Sides
Fiddlehead Ferns
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Ingredients
2 pounds fiddlehead ferns- 2T butter
- 2T olive oil
- 2 gloves garlic
- Sea Salt and Pepper
Instructions
- Wash and pick brown paper stuff off each fiddlehead.
- Boil in sea-salted water for 5-7 minutes
- Drain and pat dry
- Sauté in browned butter with crushed garlic for 5-7 minutes
- Add pepper and do anything with them you feel like - they’re green and mild.
Liz’s Squash and White Bean Salad
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2 T extra-virgin Olive oil- 1 medium onion halved and sliced
- 2 zucchini halved and sliced (normal, not those giants that show up in your garden)
- 2 of any other squash that looks good, halved and sliced
- Lots of roughly chopped fresh sage
- 1 can rinsed, great northern beans
- Small box cherry tomatoes cut in half (yellow looks pretty)
- Splash of Balsamic vinegar
- At least a half cup of grated Parmesan cheese... or a much as you like
Heat oil in skillet, add onion, cook for a few minutes then add the rest of the vegetables and sage. Cook covered for about 5 minutes. Add beans, tomatoes and vinegar... cook until heated, remove from heat and stir in Parmesan.
We like it at room temperature.
Corn and Black Bean Salad
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Mix
- 3 ears of fresh corn cut from the cob
- 1 can black beans rinsed
Whisk and pour over corn and beans
- 2 T extra virgin olive oil
- 2T chili and ginger sauce, or 1 tsp. chili powder
- 2T fresh lime juice
Add
- 2 small avocados thinly sliced
- 3-4 green onions thinly sliced
- At least one handful of fresh chopped cilantro (I love lots of fresh cilantro)
- 4 oz crumbled queso fresco
Serve cool, but not cold
This recipe started with a Rachel Ray recipe. (Laundry Rooms at campgrounds are full of old magazines left for the next traveler. One could build an entire collection of used Cooking with Paula Deen or EveryDay with Rachel Ray magazines from the cast-offs.)
