We've got a thing for Spring. And nothing says "Spring is here" like fiddlehead ferns. (Or morels. Or ramps. Or rhubarb. Or asparagus. Or strawberries.) Okay. So there are dozens of signs of Spring, and we love 'em all. We've sourced a delicious recipe from The Kitchn for a lovely Spring treat. Enjoy. 

serves 4 to 6

1 1/2 cups fiddlehead ferns
1 1/2 cups asparagus tips
3 tablespoons butter, divided
1 1/2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, washed well, and diced.
2 scallions, white parts only, washed and minced.
1 clove garlic minced
2 cups arborio or carnaroli rice (also called risotto rice)
1/2 cup dry white wine
approximately 5 1/2 cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary. Click here to view the rest.

1 lb. pasta

1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks

Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.



 Sautéed Hakurei Turnips & Braised Mustard Greens

1 bunch Hakurei Turnips
1 lb mustard greens
4 strips bacon
2 tsp oil, divide
½ cup apple juice or white wine
½ tsp salt
¼ tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 tsp. of oil in a sauté pan over medium-high heat. Sauté the turnips and bacon stirring or tossing occasionally until turnips are crispy outside and tender inside. Season with salt and pepper. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Salmon With Radish Salad

12 oz. fresh salmon
2 tbsp. freshly squeezed lemon juice
2 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
freshly ground pepper

For Salad:

2 tsp. fresh lemon juice

Season salmon with olive oil, lemon juice, salt, and pepper. Bake in 350 degree oven for 12 – 14 min.

For the salad: In a bowl, mix lemon juice, olive oil, scallions, salt and pepper. Add the radishes, cucumber and mint. Mix well. Adjust seasoning if necessary. Serve immediately.

Linguine with Sundried Tomatoes, Asparagus, and Arugula

1/4 pound Volpini Pancetta, finely chopped (deli case)
1 tbsp. olive oil
1 medium onion, finely chopped
1 bunch asparagus, cut on the bias
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 package Rossi Pasta Classic Linguine
4 oz. MacKenzie Creamery Artisan Goat Cheese
1 tbsp. each, chopped basil, italian flat leaf parsley, and thyme

Cook pancetta in oil in a skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, asparagus, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.

Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil, parsley, and thyme.