This is a ramped up version of the classic Spinach Artichoke Dip with more flavor, more health and much more power!
• one 11.3 oz jar of Meredith Dairy Sheep and Goat Cheese (it’s my favorite!)
• 3/4 cup parmigiana reggiano
• 3 TBS olive oil
• Juice and zest of one lemon
• 3 TBS SuperMirepoix Mirepoix
(see recipe below)
• sea salt & pepper, to taste
Steam or blanch fiddleheads (see below), Sauté superpower mirepoix, leeks, hot pepper and mushrooms in 3 TBS olive oil until soft. Add fiddle heads, if available, and broccoli rabe, spinach and kale mixture and cook for about three minutes. Add goat cheese, parm and zest and juice of one of lemon and mix well. Transfer to a baking dish and bake on 350 for 20 min or until lightly browned. Sprinkle a little more grated parm on top and broil for a light gold cheesy crust, if you like that kind of thing.
SUPERPOWER MIREPOIX • 10 cloves of garlic
• 1⁄2 of a large root of ginger • 2 large roots turmeric
• 1/2 teaspoon ground black pepper (black pepper helps with the absorption of curcumin in turmeric)
Peel the garlic, and ginger root. You do not need to peel turmeric root. Most of the benefits come from breaking down the cell wall of these ingredients so chop by hand or throw everything in a food processor and pulse until finely diced. Feel free to store it in the refrigerator up to 5 days and use in sauce, soups, salad dressing, anything and everything!
HOW TO CLEAN AND STEAM FIDDLEHEADS
Clean fiddleheads throughly to remove debris from coils. Boil fiddleheads until tender, about 2 minutes and
then quickly place them in a bowl of very cold water. Drain when cool and then use however you like. Because the coiled up fiddleheads can hold onto dirt, bugs and bacteria it is important to clean throughly.
