Fabulous Fiddleheads with Fresh Garden Herbs and Squash

Fiddlehead ferns--known more simply as "fiddleheads"--are the cutest little under-appreciated veggies you'll ever meet in a farmer's market! Sure, they have a very short growing season and require that you pull a teensy bit of fuzz off of them, but they're so worth the trouble if you'll just give them a chance. Here, I boost their natural tastiness with lots of fresh herbs and summer squash, so if you have a garden that's bursting at the seams, this will be your new favorite recipe!

What You'll Need:

• 1-2 lbs. fresh, vibrant green fiddleheads (make sure they're bright, green, and very fresh! Once they start to go south, they get bitter)
• 1/2 cup roasted garlic oil
• 12 cloves fresh garlic, minced
• 1 large red onion, diced
• 2 small yellow summer squash, thinly sliced
• 1 large zucchini, thinly sliced
• 1 tbsp. fresh marjoram
• 1 tbsp. fresh thyme
• 1 tbsp. fresh parsley
• 1 tbsp. fresh oregano
• 1 tbsp. fresh rosemary
• salt and pepper to taste

What To Do:

First, you'll want to thoroughly clean all of the brown fibers off of the fiddleheads, lest they be too bitter to eat. There are several ways to do this, but the easiest is to simply pour them all into a brown paper bag and shake it like crazy. Then, dump the fiddleheads out and leave behind the brown residue that fell off. Repeat this process once or twice more as necessary, and then rinse the fiddleheads off. Now you're ready to cook!

Heat the garlic oil in a large saute pan over medium heat. Add the minced garlic and onion and cook for about three minutes, or until garlic is fragrant. Add the fiddleheads, summer squash, and zucchini, and stir well. Cook for 10-15 minutes or until vegetables are lightly browned. Turn off the heat under the pan and stir in all fresh herbs. Add salt and pepper to taste, stir thoroughly, and serve immediately. Enjoy!

Smoky, Spicy Chorizo Chili

Though it's 85 degrees today, I had the oddest craving for this awesome chili! I invented it a couple of years ago when, unsatisfied with the premade vegetarian and vegan chilis out there, I decided there had to be a tastier way to enjoy healthier chili. Weeeellllll, there is! The secret to the sauce's delectable smokiness is the crumbled veggie chorizo--the delicious combination of herbs and spices make the chili complex and incredibly satisfying. Additionally, with all of the yummy, textured soy crumbles and beans I throw in, I've fooled a lot of omnivores into thinking they're eating "regular" chili con carne! But then, I'd put my chili up against the old meaty version any day! It's tastier, and a lot healthier, too!

What you'll need:

• 2 tbsp. olive oil
• 1 medium - large yellow onion, diced
• 6 cloves garlic, minced
• 3 tbsp. finely chopped chipotles in adobo sauce (if you aren't a fan of spicy food, take this down to 1 tbsp.)
• 1 package fresh or frozen soy crumbles
• 1 package vegetarian chorizo (my personal favorite is "Soyrizo" because the spices are amazing!)
• 1 tbsp. dried oregano
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. salt
• 1 (28-oz.) can diced tomatoes, with their liquid
• 3 cups cooked red kidney beans, drained
• 1 1/2  cups cooked black beans, drained
• *note: you can always have some fun by mixing up the type of beans you use! Some stores sell great varieties called "stew beans" in a can that feature more than 10 types of beans, and these can be fun to use in your chili. Feel free to get creative!

What to do:

Heat olive oil in a large soup pot over medium heat. Add the onions and garlic and cook for 5-7 minutes (until veggies are soft, but not brown). Add the soy crumbles and chorizo and cook for five more minutes, stirring constantly. Add chipotles, oregano, cumin, chili powder, and salt, and stir well to blend. Add the tomatoes and four cups of water. Simmer the chili uncovered over low heat for 45 minutes. Add the beans and simmer and additional 30 minutes. Garnish with fresh herbs, peppers, or soy cheese if desired. Enjoy!

Maui Wowie Salad

I LOVE LOVE LOVE all of the different textures and flavors in this salad: from the salty crunchiness of the chow mein noodles to the tart crispness of the bell peppers to the sweet silkiness of the mangoes,  this amazing combination of fresh, colorful ingredients will ignite a party in your mouth! This salad always makes me feel like I'm on vacation in the tropics. The yummy tropical fruits and macadamia nuts lend this dish a decidedly island-influenced flair (hence the name), and each time you think you've tasted everything it has to offer, you'll uncover a fabulous new flavor combination! I hope you enjoy it as much as I do.

What you'll need for the salad:

• 10 cups mixed baby greens
• 1/2 a fresh pineapple, cubed
• 2 ripe mangos, cut into small chunks
• 1 red bell pepper, sliced into 1-inch strips
• 1 orange bell pepper, sliced into 1-inch strips
• 1/2 cup red onion, diced
• 1/2 cup shredded carrot
• 1/2 bunch chopped green onions
• 1/3 cup salted macadamia nuts, chopped
• 1/3 cup plus 1 teaspoon sesame seeds, toasted
• 1 cup egg-free crunchy chow mein noodles
• Guava Vinaigrette (below)

What you'll need for the Vinaigrette:

• 1/2 cup guava nectar
• 1/2 cup rice vinegar
• 1/4 cup coconut oil
• 2 tbsp. toasted sesame oil
• 1 tbsp. soy sauce
• 1 tsp. toasted sesame seeds
• 1 tsp. coconut sugar

What to do:

First, toast the sesame seeds. Spray a frying pan with cooking spray and add 1/3 cup plus 1 tsp sesame seeds. Spray the seeds with cooking spray and cook slowly over medium heat, stirring frequently, until seeds turn brown and become very fragrant. Remove from heat immediately, and set aside.

Divide greens evenly between two bowls for entree-sized salads or four bowls for side salads. Working your way down the list, divide each ingredient evenly between each of the bowls.

 (Here is the salad with ingredients up through the shredded carrot added)

After you have layered every single ingredient on, down to the sesame seeds and crunchy noodles, make the vinaigrette.

Simply combine all ingredients in a dressing bottle or tupperware and shake thoroughly to combine. Drizzle the vinaigrette over the salad and serve immediately. Enjoy!