaspoon tsps salt, plus
1/4 teaspoon salt
1/4 cup olive oil
1 garlic clove, crushed
1/4 cup parmesan cheese, grated, plus more for serving
1/4 cup dried cranberries
hot pepper (optional) or cayenne pepper (optional)

Steps:

  • To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
  • Bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. Add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
  • Cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
  • Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
  • Combine olive oil and garlic and mix well.
  • Toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and Parmesan cheese. If desired for a slighty sweet taste or add hot peppers for a spicy flavor.

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