Fiddleheads with Dijon-Tarragon Sauce

Makes 4 servings

1 lb fresh fiddleheads/ or Asparagus
spears
1 Cup fat-free buttermilk
2 tsp cornstarch
1 tsp Dijon Mustard
1 tsp lemon juice
1 tbsp VE Dijon Tarragon Dip Mix
Pinch freshly ground VE Bblack Pepper
Pinch VE Cayenne Pepper (optional)

1. Scrub brown scales off fiddleheads with a dry vegetable brush. Trim stems to 1 inch from where fronds start to curl. Wash thoroughly in cold water.
2. Steam fiddleheads 15 to 20 minutes until tender but still crunchy.
3. Meanwhile, mix buttermilk and cornstarch in a saucepan and place on medium heat. Stir gently with a whisk until buttermilk thickens. Remove from heat and add Dijon, lemon juice, VE Dijon Tarragon, VE Black Pepper and VE Cayenne Pepper.
4. Remove fiddleheads from steamer and place on a serving platter. Pour sauce over fiddleheads and serve immediately.

Rice Steamer Bruschetta Rice

This makes a flavourful rice side dish to any grilled meat or fish. Enjoy!

1 cup canned diced tomatoes with juice
1 cup water
1 cup Basmatti rice
1-2 Tbsp Bruschetta Herbs
2 Tbsp Olive Oil

1. Drain juice from diced tomatoes and place tomatoes into a measuring cup. Add enough tomato juice to diced tomatoes to equal 1 cup.
2. Pour into the rice basket of your steamer.
3. Add remaining ingredients and steam for 1 hour.
-- K

Quick Caesar Dressing

1 Tbsp VE Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp VE Caesar Dressing Mix (add more to taste)

Mix all ingredients together then pour over salad.

Carrots with Cumin

1 tsp Ground Coriander seeds
2 tsp VE CUMIN seeds
1 tsp Fennel seeds
3 Tbsp olive oil
1 1/2 lbs. Carrots cut into 1/3 “ slices
1 cup orange juice
1 Tbsp orange zest
1 Tbsp crushed garlic
VE Salt and Pepper, to taste

1. Crush together CUMIN, Coriander and fennel seeds.
2. Heat olive oil in a heavy skillet over medium high heat. Add crushed spices and remaining ingredients. Cover and let simmer for 5 minutes.
3. Remove cover and let simmer, over medium heat, until liquid thickens slightly. Season with Sea salt and pepper.

Sun Dried Tomato & Rosemary Roasted Onions

Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)

1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.