RECIPES: 04/25/19

Cream of Fiddlehead 

1 ½ c. fiddleheads, cleaned and finely chopped

2 Tbsp. butter

2 cubes chicken bouillon or 2 tsp. chicken bouillon granules

1 small onion, minced

1 clove garlic, minced

2 c. milk

2 c. heavy cream

Salt & freshly ground black pepper, to taste

Steam fiddleheads for 10-12 minutes or until tender. Set aside. In saucepan, melt the butter and bouillon cubes over MEDIUM heat. Add fiddleheads, onions, and garlic and cook for 10 minutes. Add milk, stir frequently and heat thoroughly. Add cream, stir to incorporate, and season with salt & peer. Serve steaming hot. You can substitute asparagus for the fiddleheads, if desired). Makes 6 servings.



Slow Cooker Zucchini Soup

1 ½ lb. sweet Italian sausage

2 c. ½” pieces celery

2 lb. zucchini; cut into ½” slices

2 (28 oz.) cans diced tomatoes

2 green bell peppers; cut into ½” slices

1 c. chopped onion

2 tsp. salt

1 tsp. white sugar

1 tsp. dried oregano

1 tsp. Italian seasoning

1 tsp. dried basil

¼ tsp. garlic powder

6 Tbsp. grated parmesan cheese, or to taste

Heat large skillet over MEDIUM-HIGH heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5-7 minutes, drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil and garlic powder in slow cooker. Cook on LOW 4-6 hours. Garnish each serving with 1 Tbsp. Parmesan cheese.