Recipes

Try this simple, earthy, seasonal dish for a quick and elegant dinner. Use it as a bed for grilled fish drizzled with brown butter and toasted almonds for a more elaborate meal.

Cook orzo in plenty of salted boiling water until al dente.  Drain well, toss with 1 tsp olive oil and set aside.  Thoroughly wash fiddleheads in cool water and drain. Trim stem ends.  Heat a large pot of heavily salted water to a boil.  Add fiddleheads and gently boil 7-10 minutes until barely tender.  Drain well.  Heat olive oil in a large skillet.  When oil is shimmering, add fiddleheads, garlic, scallions, red pepper flakes, salt and pepper.  Sauté, stirring until fiddleheads are beginning to brown and are tender, about 5 minutes.  Add lemon juice.  Add orzo to pan to heat through and serve.  Add salt and pepper as needed.  May be topped with freshly grated parmesan cheese.