Seasonal Recipe: May
By: Marine Le Berre
As I shared with you before, I was open about my new collaboration with DoSo microgreens. I rarely collaborate, and this one was so dear to my heart that I had to tell you all as soon as I could. Hence this pea, fiddlehead and microgreen recipe.
I have been working with their products for a while now. They have a large variety, and they really help put some pep on your plate — both visually and taste-wise.
What is a microgreen?
First you start with the seed, then you have the sprout. Next comes the microgreen.
Microgreens have tons of flavor and are rich in nutrients. Sure, this is awesome when it comes to a meal at the restaurant, a catering service or a cocktail with friends. But there’s more to it than that. There are tons of reasons to get into microgreens.
I like using greens in my meals, both salty and sweet. My long-term goal has been to work with as many plants and edible flowers as possible. This is why this collaboration is so dear to me.
A Childhood Memory
I grew up right in the middle of the countryside, in Brittany, France. My father made 100% natural products from plants himself, so our house always smelled great from all the essential oils. Nowadays, when I go out for a walk, I can name all types of plants and know tons about them. So when I get stung by nettle (which happens quite often!), I’ll quickly grab a plantain leaf to dab on the sting. This helps soothe the itching and irritation.
But I digress. It takes a little more than a snappy intro to explain how much greens, microgreens, flowers and other edible plants speak to me and how much they mean to me.
The Doso Story
I truly love DOSO products and the story behind them.
Vicky, the founder, started “microgreening” and germinating in her apartment. After trying a few things out, people she knew started asking her to make some for them. And this is where DoSo microgreens got started. All their products are certified organic. Today, Vicky has moved out of that tiny apartment and has started expanding DoSo, through a location a half hour from Montreal, in a much nicer and larger space.
By having some of her microgreens, you have a micro part of her garden at your house, and on your plate. And that will truly do you well.
Now for the recipe!
Boil 1 one part rice vinegar, 1 part brown sugar and 2 parts water. Meanwhile, rinse your mustard seeds.
Once the liquid is boiling, pour it over the mustard seeds. Let it cool a little, then place in the fridge for 2 hours. Then pour out the excess liquid.
If you have time, I suggest preparing the pickles the night before.
Keep some of your vinegar/sugar/water and pour it over finely sliced radishes. Marinade for at least 2 hours.
Fill a medium-sized pot with water and bring to boil.
While the water heats up, shell the peas.
Once the water is boiling, add the peas and let cook 1 minute, then transfer them to very cold water to stop cooking and retain their nice green color.
I hear you all asking: what on Earth is a fiddlehead? Simply put, it’s a rolled-up baby fern leaf! It’s also very common in Quebec.
In addition to being healthy and unique, fiddleheads are rich in antioxydants, omega-3 fatty acids and in vitamin C! What a great reason to cook with them! If you can’t find any, you can use asparagus as a substitute. Cook them exactly the same way.
Add the fiddleheads to the same boiling water as the peas for 7 minutes then cook them in a pan with a spoonful of semi-salted butter. Brown for 5-10 minutes.
You can also brown them in hazelnut butter. This would be just as delicious!
Sourdough bread, pain aux noix, whatever bread you prefer works perfectly! Toast the bread on the pan, also in the semi-salted butter. Both sides.
At the same time, brown a few hazelnuts in the same pan. You can, if you like, roast them in the oven for at 350°F for about 10-15 minutes.
Make a vinaigrette with apricot vinegar, lemon juice, Dijon mustard, fir honey, black radish microgreens and an Italian microgreen mix and olive oil.
Feel free to make enough of this vinaigrette to last the next day. The sprouts will be infused and will impart a nice flavor on your vinaigrette.
And now to top it off!
Place the fiddleheads on top of the labneh.
Followed by the fresh green peas, then a few radish sprouts, DoSo’s Italian mix (rapini, broccoli, mustard, arugula microgreens) and the radish pickles.
Sprinkle it all with the roasted and lightly browned hazelnuts. Then the marinated mustard seeds.
Now put it on the table and enjoy!
By: Marine, @Mllecoton on social media, photographer, videographer and food stylist
In addition to taking tons of photos, she cooks and bakes every day for small business or individual events.
After growing up in the tip of Brittany, France, surrounded by her father’s essential oils and the endless fields, she developed a particular fondness for the nature and plant life we add to our plates, both salty and sweet.
She knows the benefits of adding greens to the plate very well, whether it’s microgreens or edible flowers, both their visual benefits and their taste benefits.