Fiddleheads With Sundried Tomatoes Onions And Garlic Recipes

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FIDDLEHEADS WITH SUNDRIED TOMATOES, ONIONS AND GARLIC

Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Fiddleheads With Sundried Tomatoes, Onions and Garlic image

Steps:

  • Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  • In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
  • In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
  • Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.

Nutrition Facts : Calories 33.9, Fat 2.5, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 2.8, Fiber 0.5, Sugar 0.9, Protein 0.4

2 cups fiddlehead ferns
2 teaspoons vegetable oil or 2 teaspoons butter
1/2 cup diced onion
1 tablespoon diced sun-dried tomato packed in oil
2 garlic cloves, thinly sliced
1 teaspoon fresh diced parsley
1/4 teaspoon red pepper flakes (optional)

SAUTEED FIDDLEHEADS

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6



Sauteed Fiddleheads image

Steps:

  • Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 6h52m

Yield 8 servings

Number Of Ingredients 23



Grilled Swordfish and Fiddleheads with Tomato Basil Salsa image

Steps:

  • To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
  • To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
  • Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
  • Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
  • Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.

3 fresh limes
3 cloves garlic, lightly crushed with the side of a knife blade and quartered
1-ounce peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes
1/2 cup rice vinegar
1/4 cup soy sauce
6 scallions, sliced on the bias
2 pounds cleaned swordfish, skin removed and cut into blocks
1/4 cup olive oil
Salt and freshly ground black pepper
16 fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering
2 tablespoons rice wine vinegar
1 garlic clove, lightly crushed with the side of a knife blade and quartered
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup packed fresh basil leaves
2 large ripe tomatoes, seeds removed and diced into 1/4-inch pieces
2 shallot cloves, diced small
3 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces
Salt (if needed) and freshly ground black pepper

ROASTED TOMATOES WITH GARLIC

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4



Roasted Tomatoes with Garlic image

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

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