Spring has sprung with a vengeance in beautiful Nova Scotia and I have been running my arse off with my new business, Made with Local!

Just because I have been neglecting my blog in a similar fashion to my weeks-old pile of dirty laundry, doesn’t mean I haven’t been chowing down on some awesome eats.

Miss Kathy from eatHalifax summoned some local lady food-bloggers for a potluck a couple of weeks ago, and I really wanted to take advantage of the small window of opportunity to cook with the lovely seasonal-novelty fern, fiddleheads.

Fiddleheads are available only from small, local farmers in early spring, and are a great source of vits & mins, omega 3, 6 fatty acids, fibre and iron! Not too shabby for a green. They have a similar taste/texture as asparagus, so it seemed like a no-brainer to work them into a recipe (albeit a loose one) that I often whip up for quick lunches. Combining all the fiddlehead’s greeny goodness with a protein source and a hearty grain makes for a shamelessly healthy, belly-filling, and flavourful dish!

Because it’s been a while since I made this, bear with my approximate measurements for the dressing. Toy around with the proportions if you like, make it to your own taste!

Bulgur with Fiddleheads in Lemon-Garlic Vinaigrette

Ingredients

  • 1/2 cup bulgur
  • 1 cup water or broth
  • 2 handfuls fiddleheads, washed very well and trimmed of tough ends
  • 1 cup sliced crimini mushrooms
  • 2 cups cooked chickpeas (about one can)
  • 3 tbsp extra-virgin olive oil
  • 1-2 lemons, juiced
  • 1-2 cloves garlic, minced
  • salt and pepper to taste
  • 1 tsp honey

Prepare your bulgur as per directions. One part grain to two parts water, simmer, covered for about 15 minutes until all water is absorbed. Set aside.

Rinse the heck out of the fiddleheads, trim the ends, and sautee them over medium heat in a tablespoon of olive oil with the mushrooms and chickpeas until everything is cooked/heated through. Reduce heat, add bulgur to sautee pan, mix thoroughly and season with salt and pepper.

In a bowl, whisk together the olive oil, lemon juice, garlic, and honey. Add a bit of lemon zest if you like!

Add bulgur/veggie mixture to large bowl and pour the dressing over top. Mix well. Season with additional s&p, lemon, etc if need be! Can be served warm or cold.

3 comments to “Bulgur with Chickpeas and Fiddleheads”

  1. I don’t think I’ve ever seen fiddleheads…. I need to keep my eyes peeled!

  2. Kathy says:

    This was so yummy! I have a new found love for fiddleheads and this recipe has helped it along! Thanks again or the food and the company! I hope to see many more potlucks in our future.

  3. Katie says:

    I just tried fiddleheads for the first time tonight. Yum. this recipe looks scrumptious!

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