Recipe Ideas for Your Week 2 Produce


FiddleheadsAlong with excitement for another week of GOOD food, you may feel some hesitancy over a few of the items included in this week’s share. It can be daunting cooking with foods with which you are unfamiliar, such as ramps or fiddleheads, or even pea shoots for that matter. Have no fear – we’ll be by your side every step of the way.

Let’s all jump head first into this week’s food adventure! Let us celebrate this GOOD local & wild bounty that our farmers and foragers have to offer us. We have hooked you up with some truly GOOD recipes with varying degrees of complexity for all types of chefs. We’ve tried to include the most basic recipes (sauteed fiddleheads) to the more challenging ones (breakfast polenta with ramps and mushrooms).

Kale (See last week’s featured recipes)
Power Green Salad (with kale and apples)
Green Recovery Smoothie
Coconut Rice, Tofu, and Kale Salad
Roasted Kale, Golden Raisins, and Garlic
Kale and White Bean Soup

Apples (See last week’s featured recipes)
Curried Apple Couscous
Apple chips
Unfussy Apple Cake
Quinoatmeal with Apples and Toasted Walnuts
Individual Baked Apple Crumbles

Grilled Asparagus with Ramps
Asparagus and Lemon Risotto
Roast Chicken with Potatoes, Lemon, and Asparagus
Roasted Garlic Asparagus
Asparagus Salad with Lemon and Parmesan

To safely cook fiddleheads, steam for 8-10 minutes before sauteeing, roasting, grilling – whatever the following recipes suggest. Do not consume raw. For further information, see here.)
Fiddlehead Soup with Tarragon
Cheese Grits with Fiddleheads and Ramps
Sauteed Fiddleheads
Fiddlehead Frittata
Fiddleheads and Angel Hair Pasta

Pea Shoots
Stir-fried Pea Shoots
Earth Bowls with Pea Shoots and Freekah
Roasted Fingerling Potatoes with Pea Shoots, Pesto, and Hazelnuts
Almond Soba Noodles with Pea Shoots
Asparagus and Pea Shoot Salad

Breakfast Polenta with Ramps and Mushrooms
Wild Ramp Pesto
Poached Eggs on Toast with Ramps
Pickled Ramps
Spaghetti with Ramps

3 Responses to “Recipe Ideas for Your Week 2 Produce”

  1. wood.sandra69@YAHOO.COM May 16, 2014 at 5:37 am #

    Her is another idea and it uses alot of our greens in it
    Mango and Pea Shoot Quinoa Salad
    1/2 cup quinoa, (see Note)
    1 cup water
    1/4 cup orange juice
    1/4 cup chopped fresh cilantro
    2 tablespoons rice vinegar
    2 teaspoons toasted sesame oil
    1 teaspoon minced fresh ginger
    1/8 teaspoon salt
    Pinch of cayenne pepper
    1 cup of mango, diced
    1/2 cup of sweet bell peppers (red, yellow, or orange)
    1 cup black beans, rinsed
    1/3 cup of vidalia onion
    1 cup of pea shoots
    a handful of Kale
    a handful of fresh spinch
    1. In a dry pan, toast the quinoa for 5 minutes over low heat. Then, add in the cup of water, and let the quinoa cook.

    2. Take the rest of the ingredients and stir them together in a big bowl. When the quinoa is ready, fold it into the salad.


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