Grilled Pork with Fiddlehead Ferns, Spring Garlic Couscous and Nasturtium Pesto

By • April 23, 2012 • 0 Comments


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Author Notes: This recipe is a good mix of early spring offerings that I was inspired to make while on a afternoon hike. I passed by some wild nasturtium and on my way back, picked a bunch for my pesto. The spring garlic came from my backyard and I picked the other ingredients up from local farmers. Scapes would be a great addition, if available.
Bill Schimpf

Serves 4

Nasturtium Pesto

  • 1/3 cup Grapeseed oil
  • 1/4 cup Olive oil
  • 2 tablespoons Pine nuts or Walnut
  • 1/2 of a garlic clove
  • 1/2 teaspoon +a small pinch Kosher salt
  • 7 turns of a pepper mill (fine grounds)
  • 4 ounces Nasturtium leaves
  • 1 Nasturtuim flower
  • 1/2 teaspoon Lemon juice
  1. Combine the oils, garlic, pine nuts (or Walnuts) and salt. In a blender or using a hand blender, blend together until smooth (about 15 seconds).
  2. Add the nasturtium leaves in two parts. Blend the first half until smooth, then add the second half of the leaves and the flower. Blend until smooth.
  3. Add black pepper and lemon juice and stir with a spoon. Your pesto is complete.

Filddlehead Fern and Spring Garlic Couscous

  • 1 cup Whole Wheat Couscous
  • 1/2 cup White wine
  • 1/4 teaspoon Kosher salt
  • 7 Turns of the pepper mill
  • 1 Bay leaf
  • 2 sprigs Thyme
  • 1 1/4 cup Chicken stock
  • 3 Stalks of Spring garlic
  • 2 cups Fiddlehead ferns
  • 1 tablespoon Sweet butter
  • 1/4 cup Chicken Stock
  • 1 splash White wine
  • 2 sprigs Thyme
  • 2 teaspoons Lemon juice
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Kosher salt
  • 10 Turns of the pepper mill
  1. In a medium pot, bring stock, salt, ground pepper and wine to a boil. Add the thyme, bay leaf and couscous, swirl in the pan and cover.
  2. Once all the liquid is absorbed (15 minutes) fluff the couscous with a fork set aside and cover.
  3. In a saute pan add the wine, stock, a quarter teaspoon of the (second measurement of salt), and thyme. when it comes to a boil add the Fiddleheads. Once half of the liquid in the pan is gone, add the spring garlic and butter. Swirl the pan over the heat until the butter dissolves.
  4. Add the Fiddleheads, spring garlic, lemon juice, olive oil, the other quarter teaspoon of salt and the ground pepper to the couscous and fold together.
  5. Grill Pork Chops and serve.

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