Ham, cheese and a couple of eggs turn these ferns into an economical supper, Substitute wild morels, if you're lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.
This creamy, veggie-rich pasta and meatball combo is the twist on classic spaghetti you didn’t know you needed.
This classic hearty Italian soup gets a lift with meat- or cheese-filled tortellini. Delish!
Roasting all but one of the garlic cloves pumps up flavour to the max without having the overpowering taste of raw cloves. Roast a few extra heads and spread the soft cloves onto toasted baguette slices or crackers for a tasty snack.
They've been cultivated since the 16th century, and these tiny cabbage heads are still going strong. The latest incarnation? Eating them raw in place of kale and romaine in dishes like this take on Caesar salad.
In this light Italian salad, arugula and sliced mushrooms come alive with a drizzling of lemony vinaigrette and a sprinkling of sharp Parmesan shavings. It's the perfect side for any entrée and a tasty topper for pizzas and sandwiches, including our very own piadina.
