Spring is a time for many a fun thing, including but not limited to all the FOOD we get to enjoy that comes straight from home… good things grow in Ontario my friends. Two of such things: leeks and fiddleheads.
I tried fiddleheads last year and was really creeped out by the squishy texture, and also couldn’t get over that the looked like little sea creatures that were about to come alive. Now that fiddlehead season has rolled around again, I had to give the poor little guys another chance. This time I put them in pasta, ah-ha! Success with my new ferny friends. Be sure to wash and cook them thoroughly because apparently these little guys can cause some nasty food poisoning.
The wild leek window is pretty limited, so you gotta get ’em while they’re hot! If you’re an ambitious forager, you can even go hunting for them yourself. Since I’m neither, I opted to have mine delivered right to my front door, via my organic veggie delivery service (magical). Wild leeks, also known as ramps, are a delicious mix between garlic and onion. What better way to put them to good use than a pesto you can use in a million different ways?! Today I’ll be sharing just two of those million, but the possibilities are endless, so it’s technically more like an infinity of different ways. Anywho… pesto!
Wild Leek Pesto
- 1 bunch wild leeks
- 1/2 cup cashews lightly toasted
- 1 tbsp apple cider cingar
- 1/4 cup extra virgin olive oil
- pinch of rock salt (or sea salt)
- juice of one lemon
Wash the leaks. Toast the cashews in a pan on the stove until the turn a little brown, keep an eye on them so they don’t burn! Add all ingredients to a food processor or blender. You’ll end up with a beautiful creamy green colour.
Next, leave about 1/3 of the pesto in the blender/food processor and dump in the rest of the guacamole ingredients in and … BOOM, you’ve got guac.
Wild Leek Guacamole
- 1/3 cup wild leek pesto
- 1 avocado
- 1/2 cup cilantro, chopped
Mash the avocado in a bowl and add remaining ingredients or for a more creamy texture, mix everything together in a blender or food processor.
Now for the zoodles.
I grew up on Zoodles. Like, in a can, shaped like animals, Zoodles. The zoodles below are a whole different breed. They also won’t give you any food additives, dyes, colouring, GMOs or BPA from the can. Pretty neat, right?
Zucchini + Spirialized Noodles = ZOODLES!
If you haven’t invested in a spiralizer, I say go for it! It’s an easy way to whip up a nutritious meal. Even the most avid of carb lovers will fall for these yummy veggie noodles. I mean, look at ’em…
Pesto Zoodles with Fiddleheads
- 1-2 cups fiddlehead ferns
- 3 small zucchinis
- 2 tbsp. olive oil
- 2 tbsp green onion. chopped
- 1/2 tsp red pepper flakes
Spiralize the zucchinis, toss with pesto and set aside. Rinse the fiddleheads well, and drain. In a large pot of boiling salted water, blanch the fiddleheads until they are crispy tender, about 7-10 minutes and strain. Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. To serve, place the fiddleheads on top of a plate of pesto zoodles.