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  • Oven-Roasted Fiddleheads with Capers and Lemon #SundaySupper

    Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Healthy Green Recipes for St. Patrick’s Day.

    I will admit from the outset, that this recipe has been sitting on my to-do list since last spring. I’ve just had a hard time sitting in front of this computer and writing. Seeing this week’s theme jolted me into, Come on, girl, get off yer are and write. So here I am.

    Besides, it’s cold here in Maine. I am longing for springtime. Remembering this recipe and the lovely spring day I found these green beauties makes me warm and happy. Perhaps by you, the little fiddleheads are pushing through the ground as you read.

    Fiddleheads are the young unfurled fronds of ferns that pop their little heads out of the ground in the spring. Usually an Ostrich Fern. You harvest them in the spring before they unfurl and are close to the ground. This involves a lot of tramping around – well, treading lightly around the woods, peering on the ground for these little prized gems. Usually under or near trees, so they’re in a cool-ish, damp-ish place. You cut close to the ground and try not to take too many from the same cluster so as not to kill the fern – we’ll want more next year, right?

    They are high in omega- 3 and omega-6 fatty acids, and high in iron and fiber and potassium.

    They are fiddly to clean – hahaha, get it? Fiddleheads? Fiddly? – oh, I crack myself up. Cutting off the bottom, peeling the brown papery stuff and soaking, and soaking, and soaking.

    But once soaked they look like this:

    Cool, right? And a little weird.

    I wanted the preparation method to be light as the flavor of the Fiddlehead is delicate. They taste like spring-time, a little grassy, a little nutty, a bit like an asparagus. and I think a bit like an artichoke.

    • cups fiddleheads
    • tablespoons capers
    • tablespoons fresh lemon juice
    • tablespoon extra virgin olive oil
    • 1/4teaspoon sea salt
    • 1-2 thin lemon slices

    NOTE: I left the capers out. Someone here has an issue with capers. I’m not quite sure what or shy, but for marital harmony, I left them out.

    Preheat oven to 450 degrees.

    Wash fiddleheads thoroughly, in at least 2-3 changes of water. Trim away any brown, woody ends of fiddlehead stems.

    Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes. Drain and plunge into an ice water bath to stop cooking.

    Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.

    Spread onto a parchment lined baking sheet and roast for 8-12 minutes, until lightly browned and crisp around the edges.

    Healthy Green Foods for St. Patrick’s Day

    Healthy Green Main Meals

    Super Green Side Dishes

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Pecan Crusted Cod #SundaySupper

    We live in the land of Cod here on the Gulf of Maine. Well, not the land of Cod … you know what I mean.

    While Cod has been over fished to the point near extinction, a small bit of Cod fishing is still allowed in the Gulf. And every once in a while our fish monger has beautiful, locally caught Cod. Nothing comes close to fresh Cod. There is no substitute.

    But, how do you do it justice. Fried is just not the way. And you get tired of cooking the same things the same way all the time. Then I came across this recipe! This recipe is adapted from one I saw on Honest Cooking – very lightly adapted. It was so great just the way it was done I only changed a couple of things.

    Finding fresh Cod coincided perfectly with this week’s Sunday Supper, hosted by Claire McEwen at Sprinkles and Sprouts. The theme – Best Sunday Supper Seafood Recipes.

    Enjoy and try to stop by the other fabulous blogs participating in this week’s Sunday Supper!

    • ½ pound cod filets
    • 2 tablespoons lemon juice
    • ¼ cup loosely packed fresh parsley leaves, chopped
    • 2 tablespoons chopped tarragon
    • 1½ teaspoons lemon rind
    • Dash of salt
    • 2 tablespoons butter, melted
    • ¼ cup chopped pecans
    • 2 tablespoons breadcrumbs

    Preheat oven to 425 degrees F. Place cod in a baking pan and drizzle with lemon juice.

    In a bowl, mix parsley, lemon peel, breadcrumbs, walnuts salt and pepper. Add butter and stir until combined.

    Spread about 2 tablespoons of pecan topping onto one side of the fish filets.

    Bake 15 minutes or until cod flakes with a fork and crumbs are golden.

    25+ Best Sunday Supper Seafood Recipes

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    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Green Goddess Dip #SundaySupper

    done

    Here we are again. Another Sunday Supper, Healthy Green Recipes, this week hosted by Christie from A Kitchen Hoor’s Adventures. Thank you, Christie.

    It’s snowing. It’s been snowing. It will never stop snowing.

    What do you do when it’s snowing?

    Cook

    Eat

    Bake

    Eat

    Nap

    Shovel

    That’s it!

    3/4 cup sour cream
    1/2 cup firmly packed fresh parsley leaves
    1/2 cup mayonnaise
    1 green onion, chopped
    1 tablespoon firmly packed fresh dill leaves
    1 tablespoon firmly packed fresh tarragon leaves
    2 teaspoons lemon zest
    1 tablespoon lemon juice
    1 garlic clove
    1/2 teaspoon salt
    1/4 teaspoon pepper
    Garnish: fresh dill sprig

    Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

     

    Check these other Healthy Green Recipes!

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    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.