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Recipe Ideas - Spring Share 2015 (Week 1)

 

 Let’s jump right in to the first week of seasonal food adventures as we celebrate the local & wild bounty that our farmers and foragers have supplied to us. 


We have highlighted some truly GOOD recipes for you to try, with varying degrees of complexity for all kinds of chefs. We've also included links to some invaluable information, that we highly recommend your read, regarding storage and preparation needs for our wild food of the week - fiddleheads!

Apples
Individual Apple Baked Crumbles 
Unfussy Apple Cake 
Curried Apple Couscous Salad 
Arugula, Apple, & Parsnip with Buttermilk Dressing 
Naked Apple Butter 
Homemade Apple Sauce 
More Recipes

Asparagus
Addictive Asparagus
Vegan Lemon Asparagus Risotto 
Fried Asparagus with Miso Dressing 
Asparagus & Arugula Pizza with Vegan Pesto 
Spring Abundance Bowl 
Spring Polenta with Asparagus 
More Recipes

Fiddleheads
(To cook fiddleheads, steam for 5-10 minutes before sauteeing, roasting, grilling – whatever the following recipes suggest. Do not consume raw. For further information, see here.)

Important & informative reads:


Fiddlehead Soup with Tarragon
Sauteed Fiddleheads
Fiddlehead Frittata
Fiddleheads and Angel Hair Pasta
Crispy Baked Fiddleheads with Spicy Yogurt Dipping Sauce
More Recipes

Leeks
How to Clean Leeks 
What to do with leeks
Roasted Leeks with Yogurt & Shaved Walnuts 
Chicken n' Dumplings with Leeks
Spring Panzanella with Poached Eggs
Leek, Lemon & Feta Quiche
Steamed Leeks with Shallot Vinaigrette
More Recipes

Pea Shoots
How To with Pea Shoots & Food 52
Earth Bowls with Pea Shoots and Freekah
Roasted Fingerling Potatoes with Pea Shoots, Pesto, and Hazelnuts
Almond Soba Noodles with Pea Shoots
Asparagus and Pea Shoot Salad 
Cauliflower & Potato Leek Soup with Pea Shoot Pesto
Tacos with Leeks, Spring Herbs & Pea Tendrils 
More Recipes

Happy Cooking!