I’ve come to the realization that cooking a meal that tastes good and is healthy isn’t hard and isn’t overly time consuming. Surprise! – cooking a meal does take longer than microwaving something from Stouffer’s. In this case about 20 minutes longer. If those 20 minutes are so precious that you absolutely cannot in any way shape or form afford to spare them so that you can cook a nutritious and tasty meal then by all means eat your Stouffer’s 10 minute three cheese (which most likely isn’t really cheese in the real sense of cheese) lasagne (which probably has nothing in common with what someone in Palermo would call by that name). You must be pretty important and I don’t want to keep you from your earth changing work.
If you’re like me, and would spend that time back from work unwinding in front of the TV or surfing the internet or talking to your partner, than why not use that time instead to cook a meal that fills your home with yummy aromas and allows you to still talk to your partner since its not like you are running all over the kitchen like its the set of Iron Chef.
Yesterday afternoon I saw Fiddlehead Greens at Greenwich Produce at Grand Central Market at Grand Central Terminal. Never having seen or heard of them before I decided to buy them before I went home in the evening (they were pretty inexpensive). I did some poking around on the internet and found this recipe which I have adapted to my tastes.
- 3/4 lb. fiddleheads, cleaned and trimmed
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 small shallots (purchased at Greenwich Produce)
- 2 large Portobello mushroom caps (purchased at Greenwich Produce)
- 12 sun-dried tomatoes (purchased at Greenwich Produce)
- Fresh linguine from Ceriello’s (next to Greenwich Produce in Grand Central)
- 2 tablespoons feta cheese
- salt and pepper to taste
- Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
- Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
- Add the onions and sauté until they start to wilt.
- Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
- Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
- During this have the linguine begin to cook so that it is ready when the topping is ready.
- In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
All in all the whole thing took about 25 minutes. Maybe a half-hour. At the end I got the picture you see above. (I forgot to slice the sun dried tomatoes, no big deal). It was pretty tasty and smelled good and I have plenty of left overs too.
This meal was filling and tasty and it was fun working with a new ingredient. If you try to make it too, let me know in the comments.