Fiddlehead Ferns with Yogurt Dipping Sauce

Fiddlehead Ferns with Yogurt SauceIn addition to being a Certified Health Coach and culinary instructor, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends.

Eila recently spotted fiddlehead ferns in the produce aisle of Walter Stewart’s and was excited to make them for her family. Not sure how her 6-year-old would respond to the new (rather funny looking) veggie, she opted for a kid-friendly preparation… simple, with a dipping sauce. When in doubt, Eila always offers up a dipping sauce! The verdict? Both kids loved the strange look of the ferns (“like snails!”) and taste (“like asparagus”)… and the fact that they got to eat them with their hands!

Fiddlehead Ferns with Yogurt Dipping Sauce
(Makes 6 servings)
1 lb fiddlehead ferns (tight, bright green coils)
½ cup Greek Yogurt
1 Tablespoon Ojai Cook Lemonaise (condiment aisle)
2 teaspoons Dijon mustard
1-teaspoon horseradish
Zest of 1 lemon
1-bunch scallions, chopped
salt and pepper, to taste
Bring a pot of water to a boil. While waiting for the water to boil, place the fiddlehead ferns in a bowl of cool water, and rub the dry brown casing off each fern. Once the water is boiling, place the fiddlehead ferns in for 5 minutes. Remove from heat and place in a colander under cold running water, to stop the cooking. Serve warm or room temp with yogurt dipping sauce.
For dipping sauce:
In a small bowl, combine all ingredients. Sauce is also excellent with grilled veggies, chicken, pork, fish or beef.

Fiddlehead Ferns 1Fiddleheads 2Fiddleheads 3Dipping SauceDipping Sauce 2Fiddlehead Ferns with Yogurt Sauce

Featured Recipe – Pistachio Crusted Salmon

WS-Pistachio-Salmon-5Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition  and author of a Moment in a Busy Life blog. This week, she shares a  super-easy recipe is special enough to serve for company. Reap the anti-inflammatory benefits of the wild salmon, olive oil and pistachios. It’s so delicious, you’ll forget how healthy it is. Serves 4
Pistachio-Crusted Salmon 
Marinade:
½ cup white wine
¼ cup lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
4 (5 ounce) wild salmon fillets with the skin on
1 cup finely chopped pistachios 
Preheat oven to 400º. Mix marinade ingredients in a non-reactive bowl (glass, Pyrex). Add salmon, turn to coat and marinate for 10 minutes. After removing the salmon, reserve the marinade. Heat 1 tablespoon olive oil on medium-high heat, in a large non-stick sauté pan. Sauté the fillets, skin-side up until seared, 2 – 4 minutes. Remove fillets and place on a foil-lined baking sheet, skin-side down. Lightly brush with marinade. Press chopped nuts on tops of fillets and spray with a little olive oil. Bake for 4 – 8 minutes, until salmon is cooked to desired doneness and crust is golden.
WS-Pistachio-Salmon-1WS-Pistachio-Salmon-2WS-Pistachio-Salmon-3WS-Pistachio-Salmon-4

Featured Recipe – Power Green Pesto

Power Green Pesto PastaIn addition to being a Certified Health Coach, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends. Eila regularly whips up a batch of power green pesto to serve over pasta at their family dinners (one of her favorite pastas being gourmet La Pasta di Aldo Tagliatelle, found in brown boxes at the end of the pasta aisle), as a sandwich spread on open-faced melts (using Wave Hill Breads), or as a healthy after-school snack, served alongside veggies, pretzels and/or crackers.
Power Green Pesto
(Makes 4 cups, which is enough for 3 family dinners. Freezes perfectly, so make a big batch and tuck some away for busy school nights when you don’t have time to cook!)
1 ½ cups olive oil
11 oz Earthbound Farms Organic Power Greens*
6-8 cloves garlic
2 cups organic walnuts (found in W-S produce section, up top)
2 lemons, zested and juiced
salt & pepper, to taste
Place all ingredients in a food processor, working in 2 batches for this large amount of greens. Pulse until smooth. Serve warm or room temp as a pasta sauce, sandwich spread or dip.  Pesto may be frozen in an airtight container for up to 3 months.
*You may use 11 oz of your favorite organic leafy greens: kale, spinach, chard, mizuna, dandelion greens…
Ingredient in Blender 2Ingredients in BlenderBlending PestoBlended PestoFinished Pesto

Jeanette’s Balsamic Glazed Roasted Vegetable Meatloaf

Roasted-Vegetable-Meatloaf-DinnerJeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. The Balsamic Glazed Roasted Vegetable Meatloaf recipe she’s sharing today has become a family favorite and is packed with vegetables which add nutrients and moistness. Made with lean ground turkey, chicken or beef, and oatmeal, it’s a healthier and tastier version of your traditional meatloaf, and it’s gluten-free adaptable.
All you need are some mashed potatoes (use chicken broth and non-fat Greek yogurt, low-fat milk and a little extra virgin olive oil for a lighter version) and steamed broccoli to complete this comfort meal. For the complete post, click here.
Balsamic Glazed Roasted Vegetable Meatloaf
Serves 6-8.
Ingredients

  • 1 tablespoon olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 8-ounce package mushrooms, finely minced (I used the food processor and pulsed them)
  • 3 cloves garlic, smashed to a paste with kosher salt
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried thyme
  • 2 pounds ground turkey, chicken, lean ground beef or a mixture
  • 1 cup gluten-free oatmeal (processed in a food processor) or gluten-free breadcrumbs (use ends of gluten-free bread)
  • 1/2 cup grated Romano cheese
  • 1 cup ketchup, divided
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large saute pan over medium heat. Add zucchini, pepper, mushrooms, garlic paste, and 1/4 teaspoon red pepper flakes. Cook until vegetable are just softened, about 5 minutes. Season to taste with salt and pepper. Set aside to cool.
  3. Put eggs, thyme, ground meat, bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and cooled vegetables in a large bowl and mix until just combined.
  4. Mold meatloaf into a loaf shape on a parchment paper lined baking sheet. Whisk together remaining 1/2 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes. Brush mixture on top and sides of meatloaf. Bake for about 1 hour, depending on how thick the meatloaf is. If meatloaf is browning too quickly, turn oven down to 325. Let meatloaf rest for 10 before slicing.

Roasted-Vegetable-Meatloaf-Topshot

Pair with Field Stone Convivio Merlot/Cabernet Blend from Stewart’s Spirits

Featured Recipe – Skinny Hot Spinach and Artichoke Dip

Skinny Hot Spinach and Artichoke DipJeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author
of a popular health and wellness food blog, Jeanette’s Healthy Living. Easy hot dips are especially welcome for family and guests alike. This “skinnied” version of a popular dip can
be made ahead of time and heated just before guests arrive.
Skinny Hot Spinach and Artichoke Dip
Ingredients

  • 8.5 ounces artichoke hearts (14 ounce can artichoke hearts, drained)
  • 1 1/2 cups 1% low-fat cottage cheese
  • 16 ounce pack frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 3 garlic cloves, minced
  • pinch of nutmeg
  • pinch of cayenne
  • freshly ground pepper
  • 1 1/2 cups Fontina cheese, shredded (you can also substitute 1/2 Parmesan, 1/2 low-fat mozzarella)
  • paprika, for garnish

Directions

  1. Place artichoke hearts in food processor bowl and pulse until coarsely chopped; remove to a bowl.
  2. Place cottage cheese in food processor bowl and process until smooth.
  3. Squeeze excess water from defrosted spinach; reserve.
  4. Heat oil in large skillet. Add onion and garlic, and saute until onions are soft, about 3-4 minutes. Add spinach, chopped artichokes, nutmeg, cayenne, and pepper to taste. Cook until warmed through and excess liquid evaporates. Turn off heat and add pureed cottage cheese and grated Fontina cheese. Stir until warmed through and cheese melts.
  5. Spoon into serving dish and sprinkle with a little paprika.

Featured Recipe – Apple Pie Parfaits


Eila Johnson is a New Canaan mom of two young children and author of the full plate blog, which was recognized by Forbes as one of the Top 100 Sites for Women. This month, she shares a simple, family-friendly recipe with Walter Stewart’s shoppers that takes advantage of local apples that are in season. This recipe has quickly become one of her children’s favorite breakfasts and after school snacks!
Apple Pie Parfaits
(makes 6 individual parfaits)
6-8 organic apples, washed, skin on, rough chopped*
4 cups Greek Yogurt *
2 cups granola *
maple syrup* (optional)
cinnamon* (optional)

In a medium-sized saucepan, heat the rough chopped apples with about ¼ cup of water, until apples begin to soften. This should take about 12-15 minutes. You may leave the applesauce as is (chunky), or run it through a food processor if you prefer it smoother. (We leave ours chunky.) The applesauce will store for several days in the fridge. I like to get this step done when I have a few minutes to cook, then assembly of the parfaits takes mere minutes on busy school mornings, or as a quick after school snack!
To make the parfaits, simply alternate: applesauce, a sprinkling of granola, a dollop of yogurt, and a drizzle of maple syrup (optional) until cup is filled.
*Note on ingredients: I have not specified exact brands, since this recipe is easily adaptable with your favorite brands/flavors of yogurt and granola. But, if you’d like to follow along exactly, here’s what I used and where each item is found in Walter Stewart’s Market:

  • 4 organic Braeburn and 3 organic Honeycrisp apples (produce section)
  • 17.6 oz tub Fage Greek Yogurt Total (dairy case)
  • Ola granola, No Nut Vanilla variety (cereal aisle, up top at the end where the freshly baked La Brea breads are displayed)
  • Highland Sugarworks Grade A Medium Amber Maple Syrup (aisle 7 next to the baking supplies)
Here is the recipe in photos, for those who like a visual. I hope your family enjoys this recipe as much as mine does!