Grilled Carrot and Pea Shoot Salad

Servings: 4-6 servings

Ingredients

1 lb carrots, peeled, halved and chopped into 1-2” pieces
3 cups fresh pea shoots
1 clove garlic, minced
1 tbsp grated fresh ginger
Juice of 1 lime (1/2 for marinade, 1/2 for dressing)
2 tbsp light brown sugar
Dash of salt and pepper
2 tbsp extra-virgin olive oil (1 tbsp for marinade, 1 tbsp for dressing)

Directions

1. Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 tablespoon of the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.

2. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. (If you aren’t able to grill, you can oven roast the carrots at 400 degrees for 20-40 minutes.)

3. Meanwhile, toss the pea shoots with the remaining tablespoon of olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.

Ginger Pea Shoots and Garlic Scapes

Servings: 2

Ingredients

12 garlic scapes, trimmed
2 oz Fiddlehead Farm Pea Shoots
1 tbsp fresh ginger, minced
2 tbsp extra virgin olive oil
Salt to taste

Directions

1. Trim garlic greens by cutting the top (pointy end) to within 1/2” of bud. There will be 6-8” of green below bud.

2. Cut into any preferred length as you would with green beans. (I like to leave them long because they are fun.)

3. Heat oil in pan on high.

4. Add trimmed scapes and saute until they just start to blister.

5. Turn heat down to medium.

6. Add pea shoots and ginger.

7. Cook 1-2 minutes until pea shoots wilt.

8. Transfer to plates and finish with a bit of salt as desired.

Fig and Goat Cheese Flatbread

This savory, full-flavored recipe is sure to delight. It makes a great meal or can be cut into smaller pieces to share as a light appetizer or snack.

Ingredients

2 rectangular naan style flatbreads
8 oz goat cheese
1/4 cup fig preserves
1 cup chopped mushrooms (this is a perfect opportunity to try some new local varieties!)
Fiddlehead Farm argula microgreens

Directions

1. Preheat oven to 450 degrees F.

2. Using the back of a spoon, spread half the fig preserves on each flatbread.

3. Top each flatbread with mushrooms and pieces of goat cheese scattered all over.

4. Transfer the flatbreads to a baking sheet.

5. Bake for 8-10 minutes until cheese is soft and gooey and naan is crispy.

6. Remove from the oven.

7. Top with a healthy sprinkle of Fiddlehead Farm arugula microgreens.

Caprese Crostini with Basil Babies

Our Caprese Crostini with Basil Babies makes a great summer appetizer that everyone will love.

Ingredients

1 long baguette, sliced into 1/2″ thick rings
Olive oil, to brush the baguette
8 oz. cherry tomatoes, quartered
Fresh mozzarella cheese, diced
Fiddlehead Farm Basil Babies (you can substitute any variety microgreen or blend)
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Salt and black pepper, to taste

Directions

1. Brush both sides of sliced baguette lightly with olive oil.

2. Bake 5 minutes at 350˚F to lightly toast it.

3. Top with a slice of mozzarella and tomato.

4. Sprinkle the tops with salt and pepper

5. Bake for 8-10 minutes or until cheese is melted.

6. A few minutes before the Crostini are finished baking, mix together balsamic vinegar and olive oil until well combined.

7. Drizzle vinegar and oil over Crostini.

8. Sprinkle Fiddlehead Farm Basil Babies on top.