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Pistachio Fiddle-Head Fern

I’ve always wanted to try some fiddle-head ferns, so I picked some up at the market and blanched them up. They have a fresh and earthy flavor. Here they are complimented by pistachios and capers with an added brightness. Total time: 8 hours 20 minutes Prep time: 8 hours Cooking time: 20 minutes Ingredients: 4 Tbsp capers divided 1 cup pistachios (without shells) divided 1 cup almonds soaked for 8 hours or overnight* 3/4 cup water + 2 Tbsp 1/2 juice of one lemon 6 cloves garlic chopped 4 cups fiddle-head ferns blanched for 2 minutes Pinch of sea salt Cooked grain of choice (image of recipe is on a bed of rice) Directions: Preheat oven to 350 degrees Fahrenheit Meanwhile spread pistachios onto a baking sheet Bake pistachios for 6 minutes until fragrant, then promptly move pistachios to a container to stop cooking While pistachios are cooking, heat a non-stick skillet to medium Move most (all but 2 Tbsp) pistachios to blender Add almonds, 3/4 cup water, lemon juice, and 3 Tbsp capers to …

Pineapple Mint Smoothie

Here is my favorite smoothie recipe! Inspired by a trip to Belize with my family. This smoothie is a twist on a coconut mojito that I had on the beach. Hope you enjoy. Ingredients: 30 spearmint leaves 2 cup fresh chopped pineapple 6 Tbsp coconut milk 2 tsp lime juice 3/4 cup ice 1/2 cup frozen mango Directions: Add all ingredients to blender Blend on high for 45 seconds or until the mixture is smooth