Now serving…. Spring.
Rhubarb, fiddleheads, maple syrup, & radishes are here to say…
Limited edition: Eat them before they’re gone!
‘SEE YA, SUCKER’ TO THE LAST GASP OF WINTER
Goodbye, slush, hello, slushies!
GRAB WHAT’S ON OFFER AT YOUR ROADSIDE STAND AND MAKE ONE OF THESE 7 SIMPLE, SUCCULENT, AND TASTY DISHES
Yes, we ARE getting fresh with you!
Fiddlehead Frittata
SERVES 6 Frittata makes for a hearty brunch or a light dinner and really showcases fresh fiddleheads to celebrate the arrival of spring. Be sure to clean them well and don’t eat them raw—you can get food poisoning. Speed up prep time by cooking fiddleheads the night before; cool in ice water after boiling.
2 cups fiddleheads, ends trimmed
1 tbsp butter
1 orange bell pepper, sliced into rings
5 sun-dried tomato halves, packed in oil, drained and chopped
½ cup coarsely chopped fresh basil
¼ tsp each garlic powder, kosher
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