https://www.scarpellino.com/f432mz3 If you have been to a local farmers market or follow any chefs or restaurants on social, the star ingredients lately have been fiddleheads, radish and asparagus. All three of these vegetable gems are really nutritious.
https://www.emilymunday.co.uk/joge9mfzhttps://www.wefairplay.org/2025/03/11/ay6jarj5 Asparagus are high in fibre, folate and in Vitamins A, C and K
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https://hazenfoundation.org/scdc59fzs Radishes are a healthy crunchy snack and also a great source of Vitamin C.
https://www.varesewedding.com/wpoaj0n74cTry having it with some hummus.
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Cheap Ambien Generic A couple of weekends ago, we ordered take out from Bar Kismet. One of their take out offerings was this delicious summer radish and tonato dip. I highly recommend Bar Kismet. Follow them on Instagram for their latest creations.
https://www.varesewedding.com/lsbxdw92zok In Fiddleheads, you can find vitamin C, niacin and potassium. They are delicious steamed for 10 minutes, sauteed or roasted. You can use them like you would asparagus.
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On friday, we ordered take out from The Canteen on Portland co-owned by Chef Renée Lavallée. She used these three ingredients to create a Nova Scotia Spring Hodge Podge. Follow The Cateen on Twitter, Facebook, or Instagram for their latest creations.
I created my very own salad using all three ingredients. Here’s what you will need to make this salad. This is to serve one person. I made it for my lunch with a dijon honey maple vinaigrette.
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- https://www.andrewlhicksjrfoundation.org/uncategorized/jaaz010k71 Salad:
- 1 cup of fiddleheads
- 5 Asparagus
- 2 or 3 medium size radishes thinly sliced
- 1 small beet shredded
- 2 cups of Kale
- Vinaigrette:
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp maple
- 1 tbsp apple cider vinegar
- 1 garlic clove minced
- salt and pepper to taste
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https://www.emilymunday.co.uk/cs4c1rmkh- Make the vinaigrette and set aside. Add all of the ingredients to a mason jar and shake until well combined. You can use the left over dressing for another salad
- Start by trimming the fiddleheads and cut the asparagus in half. Steam the fiddleheads for 10 minutes. When there is five minutes remaining, add the asparagus.
- While things are steaming, you can prep the radishes and beet.
- Wash the kale and dry. I like cutting the kale in bite size pieces. Add the kale to your bowl with a little of the dressing. Massage the kale to soften it.
- The fiddleheads and asparagus should be done. You can sautée them for a few minutes to brown them or use as is.
- Time to assemble the salad. Place kale in a dish, add the shredded beet, asparagus, fiddlehead and radishes. Drizzle the vinaigrette to your liking.
https://ballymenachamber.co.uk/?p=zj6vks5 Here is a link to all of the Farmers Markets in Nova Scotia. You can also follow them on Instagram, Twitter or Facebook.
Please like and share. I would love to hear how you cook with radish, asparagus or fiddleheads. You can post below.
https://www.onoranzefunebriurbino.com/zqr59zky9 Love Backend Kitchen xx
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